2 tubes of Pillsbury Crescent Rolls
1 can Cambells Condensed Cream of Mushroom soup
1 8oz package of shredded mozzerella cheese
Preheat oven to 375F. Pop open both tubes, and separate all the little triangles. Arrange them on a silicone mat on a backing pan/in a backing dish. With a teaspoon, spread a spoonful of still condensed soup inside each triangle (be sure to leave the tip clear so it will close). Sprinkle with cheese. Roll closed.
Cook for 11-13 minutes--just like it says on the package. Makes 16.
The baby LOVES them as part of a meal. No crusts. Buttery bread. And he doesn't get his hands "yucky" because the filling doesn't fall out.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Tzatziki
2 containers plain, unflavored yogurt
1 cucumber, shredded
2 cloves garlic, minced
4 Tbsp olive oil
Mix all and serve chilled. Good with pita, spanekopita, or as a gravy substitute for meat. Is better the second day.
1 cucumber, shredded
2 cloves garlic, minced
4 Tbsp olive oil
Mix all and serve chilled. Good with pita, spanekopita, or as a gravy substitute for meat. Is better the second day.
Spanekopita
2 packages frozen, chopped spinach
3 cloves garlic, minced1 brick feta cheese1 large onion, minced1 egg
2 Tbsp olive oil
1 package Phyllo 1 cup olive oil Defrost Phyllo overnight (possibly even 2) in fridge. Defrost spinach. Press out liquid.
Preheat oven to 400F. In large bowl, mix spinach, onion, garlic, egg, 2 tbsp olive oil, and crumble in the brick of feta. Open up phyllo and take about 4 sheets. Fill sheets with spinach filling and wrap like a burrito. Paint with a little olive oil and wrap in 4 more sheets. Paint with olive oil again and place the pastry on a cookie sheet on top of parchment paper. Make a 2nd. Put in oven for 20-30 min or until golden. Serve warm in slices.Serves 6-8
3 cloves garlic, minced1 brick feta cheese1 large onion, minced1 egg
2 Tbsp olive oil
1 package Phyllo 1 cup olive oil Defrost Phyllo overnight (possibly even 2) in fridge. Defrost spinach. Press out liquid.
Preheat oven to 400F. In large bowl, mix spinach, onion, garlic, egg, 2 tbsp olive oil, and crumble in the brick of feta. Open up phyllo and take about 4 sheets. Fill sheets with spinach filling and wrap like a burrito. Paint with a little olive oil and wrap in 4 more sheets. Paint with olive oil again and place the pastry on a cookie sheet on top of parchment paper. Make a 2nd. Put in oven for 20-30 min or until golden. Serve warm in slices.Serves 6-8
Babaganoush
1 large eggplant
1 large onion
3 cloves garlic
2 bell peppers
½ tbsp cumin
1 ½ tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
salt to taste
¼ cup olives, chopped (optional)
Under broiler in pan, char eggplant and bell peppers. Remove only about ½ the charred skin (the char adds a nice smokey taste to the dip). Cut up all ingredients and place them in the food processor. Blend till only slightly lumpy. Serve warm with pita chips.
Serves 4-6
1 large onion
3 cloves garlic
2 bell peppers
½ tbsp cumin
1 ½ tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
salt to taste
¼ cup olives, chopped (optional)
Under broiler in pan, char eggplant and bell peppers. Remove only about ½ the charred skin (the char adds a nice smokey taste to the dip). Cut up all ingredients and place them in the food processor. Blend till only slightly lumpy. Serve warm with pita chips.
Serves 4-6
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