A collection of favorite recipes

Pizza Balls

A favorite food in a small snack friendly serving. Serve these at your next football party and watch them disappear.

Ingredients

3 cans Pillsbury Buttermilk Biscuits (10 ct) or Crescent Rolls (grande)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions

Slice cheese into approx. 28 squares.
Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture)
Gather edges of biscuit and secure on top of the roll.
Line rolls in greased 9×13 pan Brush with beaten egg.
Sprinkle with Parmesan cheese, Italian seasoning and garlic powder.
Bake at 425 degrees F for 18 to 20 minutes.
Serve with warm pizza sauce for dipping.

From: Facebook

November 5th, 2013|Appetizer, Snacks|
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Pizza Fries

You might consider this treat for an after-school snack, but it is also a fantastic lunch or dinner side dish.

Ingredients

1 bag (2 pounds) frozen french fries
1 cup Prego® Pizzeria Style Pizza Sauce
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
Diced pepperoni, optional

Directions

Prepare the fries according to the package directions. Remove them from the oven. Pour the sauce over the fries.
Top with the cheese and pepperoni, if desired.
Bake for 5 minutes or until the cheese is melted.

From: Campbell’s Kitchen

October 15th, 2013|Appetizer, Sides, Snacks|
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Pizza Pinwheels

Serve pizza toppings swirled in a tender crescent pastry with a dipping sauce at your next get-together.

Ingredients

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni (about 1 1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)

Directions

Heat oven to 350°F. Spray cookie sheet with cooking spray.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

From: Pillsbury.com

September 16th, 2013|Appetizer|
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Bloomin’ Pizza Bread

So this weekend take a warm piece of sourdough bread glazed with Parmesan and garlic butter, oozing with melted cheese and pepperoni, and dip it in warm pizza sauce! Yum!

Ingredients

1 unsliced round loaf sourdough bread
12-16 ounces mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Directions

Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.
Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

From: the-girl-who-ate-everything.com

June 26th, 2013|Bread|
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Pizza Casserole

For a great casserole idea try this wonderful cheesy pizza casserole. The family loves it and it can be customized any way you want it. Add in your favorites to make it your own special recipe!

Ingredients

1 package (16 ounce) uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Directions

Preheat oven to 350°F. Lightly grease a 9X13 casserole dish.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.
In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.
Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

June 4th, 2013|Dinner|
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