Pizza Bites

This recipe is one we've had occasionally for our Super Bowl feast. My family enjoys the vast spread that I put out for the game. Pizza Bites are are balls of pizza, with pepperoni and mozzarella tucked inside a ball of pizza dough. So easy and so yummy.

Pizza Bites

Ingredients:

        ½ batch Pizza Dough (enough for 1 pizza)

        4 oz. Mozzarella Cheese, cubed (about 20-24 pieces)

        Sliced Pepperoni

For topping: 

        Olive Oil

        Italian Seasoning

        Grated Parmesan Cheese

Directions:

1. Preheat the oven to 400˚ F.  
2. Lightly grease a 9-inch pie plate or cake pan.  
3. Divide the pizza dough into 20-24 roughly equal sized pieces.  
4. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. 
5. Pull the edges of the dough around the fillings and pinch closed.  
6. Place seam-side down in the baking dish.  
7. Repeat with the remaining dough pieces.  
8. Lightly brush the tops of the dough balls with olive oil.  
9. Sprinkle with Italian seasoning and grated Parmesan cheese.  
10. Bake for 20 minutes, or until the tops are golden brown.  

Serve warm, with dipping sauce as desired. 

Enjoy!

            Ingrid

Crescent Veggie Pizza

I got this recipe from a lovely Amish Mom at my children's school. Way back in my other blog Walking Between the Grapevines I had mentioned that school many times. It was in a very small farming community in Western New York, and the fact that so many residents were members of the Ohio sect of Amish we all interacted. My son on the spectrum had classmates who attended the regular school for the extra help from the most amazing teacher.

For class events Mrs. Miller would always bring this delicious veggie pizza and was kind enough to offer the recipe to me. It is a family favourite for family events, the Super Bowl, holidays, and whenever I feel like making it, or they ask me to.

This recipe is doubled because that's how we make it.

Crescent Veggie Pizza

Ingredients:

        2 cans Crescent Dinner Rolls

        1 pkg (8oz) Cream Cheese, softened

        1/2  cup Sour Cream

        1 tsp Dill Weed

        1/8 tsp Garlic Powder

        1/2 cup small Fresh Broccoli Florets

        1/3 cup Cucumber Slices, quartered

        1 Roma Tomato, seeded and chopped

        1/4 cup Carrot, shredded

Directions: 

1. Heat oven to 375 degrees.
2. Unroll both cans of dough.
3. Separate dough into 4 rectangles.
4. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
5. Bake 13 to 17 minutes or until lightly golden brown.  
6. Cool completely, about 30 minutes.
7. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.
8. Spread over crust.
9. Top with vegetables. 
10. Cut into 8 rows by 4 rows.
11. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. 

Enjoy!

            Ingrid

Pico de Gallo

It's amazing how easy Pico is to make. This recipe was a family favourite but I haven't made it in a while. If you have tortilla chips lovers, like I do, you may want to double this recipe. You can also use pico de gallo on carnitas like my Tex-Mex version or my more traditional version cooked in lard.

Pico de Gallo

Ingredients:

        1 med Tomato, diced

        1 Onion, finely chopped

        1/2 Jalapeno, seeded and chopped

        2 sprigs Cilantro, finely chopped

        1 Scallion, finely chopped

        1/2 tsp Garlic Powder

        1/8 tsp Salt

        1/8 tsp Pepper

Directions: 

1. In a medium bowl, combine tomato, onion, jalapeno (to taste,) cilantro and scallion.
2. Season with garlic powder, salt and pepper.
3. Stir until evenly distributed.
4. Refrigerate for 30 minutes.

Enjoy!

            Ingrid