Pizza Twist

Pizza Twist

2 tsp. olive oil
1 onion, chopped into 1/2" pieces
1 bell pepper, chopped into 1/2" pieces
1/2 bunch of baby spinach leaves
2 cloves garlic, minced
1 small can black olives, chopped
1/2 c. shredded mozzarella cheese
2 Tbsp. flour
2 packages prepared french bread dough (Pillsbury has a great one, you can find it in the refrigerated section) or 1 recipe homemade french bread dough
1 egg white
1 tsp. italian seasoning
1/4 c. shredded parmesan
Pizza sauce for serving

Heat olive oil in sauté pan over medium heat. Add onion and bell pepper and cook for 5 minutes until beginning to soften. Add garlic and spinach, cook for two more minutes or until spinach is wilted. Set aside to cool. While vegetables are cooling, preheat oven to 375 degrees F.

Place cooled veggies in a bowl with olives, mozzarella and flour. Toss to combine. Remove french bread dough from canister. Using a sharp knife cut down the seam to the center of the loaf, about 3/4" inch. Press dough flat until it is about 5 inches across. (If you are using homemade bread dough split the recipe into two pieces of dough and roll out into two 5"x12" rectangles).

Distribute filling equally down the center of each flattened loaf. Bring up sides of filling, pinching dough together to seal, forming one long filled tube.

Lay the loaves on a parchment paper lined baking sheet in an "X" pattern. Cross each end again leaving approximately an inch in between the ends.

Combine egg white and italian seasoning. Brush pizza twist with the egg wash. Use a sharp knife to cut slits into the top sections of the twist to reveal some of the filling. Sprinkle with parmesan.

Bake at 375 for 25-30 minutes until golden brown. Cool on baking rack for 10 minutes before slicing. Cut into 1 inch slices and serve with pizza sauce for dipping

CROCKPOT GUMBO

CROCKPOT GUMBO Ingredients: 3 tablespoons flour 3 tablespoons oil 1/2 pound smoked sausage, cut into 1/2 inch slices 2 cups frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 cloves garlic, minced 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper 1 can (14.5 ounce size) diced tomatoes, undrained 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed 1 1/2 cup uncooked regular long-grain white rice 3 cups water Directions: In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

STRAWBERRYLUCIOUS POPPERS

STRAWBERRYLUCIOUS POPPERS INGREDIENTS: 

2-3 dozen large fresh strawberries 
1 8oz frozen round tub of COOL WHIP whipped topping 
1 16 oz. container of sour cream 
1 3.4 oz. box of vanilla pudding (we are using the powder not making the pudding) READY, SET GO: 

Clean all strawberries Slice small piece from bottom of strawberries so they can stand on their own without falling over Cut top off strawberries Core and make a well in the strawberries with a small melon baller or small knife (be careful not to cut yourself) NOW LETS MAKE THE FRUIT DIP Add whipped topping, sour cream and powder from box of vanilla pudding in a bowl and whisk together until you have a smooth whipped consistency Add fruit dip to piping bag with a star tip at the end (cut end of bag so tip sticks out of course) LET’S FINISH THE STRAWBERRIES Pipe fruit dip in the well of the strawberries and swirl a few times at the top so you have a small hill of fruit dip on top of the strawberries Plate and serve or just pop a few in your mouth!! ENJOY, ENJOY, ENJOY

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