Friends, It's the simple things in life that bring us the most pleasure. Those everyday things that put a smile on our face and create the memories that we hold in our hearts...... Suzy
Pepperoni String Cheese Roll Ups
It's Superbowl Sunday and tonight I made a Apple - cranberry walnut salad with feta cheese and Raspberry vinaigrette dressing. Yummy!
To go with the salad I made these:
Pepperoni String Cheese Roll Ups
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping
Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese
Directions:
Preheat oven to 350 degrees.
Take each triangle of crescent 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.
While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
Here's my source for the roll-ups:
http://www.the-girl-who-ate-everything.com/2012/01/pepperoni-cheese-stick-roll-ups.html
everything Christy makes is super good!!
To go with the salad I made these:
Pepperoni String Cheese Roll Ups
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping
Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese
Directions:
Preheat oven to 350 degrees.
Take each triangle of crescent 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.
While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
Here's my source for the roll-ups:
http://www.the-girl-who-ate-everything.com/2012/01/pepperoni-cheese-stick-roll-ups.html
everything Christy makes is super good!!
Chicken Artichoke Casserole
- Betty Crooker cookbook -
1 tablespoon olive oil
1 cup chopped red bell pepper
1/4 (4 medium) cup sliced green onions
3 cups chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained, chopped (not marinated type)
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1 cup (4 oz) shredded Asiago cheese
1/2 cup reduced-fat mayonnaise
1 1/2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed
Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.
I made some changes…
I didn’t have green onions on hand so I used half of a sweet onion.
Instead of croutons, I topped it off with panco bread crumbs.
This one is a keeper....We both loved it!
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