Pizza dips, Topped Brie, Stuffed mushrooms

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These party recipes can be used tomorrow or for the next get-together. When I made the first recipe, pizza dips, some oil leaked out onto the oven floor, so I recommend you place a cookie sheet underneath the muffin tins to catch it if this happens. It is really worth the effort, though.
Pizza dips
1/3 C olive oil
26 oz. frozen dinner roll dough, thawed
2-1/2 C shredded Mozzarella
1/2 C Parmesan cheese
2 TBS Italian seasoning
6 oz. sliced pepperoni, cut into quarters
Preheat oven to 350 degrees. Spray two 6-cup muffin tins (or one 12-cup muffin tin) with non-stick spray. Cut rolls into quarters. Mix all ingredients in a large bowl so that oil is spread evenly on each piece of dough and toppings are evenly distributed. Bake for 20-25 minutes until golden brown. Makes 12 individual pizza muffins suitable for appetizers. These can be pulled apart and dipped in warm pizza sauce.
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Topped Brie
1/2 C chopped dried apricots
2 TBS brown sugar
2 TBS water
1 tsp. balsamic vinegar
dash of salt
1/2 to 1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed
1 round Brie cheese (8 oz.)
In a small saucepan, combine apricots, brown sugar, water, vinegar and salt. Bring to a boil. Reduce heat to medium; cook and stir until slightly thickened. Remove from heat; stir in rosemary. Preheat oven to 400 degrees. Remove rind from top of cheese. Place in an ungreased ovenproof serving dish. Spread apricot mixture over cheese. Bake, uncovered, 10-12 minutes or until cheese is softened. Serve with crackers. Yield: 8 servings.
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Stuffed mushrooms
4 oz. cream cheese, softened
1 C (4 oz.) shredded fontina cheese
8 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 C chopped oil-packed sun-dried tomatoes
3 TBS minced fresh parsley
24 large fresh mushrooms, stems removed
1 TBS olive oil
Preheat oven to 425 degrees. In a small bowl, mix first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each. Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender. Yield: 2 dozen.
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Remember, there is always, Always, ALWAYS something to be thankful for!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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