Calzone Pinwheels

December 27, 2014 Leave a Comment

 

Calzone Pinwheels

Calzone Pinwheels

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Once you try these mini-sized calzones, you may never go back to the large ones.  Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.  No one can eat just one and people love the cheesy, fresh taste!

             Lisa Smith                                                                                           Bryan, Ohio

Calzone Pinwheels Recipe

 

Calzone Pinwheels

½ cup ricotta cheese

1 tsp. Italian seasoning

¼ tsp. salt

½ cup shredded part-skim mozzarella cheese

½ cup diced pepperoni

¼ cup grated Parmesan cheese

¼ cup chopped fresh mushrooms

¼ cup finely chopped green pepper

2 Tbsp. finely chopped onion

1 package (8 oz.) refrigerated crescent rolls

1 jar (14 oz.) pizza sauce, warmed

 

In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.  Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ inch pf edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.

Place cut side down on greased baking sheets.  Bake at 375 F. for 10-15 minutes or until golden brown.  Serve warm with pizza sauce.  Refrigerate leftovers.            16 appetizers

 

(Recipe for Calzone Pinwheels was in www.tasteofhome.com, 2014)

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Reuben Braids

March 15, 2014 Leave a Comment
Reuben Braids

Reuben Braids

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe as a way to make a sandwich that will feed a large group at once.  The braid design always impresses the guest at our parties.

** St. Patrick’s Day is March 17th  **

                Kellie Mulleavy                                                                                Lambertville, Michigan

 

Reuben Braids Recipe

Reuben Braids

6 oz. cooked corned beef brisket, chopped (about 1 cup)

1 ½ cups (6 oz.) shredded Swiss cheese

¾ cup sauerkraut, rinsed and well drained

1 small onion, chopped

3 Tbsp. Thousand Island salad dressing

1 Tbsp. Dijon mustard

½ tsp. dill weed

2 packages (8 oz. each) refrigerated crescent rolls

1 egg white, lightly beaten

1 Tbsp. sesame seeds

In a large bowl, combine the first seven ingredients.  Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.

Spread half of corned beef filling down center of rectangle.  On each lone side, cut 1 inch wide strips to within 1 inch of filling.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat with remaining crescent dough and filling.  Brush egg white over braids; sprinkle with sesame seeds.

Bake at 375 F. for 25-30 minutes or until golden brown.  Cool on wire racks for 5 minutes before cutting into slices.  Refrigerate leftovers.              16 servings

 

(Recipe for Reuben Braids was on www.tasteofhome.com, 2014)

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Broccoli Beef Braids

December 10, 2013 Leave a Comment
Broccoli Beef Braids

Broccoli Beef Braids

 Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

This filling sandwich looks fancy but is really simple to make.  Each slice is packed with ground beef, broccoli and cheese.  Served with a green salad, this beefy sandwich makes a terrific lunch or dinner.

          Penny Lapp                                                                        Royalton, Ohio

 

Broccoli Beef Braids Recipe

Broccoli Beef Braids

1 lb. ground beef

½ cup chopped onion

3 cups frozen chopped broccoli

1 cup (4 oz.) shredded part-skim mozzarella cheese

½ cup sour cream

¼ tsp. salt

¼ tsp. pepper

2 tubes (8 oz. each) refrigerated crescent rolls

Preheat oven to 350 F.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the broccoli, cheese, sour cream, salt and pepper; heat through.

Unroll one tube of dough on a greased baking sheet; seal the seams and perforations, forming a 12×8 inch rectangle.  Spread half of beef mixture lengthwise down the center.  On each side, cut 1 inch wide strips 3 inch into center.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat.

Bake 15-20 minutes or until golden brown.        2 loaves (8 serving each)

 

(Recipe for Broccoli Beef Braids came from Taste of Home, 2013)

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Pepperoni Spinach Quiche

June 18, 2013 Leave a Comment
Pepperoni Spinach Quiche

Pepperoni Spinach Quiche

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Several years ago, I had to come up with an appetizer to serve at a pool party, and this colorful quiche was a hit.  It’s great on an antipasto tray, cut into wedges.

                Elly Townsend                                                                                   Summerfield, Florida

 

Pepperoni Spinach Quiche Recipe

Pepperoni Spinach Quiche

1 tube (8 oz.) refrigerated crescent rolls

1 large sweet red pepper, chopped

1 Tbsp. olive oil

1 garlic clove, minced

5 eggs, lightly beaten

½ cup shredded part-skim mozzarella cheese

½ cup frozen chopped spinach, thawed and squeezed dry

¼ cup sliced pepperoni, cut into strips

¼ cup half-and-half cream

2 Tbsp. grated Parmesan cheese

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil or 1 tsp. dried basil

Dash pepper

Separate crescent dough into eight triangles; place in an ungreased 9 inch fluted tart pan with removable bottom with points towards the center.  Press onto the bottom and up the sides to form a crust; seal seams.  Set aside.

In a small skillet, sauté red pepper in oil until tender.  Add garlic; cook 1 minute longer.  Remove from the heat.  In another small bowl, combine the remaining ingredients; stir in red pepper mixture.  Pour into crust.

Bake at 375 F. for 25-30 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         8 servings

(Recipe for Pepperoni Spinach Quiche was in tasteofhome.com)

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