The boys got me this cookbook for Christmas and I've tried three recipes now from it and really liked them all. Not surprising, as I generally like Taste of Home recipes. I did end up finding an alternative recipe for one I found in there because I wanted the convenience of crescent dough!
I made both of these for game night last weekend. I had none left....so that's always a good sign!
I don't generally like salami, but I really liked these. Because you cook and drain it, it wasn't greasy and add that great salty bite!
Modified from What Can I Make In My....
36 slices of Genoa salami (they said 24, but I was short a bit on salami, but still would have had TONS of extra filling...so I upped this for next time)
1 can (14 oz) artichoke hearts
1 jar (8 oz) marinated whole mushrooms
1 jar (8 oz) roasted sweet red peppers
8 oz (2 cups) mozzarella cheese, shredded (they used cubes, I just used shredded)
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp garlic salt
1/8 tsp pepper
Preheat oven to 400. Press one piece of salami into the well of a 12 well muffin pan (what I would call a cupcake pan). Loosely crumble aluminum foil to form 2 inch balls, place in cups to keep salami from sliding. Bake for 6-8 minutes or until edges are browned. Using tongs, remove from pans and invert on paper towels to drain. Wipe out pan and repeat. you can reuse the foil balls.
Drain and coarsely chop artichokes, mushrooms and peppers. Mix in a large bowl and then add in cheese and mix. In another small bowl, whisk the oil, vinegar, garlic salt and pepper. Drizzle over veggie mixture and then toss to coat. Using a slotted spoon, fill each cup with veggie mixture.
Makes 36 appetizers. (Or more, I'll give you and update and see how many I actually get next time). 2 WW points per cup. Possibly less after I figure out how many this actually makes as I had a LOT of filling left and a lot of the point value comes from cheese.
I love spinach artichoke dip so this was no surprise that I liked these!
Modified from Delish and What Can I Make In My....
1 (16 oz) pkg frozen spinach, defrosted and chopped (or just buy chopped....)
1 can (14 oz) artichoke hearts, drained and chopped
8 oz cream cheese, softened
1/2 cup sour cream
3 cups shredded mozzarella
1/2 cup grated Parmesan
4 cloves garlic, minced
3 tubes crescent dough (or more...so this was 2...and I had extra, so I'm going to buy more and see how many I get time, but at least 3)
Preheat oven to 375. Grease 12 well muffin pan (they used the mini muffin pan, but I used the larger one).
In a large bowl, combine everything but the dough. Make sure to thoroughly mix so you get the cream cheese distributed.
Roll out the dough, pinching the seams. Cut each tube of dough into 24 squares. Put into the bottom of muffin tins and then add 1 tbsp of filling. I did one with with 2 tbsp and that worked out okay as well and I might go all 2 tbsp, but do a little more dough...so cut each square larger. Maybe get like 18 versus 24 per tube.
Bake for 15 minutes until pastry is golden and cheese is melted.