Sweet Chicken Bacon Wraps

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1 1/2 lbs boneless skinless chicken breasts

1 (1 lb) package sliced bacon

3/4 cup firmly packed brown sugar

2 tablespoons chili powder

Directions:

1

Preheat oven to 350°F.

2

Cut chicken breasts into 1-inch cubes.

3

Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.

4

Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.

5

Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.

6

Bake at 350°F for 30 to 35 minutes, or until bacon is crisp

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Reduced-Fat Potato Skins

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Ingredients

4 medium russet potatoes

1 cup reduced fat cheddar cheese

8 tsp turkey bacon pieces

1 tbsp fresh chives

1/3 cup reduced-fat sour cream

Canola oil non-stick cooking spray

Salt

Directions

Preheat oven to 400°F. Bake the potatoes for 1 hour or until tender. When potatoes have cooled enough so you can handle them, make two lengthwise cuts through each potato, resulting in 3 1/2-3/4 inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.

With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside the skin. Pop oven temperature up to 450°F. Spray the entire surface of each potato skin with a light coating of canola oil spray. Place the skins on a baking sheet, open side up, salt each one and take for 12-15 minutes or until the edges begin to brown.

Spread about 2 tablespoons of cheese on each potato skin. Sprinkle 1 tsp of bacon pieces on top of the cheese on each potato skin. Bake the skins for another 2-4 minutes or until cheese is melted. Remove the skins from the oven and transfer them to a serving plate. Combine the chives with the sour cream and serve in a small sauce cup in the center of the plate, with the skins arranged around the sour cream, like spokes on a wheel.

Pizza Rolls

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1 (8 ounce) package refrigerated crescent roll dough

4 cheese sticks, halved

1 (3.5 ounce) package sliced pepperoni

Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

Pizza Potato Skins

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DIRECTIONS

  1. Pre-heat your broiler to high. When your baked potato are cool enough to handle, make two cuts down the potato lengthwise so that you are left with three pieces. Discard the middle slice of the potato (or save for other use) so that you are left with just the ends of each potato. Use a spoon to slightly scrape some of the pulp out of each potato skin so that you have only about 1/4 inch of potato left. Refer to this recipe for Loaded Potato Skins for photos to help you with this step.
  2. In the microwave, melt 2 tablespoons of butter (30-40 seconds does the trick). Brush both sides of the potato skin with the melted butter. Lightly salt and pepper the potato skin and place in the broiler for 8 minutes, flipping the potatoes once after four minutes so that each side of the potato is able to crisp up.
  3. Take the potato skins out of the broiler and top with shredded mozzarella cheese and two pepperoni slices per potato skin.
  4. Sprinkle each potato skin with Italian seasoning.
  5. Place the potato skins back in the broiler for another 2-4 minutes, or until the cheese has melted.
  6. Serve with pizza sauce or marinara sauce on the side.

Pizza Muffins

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Ingredients

  • 1 pound ground beef
  • 1 tbsp minced garlic
  • 1 tbsp minced onion
  • 1 (15 ounce) jar pizza sauce
  • 1 (10 ounce) can large refrigerated biscuits
  • 2 cup shredded mozzarella cheese

Grill with Beef

Instructions

  1. Brown the ground beef, garlic, and onion. Drain. Preheat your oven to 375 degrees.
  2. Stir in the pizza sauce and cook over medium heat for 5-10 minutes or until heated through.
  3. Take the biscuits and split each one in two. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake at 375 degrees F for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted.

PIZZA BALLS

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*PIZZA BALLS! 3 cans Pillsbury Buttermilk Biscuits (10 per can), 56 pepperoni slices, block of Colby cheese, 1 beaten egg, Parmesan, Italian seasoning, Garlic powder, 1 jar pizza sauce…Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9×13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes. **Use the pizza sauce for dipping

Pepperoni Pizza Twists

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Ingredients

  • 1 lb pizza dough, room temperature
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • ½ tsp red pepper flakes
  • 6 tbsp of grated Parmesan cheese (use more if you’d like!)
  • 3 tbsp extra virgin olive oil
  • 4 oz pepperoni
  • 4 oz shredded mozzarella cheese

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Instructions

  1. Preheat the oven to 425F.
  2. Roll the dough out into a rectangle on a lightly floured large cutting board.
  3. Combine the garlic powder, parsley, Parmesan cheese, and red pepper flakes in a small bowl. Sprinkle about half of the seasoning blend onto the dough.
  4. Sprinkle the mozzarella cheese on one half of the dough and top it with the pepperoni. If you are using mini pepperoni, you can leave it whole. If you’re using full-size pepperoni, you’ll want to cut them into quarters.
  5. Fold the side of the dough without the pepperoni on it over to the other side, covering the filing.
  6. Use a sharp knife or a pizza cutter to cut the dough into thin strips. You’ll get about 12 strips out of one pound of dough. Twist the strips a few times and press down on the ends to keep them closed.
  7. Brush the tops of the twists with olive oil and sprinkle with seasoning blend.
  8. Place the twists on a parchment-lined baking sheet, seasoned side down.
  9. Brush the other side of the twists with olive oil and sprinkle with seasoning blend again.
  10. Bake for 8 to10 minutes or until twists are golden brown.
  11. Serve with marinara or ranch dressing.

Pepperoni Pizza Quick Bread

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Ingredients

  • 3 cups all-purpose flour
  • 1½ teaspoon salt
  • 4 teaspoons baking powder
  • 1½ cups milk
  • ¼ cup vegetable oil
  • 1 large egg
  • ¼ cup granulated sugar
  • 1½ cups cheddar cheese
  • ½ cup mini pepperoni + few extra for topping
  • ⅓ cup mozzarella cheese, for topping
  • 1 teaspoon Italian seasoning, for topping
  • Mezzetta Napa Valley Homemade Marinara Sauce, for dipping

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan. Set aside.
  2. Whisk together flour, salt, and baking powder together. Set aside.
  3. In a large mixing bowl combine milk, vegetable oil, egg, and granulated sugar; whisk together. Fold in the cheddar cheese and mini pepperonis.
  4. Slowly mix the dry ingredients into the wet ingredients. Pour mixture into loaf pan.
  5. Top with mozzarella cheese, Italian seasoning, and a few extra mini pepperonis.
  6. Bake for 55 minutes or until lightly browned.
  7. Allow the bread to cool for 15 minutes, then remove from loaf pan. Slice and serve with marinara sauce.

Pepperoni Pizza Puff Pastry Roll-Ups

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Ingredients

  • 1 Pepperidge Farm® Puff Pastry Sheet, thawed
  • 1/4 cup pizza sauce
  • 1/4 teaspoon dried oregano
  • 1 cup shredded mozzarella cheese
  • 1/4 cup diced pepperoni (the sausage/stick type)
  • 1 tablespoon grated Parmesan cheese
  • salt and fresh ground black pepper
  1. On a lightly floured surface unfold the puff pastry. Spread the sauce from edge to edge leaving about a 1-inch border on one of the longest sides.
  2. Sprinkle with the oregano then the mozzarella, pepperoni and parmesan. Season lightly with salt and pepper.
  3. Roll the pastry up toward the 1-inch border keeping the roll as tight as you can. Wrap in plastic wrap. To maintain the round shape you can stick it inside a cardboard paper towel roll that has been cut lengthwise.
  4. Stick it in the freezer for at least an hour (or longer if you want to make them ahead of time for a party or special occasion).
  5. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease it well. If the pizza roll has been frozen for longer than an hour then you should let it sit out on the counter about 20 minutes before slicing.
  6. Use a sharp paring knife to cut the roll into 1-inch thick slices. Lay them 1 – 2 inches apart on the cookie sheet and bake 20 minutes. Let cool on cookie sheet 5 minutes

Nested Potato Skins

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You’ll need:

3 cups freshly shredded russet potatoes or frozen shredded hash browns or 20 oz pkg refrigerated shredded hash browns

3/4 cup shredded Parmesan cheese

2 beaten egg whites

seasonings:

1 tsp onion powder

1/2 tsp garlic powder

3/4-1 tsp salt

1/4 tsp white pepper

toppings:

1 1/2 cups colby-jack cheese [or your favorite]

16 oz sour cream

8-10 slices bacon, cooked and crumbled

chopped parsley or chives for garnishing

Preheat the oven to 450°F.  Spray a 12 cup muffin tin with butter flavored cooking spray. Set aside.

If using fresh potatoes:  Shred the unpeeled potatoes into a medium size mixing bowl using a box grater or food processor.  Blot gently with a paper towel to remove any excess moisture, but, don’t rinse.  [tip: The starch will help the nests hold together.]

If using frozen shredded hash browns:  Thaw completely before adding to the mixing bowl.

If using refrigerated hash browns: To truly simplify, a 20 ounce package of refrigerated hash browns found in the Dairy section of the grocery store, will also work beautifully for these potato nests.

Mix the shredded potatoes, beaten egg whites, shredded Parmesan cheese and seasonings together.

Scoop approximately 1/4 cup of the potato mixture into each muffin cup.  Depending on how you divide the shredded potatoes, you may be able to yield more than 12, so, have another pan handy just in case.  Using your hands, or a small glass, press the potato mixture firmly into the bottom and up the sides of each cup.   Spritz each nest with butter flavored cooking spray or, you can drizzle them with a couple of tablespoons of melted butter, if you like. [tip: I prefer the cooking spray, so the nests won’t become too wet, and will hold together]

Place the potato nests into the oven and bake for 22-25 minutes until golden. Remove the pan from the oven and gently run a knife  or an off set spatula around each nest to loosen the edges.  Don’t attempt to remove them immediately, allow them to  rest in the pan for around 2 minutes.  If you want your cheese to melt completely sprinkle the nests with the shredded cheese during the last 2 minutes of baking.  Otherwise, sprinkle the shredded cheese into the warm nests on the counter.

To assemble, top with a tablespoon of  grated colby-jack cheese.

Using a large star tip attached  to a piping bag, pipe sour cream into the center of each nest. [or a teaspoon, of course ☺]  Sprinkle the crumbled bacon on top, and garnish with finely chopped parsley or chives.  Serve warm.  Yield: 12-14 medium or 24 minis

Cook’s note:

If you’d like to make these bite-size, use mini-muffin pans. They make the perfect bite sized version.  Bake at 450°F for around 15-16 minutes until golden.