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
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.
For all those Mardi Gras peeps out there...here is a pot of shrimp dip to serve with crackers or chips...enjoy!
1 slice bacon
3 medium onions, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 cups shredded Monterey Jack cheese
4 drops Tabasco sauce
1/8 teaspoon cayenne pepper
1 dash black pepper
PREPARATION:Cook bacon until crisp. Drain on paper towel. Saute onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients.
Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick. Serve with chips.
Recipe Source: get crocked
Was looking around on Pinterest and found this sassy way to make little miniature potato skins.
12 Dutch Yellow Baby Potatoes
PAM Olive oil spray
Salt and Pepper
2 strips Pancetta, roughly chopped (bacon also works)
1 cup of Guacamole (recipe below)
1/2 cup shredded cheddar cheese
2 tbsp red onion, finely chopped
Preheat oven to 400 degrees. Spray the whole potatoes with PAM olive oil spray and place on a baking sheet. Bake for 35 minutes or until the potatoes are tender. Remove from oven and let cool until they are cool enough to handle. Cut the potatoes in half, lengthwise, and scoop out a little of the flesh, leaving about 1/4 inch remaining.
Place the cut potatoes back onto the baking sheet, flesh side up. Lightly spray the tops of the potatoes with the PAM olive oil spray.
In a small skillet over medium high heat, crisp up the pancetta. Once crisp, remove from pan and set on a paper towel to drain some of the excess oil.
Place some of the pancetta into the potato, cover with a bit of cheese, and place back into the oven for 5-7 minutes until the cheese has melted.
Top with the guacamole, sprinkle with a few chopped red onions and serve!
1 lemon, juiced
1/8 cup chives, finely chopped
salt and pepper to taste
Cut the flesh from the avocado and place into a bowl. Add the rest of the ingredients and mash together with a fork until chunky. Set aside.
Recipe Source: What's Gaby Cooking