(The photo is with the roll made with ½ the recipe)
2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning- I use wildtree
1½ cups grated cheddar cheese
1 or 2 diced tomatoes depending on size
½ small can sliced olives if desired
Sour cream optional
sliced avocado optional
Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant ⅓ cup from the ½ cup called for. Drain excess liquid from meat.
Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
Bake at 350 degrees until pastry is golden brown (30 min).
Add remaining ½ cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butte(Yes, I know-sounds like alot-so, do not use it. Use however much you choose)
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.
If you love fried food or beer, there is no doubt that you also love fried squid rings, also known as fried calamari. The best restaurants always have them on the appetizer menu, the best bars and clubs have them oftentimes, and a seaside stroll at a beach market won’t be complete without getting your hands on some of them. Well, you can now make them at home! Restaurant and beach-market crispy fried calamari recipe is below.
1 pound cleaned squid rings
Lemon (for garnish)
Half a teaspoon black pepper
Half a teaspoon salt
3 tablespoons corn meal
3 tablespoons corn starch
Enough cooking oil for deep frying
Get your ingredients ready and make sure that the squid wings are thawed out. Heat the oil for deep frying.
In a bowl, combine the corn meal (corn flour), corn starch, salt, and black pepper. Mix well.
Coat the squid rings in the mixture a little at a time so they won’t stick together. Shake off excess.
Fry the calamari in batches of 5-12 rings depending on the size of your fryer. It is important to not overcrowd the pan so it remains very hot and gets the calamari really crispy. Each batch will be cooked in about 2-3 minutes so you have to watch it closely.
Drain excess oil on kitchen towels.
Serve with a slice of lemon and your favorite dip or dips! 1 pound is good for 2-4 persons depending on appetite.
1/4 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup chopped green onion tops
1/2 teaspoon chili powder
4 flour tortillas, 6-inch
In a small bowl, stir together the cream cheese and cheddar cheese with a fork until the cheese is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on the tortillas. Roll up and chill. Slice into rounds.
Pimento Cheese Pinwheels
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon Cayenne Red Pepper
1/4 teaspoon onion powder
1 (4 ounce) jar diced pimentos, drained
salt and black pepper to taste
Place the extra sharp cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, and pimentos into a large bowl. Beat at medium speed, until thoroughly combined. Season to taste with salt and pepper.
Get the Tortilla ’s and Spread Pimento Cheese on top then roll back up. Set in refrigerator for 30 minutes for easier slicing. Make sure to use extra sharp cheddar cheese. Roll up and chill. Slice into rounds.
Make sure to use extra sharp cheddar cheese.
1 can pizza dough or your favorite pizza dough recipe
1 teaspoons olive oil
½ cup pizza sauce (homemade or store-bought)
ground basil, to taste
garlic powder, to taste-I use garlic galore
⅔ cup shredded mozzarella cheese
35 pepperoni slices
¼ cup grated parmesan cheese
About ¼ cup yellow cornmeal
Preheat oven to 350°F
Line a baking sheet with parchment paper or lightly spray with nonstick spray.
Roll out pizza into a large rectangle, about 9 by 12 inches.
Brush the top of dough lightly with 1 teaspoon olive oil. Spread pizza sauce on top of dough rectangle. Sprinkle each lightly with ground basil and garlic powder. Sprinkle shredded mozzarella evenly over sauce. Top the cheese with pepperoni slices. Carefully roll dough rectangle tight. Place onto prepared baking sheet, seam side down, and place baking sheet in the refrigerator to chill for at least 25 minutes.
Remove from the refrigerator and cut into 12 1-inch slices. Pour cornmeal into a plate or into a bowl. Dip the bottom of each roll into cornmeal and place 12 on each baking sheet, cornmeal side down. Sprinkle the tops of the rolls with parmesan cheese.
Bake for 20 minutes or until the sides are lightly browned. Allow to cool for 5 minutes and serve with extra pizza sauce for dipping.
Serve immediately or cover tightly and store for 1 day in the refrigerator.