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Appetizers
Appetizers
Italian Pizza Bread
Serves: 1
1 (12-inch) loaf Italian bread
2 tablespoons olive oil
1 tablespoon garlic, chopped
½ cup marinara sauce
⅓ cup Parmesan cheese, shredded
3 baby Portabella mushrooms,
sliced
⅓ cup red onions, sliced
⅓ cup green pepper, sliced
¼ cup tomato, diced
½ cup mozzarella cheese, shredded
1 tablespoon basil, sliced
Directions:
1. Slice bread in half, lengthwise,
with serrated knife.
2. In small bowl, combine olive oil
and garlic.
3. Spread olive oil mixture onto
bread using pastry brush.
4. Spoon even layer of marinara
sauce onto bread and top with
Parmesan cheese.
5. Add mushrooms, onions,
peppers and tomatoes and top
with mozzarella cheese.
6. Place on 1-inch rack and cook at
350°F for 10 minutes.
7. Garnish with basil and enjoy.
Bacon Cheddar Bombs
Serves: 4
2 cups frozen tater tots, brought to
room temperature
1 ounce sharp Cheddar cheese, cut
into ¼-inch squares
4 slices bacon, quartered
¼ cup brown sugar
1 tablespoon chopped parsley
(optional)
Directions:
1. Working 1 at a time, wrap bacon
piece around a tater tot and
cheese square.
2. Dredge wrapped tater tots in brown
sugar, pressing to coat.
3. Place tater tots, seam side down,
directly in liner pan.
4. Bake at 350°F for 20-25 minutes,
turning tots halfway through.
5. Garnish with parsley and serve
immediately.
Tip: Use metal tongs to turn the tots.
Chicken Alfredo Roll Ups
Serves: 8
Roll Ingredients:
1 tablespoon olive oil
1 boneless, skinless chicken breast
1 (8-ounce) package cream cheese,
room temperature
¼ cup freshly grated Parmesan
cheese
2 tablespoons chopped chives
½ teaspoon garlic powder
Kosher salt and freshly ground black
pepper to taste
1 (8-ounce) tube crescent rolls
½ cup Italian style breadcrumbs
Sauce Ingredients:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ cup milk
Kosher salt and freshly ground black
pepper to taste
½ cup Parmesan cheese, to taste
Roll Directions:
1. Season chicken with salt and
pepper and place on 3-inch
rack.
2. Cook chicken breasts at 350°F
or 11-13 minutes per side.
3. Let chicken cool, then shred with
fork.
4. In large bowl, combine shredded
chicken, cream cheese, Parmesan,
chives, garlic powder, salt and
pepper, to taste.
5. Remove rolls from can, separating
them into 8 triangles.
6. Top each triangle with heaping
tablespoon of chicken mixture.
7. Starting with wide end, roll up each
triangle, tucking the ends
underneath.
8. Dredge rolls in breadcrumbs,
pressing to coat.
9. Place rolls seam side down in liner
pan.
10. Bake at 350°F for 10-12 minutes
until golden brown.
Sauce Directions:
1. Place 1.5-quart saucepan on stove
top and melt butter over medium
heat.
2. Whisk in flour for about 1 minute
until lightly browned.
3. Gradually whisk in milk and cook
for 3-4 minutes, whisking
constantly, until slightly thickened.
4. Season sauce with salt and pepper.
5. Stir in cheese, 1 handful at a time,
until smooth.
6. Pour sauce over rolls and serve
immediately.
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