Pepperoni Pizza Dip & Breadstick Dippers Serves 8
Dip
Ingredients 1 jar or can ( 14 ounces ) pizza sauce 3 ⁄ 4 cup chopped turkey pepperoni 4 green onions , chopped 1 can ( 21 ⁄ 4 ounces ) sliced black olives , drained 1 ⁄ 2 teaspoon dried oregano 1 cup ( 4 ounces ) shredded mozzarella cheese 1 package ( 3 ounces ) cream cheese , softened
1 . Combine pizza sauce , pepperoni , green onions , olives , and oregano in a 2-quart slow cooker . Cover ; cook on low 2 hours or on high 1 to 1 ⁄ 2 hours or until mixture is hot .
2 . Stir in mozzarella and cream cheese until melted and well blended . Serve with warm Breadstick Dippers .
Dippers Ingredients
1 package ( 8 ounces ) refrigerated breadstick dough 2 teaspoons melted butter 2 teaspoons minced fresh Italian parsley
For dippers , bake breadsticks according to package directions . Brush with melted butter and sprinkle with parsley .
Courtesy of Fleischmann ’ s Yeast
Easy Cheese Rolls
Ingredients 2-1 / 4 cups all-purpose flour 2 tablespoons sugar 1 ( 2-1 / 4 tsp .) envelope Fleischmann ’ s ® RapidRise ® Instant Yeast 1 / 2 teaspoon salt 1 / 3 cup milk 1 / 4 cup water 1 / 2 cup butter or margarine 1 egg 3 tablespoons finely chopped green bell pepper
1 / 4 cup chopped roasted red bell pepper 1 / 2 cup shredded cheddar cheese Shortening
Directions
1 . Combine 3 / 4 cup flour , sugar , undissolved yeast and salt in a large bowl . Heat milk , water , and butter until very warm ( 120 to 130 ° F ). Gradually add to flour mixture . Beat 2 minutes at medium speed of electric mixer , scraping bowl occasionally . Add egg and 1 / 2 cup flour ; beat 2 minutes at high speed , scraping bowl occasionally . Stir in remaining flour , green pepper , red pepper and cheese to make a stiff batter . Spoon in muffin cups well greased with shortening . Cover ; let rise in warm , draft-free place until doubled in size , about 45 minutes .
2 . Bake at 375 ° F for 15 to 20 minutes or until done . Remove from cups ; cool on wire rack .
Recipe courtesy of Fleischmann ’ s Yeast
Courtesy of Fleischmann ’ s Yeast
Ham and Swiss Loaf
Ingredients 3-1 / 2 to 4 cups all-purpose flour 2 ( 4-1 / 2 tsp .) envelopes Fleischmann ’ s ® RapidRise ® Instant Yeast 2 tablespoons sugar 1 / 4 teaspoon salt 1 cup warm water ( 120 ° to 130 ° F ) 1 / 4 cup prepared mustard 2 tablespoons butter OR margarine , softened 1 package ( 9 ounces ) thin-sliced deli ham OR 2 cups chopped baked ham
1 cup ( 4 ounces ) shredded Swiss or cheddar cheese
1 ( 2-ounce ) jar diced pimientos , well drained 1 / 3 cup diced dill pickles 1 egg , lightly beaten
Directions
1 . Combine 1-1 / 2 cups flour , undissolved yeast , sugar and salt in large mixer bowl . Stir warm water , mustard , and butter into flour mixture . Stir in enough remaining flour to make a soft dough . Knead on lightly floured surface until smooth and elastic , about 4 to 6 minutes . Cover ; let rest on floured surface 10 minutes .
2 . On lightly floured surface , roll dough to 15 x 10-inch rectangle . Transfer to greased baking sheet . Sprinkle ham , cheese , pimientos , and pickles lengthwise over center-third of dough . With sharp knife , make cuts from filling to dough edges at 1-inch intervals along sides of filling . Alternating sides , fold strips at an angle across filling . Cover loaf ; let rise in warm , draft-free place until almost doubled in size , about 30 to 40 minutes .
3 . Brush loaf with egg . Bake at 375 ° F for 35 minutes or until done . Remove from sheet to wire rack . Serve warm . Refrigerate leftovers ; reheat to serve .
Recipe courtesy of Fleischmann ’ s Yeast
JANUARY-FEBRUARY ’ 23 � SOUTH � 25