Pizza Muffins

My friend Amber recently shared this recipe with me.  It was really easy to throw together and I love the Italian seasoning...it really made the muffins.  She used turkey pepperoni to make her's healthier.  I did not, but we both agreed they were tasty!

Pizza Muffins

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Ingredients:  15 oz refrigerated biscuits (cut into 4ths), 1/2 c Italian blend seasoning (shredded), 1/3 c black olives (sliced) (I skipped these), 1/2 t garlic (minced), 1 T Italian seasoning, 2 oz Pepperoni slices (cut into 4ths)
Instructions:  
1.  Spray muffin pans with cooking spray.
2.  Place biscuit pieces in a large bowl.  Toss with cheese, olives, garlic, Italian season, and pepperoni.
3.  Press slices into muffin pans.  Fill 3/4 of the way full
4.  Bake at 375 for 9-11 minutes (until golden brown)

Pizza Poppers

I put this together awhile ago when I was having some friends over.  The nice thing is that they tasted great at room temperature (I hate having to 'time' dishes) and were super easy to put together....oh...and it's pizza-who doesn't like pizza?
So...if you fall into 1 or 3 of those categories-here's an easy appetizer for football season, New Year's Eve parties....or 'just because'....which is why I make most of my dishes.  The original recipe came from cookingforkeeps.

Pizza Poppers

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Ingredients:  1 pkg canned crescent rolls, 1 c. mozzarella cheese, pepperoni, 1/2 c finely diced green peppers or any other toppings (purple onion etc), 1/2 c pizza sauce for dipping

Instructions:  Preheat oven 350.  Spray two mini muffin tins with cooking spray.  Separate the crescent roll into 4 triangles (press the seams of the two triangles to form the rectangles). Sprinkle each triangle with 1/4 c cheese each, a little bit of your green peppers/onions etc.  Press into dough.  Layer pepperoni on top of cheese and other toppings.  Cover all but the very edges.  Roll tightly.  Cut into 6 even pieces.  Places poppers (cut side down) into the muffin tins.  Bake for 10 minutes (the dough should be a pale brown).  Serve with warm sauce.  

Pepperoni Puffs

Here's a super easy/last minute appetizer I've stuck together for football watching parties and New Year's Eve.  You can never go wrong with pizza.  And if pizza is wrong...you need new friends.

Pepperoni Puffs

Ingredients:  1 can junior biscuits, 40 pepperonis, 10 cheese cubes, butter and garlic salt, pizza sauce.
Instructions:  Pull the top and bottom of the biscuit apart.

 Place 2 pieces of pepperoni with a cheese cube on top.  Place another two slices of pepperoni on top of the cheese cube.
Place second biscuit half on top of pepperoni and press the sides.  Seal well.

Place biscuits in a pan.  Place remaining biscuits side by side.  Spray or brush with butter and sprinkle with garlic.
Bake biscuits according to the time/temp on your biscuit can.
Serve with pizza sauce for dipping.

Tim Tebow's Family Pizza

I saw this recipe at Taste of Home.  I don't know if it's REALLY Tebow's favorite...that's what they claim, but it was easy to throw together and tasty to devour, so....easy, delicious pizza gets my stamp of approval...because I'm sure he cares very deeply about this sort of thing!

Biscuit Dough Pizza

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Ingredients: 1 lb of ground beef, 1/2 chopped green pepper, 1 envelope of Italian-style spaghetti sauce mix, 1 can (6 oz) tomato paste, 3/4 can water, 1 tube (12 oz) of buttermilk biscuits, 1/4 cup plus 1 Tablespoon of grated Parmesan cheese (divided), 2 cups (8 oz) shredded mozzarella cheese
Instructions:  
1.  In a skillet, cook and stir beef and pepper over medium heat until the meat is not longer pink.  Drain.  Stir in sauce mix, tomato paste, and water.  Bring to a boil.  Reduce heat and simmer for 10 minutes until it is thick.  Stir occasionally.
2.  Separated the biscuits and press onto the bottom of a 9 inch deep dish pie plate or cake pan to form a crush.  Sprinkle with 1/4 cup of Parmesan.  Place meat mixture over, leaving a crush around the sides.
3.  Sprinkle the mozzarella cheese and remaining Parmesan cheese over the top.
4.  Bake at 400 for 15-18 minutes until the crust is golden brown and the cheese is melted.

6 servings  

French Rustic Tomato Tart

I saw this recipe for rustic french tart at Baking and Creating with Avril, and it was right up my alley.  I decided this winter to find meals that required me tossing the degrees on the oven to the max, heating the house, heating my food, and this tart hit the spot.  It was really great with the dijon base, and a tasty treat. 
Crust:  1 1/2 c. flour, 4 T butter (cold and cut into cubes), 1/2 t. salt, 1 egg, 2-3 T cold water
Tart Filling:  3 T dijon mustard, 2 fresh tomatoes, 2 T. olive oilk, salt and pepper, fresh herbs (I used basil leaves (chopped), 8 oz mozerella cheese. 
1.  Make crust by mixing flour and salt.  Add butter with pastry blender until fully mixed and crumbly. 
2.  Beat eggs and 2 T of water.  Make a well in the middle of the flour/butter mix.  Stir together until it just comes together, add 1 more T of water if it's not coming together. 
3.  Gather into a ball.  Place on a lightly flourished surface and roll to 14 inches. 
4.  Spread mustard onto dough and let it sit out and dry whilte the oven preheats to 425 degrees. 
5.  Add sliced tomatoes, herbs, and cheese to dough (leave 2 inches betwen tomatoes and the edge.  Drizzle with olive oil. 
6.  Fold over crust edges around the entire filling. 

7.  Place on lined pan (I took the advice of Avril, and placed this on a silapat covered pat and made it directly on the sheet. 
8.  Bake 30 minutes (or until crust is lightly browned, and cheese is bubbling, tomatoes are tender etc). 
Look...steam!