Spinach and Feta Crescent Rolls

rolls

This post is making me extremely depressed. I absolutely loveddddd these rolls when I made them a few months ago, and when I went back to the website to retrieve the recipe, it was gone! How dare they?! I feel deprived, betrayed, depressed…but this is what Google is for. I found the recipe on a different website, and I know it’s the right one because I do remember putting olives in the rolls, thinking it was a little odd, and then thanking the recipe because I was clearly in the wrong. Delicious appetizer!

Crescent Rolls with Feta & Spinach

Ingredients:

  • 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct.
  • 4 oz. crumbled feta cheese
  • 4 oz. shredded mozzarella cheese
  • 3 oz. fresh baby spinach (about half of a pre-washed bag), chopped
  • 2 oz. black olives, finely diced (optional)
  • 1 egg white, beaten
  • 1/4 tsp. red pepper flakes
  • dash of salt and pepper

Directions:

  • Preheat the oven to 350 degrees.
  • Chop the spinach and olives and put them in a large mixing bowl.  Add the feta, mozzarella, red pepper flakes and salt and pepper.  Toss thoroughly and set the bowl aside.
  • Unroll the crescent dough and divide into triangles.
  • Using a spoon, place small heaps of the spinach mixture on the wide part of the dough triangle.
  • Roll them up and place them on a greased cookie sheet.
  • Brush them lightly with the egg white.
  • Bake for 15 minutes or until golden brown.
  • Serve immediately (they’re still good when they’re at room temp, but when they’re warm they’re out of this world good.)

Hot Fudge Peanut Butter Pie

pbpie

The only thing better than peanut butter pie is hot fudge peanut butter pie. Oh. My. Gosh. Just think of how deliciously smooth and creamy peanut butter pie is, now add an abundance of hot fudge and peanut butter on top! This dessert was a holiday favorite, a delicious twist on a dessert that will never be turned down!

 

Ingredients

For the pie:

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

• Serve. If that isn’t making love to your tastebuds, I don’t know what is.

Pizza Dip

pizzadip

This dip is the best of both worlds – now you can enjoy pizza as an appetizer! I love dips. The only thing that would make this better is a little bit of bacon, because everyone knows that everything is better with bacon. What I like about this recipe is that you can pretty much use the basic “pizza” ingredients and add your favorite pizza toppings to satisfy your taste buds. I’d definitely add bacon. Shocker, I know. I don’t really have much else to say about this dip because, well, it’s a pizza dip and that’s just awesome!

Pizza Dip

A layered, hot cheesy dip with all of the great flavours of pizza including pizza sauce, cheese, pepperoni, olives and green peppers.

Ingredients
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup mozzarella, shredded
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 cup pizza sauce
  • 1/2 cup mozzarella, shredded
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 2 ounces pepperoni, sliced
  • 2 tablespoons green pepper, sliced
  • 2 tablespoons black olives, sliced
Directions
  1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
  2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
  3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Crack Bread

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I’m an appetizer maniac. So when I found a recipe titled “Crack Bread,” I knew I had to try it! The bacon, cheddar cheese and ranch mix make a delicious combination, but I think I’d add a few more things such as garlic (I put garlic on everything), parsley, ham….now my mind is starting to wander. Make sure you get the ingredients as far into the bread slices as you can, or it’s definitely not as good. Enjoy!

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.