Pizza Rolls

I found this recipe on Pinterest and knew right away I wanted to try it. I have to admit it's now one of my new favorite game day foods! I made it the other day for us to snack on while we were watching the Steelers.

The recipe calls for two tubes of refrigerated pizza crust. I halved the recipe and only used one. Well, we ate one with no problems so I'm thinking next time I'll make both cans! I'm also thinking I'm going to try to make these with frozen bread dough.

This recipe originates from Tidy Mom. In reading the comments, I found one that gave a great piece of advice for making these. Several people were saying that the bottoms were getting very dark, almost burned. One reviewer said she places an empty cookie sheet on the rack  below the rack the food is on. I tried this just to be sure I didn't burn them and it worked perfect!!

Pizza Rolls

2 cans refrigerated pizza crust

garlic salt or garlic powder

Italian Seasoning
 1 C sliced, chopped pepperoni- divided
2 C shredded cheese, Pizza Blend-divided
1 C Parmesan cheese-divided

Preheat oven to 425 degrees; lightly grease cookie sheet. Dust large cutting board or wax paper with flour. Unroll one pizza crust; sprinkle with garlic salt and Italian seasoning. Top with 1 C shredded cheese, 1/2 C Parmesan cheese and 1/2 C pepperoni.

Starting with short end, roll crust into a tight log. Slice into 1 inch sections and place on baking sheet. Repeat with second can of pizza crust. Bake for 10-12 minutes.

**TIP** To keep bottoms from burning, place an empty cookie sheet below the rack the food is on.



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Tasty Tuesday Party, Tasty Tuesday, Tuesday Talent Show, Cast Party Wednesday,
Made It On Monday, It's A Keeper Thursday, Strut Your Stuff, Catch a Glimpse, Tastetastic Thursday, Fat Camp Friday, Friday Favorites, Friday Food, Strut Your Stuff Saturday, Church Supper

Vegetable Pizza

My sister and I loved it when mom would make this when we were growing up. Now that we are both grown we continue to make this and enjoy it. It's a great party food for football, wedding/baby showers, picnics, potlucks, and even served as a light lunch.

I don't know the original source of the recipe. I know there are several variations out there. This is the recipe I am familiar with, it was my mother's and she may have made her own changes to it. 

Vegetable Pizza

2  packages refrigerated crescent rolls

2  - 8 oz. packages cream cheese, softened

3/4 C mayonnaise

1 package dry Ranch-style dressing mix

1 cup shredded Cheddar cheese

3-4 C chopped vegetables such as carrotts, broccoli, cauliflower, peppers

(any assotment you like)

Preheat oven to 375 degrees. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange vegetables over the cream cheese layer. Then top with cheese. Chill for one hour, slice and serve.

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Shared with these great blog parties: Fat Camp Friday, Fresh Food Friday, Church Supper, Melt in Your Mouth Mondays

Pepperoni Logs

When I was a teen I worked at a Tasty Freeze where we served ice cream and fast food. My favorite snack there was pepperoni logs. I hadn't seen these delicious little things in years and a few months ago a little Tasty Freeze opened up not far from our house and much to my surprise they had them on their menu!

I was thinking today about what to make my son, the pizza lover, for lunch so I decided to make my own. They were so easy and tasted just like the original! With three ingrediants you can't go wrong with this recipe! I made egg roll size since we were eating them for lunch. If made smaller,  they would make a great appetizer or snack food for a football game.

I used only pepperoni and cheese in these since that was what the orignial pepperoni logs had in them. However, you could easily make these pizza logs by adding your favorite pizza toppings; keeping the sauce for dipping so it doesn't make the rolls soggy. You can also make these ahead of time and freeze them; see directions below.

Pepperoni Logs

8 oz. package Pepperoni
16 oz. package Egg Roll Wrappers
16 oz. package Pizza Cheese (Kraft)
Pizza Sauce, for dipping
Canola oil for frying

Heat oil over medium heat. Lay one egg roll wrapper on work surface; keep remaining wrappers covered with damp towel so they don't dry out.  Place 5 pieces of pepperoni (overlapping) down the center of the egg roll wrapper. Place 3-4 Tbsp of cheese on top of the pepperoni. Fold the ends in then roll tightly; use small amount of water on seams to seal. Fry until golden brown. Serve with warmed pizza sauce.

To freeze: Make desired amount of rolls. Place in a single layer on a cookie sheet and place in freezer until frozen. Once frozen, place in freezer bag. Allow to thaw to room temperature then fry in hot oil.

Shared with these great blogs: Lady Behind The Curtain, Lark's Country Heart, It's A Keeper, Recipe Swap Thursday, Church Supper Sunday, Fat Camp Friday, Jam Hands

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Fruit Salsa with Cinnamon Chips

I think this is a great idea for a summer snack or appetizer. I've even made a lunch out of it! It's easy to change up the fruits and even the preserves and see what your favorite combination is. I always use homemade strawberry jam because I always have some in the freezer.

A couple notes about this recipe: The recipe calls for sugar to be added to the fruit. I think fruit in the summer is sweet enough and often I do not add it. If I am making it when fruit is out of season then I do tend to add the sugar. Remember the preserves you use is going to add some sweetness too, so depending on how sweet you like things, you may want make some changes accordingly.

I think this is best if eaten the same day. Although, that is coming from someone who doesn't like left overs! I have a friend who has taken the left overs home and eaten it on waffles for breakfast the next morning. I would make the chips ahead of time and make the salsa not long before you are going to serve it. I always cut the apples last and I do add some lemon juice to them to help prevent browning.

Fruit Salsa with Cinnamon Tortilla Chips

2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored & diced
1 pound strawberries
8 oz. raspberries
1 tsp white sugar
1 tsp brown sugar
3 Tbsp fruit preserves, any flavor

20 (10 inch) flour tortillas
Butter Flavored cooking spray
4 Tbsp cinnamon sugar

Preheat oven to 350 degrees. Coat one side of each tortilla with cooking spray and cut into wedges. Arrange in a single layer on baking sheet and sprinkle with desired amount of cinnamon sugar. Spray again with cooking spray. Bake 10-15 minutes then remove from baking sheet to cool completely. Repeat with remaining tortillas.

Peel and dice fruit. In a large bowl mix fruit. Add sugar and preserves and mix well. Cover and refrigerate until ready to serve.

Shared with: Fat Camp Friday, Fresh Food Friday, Simply Gourmet Photography, Mandy's Recipe Box,
The Saturday Evening Pot, Lady Behind the Curtain, Lark's Country Heart, It's a Keeper

Cheesecake Stuffed Strawberries

It is strawberry season and I can't seem to get enough of those sweet berries. Thankfully, I keep finding new things to do with them. I may try some of these with almonds and some with graham cracker crumbs on top.

Cheesecake Stuffed Strawberries

24 large straberries, hulls removed

12 ounces cream cheese, at room temperature

1 tsp vanilla 

3 Tbsp powdered sugar 

1/2 cup almonds, chopped fine

Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft. Whip together the cream cheese, vanilla, and sugar.  In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom. Spoon or pipe the filling into each hole.  Dip cheesecake end of strawberry into chopped almonds.

Shared with: Everyday Mom's Meals

Buffalo Chicken Meatballs

I was thinking about Buffalo wings all day yesterday and remembered seeing this recipe a few years ago on the Rachel Ray show. I've never made it but it's going on the blog so I remember it's there because it's one I definitely want to try! It would be great football food and also great made into a sandwich.

Buffalo Chicken Meatballs

1 lb ground chicken breast (all-white-meat)

1/2 small onion, grated

2 garlic cloves, grated

1/2 cup parsley, chopped

salt & freshly ground black pepper

extra virgin olive oil, for drizzling

2 tablespoons butter 

1/2 cup hot sauce, Frank's Brand

blue cheese or ranch dressing, for dipping

Pre-heat oven to 400ºF.  In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.  Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls ( you should have sixteen meatballs in total.)  Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.

Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Serve with ranch or blue cheese dressing for dipping.

Strawberry Shortcake Kabobs

I found this recipe at Food.com and thought it would be a great dish to take to picnics this summer. I'm going to make a couple of  changes to the original recipe. It calls for donut holes to be used but I'm going to substitue pound cake!!I also will use milk chocolate chips.

Strawberry Shortcake Kabobs

Picture from Food.Com

12 medium fresh strawberries, stems removed

12 doughnut holes

6 (8 inch) wooden skewers

1/4 cup semi-sweet chocolate chips

2 teaspoons margarine 

1/4 cup white vanilla chips

2 teaspoons margarine

Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.  You can  use the microwave for the following steps to melt the chocolate/margarine, but use lower heat and watch carefully to avoid burning. Only need to microwave about 1 minute or less and check throughout, stopping when just melted. Drizzle over kabobs  In another bowl, combine vanilla chips and remaining 2 teaspons margarine; microwave until just melted, stirring until smooth and well blended. Drizzle over kabobs and chocolate. Refrigerate 10 minutes or until set.


Recipe shared with:

'Melt in Your Mouth Monday' at Make Ahead Meals for busy Moms
'Sweets for a Saturday' at Sweet as Sugar Cookies

Baked Spinich Dip Mini Bread Bowls

I found this recipe around Super Bowl time, wrote it down and forgot to make it. They look like such yummy little appetizers!

Baked Spinich Dip Mini Bread Bowls

13.3 oz roll of refrigerated french bread loaf
2 tablespoons extra virgin olive oil
2 cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon ancho chile pepper
1/8 teaspoon garlic salt
1/8 teaspoon table salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from pan.

Loaded Pierogies

Everytime I see a recipe for pierogies I have to laugh. My husband is a HUGE fan of them. He grew up eating homemade pierogies that his Polish grandmother made. She then passed on the recipe/technique to George's mom.

One year (about 7 years ago) during hunting season George had gone to camp for a few days so I decided to tackle homemade pierogies...and that's where the story begins! His mother's recipe was  an off the top of her head type of recipe. That's how her mom did it. So I started first with cooking the potatoes...so far so good...but 5 pounds of potatoes makes A LOT of mashed potatoes!! I made the dough..still good. Then I started rolling and filling. Everything was going good except three hours later I had not even made a dent in those mashed potatoes!

Pizza Bites

I started a recipe swap group on Facebook and this was suggested by one of the members. It was right around Superbowl time so it was perfect for the Superbowl party we were attending. I made one batch and couldn't stop eating them so I had to make another!



Picture from: Our Family Eats

 Pizza Bites

Adapted from: Our Family Eats
Yields: 24

3/4 cup flour

3/4 teaspoon baking powder

3/4 cup milk

1 egg lightly beaten

1/4 teaspoon salt

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon parsley

pinch of cayenne pepper, optional

3/4 cup shredded mozzarella cheese

1/2 cup pepperoni, diced

1 cup of your favorite marinara sauce

Preheat oven to 350 degrees.

Grease a 24 cup mini muffin pan with cooking spray.  Whisk flour and baking powder together to combine.  Whisk in milk, egg, salt, and seasonings until combined.  Stir in mozzarella and pepperoni.  Let stand 10 minutes.

Stir again and pour into muffin cups filling each about 3/4 full.  Bake at 350 degrees until puffed and golden, about 20 minutes.

Warm sauce and serve alongside the pizza bites for dipping.

Spicy Chicken Won Ton Tacos

Have you ever had these at Applebees? They are SOO good and I was so excited to have found a recipe for them. I found the recipe at Life As A Lofthouse. They do look a little time consuming, but I can't wait to make them.




Photo from:
Life as a Lofthouse



Spicy Chicken Wonton Tacos  

 

5-7 Skinless, Boneless Chicken Breasts

1 Tablespoon Sesame Oil

1 Package Cole Slaw

1/4 cup diced Red Onion

1 (4oz) can of diced Jalapenos

1/2 Tablespoon Crushed Red Pepper Flakes

Asian Dressing/Marinade ( I used Krafts Asian Toasted Sesame dressing/ marinade)

1 package square Wonton Wrappers

1 cup Vegetable Oil

1/4 cup Chopped Cilantro

Limes

Directions:   In a large bowl, mix together the cole slaw, cilantro and diced red onion.

Strain the can of jalepenos, and add desired amount into the cole slaw mix.  (Use as much as you'd like for your own heat tolerance) 

Pour the Asian dressing into the coleslaw mix. ( I used about 1/4 cup).  Mix well, cover and refigerate for atleast one hour.

Place chicken breasts in a large bowl and coat with desired amount of Asian dressing/marinade. Cover and refrigerate one hour. (Refigerate both coleslaw and chicken breasts for the same hour)

Grill chicken breasts for atleast 8 minutes or until thoroughly cooked then cut into cubes.

Heat Sesame oil in a large skillet over medium heat. Once heated, add the cubed chicken and red pepper flakes. Stir fry for about 2 minutes or until chicken is hot and coated in oil. Remove chicken from skillet and then set on a large plate.

Add 1 cup of Vegetable oil to the same skillet and heat over medium to med-low heat.

Place a 'strip' of chicken down the center of two wonton wrappers.( I doubled the wonton wrappers because one didnt seem thick enough). Fold up sides, like a taco.

Using tongs, fry the 'taco' for atleast 1 minute , turning to make sure both sides are cooked. You want it to be golden brown and crispy.

Top each taco with the cole-slaw mixture and a squeeze of fresh lime!