Forget frozen pizza rolls. This homemade version is one everyone will love. It all starts with Shawnee Mills Pizza Crust Mix, which can be used in a number of ways. Use it for a classic pizza, these pizza rolls, and even for specialty breads, including cinnamon rolls.
Make pizza dough according to package directions. Let rest in a warm place for 7 minutes.
Meanwhile, chop mushrooms, then saute in butter until tender. Season with salt and pepper. Set aside. In same saute pan, brown sausage over medium heat until brown. Drain grease, then return to pan, adding Italian seasoning, and stirring to combine
On a floured board, knead dough for about a minute, then roll out to approximately 16 inches long and 6 inches wide.
Spread pizza sauce over dough. Sprinkle with mushrooms, sausage and pepperoni slices. Place pepper relish over pepperoni. Sprinkle with cheeses. Roll dough as you would roll cinnamon rolls, placing the entire 16-inch roll seam-side down on the board. Refrigerate 30 minutes. – Preheat oven to 350 degrees
Preheat oven to 350 degrees
Using a serrated knife, slice roll into 1 ÔøΩ-inch pizza rolls. Pour cornmeal into a shallow dish. Press bottom of each pizza roll in cornmeal. If the cornmeal doesn’t immediately stick, you can dampen your finger and slightly wet each roll before pressing into cornmeal. Place pizza rolls on a parchment-lined baking sheet. Bake 20 minutes until golden brown. Serve with additional pizza sauce for dipping.
These little sliders have a lot of flavor from the homemade beer buns. They’re fun to make and fun to eat!
Author:Krush Digital
Ingredients
1/2 cup Coop Beer
1/2 cup Shawnee Mills All-Purpose Flour
1/4 cup Hiland Butter
2 Hansens eggs Chicken Salad
1 cooked chicken breast
1/2 cup sundried tomatoes, diced
1/2 cup unsalted or lightly salted cashews, coarsely chopped
1/2 cup diced red onion (if onion is strong reduce to 1/3 c.)
1 stalk celery, diced
1/2 cup Garden Club Mayonnaise
1 teaspoon Daddy Hinkles Spicy Pepper seasoning and rub
1/2 teaspoon paprika
Roma tomato slices
Preheat oven to 400 degrees. In a saucepan, melt butter, add beer and bring to a boil. Remove from heat, add flour and stir until it pulls from the side of the pan and into a ball. Allow to cool 5 minutes. Add one egg, mix thoroughly then add second egg and mix thoroughly. Drop by spoonfuls onto parchment lined cookie sheet. Bake for 30-35 minutes until golden brown. As soon as possible, move to wire cooling rack and cut in half (like a hamburger bun) while still warm. Place back together and allow to cool. Chicken Salad Refrigerate chicken after it has been grilled. Dice cooked chicken, put in large bowl. Toss in diced celery, tomatoes, onions and cashews. In a small bowl mix mayonnaise, Daddy Hinkles and paprika. Add mayo mixture to chicken mixture.
Put a heaping scoop of chicken salad on bottom puff. Top with tomato slice and then add top bun.
This will make 12 to 18 sliders depending on the size you make the bun. These can also be made up to 24 hour in advance (the chicken salad is actually better this way). Just wait 1 hour prior to serving to assemble.
Four ingredients is all it takes to make these impressive mushrooms. They’re full of flavor, and are great on their own or on top of grilled steaks.
Author:Krush Digital
Ingredients
4 (8) ounce packages J-M Button or Crimini Mushrooms
1 1/2 stick Hiland salted butter
1 bottle Dianes Legendary Italian Salad Dressing
3 tablespoons cornstarch
Clean mushrooms, dry with a paper towel and place in a large slow cooker.
Melt butter in a small saucepan. Into the saucepan, pour in the oil from off the top of the salad dressing so that you’re left with a little more than half the dressing in the bottle. Using a tsp measure, add 3 tbsps into the dressing bottle, recap and shake until all the cornstarch is mixed in and smooth.
Pour the cornstarch mixture evenly over the mushrooms, and gently stir with a rubber spatula. Pour warm butter mixture over mushrooms, gently stirring to combine. Cook on low for 4 to 6 hours.
For a pretty presentation, serve in a bread bowl or on top of lettuce.
Author:Krush Digital
Ingredients
1 lb Bar-S Bacon, cooked and crumbled
1/2 cup Garden Club Mayonnaise
1 (16 oz) cup Container Hiland Sour Cream
1 cup Shredded cheddar cheese
1/2 cup Sliced Green onions
1 cup large tomato, peeled, seeded, diced, and well drained
2 teaspoons Head Country All-Purpose Championship seasoning
In a medium bowl, combine all ingredients. Cover and chill for several hours to allow flavors to marry. Serve with toasted bread, crackers, chips or veggies!
Tip: This recipe is fabulous as a dip, but try it on top of a baked potato, too!
A cheese ball is one of the most classic holiday appetizers. And who doesn’t love an appetizer that comes together in less than 10 minutes’ Put these together ahead of time and pull them out when your guests arrive.
Author:Krush Digital
Ingredients
2 packages Hiland cream cheese, softened
16 ounce Loveras Hand-Formed traditional Caciocavera, shredded finely
1 package Scissortail Farms Thyme, finely chopped
2 tablespoons Hiland Whole Milk or Heavy Cream
1 teaspoon fine sea salt
Combine the softened cream cheese, half of the Caciocavera cheese, 1 1/2 tbsps of thyme, milk and sea salt. Mix using a heavy spoon until fully incorporated. Spoon onto a large piece of plastic wrap, pulling around the cheese mixture to form into a ball. Refrigerate for a minimum of 2 hours.
Remove from plastic wrap and coat by rolling the cheese ball in the remaining cheese and garnish with whole sprigs of thyme.
This recipes works great as an appetizer, but can also be a main course. Just serve it with a salad and bread. Grilled sweet potatoes have a nice flavor, especially when cooked with everyone’s favorite – bacon!
Author:Krush Digital
Ingredients
2 lbs Triple S Farms Sweet Potatoes, peeled and cut into 1 1/2 chunks
1 1/2 tablespoons olive oil
1 1/2 lb Bar-S Bacon
1 onion, cut into chunks
3/4 brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
Place metal cooking racks on top of a large rimmed baking sheet. Spray with cooking spray. Preheat oven to 375 degrees.
Place cut sweet potatoes in a bowl. Drizzle with olive oil and toss to combine. Set aside. Without separating bacon slices into individual pieces, cut entire slab of bacon slices into fourths (when laying horizontally in front of you). This is easiest by cutting slab in half and then cutting each of those portions in half again.
In a small bowl, combine sugars and spices. Pour spiced sugar mixture onto a large, rimmed baking sheet. With metal skewer, slide on a chunk of sweet potato, 1 small piece of bacon (which is ÔøΩth of a bacon slice) that has been folded in half (or smaller if necessary) and 1 piece of onion. Make sure to leave a tiny bit of room between each item to allow even cooking (don’t push them tightly together). Repeat pattern until you have about 3-4 pieces of sweet potato and 3-4 pieces of bacon on each skewer.
Roll each skewer in the spiced sugar mixture. You may want to use your hand to hold some of the spiced sugar to press more of it onto the potatoes and bacon. Tap your skewer gently to remove any excess spiced sugar. Place skewer on top of the cooling racks on your prepared baking sheet. Repeat with remaining skewers. Discard any remaining spiced sugar.
Bake skewers for about 30 minutes, or until potatoes are tender and bacon is fully cooked.
Try this dip with tortilla chips and veggies. It’s also great as a topping for grilled chicken or fish.
Author:Krush Digital
Ingredients
1 cup chopped red onion
1 green pepper, chopped
1 red pepper, chopped
1 clove garlic, minced
2 cans (15.5 oz. each) blackeyed peas, rinsed and drained
1 can (15.5 oz.) hominy, white or yellow, rinsed and drained
1 cup Ace in the Bowl Salsa
Salt and pepper, to taste
Combine all ingredients in a large bowl. Cover and chill for several hours, or overnight to allow flavors to marry. Serve with corn chips, tortilla chips, or simply enjoy as a side dish.
We call it Super Bowl Dip, but it’s great anytime of the year. Everyone will love this cheesy dip with bacon. It’s great with corn chips, veggies or even as a drizzle in burritos or tacos.
Author:Krush Digital
Ingredients
6-8 slices Bar-S Thick-Cut Bacon
1 jar Ace in the Bowl Salsa
30 ounce can refried beans
16 ounce Velveeta cheese, diced
1 tablespoon cornstarch
Cut bacon into thin slices and sauté until cooked through. Spread half of the bacon and some of the grease evenly onto the bottom of a 9 x 13 casserole dish.
Cover with the refried beans, leveling with a spatula. Dice the Velveeta cheese, and place into a 1-gallon baggie with the cornstarch. Close the baggie, and shake the cornstarch coating the cheese. Reopen the baggie, and pour in the salsa, mixing gently by flipping the bag until the cheese is covered.
Pour over the beans, and sprinkle on the remaining bacon. Heat in a 300-degree oven for 25 to 30 minutes.
