Appetizers
This Taste of Home recipe is perfect for those Sunday afternoon football games! This recipe is a cross between a pizza and a lasagna! It is certainly a family friendly recipe for the entire family. I made a couple simple changes to fit the tastes of my family and you can do the same! I did not add mushrooms, but I did add a very thin layer of sauce on top of the dough before adding the other ingredients.
INGREDIENTS
1/2 cup mozzarella cheese, shredded
1/2 cup ricotta cheese
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mushrooms
1/4 cup chopped green pepper
2 Tablespoons finely chopped onion
1 teaspoon Italian seasoning
Pinch of salt
1 package refrigerated crescent rolls
Your favorite pizza sauce, warmed for serving
DIRECTIONS
Preheat oven to 375 degrees. In a small bowl mix the first 9 ingredients. Unroll crescent dough and separate into four rectangles, press perforations to seal. Spread rectangles with the cheese mixture to with in a 1/4 inch of the edges. Roll up jelly roll style starting with the short end. Pinch seam to seal. Do this with all four rectangles. Using a sharp serrated knife, cut each roll into four slices, place on a greased baking sheet with the cut side down. Bake 12-15 minutes until dough is cooked through and golden brown. Serve warm with pizza sauce.
Enjoy!
More party food! Yay! Who doesn’t like meatballs? I am always looking for a new twist or new sauces for meatballs and this one was just right! You can make these meatballs on the larger side for dinner or smaller to feed a crowd as an appetizer! Did you know meatballs are really hard to take good pictures of? Regardless of the picture the taste is really good!
INGREDIENTS
2 pounds lean ground beef
1 cup quick cooking oats or breadcrumbs
2 eggs
1/2 cup milk
1 teaspoon garlic salt
1 teaspoon garlic powder
4 garlic cloves, pressed
1 cup ketchup
2/3 cup honey
3 Tablespoons soy sauce
DIRECTIONS
Preheat oven to 375 degrees. Mix the ground beef, oats, eggs, milk and garlic seasonings together. Line a baking sheet with parchment paper or aluminum foil sprayed with non-stick spray. Roll your meatballs and place on baking sheet until all the ground beef has been used. Bake for 30-35 minutes or until cooked through and no longer pink in the middle. While the meatballs are cooking you can make the sauce. Mix together pressed garlic, ketchup, honey and soy in a large saucepan and heat through. When the meatballs are done baking. toss in the sauce and serve warm.
Enjoy!
This recipe comes from www.nurselovesfarmer.com
Jim and I were out to eat a few weeks ago and had a Gorgonzola fondue and it was “lick the bowl clean” delicious! I knew at some point I would need to make it at home, so I went to Pinterest and sure enough there was the recipe! This is a very rich decadent appetizer! I served this with garlic bread sticks. This would also be good with sliced apples, and if you thin it out a little more with chicken stock, would be good with roasted asparagus or even on twice baked potatoes!
INGREDIENTS
1 garlic clove, smashed
3/4 cup half and half
1/2 cup chicken stock
2 Tablespoons cornstarch
5 oz. tub of Gorgonzola
1/2 cup shredded Italian cheese
1 Tablespoon fresh parsley
1 teaspoon fresh rosemary
Pinch of pepper
Dippers
Baked garlic bread, sliced into sticks
Apples
Pears
This serves 4 as an appetizer and can be put in a small crockpot to keep warm, but stir often.
DIRECTIONS
Rub the garlic clove on the bottom of a heavy pot. Add the half and half and chicken stock. Bring the liquid to a slight simmer over medium heat. When steam starts rising from the liquid, pour 1/4 cup of it into a measuring cup and stir the cornstarch into the 1/4 cup of warm liquid and stir until dissolved. Set the cornstarch slurry aside.
Add the Gorgonzola and Italian cheese to the pot stir until melted, it takes a few minutes. Add the cornstarch slurry to the pot and bring to a boil for about 30 seconds or until fondue is thickened. Take off the heat and stir in herbs and pepper. Serve warm
Enjoy!
It was my parent’s anniversary recently and we thought it would be fun to make them dinner instead of going out or giving gifts, so that’s exactly what we did! We made the New England lobster/clam bake you saw last week. For an appetizer I made this pizza and sliced them in smaller portions making them bite-size. The only change I made was using Naan Bread instead of a prepared pizza crust. I will be making this again and will use a prepared crust next time. I think either way the flavor is excellent and something a little different! If you like spinach artichoke dip this will be a favorite!
INGREDIENTS
1 pre-baked 12 inch pizza crust (or 2 Naan Breads, splitting the ingredients in half for each bread)
1 Tablespoon olive oil
1 cup spinach dip
1 cup shredded mozzarella cheese
1 jar (7 1/2 ounce) marinated artichoke hearts, quartered and drained
1/2 cup oil packed sun dried tomatoes, patted dry and chopped
1/4 cup chopped red onion
DIRECTIONS
Preheat oven to 450 degrees. Place pizza crust on an ungreased pizza pan, brush with oil.
Spread spinach dip evenly over the top, sprinkle with artichokes, sun dried tomatoes, onion and cheese.
Bake 8 – 10 minutes or until cheese is melted and edges lightly brown. Cut into squares.
Enjoy!
With summer around the corner the thought of sitting on the deck with a cold beverage and friends brings a smile to my face. If we add a cheese ball made with beer and a little bit of orange zest that is going to make the afternoon even better! I used Blue Moon because that’s what I had and like but any beer with notes of orange would be great!
INGREDIENTS
5 ounces softened cream cheese
1 cup of Parmesan cheese, grated
1/3 cup asiago cheese, grated
1/2 of one scallion white and green part, diced
1/3 cup of Blue Moon beer
1 pinch of garlic salt
1 Tablespoon of orange zest
1/2 cup of chopped pecans
DIRECTIONS
Add all of the ingredients except the pecans into a mixing bowl and mix until fully combined. Roll the mixture into a ball, cover with plastic wrap and Place in the fridge for 30 minutes to firm up. When firm remove from fridge and roll in the chopped pecans. Store in fridge until ready to eat. Serve with assorted crackers.
Enjoy!
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