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Posts Tagged ‘appetizer’

Cheese-Stuffed Meatball Sliders

Cheese-Stuffed Meatball Sliders

Ingredients
1-1/2 pounds bulk Italian sausage
16 cubes part-skim mozzarella cheese
1 jar (24 ounces) Ragú® Old World Style® Traditional
1 jar (8.1 ounces) prepared pesto
16 dinner rolls, split and toasted

Directions
Divide sausage into 16 portions. Shape each portion around a cube of cheese. Place on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meat is no longer pink. Remove to paper towels to drain.

In a large saucepan, combine spaghetti sauce and pesto; bring just to a boil over medium heat, stirring occasionally.

Add meatballs; heat through, stirring gently. Serve on rolls. Yield: 16 servings.

Recipe found here: Cheese-Stuffed Meatball Sliders

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Zesty Sausage Cheese Balls

Zesty Sausage Cheese Balls

Ingredients
1 package Jimmy Dean® Premium Pork Hot Roll Sausage
3/4 cup all-purpose baking mix
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup finely chopped onion
1/4 cup seeded, finely chopped fresh jalapeno peppers
1 large clove garlic, minced
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)

Directions
Preheat oven to 375°F. Mix all ingredients in large bowl just until blended. Shape into 36 (1-inch) balls.
Place in 2 lightly greased baking pans.

Bake 12-14 minutes or until done (160°F).

Serve with toothpicks, if desired. Yield: 18 servings (2 balls each).

Cook’s Tip: Stove-top variation: Do not preheat oven. Mix ingredients and shape into balls as directed. Cook half the sausage balls in large skillet over medium heat 15-17 minutes or until done (160°F), turning frequently. Remove from skillet; place in single layer in shallow pan to keep warm. Repeat with remaining sausage balls.

Recipe found here: Zesty Sausage Cheese Balls

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Philly Cheese Steak Dip

Philly Cheese Steak Dip

Ingredients
1½ cups GRILLED and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese

Directions
Saute onion and green pepper in olive oil over medium heat. Set aside.

In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.

Serve with chips or toasted baguettes.

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Bacon-Chicken Crescent Ring

Bacon-Chicken Crescent Ring

Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian salad dressing mix

Directions
Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.

In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown. Yield: 8 servings.

Recipe found here: Bacon-Chicken Crescent Ring

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Parmesan-Swiss Cheese Twists

Parmesan-Swiss Cheese Twists

Ingredients
2 tablespoons Priano® Shredded Parmesan Cheese
2 ounces Happy Farms Shredded Swiss Cheese
1 teaspoon Stonemill Essentials Paprika
1/8 teaspoon Stonemill Essentials Garlic Powder
1/8 teaspoon Stonemill Essentials Iodized Salt
1/8 teaspoon Stonemill Essentials Chili Powder
8 ounces Bake House Creations Crescent Rolls
1 Goldhen Large Egg, lightly beaten

Directions
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Combine the Parmesan cheese, Swiss cheese, paprika, garlic powder, salt and chili powder in a bowl.

Unroll the crescent roll dough and separate it into 2 long rectangles. Pinch the perforated seams together to seal. Brush the face side up of the dough lightly with the egg. Sprinkle the cheese mixture evenly over 1 rectangle. Place the second rectangle, egg side down, over the filling and pinch the edges to seal them together.

Cut the rectangle into 8 long strips. Working one at a time, gently twist each strip several times. Cut each strip in half. Place them on a baking sheet, about 1-inch apart.

Bake until golden brown, 12-14 minutes. Serve warm or room temperature with marinara sauce. Can be made 1 day ahead and stored in an airtight container. For best results, warm the day-old twists in a 350°F oven for 5-6 minutes. Yield: 8 servings.

Tip: Recipe can be made 1 day ahead and stored in an airtight container. For best results, warm the day-old twists in a 350°F oven for 5-6 minutes.

Recipe found here: Parmesan-Swiss Cheese Twists

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Deviled Eggs with Bacon

Ingredients
12 hard-cooked eggs
1/3 cup mayonnaise
3 bacon strips, cooked and crumbled
3 tablespoons finely chopped red onion
3 tablespoons sweet pickle relish
1/4 teaspoon smoked paprika

Directions
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, bacon, onion and relish; mix well. Stuff into egg whites. Refrigerate until serving. Sprinkle with paprika. Yield: 2 dozen.

Recipe found here: Deviled Eggs with Bacon

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Grilled Pepper Bruschetta

Grilled Pepper Bruschetta

Ingredients
1 red bell pepper
1 yellow pepper
2 oz red onion, finely chopped
2 oz ripped basil
6 cloves roasted garlic
2 oz extra virgin olive oil, divided
squeeze of lemon juice
salt and pepper
4 oz fresh mozzarella cheese
Italian round load bread, sliced about 1 inch thick and toasted

Preparation
Lightly coat peppers in olive oil and grill on medium heat for char marks, remove, allow to cool and chop.

In a large bowl, mix peppers with onion, basil, garlic, olive oil, lemon juice, salt and pepper.

Lay cheese on top of toasted bread, and top with pepper mixture.

Recipe found here: Grilled Pepper Bruschetta

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