Pizza Pockets:

Makes 24 pockets

1 tablespoon olive oil
8 ounces Italian turkey sausage (I use sweet Italian sausage)
1 cup tightly-packed arugula (or 10 ounces frozen chopped spinach, drained and thawed)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce (or pizza sauce)

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Pizza Quick Brd:

From the Picky Palate.

Pepperoni Pizza Quick Bread1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

1/4 cup shredded Parmesan cheese

1 1/2 cups shredded Mozzarella cheese

1 cup quartered pepperoni slices, about 32 slices

1/2 cup marinara sauce

1 teaspoon Italian Seasoning

1/4 cup shredded Parmesan Cheese

1. Preheat oven to 350 degrees F. and spray small bread pan with non-stick cooking spray.

2. Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer, mix to combine. Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined. Pour half of batter into prepared bread pan that measures 9x5x2 3/4-inches. Top evenly with marinara sauce then pour remaining batter over sauce. Top with Italian seasoning and additional Parmesan cheese. Bake for 45-55 minutes or until toothpick comes clean from center. Let cool for 30 minutes before removing from pan. Slice and serve warm or room temperature.

Makes 8 servings

Hoosier Homemade's Tacos Cups:

Mini Taco Cups Recipe:
Tostitos Scoops Chips
1 pound hamburger, cooked and drained
1 envelope taco seasoning plus water {according to package}
1 cup of Salsa
1 can Refried Beans
Mexican Blend Shredded Cheese
Toppings: Sour Cream, Green Onions, Cilantro, etc.
Directions:

Cook and drain hamburger, add taco seasoning and water, continue to cook taco meat. Add salsa and heat through, remove from heat.

Set Scoops on a mini muffin pan or large cookie sheet. Using a butter knife, spread a small amount of beans into chip.



Add a spoonful of taco meat



and top with cheese. {this step is a little messy}



Bake at 350 degrees for about 10 minutes or until cheese is completely melted.

Prosciutto Wrapped Peppers:

Recipe is from Culinary Cory.

Prosciutto Wrapped Stuffed Baby Bell Peppers
12 – 16 baby bell peppers
8 oz. goat cheese, room temperature
2 Tbl. fresh basil, minced
12 – 16 slices prosciutto
toothpicks

Mix the basil and goat cheese in a small bowl until well combined. Set aside. Remove the tops and cores of the baby bell peppers. Gently spoon the goat cheese mixture inside each pepper making sure to fill around the folds. Wrap each pepper with prosciutto, and pierce with a toothpick.

Grill over medium heat for 1 – 2 minutes, and turn halfway through. Continue to grill until the prosciutto is lightly caramelized and the goat cheese has slightly softened. The peppers should be tender with a light crunch. Makes 12 – 16 peppers

Artichoke Brd:

Ingredients:
1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce) package cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread



Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese. Hollow 1/2 an inch out of the center of both halves of the bread.

Spread the mixture into the hole in the bread slices and top with the reserved cheese. Bake in a preheated 350F oven covered in foil for 20 minutes.Remove the foil and continue to bake until the cheese is melted and golden brown.

White Bn/ Pancetta Bruchetta:

1 can of white cannelini beans, rinsed and drained
1 6 oz package of pancetta
3 cloves garlic chopped
2-3 tablespoons chopped fresh rosemary
EVOO
salt and pepper to taste
grated Romano cheese for topping toasts.
1 French baguette, sliced

In a skillet, brown your pancetta. Once crispy remove from the pan and set aside. To the skillet, add in the garlic and a tablespoon of olive oil and cook until the garlic is tender. Once tender, add the rosemary and cannelini beans along with the crispy pancetta. Cook until the beans are well coated and the rosemary has softened up a bit (about 3 minutes). Season lightly with salt and pepper.


Meanwhile, preheat a grill or a grill pan. Coat your baguette slices on both side with olive oil and sprinkle with salt and pepper. Place on the grill and watch carefully as they toast up. Flip after about a minute to two minutes on each side.

Bread will be slightly charred with grill marks. Remove from grill and top each slice with your bean mixture. Drizzle the toasts with the additional tablespoon of olive oil (or more if needed) and then top each toast with grated Romano cheese. Serve warm.

Caprese roll's W/ pesto:

Spring Rolls:

1 package wonton wrappers
2 cups packed baby spinach leaves
1 8 oz. ball of fresh mozzarella
16 large sun dried tomato halves
1 small red onion
EVOO



Pesto:

2 cups packed basil
1 large garlic clove, smashed
1/4 cup walnuts
1/4 cup romano cheese
salt and pepper
1/4 cup EVOO



Slice tomatoes, onion and mozzarella into 32 matchsticks each.
Fill a small dish with water.Line a baking sheet with parchment.
Lay a wonton wrapper on a cutting board, place in 4-5 spinach leaves, 2 pieces of mozzarella, 2 pieces of tomato and 2 pieces of onion.


Roll up, fold in the sides, brush the tip with water, roll onto tip and press intoa log.Place on the baking sheet.Roll 16 total.


Refrigerate until ready to bake. 450 degrees.Brush spring rolls w/ EVOO.
Bake for 10-15 minutes, until crisp and browned on the edges.


To make pesto, add all ingredients (except water) to a blender.
Pulse until pesto is in small pieces.
Turn blender on and puree until it reaches sauce consistency, adding a splash of water or more olive oil to help reach desired viscosity.
Serve with spring rolls.

Mexican Eggrolls:

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

Directions:


In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.


Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.

Cheese Brd:

Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
¼ cup butter or margarine
1 cup grated, sharp cheddar cheese
1 ½ tablespoons dried dill weed
1 tablespoon grated onion
¾ cup milk
1 egg, slightly beaten

Directions
Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan.
Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs. Stir in cheese, onion and dill weed; mix well. Combine milk and beaten egg; pour into flour mixture and stir just to moisten. Turn into prepared pan. Bake 40-45 minutes or until toothpick comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.

Chicken Club squares:

This recipe comes from Ambers delectible delights.

1 can Pillsbury Recipe Creations, crescent rolls
1 block (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
2 small or 1 large clove garlic, minced
1 teaspoon dried dill
black pepper, to taste
1 cup chicken, cooked shredded and cooled
4 slices bacon, cooked crumbled and cooled
1 cup shredded cheese
1 roma tomato, seeded and chopped (optional)
1 cup lettuce, chopped

Directions
1. Preheat oven to 375 degrees. Roll crescent sheet onto baking pan and roll out slightly with a rolling pin to flatten. Bake 12-15 minutes, or until the top is lightly browned. Set aside to cool.
2. Mix together the cream cheese, mayonnaise, garlic, dill and black pepper. Set aside.
3. Once the crust has completely cooled top with cream cheese mixture. Cut into squares and then top with the chicken, bacon, cheese, tomato(if desired) and lettuce.

Beef Taquito's:

2 pounds of chuck roast,in chunks
EVOO
1 medium Spanish onion, quartered
5 cloves of garlic, crushed
2-4 jalapenos, diced
1 pound tomatillos, quartered
1 cup cilantro chopped
Salt , pepper, and cumin to taste
Juice of one lime
12 corn tortillas
3/4 c. of EVOO



Brown the beef , Add the onions, garlic, tomatillos, jalapenos, cumin, 1/2 cup of the chopped cilantro, four cups of water or beer , salt and pepper to taste.

Bring to a boil and then lower to a simmer and cook for two hours until meat is tender. Remove beef from the pot, shred it and then toss it with the lime juice and some salt and black pepper.

Wrap the tortillas in foil, and heat in a 350-degree oven for 10 minutes or until soft. Take each warmed tortilla and place two tablespoons of the shredded beef into it and roll tightly.

Heat the canola oil in a large iron skillet and when oil is 350 degrees (or hot but not smoking), gently place three flautas into oil, seam side down, and cook on each side until crisp, 45 seconds per side.