Appetizers & Snacks – The Fancy Pants Kitchen

Parmesan Candied Bacon Crackers

Francine — Wed, 26 Jun 2024 20:35:55 +0000

For the simplest and most crowd-pleasing appetizer, you must try Parmesan Candied Bacon Crackers. With only 5 ingredients, you can prep these ahead of time and pop them in the oven before serving.

The flavor is amazing…combining dark brown sugar, Parmesan cheese and bacon over a buttery Club cracker and sprinkled with a bit of heat…well, all I can say is “delish”!!!

Place a thin slice of parmesan cheese on a Club cracker, then top in with a slice of bacon. Sprinkle brown sugar and red pepper flakes over the bacon and bake for 35-45 minutes.

You can turn the broiler on for a minute or two if you want the bacon a little more caramelized but watch them carefully so they don’t burn!

Serve these warm or at room temperature. They are addictive!!

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Lastly, if you make Parmesan Candied Bacon Crackers, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Parmesan Candied Bacon Crackers

Makes: 44 crackers

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

Ingredients

1 pound thin-sliced bacon
1 & 1/2 sleeves Club crackers (about 44 crackers)
8 ounces Parmesan cheese wedge
1/2 cup dark brown sugar
1 tbsp red pepper flakes

Instructions

Preheat oven to 300°F. Line a baking sheet with foil or parchment paper to catch the drippings from the crackers and place a cooling rack on top the lined baking sheet.

To prep, thinly slice parmesan wedge, trying to match the width and length of the Club crackers. Slice the bacon into fours so they also match the length of the crackers.

To assemble, place one piece of parmesan onto the cracker, top with bacon, followed by the brown sugar, and finally the red pepper flakes. Repeat with remaining crackers.

Place each cracker onto the cooling rack side by side. Bake in the oven for 35-45 minutes, rotating the pan halfway through. Begin checking on them at 30 minutes. Once the bacon is cooked through and the edges of the crackers begin to brown, they are finished.

Serve warm or at room temperature.

Chef’s Note:

Store in the fridge in an air tight container for up to 4 days. To serve from the fridge, simply allow the crackers to return to room temp before serving.

Recipe by Bad Batch Baking

Sparkling White Sangria

Francine — Mon, 10 Jun 2024 14:56:11 +0000

It’s that time of the year for sangria to be the star of summer entertaining and this Sparkling White Sangria wins every time!

The flavors of apple, nectarines, oranges and limes combined with brandy, orange liqueur and sparkling wine creates a fresh effervescent cocktail.

In a large pitcher, combine the brandy, orange liqueur and sugar. I call for superfine sugar (which is available at the grocery store) because it dissolves easily. If you can’t find it, you could put some sugar in a food processor and pulse it until it is superfine.

Squeeze juice from the lime and half of the orange into the same pitcher and stir until the sugar dissolves.

Slice the remaining half of the orange into thin slices and add to the pitcher along with chopped apples and nectarines.

Add the sparkling wine, Sprite (or club soda…my preference) and a large bunch of frozen grapes.

To serve, place ice cubes in glasses (not in the pitcher as it will water down the sangria) along with some frozen grapes. Pour the sangria over the top and add some chopped fruit to the glass.

Enjoy this refreshing summer cocktail!

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Lastly, if you make Sparkling White Sangria, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sparkling White Sangria

Makes: 4 servings

Total Time: 15 minutes

Ingredients

1 ounce (2 tablespoons) brandy or cognac
1 ounce (2 tablespoons) orange liqueur, such as Grand Marnier
1/3 cup superfine sugar (see Chef’s Note)
1 orange, halved
2 limes
1 small apple, such as Fuji or Honeycrisp, peeled and chopped
1 nectarine, chopped
1 750-ml bottle chilled sparkling wine, such as Cava, Prosecco or Champagne
1 cup lemon-lime soda, such as Sprite or club soda (for a less sweet flavor)
A few bunches frozen grapes

Instructions

In a large pitcher, combine the brandy, orange liqueur and sugar. Squeeze juice from one lime and one orange half into the pitcher. Stir until the sugar dissolves. Slice the remaining orange half into thin slices and add to pitcher, then add chopped apples and nectarines. Add the sparkling wine, lemon-lime soda and a large bunch of frozen grapes.

Place ice cubes in glasses (do not put them in the pitcher or they’ll water the drink down) along with small bunches of frozen grapes and pour sangria over top. Spoon chopped fruit into glasses, garnish with lime slices if desired and serve.

Chef’s Note:

Superfine sugar dissolves much faster than regular sugar. It is available at most supermarkets. This recipe makes a fairly sweet sangria; if you prefer it dry, use less sugar.

Recipe from Once Upon a Chef

The Best Chex Mix

Francine — Sat, 08 Jun 2024 23:36:12 +0000

This is The Best Chex Mix, hands down! I’ve tried many different recipes, but this one is addictive. You won’t be able to stop!

While there are lots of ways to make this and many ingredients you can add, I like the simplicity of Chex cereal (any one or combination is great), goldfish, mini pretzel twists and honey-roasted mixed nuts. No reason to complicate things, in my opinion!

Bake them with a tangy sauce of butter, Worcestershire, spices and tabasco for a bit of heat.

That’s all there is to it!

Place the cereal, pretzels, crackers and nuts in a large bowl.

Combine all of the sauce ingredients in a separate bowl and then pour over the chex mix.

Toss gently to coat all of the chex mix ingredients.

Bake at a low heat for about an hour, stirring often. Remove from the oven and let cool.

Enjoy the heck out of this delicious snack!

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Lastly, if you make The Best Chex Mix, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Best Chex Mix

Makes: 10 servings

Prep Time: 5 minutes

Bake Time: 1 hour

Total Time: 1 hour & 5 minutes

Ingredients

3 cups Chex cereal (any one or a combination)
3 cups cheese crackers of goldfish crackers
3 cups mini pretzel twists
1 cup honey-roasted mixed nuts

For the Sauce:

1/3 cup unsalted butter , melted
3 tbsp Worcestershire sauce
2 tsp seasoned salt (I recommend Lawry’s)
1 & 1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (for spice) or smoked paprika
1 tbsp tabasco or hot pepper sauce, optional

Instructions

Place the cereal, cheese crackers, pretzels and nuts into a large bowl.

Mix together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne.

Slowly drizzle the butter mixture over the cereal, while tossing gently, to coat.

Preheat the oven 250°F. Transfer the Chex Mix onto two baking sheets, spreading it into an even layer. Bake for 1 hour, stirring every 20 minutes. Remove from oven and allow to cool before serving.

Make Ahead Instructions:

Chex mix tastes freshest when served within 2-3 days of making it, but it will last stored in an air-tight container at room temperature for up to 2 weeks.

Freezing Instructions:

Chex mix freezes great! Store in freezer-safe container or bag for up to 3 months. Serve immediately or store in a sealed container for up to 2 weeks.

Other Mix-in’s and Variations:

Substitute your favorite mix-in’s in a ratio of 1:1 for the mix ins in this recipe.

Plain Cheerios
Variety of nuts: choose your favorite- pistachio, cashews, macadamia, etc.
Bagel chips
Popcorn
Cheetos
Corn chips or Bugles
Raisins
Make it spicy: Add 1-2 tablespoons Tabasco or hot pepper sauce to the melted butter mixture.
Make sweet Chex mix- Substitute honey, cinnamon, chocolate or vanilla chex and use mix-ins like honey grahams, craisins, m&m’s, coconut, chocolate chips, marshmallows, or small candies. Drizzle with a sweet syrup or melted chocolate.
Substitute cereal: This recipe uses 9 cups of chex cereal. Substitute any other type of chex cereal to total 9 cups.
For nut Allergy: omit the nuts and use more of the crackers or pretzels.

Charoset

Francine — Wed, 10 Apr 2024 19:07:56 +0000

Charoset is a traditional part of the Passover seder and this recipe is the best! My father, of blessed memory, used to make this every Passover and it was one that we could never get enough of!!

Charoset is meant to symbolize the mortar that was used by the Israelites when they were enslaved in Ancient Egypt.

It is a combination of apples, nuts, spices, honey and red wine. And, boy, is it good! We get to eat it twice during the seder. The first time is with a bite of bitter herb (maror) and the second time we make it into a “hillel” sandwich between two pieces of matzah with a slice of the bitter herb. And then we just eat it because it’s so darn good!

This is a very simple recipe. Begin by peeling, coring and chopping the apples. I like to use Honeycrisp or Granny Smith apples. I like the crunch of these two types. The Honeycrisp will be a little sweeter so if you like a tart apple, try the Granny Smiths.

Once chopped, toss them together with the chopped nuts, ginger, cinnamon, sugar and honey.

Stir in red wine and then cover and place in the refrigerator for at least 6 hours for the flavors to ripen.

Right before serving, stir in another tablespoon of red wine.

This recipe will be a hit for your Passover celebration!

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Lastly, if you make Charoset, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Charoset

Makes: 1 & 1/2 cups

Prep Time: 5 minutes

Chill Time: 6-24 hours

Total Time: 5 minutes & 6 hours minimum

Ingredients

3 medium apples (I like Honey Crisp or Granny Smiths)
1/2 cup chopped walnuts or almonds
1/2 tsp ground ginger
1/2 tsp cinnamon
1 & 1/2 tbsp sugar
2 tbsp honey
3 tbsp red Concord grape wine

Instructions

Peel, core and chop the apples moderately coarse. In a bowl, toss with the chopped nuts. Mix in the ginger, cinnamon, sugar and honey.

Stir in 2 tablespoons red wine and adjust the seasonings. This should ripen in the refrigerator, covered, for at least 6 hours before it is served and is even better if it sits for 24 hours.

Before serving, stir in the remaining 1 tablespoon wine.

Prosciutto-Wrapped Baked Brie Rolls

Francine — Sun, 24 Mar 2024 20:59:56 +0000

Prosciutto-Wrapped Baked Brie Rolls are a lovely appetizer to serve to guests, for game day or for lunch with a simple salad. They are easy, tasty and quick to make! Best of all, they only take a few ingredients! Happy dance!!

Cut a wheel of brie cheese into 16 pieces. Wrap one thin piece of prosciutto around each piece of cheese.

Cut each sheet of puff pastry into 9 squares for a total of 18 (you’ll only need 16, but you’ll get more evenly sized squares if you cut 18).

Spread each square with some fig preserves and then place the prosciutto-wrapped brie on top.

Pull up two corners of pastry around the brie, per the photo above and place on a baking sheet. Repeat with all of the pieces.

Brush with a beaten egg and sprinkle coarse sugar over the top.

Bake for 15-20 minutes or until the pastry is golden brown and the cheese is melted.

Top with honey, thyme and pomegranate seeds, if available.

Share Your Thoughts...

Lastly, if you make Prosciutto-Wrapped Baked Brie Rolls, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Prosciutto-Wrapped Baked Brie Rolls

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 wheel (8-12 ounce) Brie cheese, cut into 16 slices
8 slices thin prosciutto, each cut in two long pieces
2 sheets frozen puff pastry, thawed
8 tsp fig preserves
black pepper
1 egg, beaten
coarse sugar, for sprinkling
honey, thyme and pomegranate seed if available, for serving

Instructions

Preheat the oven to 425° F. and line a baking sheet with parchment paper.

Wrap slices of prosciutto around each slice of brie to cover. Cut each pastry sheet into 9 squares (18 squares total) You will only use 16 pieces of pastry. Spread each square with fig preserves, then place the prosciutto-wrapped brie in the center of each squash. Sprinkle with pepper.

Take two corners of the pastry and wrap them up and over the brie to enclose (see above photo). Repeat with the remaining squares and place on the prepared baking sheet.

Brush with beaten egg and sprinkle lightly with sugar. Bake for 15-20 minutes or until the pastry is deep golden brown. Top with honey, thyme, and pomegranate. ENJOY!

Recipe adapted from Half Baked Harvest

Restaurant-Style Salsa

Francine — Mon, 04 Mar 2024 14:32:56 +0000

Restaurant-Style Salsa is an easy recipe that replicates the delicious salsas that you get at your favorite Mexican restaurant. It’s made in the blender or food processor, and simply requires dumping all the ingredients in and pushing “start”. How can you not love that?!

Using a can of whole, peeled tomatoes, place it in a blender or food processor. Combine it with chopped cilantro, diced onion, red wine vinegar, garlic, crushed red pepper flakes, Mexican oregano, smoked paprika, ground cumin and sugar.

It’s important to use Mexican oregano. It has a more pungent flavor than Greek oregano and is especially good in chile-based recipes. If you don’t have it, or can’t find it, substitute marjoram, not Greek oregano.

Refrigerate the salsa up to one week. Serve with tortilla chips and guac!

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Lastly, if you make Restaurant-Style Salsa, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Restaurant-Style Salsa

Makes: 4 cups (8-10 servings)

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 (28-ounce) can whole peeled tomatoes, with their juices
1 cup roughly chopped, loosely packed fresh cilantro
1 cup diced white onion, from 1 small white onion
2 tbsp red wine vinegar
2 cloves garlic, roughly chopped
1 tbsp crushed red pepper flakes (use less for mild salsa)
2 tsp kosher salt
1 tsp Mexican oregano (see Chef’s Note)
1 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp sugar

Instructions

In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.

Chef’s Note:

Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can’t find it, marjoram makes a better substitute than regular oregano.

Recipe by Once Upon a Chef

Pecan-Stuffed Mushrooms

Francine — Fri, 26 Jan 2024 18:53:49 +0000

For a very delicious appetizer, try Pecan Stuffed Mushrooms. A filling of mushrooms, pecans and goat cheese stuff these little beauties and then they are topped with a candied pecan. What more can I say except you must try them!

This easy recipe begins by chopping the stems of all of the mushrooms and combining them with chopped shallots, pecans and garlic in a skillet. Cook them until them soften.

Transfer to a mixing bowl and add goat cheese, parsley and bread crumbs and set aside.

Spread out the mushroom caps on a large baking sheet and stuff them with filling. Bake them for 20 minutes.

While they are baking, heat honey and olive oil in a skillet over medium heat and add the pecans. Stir until they are completely coated and start to get dark. Spread them on a piece of parchment to cool.

Once the mushrooms are cooked, top each one with a candied pecan and serve.

Share Your Thoughts...

Lastly, if you make Pecan-Stuffed Mushrooms, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pecan-Stuffed Mushrooms

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

1 pound mushrooms (about 25 large mushrooms)
2 tbsp unsalted butter
2 tbsp olive oil
1 shallot, minced (about 1/4 cup)
1/2 cup chopped pecans
4 cloves garlic, minced
1/4 cup parsley, minced
4 ounces goat cheese
1/4 cup panko bread crumbs (or gluten free bread crumbs)
1/2 tsp salt
1/4 tsp pepper

Honeyed Pecans:

25 pecan halves
2 tbsp honey
1 tsp olive oil
pinch of salt

Instructions

Preheat oven to 350°F. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Cook, stirring often, until everything has softened, about 5 minutes.

Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley, bread crumbs salt and pepper until well combined. Set aside.

Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with olive oil (or melted butter) and stuff with 1 teaspoon of filling. Place on center rack and bake from 20 minutes.

While mushrooms are cooking, heat honey and olive oil in a medium-sized skillet over low heat. Add in pecans halves and stir until they are completely coated. Cook over medium low heat until pecans have taken on a slightly darker color, about 3-4 minutes. Spread pecans onto a piece of parchment to cool.

Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

Recipe from The Modern Proper

Pear Bacon and Goat Cheese Quesadilla

Francine — Tue, 09 Jan 2024 20:40:51 +0000

It’s hard to beat the flavor combinations in this delicious Pear Bacon and Goat Cheese Quesadilla. In fact, they are surprising delicious…sweet pear, smoky crunchy bacon and tangy goat cheese all meld beautifully for an easy appetizer or lunch.

Simply cook tortillas until they are no longer doughy, top with Monterey Jack cheese, goat cheese and crispy bacon pieces.

Spread thinly sliced pears over the cheese and add a second tortilla to the top.

Cook until the bottom is brown and the cheese starts to melt. Carefully flip the quesadilla over and continue to cook until the cheese is melted.

Cut the quesadilla into wedges and repeat with the remaining ingredients.

This quesadilla can be made ahead of time and reheated at 350°F on a wire rack set into a baking sheet. It should take about 8-10 minutes. We love that, don’t we?!

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Lastly, if you make Pear Bacon and Goat Cheese Quesadilla, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pear Bacon and Goat Cheese Quesadilla

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

3 slices thick bacon, diced
four (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
1/2 cup crumbled goat cheese
1 firm ripe Bartlett, Bosc, Comice or Anjou pear, peeled and thinly sliced

Instructions

Cook the bacon in a large skillet until browned and crispy. Remove with a slotted spoon and drain on a paper towel. Discard extra fat and wipe out the skillet well.

Cook two of the tortillas over medium heat until one side on each one is pale golden brown and they are no longer soft and doughy.

Remove one tortilla from skillet and reduce the heat to low. Flip the other tortilla uncooked side down and sprinkle the browned side with 1/2 cup Monterey Jack cheese and 1/4 cup goat cheese.

Distribute half of the bacon over the cheese and layer with half of the pear slices. Cover pears with 1/2 cup more shredded cheese and top with the second tortilla, uncooked side up. Press firmly with a spatula.

Cook until bottom tortilla is golden brown and bottom layer of cheese is melted. Carefully flip quesadilla over and cook second side until cheese is melted and tortilla is golden brown.

Transfer to a cutting board. Cut into wedges and repeat with remaining ingredients.

Recipe from Food 52

The Best Hot Onion Dip

Francine — Tue, 19 Dec 2023 20:03:37 +0000

If you’re in the mood for an easy and cheesy appetizer, The Best Hot Onion Dip is for you!

Even though this recipe has been around forever, it’s one that should definitely be featured.

With only four ingredients and 45 minutes, this delicious appetizer is ready to serve. The sweet onions provide a deep flavorful dip and the cheesy crisp topping is perfect to schmear on crackers!

This is a 1:1:1 recipe…1 cup mayo, 1 cup grated cheddar cheese and 1 cup chopped sweet onions. Throw in some herbs (I like chopped thyme) for color and flavor and you are done with the ingredients.

I like to use sweet onions as they are…sweet! Ha! You could also use red onions or 1/2 and 1/2 to give the finished dip some color.

Cheddar cheese is the traditional cheese, but Gouda, Havarti, Gruyère and Swiss are all good options.

As for the herbs, thyme, rosemary, basil, oregano or a combination are all options.

Combine all of the ingredients, transfer it to a small oven-safe baking dish or a mini cast-iron skillet and bake for 35-45 minutes or until it’s bubbling and the top is nicely browned.

Remove it from the oven, sprinkle some additional herbs on top and serve it with pita chips, crostini or crackers.

Share Your Thoughts...

Lastly, if you make The Best Hot Onion Dip, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Best Hot Onion Dip

Makes: 6 servings

Prep Time: 5 minutes

Bake Time: 40 minutes

Total Time: 45 minutes

Ingredients

1 cup chopped sweet onion (1 medium onion)
1 cup mayonnaise
1 cup shredded cheddar cheese
1 tbsp finely chopped fresh herbs

Instructions

Preheat the oven to 350˚F. Spray a small baking dish or 6-inch cast iron pan with non-stick cooking spray. Line a sheet pan with foil for easy cleanup. Set aside.

Combine the onion, mayonnaise, cheese and 2 teaspoons of the fresh herbs in a medium size bowl. Stir well to combine.

Transfer the onion mixture to the prepared pan and set the pan on the foil-lined sheet pan.

Bake for 35-45 minutes until golden and bubbly.

Garnish with the remaining teaspoon of fresh herbs. Serve hot and enjoy!

Garlic Butter Pizza Egg Rolls

Francine — Fri, 03 Nov 2023 14:55:17 +0000

Game days call for do-ahead, fattening types of snacks, which is why I serve Garlic Butter Pizza Egg Rolls. I’m not pretending it’s low-fat or anything…it’s ooey, gooey, filled with cheese, pepperoni and marinara sauce. But…it’s also baked! Woohoo! At least it’s not fried!

Game days are known for fried wings, potato chips, bean dips so why not go one better and give the gang an elevated pizza roll?! They will thank you for this tasty appetizer!

These are pretty simple, once you get the hang of it. Combine cheeses and spices in a bowl. Lay one egg roll wrapper on a surface and lightly brush water around all of the edges, approximately 1/2 inch wide. Layer marinara sauce, provolone cheese slice and cheese mixture. Add pepperoni and roll it up, sealing the edges as best as possible.

Melt some butter, brush it over the rolls and sprinkle some parmesan cheese over. Bake for 10 minutes, flip them, add a couple more pepperoni slices to the top and bake another 8-10 minutes.

It’s okay if the cheese melts out of some of them a bit.

While the rolls are baking, melt remaining butter with sage and cook until the sage gets crispy. Add grated garlic, brush it over the rolls and serve these bad boys with some extra marinara on the side!

Share Your Thoughts...

Lastly, if you make Garlic Butter Pizza Egg Rolls, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Garlic Butter Pizza Egg Rolls

Makes: 12 rolls

Prep Time: 30 minutes

Bake Time: 20 minutes

Total Time: 50 minutes

Ingredients

3/4 cup grated parmesan cheese
2 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 pinch chili flakes
2 cloves garlic, grated
1 cup shredded mozzarella cheese
1 – 1 & 1/2 cups marinara sauce
12 slices provolone cheese
12-16 square egg roll wrappers
1/2 cup thinly sliced pepperoni
5 tbsp salted butter
2 tbsp chopped fresh sage

Instructions

Preheat the oven to 425° F. Lightly grease 2 baking sheets.

In a bowl, combine 1/2 cup grated parmesan, the dried basil, oregano, parsley, chili flakes, and 1 clove of garlic. Mix in the mozzarella.

To assemble, brush water around the edges of the wrapper, then layer with 1 tablespoon of marinara sauce, 1 slice provolone, and about 1 tablespoon of the mozzarella mix. Add 1 pepperoni slice. Do not overstuff these with ingredients. Roll up and place on the baking sheet.

Melt 3 tablespoons of butter, then brush each roll with the butter. Sprinkle evenly with the remaining 1/4 cup parmesan cheese. Bake for 10-12 minutes, then flip, add 1-2 pepperoni slices to top, and cook another 8-10 minutes, or until the rolls are crisp. The cheese may melt out a bit, but that’s ok.

Meanwhile, melt 3 tablespoons butter together with the sage, let the sage get crisp, then remove from the heat and add 1 clove of grated garlic. Top each roll with the garlic butter. Serve with marinara sauce on the side.

Recipe by Half Baked Harvest