Cranberry and Brie Pastry Bites

Today's update is to share a really easy, quick appetizer recipe I made over Thanksgiving.  I've been wanting to make this for ages, but in my household cranberries and brie just aren't appetizing for some reason.  So instead, I made this as an appetizer Thanksgiving day, which was happily gobbled up by my in-laws, and again that same week for a family game night.  Trust me- tuck this away for future reference when you need a nice, impressive snack with minimal effort!  The original recipe comes courtesy of Yummy Mummy Kitchen's blog, and she has plenty of other good things to check out as well.

Cranberry and Brie Pastry Bites
Makes 16

Ingredients

• 1 puff pastry sheet, thawed (I use Pepperidge Farm)
• 1 4-oz wedge Brie cheese, or 1 container of snack-size Brie wedges, opened and divided into 16 portions
• 1/3 cup homemade or store bought cranberry sauce (whole berry; not jelly)

Directions

1. Preheat oven to 400.  Spray a mini muffin tin with nonstick spray.
2. On a lightly floured surface, roll out puff pastry rectangle.  Using a pizza cutter, cut into 16 small squares.
3. Place pastry squares into muffin tin, pressing down gently in each opening.  Bake 8 minutes or until pastry begins to turn golden brown.
4. Remove muffin tin from oven and use the back of a spoon to gently press down in the center of each pastry square to create room for filling.
5. Place a portion of brie onto each pastry square.  Top with about 1/2 to 1 teaspoon of cranberry sauce.
6. Place muffin tin back into oven for 5-7 minutes or until cheese is soft and pastry is golden brown.
7. Remove from oven, gently remove from muffin tins and cool on a wire rack.
8. Serve warm or at room temperature.

Optional: Top with toasted pecans and/or sugared cranberries.

Summer Squash and Herb Gratin

This delicious zucchini and squash dish comes courtesy of a cookbook my brother and sister-in-law got me for Christmas, The New Southern Table.  Summery and cheesy with amazing crispy breadcrumbs on top!  It's really similar to my cheesy baked zucchini but with a richer taste and texture because it is sauteed first, and of course because of the gratin.  Mmmm.

Summer Squash and Herb Gratin
Serves 2-3 as a side dish

Ingredients

• 1 large zucchini, cut into slices and then quartered
• 1 large squash, cut into slices and then quartered
• 1-2 teaspoons kosher salt, plus more to taste
• 2 tablespoons unsalted butter, divided
• 1/4 cup panko bread crumbs
• 3/4 cup freshly grated Parmesan, divided
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• Freshly ground black pepper

Directions

1. Place the squash quarters in a colander and generously season with the salt.  Let sit 20 minutes, rinse with cold water, then thoroughly dry with a kitchen towel.
2. Preheat the oven to 400°.
3. Heat 1 tablespoon of the butter in a medium-size skillet over medium heat.  When the butter melts, swirl the pan for 2-4 minutes, or until the butter is lightly browned.  Add the bread crumbs and cook, stirring constantly, 2-4 minutes or until the bread crumbs are browned.  Transfer to a bowl, and stir in 1/4 cup of the Parmesan.
4. Heat the olive oil and remaining tablespoon of butter in the same saucepan over medium-high heat.  Add the squash first, then the garlic, and cook.  Stir often and cook 6-8 minutes, or until the squash is tender and brown in spots.  Remove the pan from the heat and stir in the remaining 1/2 cup of Parmesan, seasonings, and pepper to taste.
5. Transfer the squash to a shallow, oven-proof dish, such as a pie dish or casserole dish.  Top with the Parmesan and bread crumb mixture and bake 20-30 minutes, or until hot and bubbly.

Cheesy Pesto Rolls

I've been loving on recipes from How Sweet It Is for years now, and once again find another winner with this delicious pesto bread.  They're packed with flavor, an amazing balance of soft with crispy cheesy tops, and just right for sprucing up any dinner.
On a side note, this recipe makes the rolls from scratch.  You could easily use store-bought rolls and top them with the pesto and cheeses, but you won't get anywhere near the rich flavor and amazing texture you get with the from-scratch approach.

Cheesy Pesto Rolls

Makes: 14 large rolls  Total Time: 3 hours

Ingredients

• 1 cup warm milk
• 1/2 cup warm water
• 1 packet (2 teaspoons) active dry yeast
• 1 tablespoon honey
• 3 tablespoons olive oil
• 3 1/2 cups all-purpose flour, divided, plus more for work surface
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoons plus 1/3 cup basil pesto, divided (I bought a jar of pesto, but you can easily make some by blending fresh basil and olive oil in a blender or food processor)
• 1/4 cup finely grated parmigiano-reggiano cheese, plus more for topping
• 4 tablespoons melted butter
• 6 ounces fontina cheese, freshly grated
• Chopped fresh basil for garnish

Directions

1. Mix the warm milk and water in the bowl of a stand mixer, using the paddle attachment.  Add the yeast and honey, then the olive oil.  Let stand until foamy (about 15 minutes).  Note: The foaming will be obvious.  If the mixture looks the same as when you started, your yeast may not be good.  If so, start again with another packet of yeast.
2. Add 2 1/2 cups of the flour, 1/2 teaspoon salt, 1 egg, 2 tablespoons of the pesto, and 1/4 cup grated parmigiano-reggiano cheese.  Mix on medium-low speed until just incorporated.  Switch to the dough hook, knead on low speed, and slowly add the remaining 1 cup of flour.  Mix on low speed for 5-6 minutes.  The dough should be slightly sticky but still pull away from the sides of the bowl.  If it's too sticky, slowly add more flour until silky in appearance.
3. Oil a large bowl.  Turn out the dough into the oiled bowl, cover with a damp dish cloth, and set in a warm place (such as on top of a warm oven).  Let stand 1 1/2 to 2 hours until dough is roughly doubled in size.
4. Lightly flour a work surface, gently turn your dough out onto the surface, and knead a few times.  Tear off 12-15 equal pieces of dough.
5. Preheat oven to 350°.  Brush a large oven-safe skillet with melted butter.  Roll your pieces of dough into balls and place in the skillet.  Brush with the melted butter and sprinkle with the grated fontina cheese.  Spread the pesto on top and between the rolls.
6. Bake 30-35 minutes or until golden and cooked through.  Remove from oven and sprinkle with some more parmigiano-reggiano cheese and chopped fresh basil.  Serve warm.

Little dough balls waiting for the pan.

Nestled in, topped with cheese and pesto.  Already smells great!

Loooook at that golden amazing wonderfulness!

Pro tip: Whenever you make something with a skillet in the oven, put an oven mitt on the handle when you take it out.  This way, when you inevitably reach for the handle, you touch the mitt and not the blazing hot handle.

Beautiful!

I don't care that I'm writing this at 9 am.  I want some RIGHTNOW.

Ham and Cheese Pretzel Pinwheels

This recipe is SO easy and super tasty- the perfect thing for a quick snack, low effort meal, or impressive appetizer when your friends stop by.  I got the recipe from Tablespoon, and my only change was in the dipping sauce.  Rather than use the cheese sauce, I mixed up some honey dijon mustard with mayo for a milder flavor for me, and my husband doused his in yellow mustard.  I say mustard is 100% the way to go with these!

Make them.  Now.  :)

 

Ingredients

(Serves 4)

• 1 can Pillsbury refrigerated pizza dough (I like the classic one; Tablespoon used the thin crust)
• 8 slices of cheddar cheese
• 8 slices deli ham
• 1 egg, beaten
• Coarse sea salt
• 1 tablespoon butter, melted
• 1/3 cup honey dijon mustard
• 1/3 cup mayonaise

Directions

(Pictures follow)

1. Preheat oven to 425°.  Cover a baking sheet with aluminum foil and spray with nonstick spray.
2. Unroll pizza dough onto a cutting board.  Top evenly with cheese slices and then with ham slices.
3. Tightly roll up dough length-wise.  Pinch seams to seal.  This is important!
4. Slice log into 16 equal slices.  Be careful to cut with a sawing motion, not just by squishing.  Set each slice on the prepared baking sheet.
5. Brush slices with beaten egg, then sprinkle sides and tops with coarse sea salt.
6. Bake 15-20 minutes until golden brown and cheese is melted and bubbly.  Note: My cheese always browns.  I'm not sure if a lower temp over a longer time would alleviate that.  I just peel away the darker bits, so no sweat there.  Just a warning/idea.
7. Remove from oven and brush with melted butter.  Sprinkle with more salt.
8. Mix mustard and mayo until well combined and serve in prep cups with the pinwheels, or in a bowl in the middle of your pretzel platter.

Dough rolled out and topped with cheese.  I know I said to do this on a cutting board, and here I am showing you that step on the baking sheet.  Trust me, I was happier when I did this on a cutting board.  My bites also turned out better when I didn't jam cheese onto every square inch, and instead used just 8 slices.

Top with ham.  Overlapping is good in my opinion!

Log all rolled up and seam pinched.

Cut into even slices, each about 1-2" thick.

All baked.  See what I mean about some of the cheese getting really dark?  I just used a fork to grab the darker bits and peel off before serving.