1 Package Cocktail Franks/mini hot dogs
1 Ball Pizza Dough
5 Cups Water
1/4 Cup Baking Soda
1 Egg – beaten
Bring pizza dough to room temperature. Cut the dough into strips and stretch/roll out. Roll up mini hotdogs in pizza dough so the dough wraps around twice – leaving the ends sticking out and cutting off any excess. Place on a lightly greased baking sheet until ready to boil.
Bring 5 Cups of water to a light boil. Add in 1/4 cup of Baking Soda. Once dissolved – boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes – until the dough is nicely browned.
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.