Your Life A to Z Recipe: Friday, December 26th, 2014: Pepperoni Pizza Puffs, Beef Sliders and Chocolate Pretzel Barkostini with Whipped FetaPosted: Updated:
Pepperoni Pizza Puffs
Yields: 4 servings
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup store-bought pizza sauce
2 tablespoons finely chopped fresh basil
Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.
Yields: 12 sliders
1 pound ground beef
1/2 (1.25 ounce) envelope onion soup mix
1/4 cup mayonnaise
1 cup shredded Cheddar cheese
12 dinner rolls, split
1/4 cup sliced pickles (optional)
Preheat an oven to 350?F. Cover a baking sheet with aluminum foil and spray with cooking spray.
Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
Remove from heat. Stir the mayonnaise and cheddar cheese into the ground beef mixture.
Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.
Chocolate Pretzel Bark
Yields: 8 cups
18 (1-ounce) squares semisweet chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
Line a rimmed cookie sheet with parchment or waxed paper.
Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzels. Stir well with a flexible spatula.
Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.
Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.