End of Summer Shindig

Stromboli

• 1 - 11 oz. package Pillsbury Thin Pizza Crust
• 1/3 cup pizza sauce
• 3 slices provolone cheese, sliced in half
• 5 slices Canadian bacon, sliced into thin strips
• 1/2 of a green bell pepper, chopped
• 1/4 cup chopped yellow onions
• 1/4 cup turkey pepperoni, sliced into thin strips
• 1/2 cup mozzarella cheese
• 1 tbsp. olive oil
• 1/2 tsp. Italian seasoning

Preheat oven to 400F.  Line a baking sheet with parchment paper.  

Roll out pizza dough to form a rectangular crust, about 11"x13" and place on the parchment paper.  

Layer the topping down the middle 1/3 of the dough, lengthwise:  sauce, provolone, bell pepper, onion, pepperoni, Canadian bacon, mozzarella.

Using a sharp knife, cut thin strips down the sides of the un-topped dough.  Fold the strips of dough one at a time to crisscross, covering up the filling.  Brush with olive oil and sprinkle with Italian seasoning.

Bake for 15-20 minutes, until the crust turns golden.  Cool for a few minutes before slicing.

Italian Sub Pinwheels

• 5 burrito size flour tortillas
• 8 oz. whipped cream cheese
• 2 tsp. Italian seasoning
• 2 tsp. garlic powder
• Sliced provolone cheese
• Sliced Italian salami
• Sliced pepperoni
• Sliced smoked ham
• Shredded iceberg lettuce
• chopped pepperoncinis

In a bowl, combine the cream cheese, Italian seasoning and garlic powder.

Lay a tortilla out and evenly cover it with the cream cheese mixture.  Layer the provolone, salami, pepperoni and ham over the top.  Sprinkle lettuce and pepperoncinis over the top.  

Roll the tortilla up like a burrito and cover it with saran wrap.  Continue the process with the remaining tortillas and ingredients.  Put the rolled tortilla "burritos" into the refrigerator for a few hours.  When ready to serve, slice each "burrito" into slices and serve.  Yum!

Bacon Jalapeno Eggs

• 12 eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 1 tbsp. spicy brown mustard
• 1 tbsp. Dijon mustard
• 8 slices bacon, cooked & crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half lengthwise.  Remove the yolks and put them in a mixing bowl.  Place the whites on a serving tray.

Mash the egg yolks with a fork.  Add the mayonnaise and mustards and stir until well combined and a smooth texture.  Mix in the jalapenos and 6 slices of the cooked & crumbled bacon.  Spoon the mixture into the egg whites.  Sprinkle each stuffed egg with paprika and top with the remaining 2 slices of crumbled bacon.

BLT Bites

• cherry tomatoes, sliced in half
• cooked bacon strips, cut into 1 inch pieces
• iceberg lettuce, cut into 1 inch chunks
• light mayonnaise
• toothpicks

String a toothpick with 1/2 cherry tomato, 1 slice bacon, 1 chunk iceberg with a dallop of mayo, 1 slice bacon, 1/2 cherry tomato.  Repeat & Enjoy!

Mini Frittatas

• 12 slices cooked bacon, chopped
• 2 jalapenos, seeded and minced
• 10 eggs, beaten
• 1/4 cup sour cream
• 1 cup shredded Mexican blend cheese
• 1 tsp. garlic powder
• salt & freshly ground black pepper

Preheat oven to 375F.  Spray a mini muffin pan with cooking spray.

Whisk together the eggs, sour cream and shredded cheese.  Stir in the chopped bacon and minced jalapenos.  Season with garlic powder, salt & freshly ground black pepper.

Pour the egg mixture into the mini muffin pan, filling each cup to the top.

Bake for 15-20 minutes, until a toothpick comes out clean.  Let cool slightly before serving.  

These are great to make ahead and serve cold or at room temperature!

Some of the Party Crew!

A shot from above!