Tuesday, November 20, 2012

Thanksgiving Appetizers

Mom always said, "Don't fill-up before dinner", right? But on Thanksgiving when you have a house full of people waiting for the bird to hit the table, you need a little nosh! Here are two recipes I whipped up this weekend for part one (of three) Thanksgivings!

Crescent Rolls Stuffed with Apple, Brie and Caramelized Onions

What You Need:
1 Green Apple, thinly sliced
1 brie log (or 1/2 wheel)
1 roll of crescent rolls
1/2 onion, thinly sliced
brown sugar
cooking spray

What You Do:

Preheat oven to 350.

Saute onions in cooking spray until translucent, add in a little sprinkle of brown sugar and set aside. 

Roll out you crescent dough, separate into pieces (usually perforated for you).

Lay 2 slices of apple, 1 slice of brie and a small spoonful of onion onto the dough and roll it up.

Place onto a lightly greased cookie sheet and bake for 10-12 minutes until golden brown. 

Serve them up on their own or encourage guests to try it with a drizzle of cranberry relish! 




 
Mini Spinach and Cheese Bread Bowls 

What You Need:
1 Pillsbury French bread roll
1 c sauteed spinach
1 package of cream cheese, softened
2 spoonfuls of ricotta cheese
red pepper flakes
salt & pepper to taste
shredded mozzarella

What You Do:

Open roll of bread dough and slice log into 12 pieces. Place the pieces in greased cupcake tins. 

In a bowl, mix spinach, cream cheese, ricotta, pepper flakes, salt and pepper. 

Top the dough with a small spoonful of the spinach mixture, sprinkle with mozzarella and bake for 12-15 minutes or until golden.