Baked Pepperoni Pizza Egg Rolls

IMG_7370Ok so last week I had posted that I was trying to eat less processed foods.  In my defense I did make these a bit ago!  AND I will say again, all in moderation.  I strongly believe that if you limit yourself completely, you’re only setting yourself up for failure.  I believe this to be in all things with life.

So enjoy the good things.   And enjoy good food, even if it means that you stray from what you shouldn’t eat for a day!

Besides that, these are too good to pass up.  The kids loved helping make these.  And they loved eating them just as much!!!

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Just a few things were needed for these awesome appetizers.

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Just take an egg roll wrapper and put some pepperoni in the middle, place your cheese stick in the middle and roll this like you would a burrito!!!

Place some parchment paper on a baking sheet and get them ready for the oven!!

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How good do they look!!!!!  And you don’t fry them either.  They go right in the oven.  So this isn’t quite so bad right!!

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Ah-mazing!!!  Must try.  If you’re looking for a fun thing to have for Super Bowl Sunday, this would be a great idea.  Or if you’re looking for something to do on Super Bowl Sunday and aren’t watching the game (kidding – kidding), then you can try these!!  If you have kids, this is a great way to get them involved with helping out.  They love to help and see the final product just as much, if not more than we do!!!

Baked Pepperoni Pizza Egg Roles
Recipe Type: Pizza Roll Ups
Author: Patricia
Ingredients
  • low fat mozzarella string cheeses, cut in half, width-wise
  • slices of sandwich pepperoni
  • pizza sauce
  • Egg roll wrappers
  • Cooking Spray
  • Additional pizza sauce for dipping
  • You can make as many as you need for your family/friends. That’s why I didn’t put a quantity next to each item.
Instructions
  1. Preheat oven to 375F.
  2. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
  3. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush both sides with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
  4. Lay down 3 slices of pepperoni not quite in the middle of the wrapper but rather in the lower third of the wrapper.
  5. Next top with a slice of cheese.
  6. Begin rolling by taking the bottom and ‘tucking’ under the mixture.
  7. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
  8. Set aside and repeat for the remaining wrappers.
  9. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
  10. Bake for 6 minutes (or until the top is lightly golden brown), flip, spray again and bake for another 5-8 minutes until golden brown and crispy. The trick is to get them crispy right before the cheese starts to melt out.
  11. Transfer to a plate and serve with warmed pizza sauce.

Enjoy your week!!!!!  Remember to always have fun when you’re in the kitchen.

Patricia – Two Girls Cooking 😉

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The Kitchen Whisperer

Chicken Cordon Bleu Pasta

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This may seem like a pretty hearty meal for the end of April.  But as I said in one of my last posts, it’s been fall/winter here still (with the exception of last weekend).  So when you see something coming from the kitchen that would normally be made in fall or winter, well we’re still sort of stuck in that season here in MN!!

When I find new things to make and it looks good, I am willing to give it a try.  Within my picky people pallet eaters here in the house!  This didn’t have anything that was green or orange or too spicy, so it was a go.  But I do love hearing the question:  “Is this something new you’re trying here?  And what’s the back up plan if it doesn’t turn out?”  Which really means, what if I don’t like it!!!

Well I don’t usually have a back up plan.  Not that I haven’t messed up a meal or two, but I just don’t usually have a back up plan.  And this was a meal the picky people eaters happened to like.

I loved the way the chicken turned out with the panko crust.  One of my favorite ways to bread chicken!!!  I get nervous frying chicken in a pan because I always feel like I’m going to under cook it, but it turned out great!!!   This was easy to make and had tons of great flavor!!!

Enjoy the rest of your week.

Two Girls Cooking – Patricia 😉

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Chef in Training

Chicken Cordon Bleu Pasta
Cuisine: Italian
Author: Patricia
Ingredients
  • 10-12 oz. penne or ziti pasta
  • 2 cups heavy cream
  • 1 (8 oz) block cream cheese
  • 1/2 tsp. onion powder more or less to taste
  • 1/2 tsp. garlic salt more or less to taste
  • 1 1/2 cup shredded swiss cheese separated
  • 2 chicken breasts cooked and cut into strips
  • 3/4 cup bacon cooked and chopped
  • 3/4 cup diced ham
  • bread crumbs
Instructions
  1. Cook pasta according to its package’s directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don’t stick together or the pot.
  2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
  3. In a 9×13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
  4. Bake at 350 degrees F for 15 minutes or until heated through.

Cheeseburger Crescent Casserole

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The doesn’t look like an average cheeseburger, I know.  And it doesn’t have a bun on the top and the bottom.  But it does taste like a good cheeseburger!!  I think you could add even more of the burger condiments but I chose not to.  Maybe some onions and some mustard!!  The pickle relish added great flavor, but what about putting some actual pickle slices on it too!  Huh..maybe next time!

Ingredients

1 lb ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Directions
  • Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate. (I don’t have glass pie plates so I used my cake pans)

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  • Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

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  • Bake15 to 20 minutes or until cheese is melted.

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When I find something new I always get asked two questions.  1.  Have we had this before?  2.  What’s the back up plan!!

The answer to number 1 is usually no, we haven’t.  For number 2 there really isn’t a back up plan.  If it’s not like, there is bread and lunch meat in the fridge!!

I doubled the ingredients so I could feed my family of 7.  Or if you have big eaters, one pan may not be enough.

Enjoy!!

Two Girls Cooking – Patricia 😉

Source:

Pillsbury

Key Lime Chicken Enchiladas

One of my favorite meals to eat and cook is Mexican.  Every Thursday at our house we have tacos.

Every Sunday after church we go to my favorite place, Zantigo.  If you haven’t gone there (and you live in MN, you really should)!

Even though we had tacos for dinner last night, it didn’t mean we couldn’t try these enchiladas.

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I was a bit disappointed that my shells broke apart.  I tried dipping them in hot water and putting them in the microwave to soften them (the microwave worked best by the way) but most of them still fell apart.

As I’ve told the kids over and over, it’s not how the food looks it’s how it tastes and this tastes really good!  But being a blogger, you tend to want to have your pictures look good!

1 medium onion, chopped (1/2 cup)
1 can (4.5 oz) Old El Paso® chopped green chiles
2 1/2 cups shredded deli rotisserie chicken
1 container (6 oz) Yoplait® Greek 100 Key lime yogurt
1/2 cup chopped fresh cilantro
Juice of 1 medium lime
1 can (10 oz) Old El Paso® enchilada sauce (hot or medium)
12 corn tortillas
1/2 cup shredded reduced-fat Mexican cheese blend (2 oz)
  • 1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce.
  • 3 Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.
  • 4 Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm

These were SO good.  Key lime enchiladas?   Who would have thought.   We topped them with some black olive, sour cream, and ate some avocado chips with it.  Great dinner night.

Gotta give these a try.

Two Girls Cooking – Patricia

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Pillsbury

Chicken Taquitos

I love Mexican food.  We have tacos once a week.  I try to visit my favorite Mexican American restaurant Zantigo as often as I can (which is not as often anymore).  And since I’m all about trying to find new things to make, I thought about these tasty taquitos.  Usually you can get these as an appetizer, but I made quite a few of them so that we could have them as our dinner and dip them in salsa.

1/3 cup (3 ounces) cream cheese, softened

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 Tablespoons fresh or dried cilantro

2 cups diced cooked chicken

1 cup grated mozzarella

16 flour tortillas

kosher salt

(optional) sour cream and guacamole as topping

 

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla and roll tortilla up as tight as you can.

Place tortillas seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.

Place in oven and bake for 15-20 minutes or tortilla start to turn golden brown. Makes around 16 taquitos.

I added sour cream, onions, and salsa to mine.  I would have made some black beans as a side with these, but I’m afraid I would have been the only one eating them.  So I let the kids have some Doritos with theirs.  (Craig may not have been a fan, but he did eat them!!).

I thought the flavor was great.  I’d make these again any day!  Good for a get together….hmmmm we’re having a pot luck at work this month!!!

Patricia – Two Girls Cooking 🙂

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