Sausage Rolls with Hot Honey

1 pound breakfast pork and sage sausage
1/2 cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs
2 eggs
2 Tbsp dijon mustard
1 Tbsp fresh thyme leaves
1 (17.3 oz) box puff pastry
2 Tbsp everything but the bagel seasoning
Hot honey

Preheat oven to 400 and line a baking sheet with parchment paper.  In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg and fresh thyme.  In a separate small bowl, whisk together the remaining egg and 1 Tbsp water until well combined.  Unroll puff pastry on a floured surface.  Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly.  Cut the pastry in half to create two long strips.  Repeat with the second puff pastry dough, so that there are 4 long equal strips.  Divide the sausage mixture into fourths, shaping each portion into a long log.  Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.  Brush one side of the puff pastry with the dijon mustard, then brush the other side with the egg wash.  Roll the pastry around the sausage, letting the egg wash act as flue, pushing the puff pastry together until it seals.  Flip it over so that the seam is on the bottom.  Using a sharp knife, score small slits into the top.  Cut into 1/2 inch rolls.  Place each seam side down on the prepared baking sheet.  Brush the tops with remaining egg wash and sprinkle with everything but the bagel seasoning.  Bake 18-20 minutes, or until the pastry is puffed and golden brown and sausage is cooked through.  Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

 

Skillet Slaw Wraps

 1 Tbsp sriracha
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 1/2 tsp minced fresh ginger
1 tsp sugar
1 pound ground beef
1/2 tsp salt
1/2 tsp black pepper
1 (8-10 oz) pkg shredded cabbage with carrot
1 red bell pepper, chopped
2 green onions, chopped
2 cloves garlic, minced
12 leaves bibb lettuce
1 Tbsp toasted sesame seeds

Stir together sriracha, rice vinegar, soy sauce, sesame oil, ginger and sugar in small bowl.  Heat oil in a wok over medium heat.  Add ground beef; cook stirring to break up lumps, until beef is cooked through and browned, about 6 minutes.  Sitr in salt and black pepper.  Using a slotted spoon, transfer to a bowl, reserving juices in wok.  Add cabbage mix, bell pepper, onions, and garlic to wok.  Cook, stirring frequently, until cabbage is slightly wilted, about 2 minutes.  Stir in sriracha mix.  Return beef to wok.  Cook, stirring until heated through, 2-3 minutes.  Spoon about 1/3 cup beef mix into each lettuce leaf.  Sprinkle with sesame seeds and garnish with green onions.  

Green Chile Cheeseburger Meatballs

 1 pound ground turkey
1 egg, lightly whisked
2 garlic cloves
3/4 cup breadcrumbs
2 Tbsp chipotle ranch dressing (plus more for serving)
1/2 cup shredded cheddar cheese
1 (4 oz) can green chiles, undrained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
Olive oil
Slider style buns

Line a large sheet pan with parchment paper and set aside.  Preheat oven to 400.  In a large bowl, combine turkey, egg, garlic, panko, chipotle ranch, shredded cheddar, green chiles, cumin, smoked paprika, cayenne, salt and black pepper.  Using clean hands, mix until just combined.  Form the mixture into 1 1/2 to 2 inch balls and place them on prepared sheet pan.  If meatballs are too moist to hold shape, hand mix in additional breadcrumbs 2-3 Tbsp at a time until they hold shape.  Brush each meatball lightly with oil.  Bake for 16-20 minutes or until browned and cooked through.  (You may need to adjust your cooking time based on your meatball size....less time if they are smaller or more time if they are bigger). Brush slider buns with additional chipotle ranch dressing and serve meatball in bun.  

You could also serve meatball as an appetizer with no bun and chipotle ranch dressing as a dipping sauce.

  

Sausage and Cheese Crescent Squares

 2 cans (8 oz each) refrigerated crescent dinner rolls
1 pound spicy pork sausage
8 oz cream cheese
2 cups shredded cheddar cheese (8 oz)

Heat oven to 375.  Unroll 1 can of dough and place in ungreased 13x9 dish.  Press over bottom and 1/2 inch up sides to form crust.  In skillet, cook sausage until no longer pink.  Remove sausage from skillet; discard drippings.  In same skillet, add cream cheese.  Cook over low heat until melted.  Add cooked sausage; stir to coat.  Spoon evenly over crust in baking dish.  Sprinkle with cheddar cheese.  Unroll second can of crescent dough and press on top of sausage/cheese to form 13x9 rectangle top crust.  Press perforations to seal.  Bake 21-26 minutes or until golden brown.  Cool 5 minutes.  

Caesar Chicken Salad Squares

 Filling :
1 can (12.5 oz) chunk chicken breast in water, drained
1/2 cup shredded mozzarella cheese
1 Tbsp grated parmesan cheese
1 Tbsp bacon bits
2 Tbsp Caesar dressing
1 Tbsp mayo
1 clove garlic, minced
1 tsp lemon juice

Crust:
1 can (8 oz) refrigerated crescent rolls
1/4 cup caesar dressing
1 cup shredded romaine lettuce

Heat oven to 375.  In bowl, mix filling ingredients until well blended.  Unroll crescent dough and separate into 4 rectangles.  Place on ungreased cookie sheet; press into 6x4 inch rectangle.  Spoon about 1/2 cup chicken mixture onto center of each dough rectangle.  Fold up ends of rectangle over mixture and firmly pinch edges to seal.  Bake 16-20 minutes or until golden brown.  Remove from cookie sheet.  Garnish each with 1 Tbsp caesar dressing and 1/4 cup shredded lettuce.  

Serves 4

Beef and Provolone Crescents

 1 can refrigerated crescent rolls
1 Tbsp italian salad dressing
3 slices provolone cheese, cut into strips
3 Tbsp chopped roasted red bell peppers
4 oz thinly sliced deli roast beef, cut into strips

Heat oven to 350.  Spray cookie sheet with cooking spray.  Unroll crescent dough and separate into 8 triangles.  Press out each triangle so shortest side is about 4 inches.  Brush each triangle with salad dressing.  Top each triangle with cheese (divided equally among triangles), 1/2 tsp roasted red bell peppers and beef (divided equally among triangles).  Ensure all toppings fit on triangle, fold cheese or beef if necessary.  Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.    Bake 15-19 minutes or until golden brown.  

Serves 8

Slow Cooker Sausage Pizza Sloppy Joes

 1  pound italian sausage, browned and drained
1 1/2 cups frozen stir fry bell peppers and onions, thawed
2 oz chopped pepperoni
1 can (15 oz) pizza sauce
1/2 tsp italian seasoning
2 roma tomatoes, coarsely chopped
8 sandwich buns
3/4 cup shredded mozzarella

Spray crock pot with nonstick cooking spray.  Mix sausage, stir fry vegetables, pepperoni, pizza sauce and italian seasoning in slow cooker.  Cover and cook on low 4 hours.  Stir in tomatoes.  To serve, fill buns with sausage mixture and sprinkle with cheese.

Makes 8

Cheesy BLT Mini Sandwiches

 1 can (8 oz) crescent refrigerated sheet
1/2 cup cheddar Jack cheese, shredded
8 slices bacon, crisply cooked and crumbled
2 Tbsp chopped green onions
1/3 cup mayonnaise
1/2 cup shredded lettuce
8 cherry tomatoes, sliced

Heat oven to 375.  Unroll dough and press into 12x8 inch rectangle.  Cut into 24 squares; place on ungreased cookie sheet(s).  Bake 8-10 minutes or until golden brown.  Remove to cooling rack.  Meanwhile, in small bowl, mix cheese, bacon, onions and mayo.  Place slightly less than 1 Tbsp lettuce on bottoms of 12 crescent squares.  Top with 1 heaping Tbsp bacon mix and 2 slices tomato.  Top with remaining crescent squares. 

Makes 12 mini sandwiches

Italian Sloppy Joes

 1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
1/2 cup beef broth
1 can (14 oz) diced tomatoes, undrained
1/4 cup tomato paste
1/4 tsp salt
1/8 tsp pepper
1 pkg frozen garlic texas toast
8 slices mozzarella cheese

Preheat oven to 425.  In skillet cook and crumble beef, onion, and garlic until meat is no longer pink.  Drain and return to pan.  Add broth and bring to boil.  Cook until broth is reduced by half.  Stir in tomatoes, tomato paste, salt and pepper; return to boil.  Reduce the heat; simmer, uncovered, until the mixture is thickened, 2-3 minutes.  Meanwhile, place garlic texas toast on foil lined large baking sheet.  Bake until lightly browned, 8-10 minutes.  Spoon ground beef mixture onto toast; top with mozzarella cheese.  Bake until the cheese is melted, 3-4 minutes.  

Serves 8

Fried Egg, Bacon and Brussels Sprouts Sandwiches

3 oz bacon, cooked and each slice cut into 3 pieces, drippings reserved
6 oz brussels sprouts, trimmed and thinly sliced lengthwise
Salt and freshly ground pepper
2 large eggs
Dijon mustard
2 ciabatta rolls, split and toasted

Cook bacon in skillet until desired crispiness.  Remove to plate and reserve drippings in skillet.  Add brussels sprouts to skillet, season with salt and pepper, and cook over medium heat until sprouts are crisp tender, about 4-5 minutes.  Transfer to a plate.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread dijon mustard (to your desired taste) on each ciabatta roll.  Divide sprouts and bacon between bottom halves of rolls.  Top with eggs.

Serves 2

Meatball and Gravy Sandwiches

 2 onions, sliced
24 oz frozen, fully cooked, meatballs
24 oz beef gravy
1 tsp ground nutmeg
8 hoagie buns
Spreadable butter
Provolone cheese slices

Place onions in crock pot  Add frozen meatballs and gravy.  Cover and cook on low heat for 8-10 hours. Stir in nutmeg.  Cut hoagie buns horizontally in half.  Spread butter on each half bread and place on baking sheet. Broil on low for about 2 minutes or until toasted to your preference.  Place one slice of cheese on the bottom of each bun.  Place 6 meatballs in each bun.  Top with gravy.

Serves 8

Slow Cooker Meatballs with Roasted Red Pepper Sauce

 2 pounds frozen meatballs, thawed

1 jar (16 oz) roasted red bell peppers, drained

1/4 cup grated parmesan cheese

1/2 cup italian dressing

1 jar (26 oz) marinara sauce

2 plum tomatoes

Pasta or Hoagie Rolls

Place meatballs in slow cooker.  Place bell peppers in blender and blend until smooth.  Add cheese and italian dressing; cover and blend until mixed.  Add marinara sauce and pulse until blended.  Add tomatoes and pulse until blended. Pour sauce over meatballs. Cover and cook on low heat setting 6-7 hours.  Stir before serving.  Serve over pasta or over hoagie rolls.

Serves 12

Chipotle Chili Sloppy Joes

 1 pound ground beef

1 cup finely chopped sweet onion

1/2 cup finely chopped green pepper

1 jalapeno pepper, seeded and finely chopped

1/2 cup chili sauce

1/2 cup water

2 chipotle peppers in adobo sauce, finely chopped

1 Tbsp brown sugar

1 tsp honey mustard

6 hamburger buns

2 Tbsp butter, softened

In a skillet, cook beef, onion, green pepper and jalapenos until beef is no longer pink, breaking into fine crumbles.  Drain and return to pan.  Stir in chili sauce, water, chipotles, brown sugar and mustard;; bring to a boil.  Simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally.  Lightly spread cut sides of buns with butter; arrange on a baking sheet, buttered side up.  Broil 3-4 minutes until lightly toasted.  Fill with beef mixture.  

Serves 6

 

Fried Egg Sandwich with Chorizo and Poblano

1/2 cup sour cream
1 Tbsp minced chipotle in adobo
2 tsp olive oil
4 oz chorizo, removed from casing
1 poblano chile, cored, seeded and cut into 2 inch long strips
1/2 white onion, sliced into strips or thin rings
Coarse salt and freshly ground black pepper
2 large eggs
2 brioche style hamburger buns
1/2 avocado, pitted and thinly sliced

Stir together sour cream and chipotle.  Heat 1 tsp oil in large skillet.  Add chorizo and cook, stirring occasionally and breaking up into bite size pieces, until just cooked through and browned.  Transfer to a paper towel lined plate, leaving as much fat in pan as possible.  Add poblano and onion to skillet; season with salt.  .  Cook, stirring occasionally, until golden brown and beginning to soften, about 7-8 minutes.  Transfer to a plate. Wipe skillet clean and return to medium heat.  Add 1 tsp oil.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread chipotle cream onto buns.  Divide chorizo, poblano, and onion between rolls.  Top with eggs and avocado. 

Serves 2

Turkey Melt

4 bacon slices, cooked
3 Tbsp mayo
1 tsp Dijon mustard
8 slices whole grain bread
8 oz sliced deli turkey
8 thin slices granny smith apple
4 (1 oz) slices Colby jack cheese

Combine mayo and mustard in a small bowl.  Spread about 1 1/4 tsp mayo mix over each bread slice.  Divide bacon, turkey, apple slices and cheese evenly among 4 bread slices; top with remaining bread slices, spread side down.  Lightly coat both sides of sandwiches with cooking spray.  Place 1 sandwich into warmed skillet.  Cook 2-4 minutes or until bread is golden brown.  Flip and cook other side until golden brown.

Serves 4

Pulled Chicken Crescents

1 can refrigerated crescent dinner rolls
1 1/2 cups shredded cooked chicken
1/4 - 1/3 cup bbq sauce
1/3 cup shredded cheddar cheese
1 egg, beaten

Separate dough into 8 triangles.  In bowl, mix the chicken and enough bbq sauce to make moist but not runny.  Spoon chicken mixture onto end of crescent roll with shortest triangle side. Sprinkle each with 1 tsp of cheese.  Roll up loosely as directed on can.  Place on ungreased cookie sheet.  Brush with egg; sprinkle with remaining cheese.  Bake at 375 for 12-15 minutes or until rolls are nice golden brown.

Serves 4

Italian Beef Sandwiches

1 jar (16 oz) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 pounds)
1/2 cup zesty Italian dressing
1/4 cup grated parmesan cheese
1 loaf French bread, sliced

Drain peppers, reserving 1/4 cup liquid.  Place meat in slow cooker; top with peppers, reserved liquid and dressing.  Cover and cook on low for 6-8 hours.  Remove meat and peppers from slow cooker.  Shred meat with 2 forks.  Stir in cheese.  Top with juice from slow cooker to desired moistness.  Serve on bread.

Serves 6

Avocado Veggie Sandwich

1 avocado, cut in half and pit removed
4 Tbsp sunflower seeds
1/2 large cucumber, sliced
2 tomatoes, sliced
4 whole wheat sandwich thins
Salt and pepper, to taste

Remove the insides of the avocado from the shell.  Slice, then place 1/4 of the avocado slices on the bottom piece of a sandwich thin.  If you prefer, you can smash the avocado and spread on the sandwich thin instead.  Sprinkle the avocado with freshly ground black pepper, to taste.  Sprinkle with 1 Tbsp of the sunflower seeds, then top with 4 cucumber slices, and 3 tomato slices.  Place the top piece of the sandwich thin on the sandwich.  Repeat process for remaining 3 sandwiches.

Serves 4

Turkey and Greens Sandwich

1 Tbsp olive oil
1/4 tsp crushed red pepper
2 garlic cloves, minced
5 oz chopped kale
2 Tbsp water
4 oz thinly sliced provolone cheese
8 slices ciabatta bread (or other thicker bread)
Butter (for buttering bread slices)
8 oz thinly sliced smoked turkey breast

Heat skillet over medium heat.  Add oil, red pepper, and garlic to warmed skillet.  Cook 1 minute, stirring frequently.  Add kale and 2 Tbsp water; cook 4 minutes or until kale wilts, stirring occasionally.   Butter one side of each slice of bread.  Build sandwiches as follows:  One slice of bread, butter side down, one slice provolone, two ounces turkey, kale, one slice provolone, one slice of bread, butter side up.  Grill sandwiches on each side until lightly browned.

Serves 8

Stromboli Hero

1 round King's Hawaiian bread
1/4 cup Italian dressing
4-5 leaves of green leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini peppers (bottled Italian peppers), drained and cut lengthwise in half

Cut bread horizontally in half.  Brush Italian dressing on both cut sides of bread.  Layer lettuce, cheese, ham, salami and peppers on bottom half of bread.  Top with top half of bread.  Secure loaf with toothpicks.  Cut into 4 wedges

Serves 4