Easy Stromboli

Yum!!!  Looks delicious . . . great as a main meal or appetizer.

This is a fast and easy recipe that comes from Pillsbury and utilizes convenience foods to make it easy enough for a beginner.

One of the things I would change is the addition of italian sausage and mushrooms.  The beauty of this recipe is versatility . . . use it as a guide and add what your family loves.  

You can use your own pizza dough, use leftover spaghetti sauce, make a delicious ham and cheese stromboli . . . you get the idea!

Ingredients

1/2 lb. lean ground beef

1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust

1/4 cup pizza sauce

4 oz. (1 cup) shredded mozzarella cheese 

1/4 cup chopped green and/or red bell pepper, if desired

1/4 teaspoon dried Italian seasoning



Directions

Heat oven to 400°F.

Unroll dough and place on sprayed cookie sheet.

Press out dough with hands to form a 12x8-inch rectangle.

Spread sauce over dough (within 2 inches of long sides and 1/2 inch of short sides).

Place cooked ground beef lengthwise down center, forming 3-inch-wide strip (within 1/2 inch of short sides).

Top with cheese, bell pepper and Italian seasoning. 

Fold sides of dough over filling and press edges to seal.

Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Photo and recipe source

Cheesy Chicken and Broccoli Crescent Bake

This recipe from Pillsbury is a mix of convenience and fresh ingredients.  

Fast, easy enough for beginners and looks delicious!

Ingredients

6 slices bacon, chopped 

1 box (9 oz) frozen broccoli cuts

1 package (8 oz) sliced fresh mushrooms (about 2 1/2 cups)

2 cups shredded cooked chicken 

1 jar (15 oz) four cheese Alfredo pasta sauce

1 cup shredded Italian cheese blend (4 oz) 

1/4 teaspoon black pepper

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

Heat oven to 375°F.

Spray (2-quart) 11x7-inch glass baking dish with cooking spray.

Cook chopped bacon until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings.

Microwave broccoli as directed on box. Set aside.

Heat 1 tablespoon bacon drippings in the same skillet . . . add mushrooms and cook over medium-high heat 3 to 5 minutes, stirring frequently.

Stir in bacon, broccoli, chicken, Alfredo sauce, cheese and pepper until well blended. Transfer into baking dish.

Separate dough. Starting at short side of triangle, roll each triangle up halfway and arrange over top of hot filling, alternate triangles to fit in baking dish.

Bake 22 to 26 minutes or until crust is deep golden brown.

Cover with foil last 10 minutes of bake time.

Recipe and photo source

Corn Muffins in Poblano Cups

Here is a recipe for something unusual and delicious looking.  The Captain and I love using poblano peppers and often use it in place of or together with green pepper since we love the spicy taste.

Can't wait to try this recipe that comes from Food.com (link follows recipe).

Ingredients

cooking spray
1 (7 ounce) box corn muffin mix (recommend Jiffy)
1⁄2 cup shredded Mexican blend cheese
1 (7 ounce) jar chopped pimiento
3 tablespoons freshly chopped cilantro leaves
6 poblano peppers, halved lengthwise and seeded

Directions

Preheat oven to 400 degrees F.

Spray a large baking sheet with cooking spray.

Prepare corn muffin mix according to package directions, add cheese, pimentos and cilantro.

Place poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.

Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!

Photo and Recipe Source

Raspberry Pie Squares

This is one of those recipes that can be used as a guide.  Instead of making the crust yourself, you could use frozen pastry sheets, use pre-made pie filling, frozen fruit or substitute the type of filling.

Taste of Home is the photo and recipe source, link follows recipe.

Ingredients


3-3/4 cups all-purpose flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-1/2 cups cold butter
1/2 to 1 cup cold water

FILLING:
2 cups sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
8 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
5 teaspoons heavy whipping cream
1 tablespoon coarse sugar



Directions

Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle.

Preheat oven to 375°. 

Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan and press pastry onto the bottom and up the sides of pan. Trim pastry even with edges.

Filling: in a large bowl, combine sugar, flour and salt . . . add raspberries and lemon juice . . . toss to coat. Spoon over pastry.

Roll out remaining pastry and place over filling. Trim and seal edges, cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. 

Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. 

Cool completely on a wire rack. Cut into squares.Yield: 24 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.


Recipe and Photo Source
Originally published as Raspberry Pie Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p218