Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
- So Simple Pizza Puffs by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
  Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Cravings of a Lunatic
- Easy Italian Wedding Soup by Webicurean inspired by Family Foodie
- Roasted Butternut Squash and Sage Soup by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by My Catholic Kitchen
- Tomato Florentine Soup by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Vintage Kitchen
- Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious
- Chicken and Black Bean Enchiladas by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by From Fast Food to Fresh Food
- Dorie’s Chicken-in-the-Pot by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by That Skinny Chick Can Bake
- Chicken Burger with Curried Cabbage Slaw byHip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Soni’s Food
- Corn and Basil Handpies by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Vintage Kitchen Notes
- Lightened Up Slow Cooker Indian Butter Chicken by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Hezzi-D’s Books and Cooks
- Bigos by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by From Fast Food to Fresh Food
- Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired byCrispy Bits and Burnt Ends
- Pork Loin with Port Shallot Sauce by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Vintage Kitchen Notes
- Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina
- Fish Tacos byHip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Vintage Kitchen
- Orange Rolls by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by That Skinny Chick Can Bake
- Caramel Apple Bread by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Fam Friends Food
- Rosettes by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by That Skinny Chick Can Bake
- Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes
- Chocolate Chip Cut-out Cookies by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Cravings of a Lunatic
- Coconut Cranberry Honey Nut Cookies by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by That Skinny Girl Can Bake
- Soft Pretzels with Spicy Beer Cheese Sauce by Hip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: - Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by girlichef
- Sweet N Spicy Roasted Spiced Nuts byHip Foodie Mom’s So Simple Pizza Puffs would be a perfect Friday night meal: simple to make and totally yummy. I made a few tweaks to Alice's original recipe: I used Italian-seasoned tomato sauce for my base, and utilized a combo of turkey pepperoni and sliced mushrooms. I shaped my puffs into full-sized pizza pockets by cutting the puff pastry into squares instead of circles. For good measure, I sprinkled a bit of parsley-garlic salt on the crusts before they went into the oven.
These hand-held pizzas reminded me a bit of a Hot Pocket, and I love that they use fresh mozzarella! These pizzas were super-easy to assemble and cooked up quickly. While they did their thing in the oven, I had a pocket of time to whip up a simple Caesar salad to serve on the side. Friday Pizza Night, you say? These pizza puffs are ready to eat faster than you can order takeout…and you know exactly what you’re putting in them. They’re pretty versatile too…you could even make them veg-friendly by omitting the pepperoni and using all veggies in the filling. Let me show you how easy these pizzas are to assemble! So Simple Pizza Puffs adapted from Hip Foodie Mom
Step 1: Thaw one sheet of frozen puff pastry dough on the counter. When it's thawed -- about 1 hour -- preheat oven to 375. Cut the puff pastry into four even squares and place on a baking sheet covered with parchment. Spread about 2 tbs. of Italian-seasoned tomato sauce on top of each square, then top with six overlapping slices of turkey pepperoni down the center of each square.
Step 2: Layer sliced fresh mozzarella on top of the pepperoni. I found pre-sliced fresh mozzarella in the cheese case of my local grocer, and it worked great! If you can't locate it sliced, cut a ball of fresh mozzarella in 1/4-inch slices. Place chiffonade of basil on top of the cheese, then add sliced mushrooms (optional).
Step 3: Fold each side of the pizza squares toward the middle and secure with toothpicks. This helps the puffs stay together during backing. Brush each square with a bit of olive oil, then sprinkle with garlic salt and dried parsley. Bake until golden-brown -- about 20 minutes in my oven. To ensure even browning, turn the pan around in the oven halfway through baking.
Let's see...a few simple ingredients cook up hot and fresh in the oven in less than 30 minutes start to finish? Sign me up! These pizzas are flavorful from the spicy pepperoni, fresh basil, and a sprinkling of garlic salt. They are gooey and crusty, and using turkey pepperoni reduces grease and a few calories. I can see myself making these often on busy worknights – and making them mini-sized would make them perfect football-watching snacks! Bottom line: you need to make these…ASAP!
Make sure to join us for a Twitter chat this evening at 600 CST. We'll be talking about #SundaySupper and how it has become such a special part of our lives! In the meantime, check out all the fab recipes my fellow #SundaySupper participants have cooked up this week...there's something for everyone, and they're all a winner!!!
Sunday Supper Appetizers: |
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