Tag: Party snacks
Bacon Cheddar Pinwheels
Most times in our house if the word “bacon” is mentioned, everyone’s ears perk up
And now I’m going to say the “cheddar” word
Excuse me?? Bacon AND cheddar??
All hands on deck!!
We have crescent rolls sheets, bacon and cheese… let’s roll ’em up and bake ’em!
Crisp up a 1/2 pound of bacon (or cook the whole pound and let the kitchen passersby steal half of what you’ve cooked)
Measure 1 cup of shredded cheddar, 4 ounces of room temp cream cheese, a package of crescent roll sheets, chopped scallions, kosher salt, black pepper, onion and garlic powders
Roll the crescent dough out into a rectangle and evenly spread the cream cheese with an offset spatula
Sprinkle the crumbled bacon, sliced scallions, seasonings and cheese over the crescent roll and lightly press down
Roll, roll and roll then slice into 8 even pieces
Place each slice on a sheet pan lined with parchment and lightly sprayed with cooking oil
Place in a 350 degree F oven for 15 – 18 minutes, or until browned and bubbly. Check to make sure the dough is cooked through and the bottoms are crisp
Serve warm or at room temperature and watch them disappear!
Enjoy!
Simply Sunday's ~ Bacon Cheddar Pinwheels
Ingredients
1/2 pound of crispy bacon, crumbled
1 cup of shredded cheddar
4 ounces of room temp cream cheese
1 package of crescent roll sheets
3 chopped scallions
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
Directions
Roll the crescent dough out into a rectangle and evenly spread the cream cheese with an offset spatula; sprinkle the crumbled bacon, sliced scallions, seasonings and cheese over the crescent roll and lightly press down
Roll up and then slice into 8 even pieces; place each slice on a sheet pan lined with parchment and lightly sprayed with cooking oil
Place in a 350 degree F oven for 15 – 18 minutes, or until browned and bubbly. Check to make sure the dough is cooked through and the bottoms are crisp
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2017
All rights reserved
Broccoli Cheddar Pinwheels
For a quick and tasty appetizer, roll up some Broccoli Cheddar Pinwheels
The store bought crescent rolls take the hard work out of this recipe and all that’s left is to chop broccoli and assemble
You’ll need one package of crescent dough sheets, 1/2 bar (4 ounces) of room temp cream cheese, 2 cups of finely chopped broccoli, one cup of shredded cheddar and 1/2 teaspoon each of kosher salt, black pepper, onion powder and garlic powder
Roll the crescent dough out retaining the rectangular shape and spread the softened cream cheese over it with an offset spatula
Cover the cream cheese with the broccoli, pressing down lightly. Sprinkle with the salt, pepper and onion/garlic powders
Evenly cover with the shredded cheese, press down and now let’s roll!
Start from one end and evenly roll making sure the filling stays inside
Roll, roll, roll…
Pinch the ends and lightly score to measure out 8 even slices
Slice through with a sharp knife
Lay the slices on a sheet pan lined with parchment paper lightly sprayed with cooking oil
Sprinkle with poppy seeds & bake in a 350 degree F oven for about 18-20 minutes
Check to make sure the dough is cooked through and the bottoms are crisp
Serve warm or at room temperature and watch them disappear!
Enjoy!
Simply Sundays! ~ Broccoli Cheddar Pinwheels
Ingredients
1 package of crescent dough sheets
1/2 bar (4 ounces) of room temp cream cheese
2 cups of finely chopped broccoli
1 cup of shredded cheddar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon poppy seeds
Directions
Preheat oven to 350 degrees F
Roll the crescent dough out retaining the rectangular shape and spread the softened cream cheese over it with an offset spatula
Cover the cream cheese with the broccoli, pressing down lightly. Sprinkle with the salt, pepper and onion/garlic powders
Evenly cover with the shredded cheese, press down and start from one end and evenly roll making sure the filling stays inside
Pinch the ends and lightly score to measure out 8 even slices; slice through with a sharp knife
Lay the slices on a sheet pan lined with parchment and lightly sprayed with cooking oil
Sprinkle with poppy seeds & bake for about 18-20 minutes; check to make sure the dough is cooked through and the bottoms are crisp
Serve warm or at room temperature
Tools used to make this recipe
© Simply Sundays 2017
All rights reserved
Italian Long Hots
Bruschetta Pomodoro
I remember the first time we made Bruschetta Pomodoro in our tiny kitchen in our first apartment years and years ago, we thought we were SO fancy!
Now looking back, it wasn’t so much that it was fancy, but it was fresh, aesthetically pleasing and oh-so-good!
Bruschetta Pomodoro loosely translates to “grilled bread with tomatoes” in Italian. Again, I’ll defer to my friends from Italy to correct me one way or another
Basic Bruschetta generally consists of grilled bread rubbed with fresh garlic and topped with fresh tomatoes, olive oil and basil
I’ve gone the extra yard (or two) and added in a few of my favorite flavors to elevate this hors dourve
Salty, briny kalamata olives and flavorful marinated artichoke hearts seem to fit the bill
Gather together 2 pounds of good quality, ripe tomatoes, 1 tablespoon olive oil, 1 1/2 tablespoons of balsamic vinegar, 1/2 teaspoon each of kosher salt, black pepper, crushed red pepper flakes, 1/4 cup kalamata olives and a 6 ounce jar of marinated artichoke hearts
In a mixing bowl, pour in the vinegar, olive oil and spices and whisk well
Core the tomatoes, remove the seeds, dice the flesh and add to the mixing bowl
Finely chop the olives and artichokes and toss in with the tomato mixture
Add in a chiffonade of fresh basil and chill for at least an hour
Show me how to chiffonade basil
Toast or grill baguette slices that have been drizzled with olive oil & sprinkled with kosher salt at 400 degrees F for 5-6 minutes
Rub one side of each toasted baguette with a raw garlic clove. This imparts the garlic flavor but isn’t as strong as actually adding raw garlic to the bruschetta mixture
Serve the Bruschetta Pomodoro alongside the toasted baguette for your guests to help themselves or plate up for an elegant display
Either way, you’ll agree it’s a tasty way to start a meal!
Enjoy!
Simply Sundays! ~ Bruschetta Pomodoro
Ingredients
2 pounds of good quality, ripe tomatoes
1 tablespoon olive oil
1 1/2 tablespoon of balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/4 cup kalamata olives
6 ounce jar of marinated artichoke hearts
fresh basil
1 baguette, thinly sliced
1 fresh garlic clove
Directions
In a mixing bowl, pour in the vinegar, olive oil and spices and whisk well; core the tomatoes, remove the seeds, dice the flesh and add to the mixing bowl; finely chop the olives and artichokes and toss in with the tomato mixture; add in a chiffonade of fresh basil and chill for at least an hour
Toast or grill baguette slices that have been drizzled with olive oil & sprinkled with kosher salt at 400 degrees F for 5-6 minutes; rub one side of each toasted baguette with a raw garlic clove
Serve the Bruschetta Pomodoro alongside the toasted baguette or plate up for an elegant display
Tools used to make this recipe
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
© Simply Sundays 2016
All rights reserved