Buttery Parmesan Pull Aparts

Buttery Parmesan Pull Aparts -- A Pinch of Joy
Buttery Parmesan Pull Aparts -- A Pinch of Joy

Buttery Parmesan Pull Aparts — one of those appetizers you want to keep eating!  It’s just right flavor, the warm, buttery soft texture — mmmmm!  

Bake in a round cake pan or quiche pan. Resist the temptation to take it out of the oven when it becomes lightly golden. The center won’t be done. Let it bake until the outermost pieces become dark golden and the center resists a light finger push. Setting for five minutes before serving lets the center finish cooking.   I serve right out of the quiche pan I bake it in, but you can turn it out onto a plate if you prefer.

Buttery Parmesan Pull Aparts
 
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A classic appetizer, a delicious option for a salad go-with, or great with a quick supper!
Author:
Recipe type: Appetizer
Serves: 8 servings
Ingredients
  • 1 14 ounce can Grands biscuits, homestyle butter tastin’
  • 6 tablespoons butter
  • 2 cloves minced garlic
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter in microwave, add garlic and stir well.
  3. Separate biscuits and cut each one into quarters and put into bowl.
  4. Pour melted butter over biscuits, add Itlaian seasoning and Parmesan cheese.
  5. Toss well until everything is coated.
  6. Bake for 25-30 minutes until golden brown. Do not underbake.
  7. Remove from oven and let rest for about 5 minutes.
  8. Serve warm!

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Thin Crust Fresh Veggie Pizza

Thin Crust Fresh Veggie Pizza -- A Pinch of Joy
Thin Crust Fresh Veggie Pizza -- A Pinch of Joy

Appetizers like this Fresh Veggie Pizza are often associated with football. In our neighborhood,  you can always tell when the state college team is playing.  If it’s a home game, the neighborhood is forlorn because everybody is downtown in the stands.  If it’s televised, the suburban quiet is punctuated by roars from living rooms and garages painted in team colors.  Today fans are celebrating a national championship.  (Guess what colors those garage walls are painted!)

Whenever football is played, tables are laden with food.  All kinds of food.  To sustain the spectators who are putting so much of themselves into coaching, replaying and predicting the game.  To soothe the wounds when the coach (one who actually gets paid), the player on the field, or the insert adjective referees  don’t meet expectations.  To give ordinary people a safety zone from enthusiastic fans who suddenly leap up, shouting and waving their arms.  

I’m here to make the case that appetizers can be eaten on other occasions.  A light supper.  A holiday party.  A gathering of friends just to catch up.  Celebration of a life milestone.  Watching a chick flick.  Or reading an adventure series – just remember to keep one digit clean to advance the e-reader page. Whenever you want, really.   A light, semi healthy appetizer like Fresh Veggie Pizza is a good start for diversifying your appetizer habits!  Bake the crust and prep the veggies ahead of time.  Assembly is a snap and gives you a stunning burst of color to carry to the table.  You can even shape the crust like a football the first couple of times you make it – just while you make the difficult transition to realizing appetizers can be eaten for other events. 
 
Thin Crust Fresh Veggie Pizza
 
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Fresh vegetables atop crispy crust and creamy base provide a burst of color and nutrition for your appetizer table!
Author:
Recipe type: Appetizer
Serves: 32
Ingredients
  • 2 cans refrigerated crescent dinner rolls
  • 1 8 ounce package cream cheese, softened
  • ½ cup sour cream
  • 1 teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ½ teaspoon Italian seasoning or to taste
  • Salt and pepper to taste
Fresh veggies – approximately ⅓ cup each of the following:
  • Broccoli florets, chopped coarsely
  • Cucumber slices, quartered
  • Roma or grape tomatoes, halved
  • Shredded carrot
  • Green, red and/or yellow peppers, diced
  • 3 green onions sliced
  • 3 Tablespoons bacon pieces
Instructions
  1. Preheat oven to 375 degrees.
  2. Unroll crescent dough on center of ungreased 10x15 baking sheet Press dough thinly without tearing, to cover bottom and side of sheet forming crust.
  3. Bake for 11-14 minutes or until golden. Cool.
  4. Mix cream cheese, sour cream, dill, garlic and Italian seasoning until smooth.
  5. Spread cream cheese mixture over cooled crust.
  6. Top with vegetables and bacon, sprinkling each on evenly over the cream cheese mixture.
  7. Can serve immediately, but best if refrigerated for an hour before serving.

Rueben Dip

Rueben Dip -- A Pinch of Joy
Rueben Dip -- A Pinch of Joy

If it seems like I am on the appetizer and dip bandwagon – well, guess that’s because I am.  We sometimes pair dips and their accompaniments with a salad or a big vegetable plate for a light supper on these cold winter nights.  Sunday evenings especially it is  nice not to have to prepare a meal, but instead snuggle under the fuzzy blanket with a full plate while Downton Abbey plays out across the room.

Bytes and Wheels are Rueben collectors.  Whenever they eat out and there is a Rueben sandwich on the menu – everything comes to a halt until they order one. And when it arrives, attention is focused on nothing but the Rueben and the whole Rueben.  This Rueben Dip has almost the same effect.  Nothing can interrupt the inhalation. 

 You can layer this dip if you want.  But I’ll tell you, it’s a waste of time.  Nobody is going to pay any attention to nice layers.  It’s dig in, every dog for himself until it’s gone.  So just soften the cream cheese by bringing it to room temperature.  Stir in the Thousand Island dressing.  Add one cup of the Swiss Cheese, the drained sauerkraut and the corned beef.   Stir well and spread into an 8×8 pan or a 9 inch diameter pie pan.  Sprinkle the remainder of the Swiss Cheese on top.  If you have a decorative pan, by all means use it.  It will make your heart sing as you carry it full to the table and empty to the dishwasher.  Nobody else is going to notice since they are riveted on the dip ;-) 

 With my tastebuds geared for smooth and sweet and chocolate – the Rueben sandwich thing escapes me.    But I like this dip – on the creamy side with a bit of meat and a nice tang.  Serve with rye toast for the whole Rueben experience. It’s also good with triscuit crackers or a flatbread cracker – something with very little salt and mild flavor that is not competitive with the sauerkraut. 

Rueben Dip
 
A creamy, tangy dip that tastes just like it's brother, the Rueben Sandwich! Serve with mild flavored crackers or rye toast crisps.
Ingredients
  • 1 package cream cheese, 8 ounces, softened
  • ¼ cup Thousand Island dressing
  • 1 ½ cups of Swiss cheese (1 6 ounce package)
  • 1 cup sauerkraut, drained
  • 1 cup chopped corned beef (4 ounces deli sliced)
Instructions
  1. Preheat oven to 375
  2. Put 1 cup sauerkraut into colander to drain, press lightly once or twice.
  3. In large mixing bowl, mix cream cheese and Thousand Island dressing together.
  4. Chop deli sliced corned beef into even pieces.
  5. Add drained sauerkraut, corned beef and 1 cup of the Swiss cheese to cream cheese mixture and blend well.
  6. Spray 8x8 baking pan or a 9 inch diameter pie plate with cooking spray and turn mixture into pan.
  7. Sprinkle remaining ½ cup Swiss cheese on top of the dip.
  8. Bake until melted and beginning to bubble, about 20 minutes.
  9. Serve hot with rye bread, or mild flavored crackers, like triscuits, pretzel flips or flatbread.
Nutrition Information
Serving size: 1 tablespoon

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!

Subscribe:  email  on the sidebar  or follow on Facebook RSS feed  / bloglovin’ /   twitter  and check out my  pinterest boards.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

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