4 Tbsp butter, divided
1 lb ribeye, thinly sliced
1 onion, peeled and sliced
1 green bell pepper, seeded and sliced
1 tsp garlic powder
2 cans of crescent dough
10 slices of provolone cheese
Salt and pepper to taste
Egg wash for brushing
Italian seasoning, for garnish
Warm Cheez Whiz, for dipping (or your favorite dipping sauce)
Preheat oven to 375ºF.
In a skillet, melt half the butter and quickly sear ribeye until caramelized. Remove ribeye, then sauté onions and peppers with garlic powder until caramelized.
Prepare the crescent ring by greasing a pizza pan. Arrange dough triangles with pointy side facing out, overlapping slightly to form a circle.
Place a slice of provolone in the middle and repeat around the circle with a total of 10 slices. Top with beef and caramelized onions/peppers, topping with remaining 10 cheese slices. Fold over triangles to seal, brush with egg wash and sprinkle with Italian seasoning.
Bake for 20–30 minutes until golden and bubbly. Slice and enjoy with a bowl of warm Cheez Whiz in the center.
1 large French baguette, cut into 1/2 inch slices
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 (2.25 ounce) can sliced ripe olives, drained
2 tablespoons chopped Italian (flat-leaf) parsley
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
24 small slices fontina or provolone cheese
Heat oven to 350 degrees F.
Place baguette slices on a baking sheet. Bake for 8 to 10 minutes or until toasted, turning once.
Meanwhile, combine tomatoes, olives, parsley, vinegar, oil and red pepper in a medium bowl.
Place 1 cheese slice on each toasted baguette slice; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.
Top each with about 1 tablespoon of the tomato mixture. Serve immediately as an appetizer.
4-6 ounces brie cheese
10 ounces (1/2 a can) apple pie filling
1/4 cup chopped pecans
2 tablespoons caramel ice cream topping
1 sheet crescent roll dough (They now make it in sheets without seams which is great!)
1 tablespoon butter, melted
apple pie spice for garnish
Preheat oven to 350F
Place crescent roll dough on a cookie sheet sprayed with nonstick spray.
Place brie in the middle of the dough.
Top brie with apple pie filling, pecans, and caramel.
Take the ends of the dough fold to cover the brie. Pinch the dough together to seal.
Brush top of dough with melted butter and sprinkle with apple pie spice.
Bake for 15-20 minutes or until the crescent dough has browned and is cooked through.
Remove and serve with apples, crackers, graham crackers, or toasted bread.
2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded
Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Pour the chicken wings and marinade into a 9×13-inch baking dish. Cover the baking dish with aluminum foil.
Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.