Pizza Rolls

3 cans Pillsbury Buttermilk Biscuits

60 Pepperoni Slices

Block of Colby Cheese

1 Beaten Egg

Parmasean Cheese

Italian Seasoning

Garlic Powder

1 jar Pizza Sauce

 

Cut the block of cheese into 30 squares, flatten out a biscuit and stack pepperoni and cheese, then pepperoni on top.  Gather up the edges of the biscuit, (see photo below).  Line the rolls up in a greased 9 x 13 pan. 

 

 

Brush the tops of the pizza balls with the beaten egg, and sprinkle with the Parmasean, Italian seasoning, and garlic powder.  Bake 425 degrees for 18-20 minutes.  Serve with Pizza sauce for dipping.  

Ham & Cheese Sliders

1-2 pkgs Hawaiian sweet rolls
1 onion, minced
1 stick of butter
3T Dijon Mustard
2-3 t. Worchestershire Sauce
3 t. poppy seeds
1 1/2 lbs shaved deli ham
8-10 slices of Swiss or American cheese

In saucepan melt buitter, add onion and cook until onion is soft and tender.  Add, mustard, Worchestershire sauce, and poppy seeds.  Simmer 5 minutes. 

Slice rolls across middle of pkg, leaving the top and bottom of rolls intact.  Place in a foil lined baking dish and spread 2/3 of the butter mixture.  Layer ham and cheese, and place the top of the rolls on the cheese and ham.  Top with the remaining butter mixture.

Bake for 20 minutes @ 350. 

Taziki's Hummus

Taziki’s Hummus Recipe

* 2.5 cups garbanzo beans
* 1/4 cup olive oil
* 1/3 cup lemon juice
* 1 teaspoon cumin
* 1 teaspoon salt
* ½ - 1 teaspoon pepper
* pinch of cayenne
* 1.5 tablespoons tahini

Add to taste: Jalapenos. roasted red peppers, or garlic, paprika

Hummus from Dried Beans

1 cup dried garbanzo beans (garbanzos)

2 tablespoons tahini

4 garlic cloves

2 teaspoons cumin powder

1/3 cup lemon juice

3 tablespoons olive oil

1 pinch cayenne pepper, powder

1 1/2 teaspoons salt

1 tablespoon olive oil, for serving

1 pinch sweet paprika, for serving

Directions:

1 Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.

2 Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.

3 Simmer for 1 1/4 hours - or until the chickpeas are very tender.

4 Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).

5 Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.

6 Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.

7 Serve drizzled with olive oil and paprika

Amazing - Trash Puff Balls

• 1 (8 ounce) package hormel sliced pepperoni, Canadian bacon
• 1 (8 ounce) package cream cheese
• 2 (10 1/8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls

Directions

Take out the crescent rolls, and seperate into the individual triangles.
Flatten each triangle and slice it so that it becomes three small triangles.
Dice or chop your pepperoni into tiny, tiny pieces.

Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.

Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles.

Pinch up all of the sides around the filling.

Repeat and place them all on a cookie sheet.

Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F).

Let cool for a few minutes before serving!

Slow Cooker Reuben Dip

Ingredients

• 1 (16 ounce) jar sauerkraut, drained
• 1 (8 ounce) package cream cheese, softened
• 2 cups shredded Swiss cheese
• 2 cups shredded cooked corned beef
• 1/4 cup thousand island dressing
Directions

1. In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers

Deviled Eggs

Ingredients

• 12 eggs

Directions

1. Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Makes perfect hard boiled eggs. If you plan on using the eggs immediately after cooling you can tap them with a spoon to slightly crack the shells before placing them in the cold water. The shells will peel off like butter in about an hour letting you skip the refrigerator step. This recipe produces gorgeous firm eggs with brilliant yellow yolks and deviled eggs have never looked better! Thanks for sharing!

if you use older eggs, they will peel easier. Fresher eggs are always harder to peel. So, don't blame the recipe if your eggs don't peel well. Next time just use them closer to the expiration date and they'll peel easier. One tip that I've heard that might help, though, is adding a teaspoon of salt to the cooking water right after taking them off the heat. The salt doesn't actually make the egg inside salty, it just loosens the shell to make peeling easier.

If you are making deviled eggs, or a dish where it is important the yolk be centered...try this trick...while the eggs are still in the carton, place a rubberband or two around the carton and place in refrigerator on its side. Leave on side overnight prior to cooking and you will have perfectly centered yolks every time!

Another Version:

Deviled Eggs

Ingredients

• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon sugar
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• Paprika

Or This:

• 8 eggs
• 1/3 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cream-style horseradish sauce
• 1 drop hot pepper sauce, or to taste
• salt and pepper to taste
• 1 teaspoon dried parsley flakes, for garnish
• 1 teaspoon paprika, for garnish

Or This:
• 12 hard-cooked eggs
• 1/4 cup mayonnaise
• 3 tablespoons chili sauce
• 1 teaspoon prepared mustard
• 1/4 teaspoon hot pepper sauce
• Paprika

Try Several until you find the one you like:

• 6 eggs
• 1/4 cup mayonnaise
• 1 tablespoon stone-ground mustard, or to taste
• 1 teaspoon curry powder
• 1/2 teaspoon dried parsley
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon ground black pepper
• paprika for garnish (optional

Two More:
• 6 eggs
• 1/2 teaspoon paprika
• 2 tablespoons mayonnaise
• 1/2 teaspoon mustard powder

Last One:

• 12 eggs
• 1/3 cup Ranch-style salad dressing
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup chopped onion
• 1 dill pickle, finely chopped

PIZZA FLORENTINE

Ingredients:

• 10" CRISPY flour tortilla * fry it lightly yourself if they come soft, and *keep it flat and unbubbled*, let dry)
• Creamed Spinach * THIN layer on top of tortilla, really thin.Don't use a sour-cream base brand. Get something reliable (top brand), frozen OK, Thaw.
• Finely chopped scallions * sprinkle enough to lightly cover the tortilla.  I mean LIGHTLY, you shouldn't COVER the thing!
• Finely squared or chopped TOMATO bits -- also lightly sprinkle. 
• JALAPENO ARTICHOKE MIX * sprinkle lightly over tortilla (described below)
• Cheddar/Jack Cheese Mix. * cover tortilla completely, but don't pile up. just shred enough of both cheeses together. You can use 50/50 or 60/40.

It takes about 3-5 minutes in an oven about 350. You can experiment with temp's and times. Don't let the cheese boil or brown. This recipe is meant
to cook only until the cheese melts completely; you don't want to get
the tortilla soggy.

Jalapeno artichoke mix. I buy a small jar of marinated artichoke hearts, but be careful with those, they come unsoftened. You'll have to drain the oil and either boil or steam them until they lose their stiffness. Anyway, cut 'em up small. Then, get a few slices of SPICY jalapenos and chop them up just as small. Mix the pieces together, stir. Then you sprinkle them on the pizza right after the scallions and tomatoes.

Creamed Spinach

• 1 1/2 cups whole milk
• 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
• 3 large garlic cloves, minced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup grated Parmesan cheese
• Salt and ground black pepper

Directions

1. Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.

2. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

Make-ahead tip

• After adding spinach to sauce the mixture can be turned onto a large rimmed baking sheet to cool quickly, then transferred to a covered container and refrigerated up to 2 days. Warm slowly over low heat. Stir in cheese and season a generous sprinkling of salt and pepper. Serve hot.

Ultimate Party Meatballs

Ingredients

• 1 (14 ounce) can Ocean Spray® Jellied Cranberry Sauce
• 1 (12 ounce) bottle Heinz® Chili Sauce
• 1 (2 pound) bag frozen, pre-cooked, cocktail-size meatballs

Directions

1. Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Footnotes

• Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Christmas Meatballs

Ingredients

• 2 eggs
• 1 envelope onion soup mix
• 1/2 cup seasoned bread crumbs
• 1/4 cup chopped dried cranberries
• 2 tablespoons minced fresh parsley
• 1 1/2 pounds lean ground beef

• SAUCE:

• 1 (16 ounce) can whole berry cranberry sauce
• 3/4 cup ketchup
• 1/2 cup beef broth
• 3 tablespoons brown sugar
• 3 tablespoons finely chopped onion
• 2 teaspoons cider vinegar

Directions

1. In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 3-4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.

2. In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3-4 minutes or until heated through

Ham and Cheese Puffs

• 2 1/2 ounces sliced ham, chopped
• 1 small onion, chopped
• 1/2 cup shredded Swiss cheese
• 1 egg
• 1 1/2 teaspoons Dijon mustard
• 1/8 teaspoon pepper
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. In a large bowl, combine the first six ingredients; set aside. Divide crescent dough into 24 portions. Press into greased miniature muffin cups.

2. Spoon 1 tablespoon ham mixture into each cup. Bake at 350 degrees F for 13-15 minutes or until golden brown.

Jalapeno Poppers

Ingredients

18 fresh jalapenos
8 ounce package of cream cheese, softened
1/2 cup of shredded cheddar cheese
1 chopped green onion
18 slices of bacon (cut in half) or prosciutto
BBQ sauce
Toothpicks

Directions

Slice each jalapeno in half lengthwise and scrape out the seeds and membranes with a spoon (Be careful!).

In a bowl, combine the cream cheese, cheddar cheese, and chopped green onion.

Stuff each hollowed out jalapeno half with the cheese mixture.

Wrap each jalapeno with half a slice of bacon, securing with a toothpick.

Brush the surface of the bacon with BBQ sauce.

Bake at 275 for 1 hour or until the bacon is crispy

Razorback Tailgate Dip!

Ingredients

1 lb hot breakfast sausage
2 (8 oz) package cream cheese, softened
1/3 cup mayonnaise
1/3 cup sour cream
2 (4 oz) canned chopped green chilies, drained
1 (4 oz) canned diced jalapenos, drained
1 red bell pepper, chopped
½ cup Mexican style cheese, shredded
½ cup mozzarella cheese, shredded
½ cup plain breadcrumbs
½ cup Parmesan cheese, grated

Directions

Cook sausage in skillet, until brown. Drain and set aside.

Using an electric mixer, blend the cream cheese, mayonnaise, and sour cream until smooth.

Stir in green chilies, jalapeno peppers, bell pepper, and Mexican and mozzarella cheeses. Stir in sausage, and spoon into baking dish.

Mix together breadcrumbs and parmesan cheese. Sprinkle evenly over mixture in baking pan.

Spray top of breadcrumbs lightly with cooking spray.

Bake at 350 degrees for 25 minutes, or until top is golden brown and bubbly.

Enjoy with crackers or chips… Go Hogs!

Pepperoni Pizza Puffs

From:  http://www.foodbuzz.com/

School is already back in full swing for us and pre-season football has made it's way into our home as well. What does that mean in terms of food you are wondering? It means, that I need to come up with lots of snack foods. Snack foods for "starving" children after school, and snacks for football watching. I prefer food that I can quickly make on a whim, but also recipes that taste like I spent a considerable effort preparing.

I found the recipe for these great little puffs on Noble Pig. The pictures drew me in like so often, and after reading how easy and fast this could be made, I was hooked. I did make a few small alterations to the original recipe to fit our taste, and they turned out great. Flour, baking powder and milk (I used 1%) are whisked together along with an egg. I added a bit of salt and some Italian seasoning to the batter since I thought it needed a little more "oomph". Shredded mozzarella cheese and diced pepperoni (I used turkey pepperoni) are folded into the flour/milk mixture before dividing the batter into a greased 24-cup mini muffin pan. They are then baked until light, "puffed", and golden, for about 22 minutes.

These little snacks are a definite "make again" recipe. It was amazing how much flavor each bite held. I served them per Noble Pig's suggestion with warmed pizza sauce (I made my own) but they were just as good dipped in a bit of ranch dressing (my youngest came up with that concoction). This is a great, crowd-pleasing recipe, no matter if for football watching, after school, or any other event that could benefit from finger foods. I can see these little puffs going in many different directions just by changing up the cheese, using cooked Italian sausage, or leaving all the meat out and making a vegetarian "puff" by adding peppers and mushrooms. There are a lot of options and I'm sure this is not the last you have seen of these little snacks!

Pepperoni Pizza Puffs

(adapted from "Noble Pig")

Ingredients:

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk (I used 1 %)
1 egg, lightly beaten
1/4 teaspoon Kosher salt
1 teaspoon Italian seasoning
4 ounces mozzarella cheese, shredded
4 ounces pepperoni (I used Turkey pepperoni), cut into small cubes
1/2 - 1 cup of your favorite pizza or marinara sauce
2 tablespoons finely chopped fresh basil

Preparation:

Preheat oven to 375 degrees F. Grease a 24-cup mini muffin pan.

In a large owl, whisk together the flour and baking powder; whisk in the milk, egg, salt and Italian seasoning. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Warm your pizza or marinara sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.

Florentine Artichoke Dip

• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 3 cloves garlic, minced
• 1/2 cup mayonnaise
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons lemon juice
• 1 cup grated Parmesan cheese

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.

2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.

3. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

To be perfectly honest, this dip tasted better than the ones I've eaten from restaurants.........seriously. You can definitely make some changes to it, but once you find your perfect combination, you'll be extremely satisfied. First alteration I made was halving the cream cheese. Second, I halfed the mayo and added a little sour cream. You will definitely want to do something with the artichokes if you don't purchase marinated ones, or even if you do. I chopped mine up some more after they were drained and seasoned them with two kinds of seasoned salt, onion and garlic powder, a little black pepper, a small dash of italian seasoning and a couple of drops of hot sauce.   I also mixed a little garlic powder with the spinach after it was drained. Didn't use garlic cloves however next time, I will use only a couple and they'll be diced. Make sure you grease your dish with a non-stick cooking spray as well as a little Country Crock and you'll have one of the best spinach dips you've ever tasted.

This recipe was outstanding! I took the advice of others and used only 1 block cr.cheese, 1 jar marinated artichokes(cut up),1 box spinach, 1/2 cup mayo, 1/3 cup sour cream and shredded parmesan cheese. Save a couple tsps of the artichoke marinade and add to dip, too. I serve it w/blue corn chips. Everyone has loved this dip and wanted the recipe. I even make it the day before my party and refrigerate. Then I bake it for about 40 mins if it's coming from the frig. This recipe is a winner for sure!! No fail!!

Wow--This recipe is fabulous. I followed the recipe mostly--but since I tend to like things with lots of garlic and a bit spicy-hot, I added an extra clove of garlic and some red pepper flakes. I was also pleased with how easy this recipe was to make; I had never made a dip like this and was extremely pleased at how simple it was. My only warnings are: (1) unless you are taking this to a large gathering, you may want to half it because it makes a ton of dip! (2) even though you may purchase chopped spinach--chop it again to avoid large pieces. The brand I bought said chopped on the package but there were many whole pieces included

Sausage Balls

• 1 pound ground pork sausage
• 2 cups biscuit baking mix
• 1 pound sharp Cheddar cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.

3. Bake in preheated oven for 10 minutes, until golden brown.

Too make ingred. mix better together-- mix sausage with Biscuit THEN add cheese. The ball don't have the powdery white appearance and they mix easier. Also I like to cook these on parchment paper and they slide right off the paper. Enjoy.

Southwestern Egg Rolls

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half

• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

I followed this recipe exactly, except I baked these at 450 degrees for 10 minutes instead of frying, and skipped the freezing part. I have also halved the cheese and doubled the spinach on some batches to make them a little healthier.

 I served this with Cilantro Cream Sauce.
I tripled the ingredients and placed the filling in egg roll wrappers and ended up with about 2 dozen rolls.

Note about freezing these-par bake them prior to popping them in the freezer so the egg roll wrapper doesn't break down.

Grilled Bacon Jalapeno Wraps

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

1. Preheat an outdoor grill for high heat.

2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

3. Place on the grill, Then 10 minutes on the grill is perfect, cook until bacon is crispy.

Here are some different methods: After slicing the peppers and cleaning them out, drop in boiling water for 4 - 6 minutes. This will pretty much take all the heat out though so if you want a punch, leave the membranes.

Try these different cream cheese flavors:

8 oz cream cheese mixed with a pkg of powdered ranch dressing mix
8 oz cream cheese mixed with a 1 - 2 tsp chipotle seasoning
8 oz cream cheese mixed with worstershire and garlic powder
8oz pkg of cream cheese with 1 tbsp Cajun Seasoning and 2 tsp Garlic Pwdr.


I found that 1/2 a strip of bacon was not enough - used the whole thing! And finally after you put the pepper together with cheese and bacon and toothpick - freeze it for 15 min. this will allow the cheese to firm up a bit and it won't all leak out of your peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm(like me), get almost all of the membrane out from inside the pepper and leave no seeds.

You can also cook them in the oven on 350 for about 45 minutes

To take some of the bite out of the peppers,  you can also soak them in cold water after they're cut and seeded. The longer you soak them, the milder they are.

To avoid them soaking in grease from the bacon, try elevating them on a rack next time.

I like to freeze the constructed peppers (spread out on a cookie sheet so they don't stick together) prior to grilling, so the cheese doesn't melt as much while the bacon is cooking.

Creamy Chicken Spread

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon dried minced onion
• 1/2 teaspoon onion salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 2 (10 ounce) cans chunk white chicken, drained

Mix cream cheese, sour cream, minced onion, onion salt, Worcestershire sauce, and cayenne pepper in a bowl until well-blended. Stir in the chicken, breaking up any large pieces. Cover and refrigerate at least 1 hour before serving.

Sweet and Sour Meatballs

• 1 (16 ounce) can sauerkraut
• 1 (16 ounce) can jellied cranberry sauce
• 1/2 cup packed brown sugar
• 1/2 (16 ounce) jar spaghetti sauce
• 3 pounds small meatballs

1. In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.

2. Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.

Homemade Mozzarella Sticks.

• 2 eggs
• 2 cups milk
• 1 1/2 cups Italian seasoned bread crumbs
• 10 egg roll wrappers
• 10 mozzarella string cheese sticks
• 1 quart vegetable oil for frying

Directions

1. Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside.

2. Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers.

3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (190 degrees C).

4. Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Repeat... Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes.