Tag Archives: Sandwiches Wraps & Pizzas

Chicken Cordon Bleu Quesadillas (littledairyontheprairie)


1 8 – 10″ flour tortillas
1/4 c grilled chicken breast, sliced
2 – 3 slices deli ham
4 slices Swiss or Provolone cheese
2 T toasted breadcrumbs
2 T melted butter

Melt butter in a large skillet over medium heat. Add one tortilla shell to skillet. Add one layer of sliced cheese. Add a layer of ham. Sprinkle with breadcrumbs. Add another layer of cheese. Add a layer of sliced chicken. Drizzle with a couple spoonfuls of sauce. Sprinkle with more breadcrumbs. Add a layer of cheese. Top with another tortilla shell. Cook until the bottom tortilla is golden brown. Flip and continue cook until the other side is brown. Cut into slices and serve with remaining sauce. Note: Be sure to cook your quesadilla over medium heat. If your heat is too hot the quesadilla will be golden brown before the cheese is melted and the fillings are warmed through. Store bought breaded chicken may be used instead of adding breadcrumbs. Grated cheese may be used instead of sliced cheese. Exact amount of ingredients may vary depending on how much you add to your quesadilla! This recipe is enough sauce for several quesadillas.

Parmesan Dijon Sauce

2 T butter
1 T flour
1 c milk
1 chicken bouillon cube
1 T Dijon mustard
dash hot sauce (opt)
1/2 c freshly grated Parmesan cheese
salt and pepper to taste

Melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1 – 2 min. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 min or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.


Shrimp Burgers (cookscountry)

Tartar Sauce

3/4 c mayonnaise
3 T finely chopped dill pickles & 1 t brine
1 small shallot, minced
1 T capers, rinsed and chopped fine
1/4 t pepper

Combine all ingredients in bowl and refrigerate until needed.


1 c panko bread crumbs
1 1/4 lb peeled and deveined large shrimp (26 – 30 per lb), tails removed
2 T mayonnaise
1/4 t pepper
1/8 t salt
1/8 t cayenne pepper
3 scallions, chopped fine
3 T vegetable oil
4 hamburger buns
4 leaves Bibb lettuce

Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place 1/3 of shrimp (1 c), mayonnaise, pepper, salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining 2/3 shrimp (2 c) to shrimp mix in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mix to bowl and stir in scallions. Divide shrimp mix into four 3/4″ thick patties (about 1/2 c each). Working with 1 patty at a time, dredge both sides of patties in panko, pressing lightly to adhere and transfer to plate. Heat oil in 12″ nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 – 5 min. Carefully flip and continue to cook until shrimp registers 140 – 145 F and second side is golden brown, 3 – 5 min longer. Transfer burgers to paper towel–lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops. Serve. Note: Untreated shrimp—those without added sodium or preservatives like sodium tripolyphosphate (StPP) are preferred. Most frozen shrimp have been treated (the ingredient list should tell you). If you’re using untreated shrimp, increase the amount of salt to 1/2 t. If you’re purchasing shell-on shrimp, you should buy about 1 1/2 lbs.

Stuffed Pepperoni Pizza Crescent Rolls (thebestblogrecipes)

1 tube Crescent Rolls
Your Favorite Pizza Toppings: Mini Pepperoni, Sausage, Olives, Diced Canadian Bacon, etc….
1 c shredded mozarella cheese (the cheese sticks didn’t really melt well)
2 T butter, melted
1/4 t garlic powder
1/8 t salt
1 T chives

Preheat oven to 375° F. Separate crescent rolls into individual triangles and lay on baking sheet lined with a silicone mat or parchment paper (not required but it helps them not burn on the bottom). Add your favorite toppings to the wide end and top with shredded mozzarella cheese. Fold the ends inwards to keep your toppings in place and roll shut. Top w/ chives. Bake for 10 – 14 min depending on your oven. Watch the tops of them, when they are golden brown they are done. Remove from oven and brush with melted butter. Sprinkle your garlic powder and salt over the top. Serve with your favorite marinara or ranch for dipping! Serves 3.

One Hour Pizza (cooksillustrated)


1 1/3 c bread flour
1/2 c semolina flour
2 t instant or rapid-rise yeast
2 t sugar
1/2 c & 2 T warm water
1/4 c mild lager
2 t distilled white vinegar
1 1/2 t extra-virgin olive oil
1 t salt
vegetable oil spray

Adjust oven rack 4 – 5″ from broiler element, set pizza stone on rack, and heat oven to 500 F. While oven heats, process bread flour, semolina flour, yeast and sugar in food processor until combined, about 2 seconds. With processor running, slowly pour warm water, lager, vinegar and oil through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 min. Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 – 60 seconds. Transfer dough to lightly floured counter and gently knead until smooth, about 15 seconds. Divide dough into 2 equal pieces and shape each into smooth ball. Spray 11″ circle in center of large sheet of parchment paper with oil spray. Place 1 ball of dough in center of parchment. Spray top of dough with oil spray. Using rolling pin, roll dough into 10″ circle. Cover with second sheet of parchment. Using rolling pin and your hands, continue to roll and press dough into 11 1/2″ circle. Set aside and repeat rolling with second ball of dough. Let dough stand at room temp until slightly puffy, 30 min.


1 28 oz can whole peeled tomatoes, drained
1 T extra-virgin olive oil
3 anchovy fillets, rinsed and patted dry (opt)
1 t salt
1 t dried oregano
1/2 t sugar
1/4 t pepper
1/8 t red pepper flakes

Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl.


1/2 c Parmesan cheese, grated fine
1 1/2 c whole milk mozzarella, shredded

When dough has rested for 20 min, heat broiler for 10 min. Remove top piece of parchment from 1 disk of dough and dust top of dough lightly with flour. Using your hands or pastry brush, spread flour evenly over dough, brushing off any excess. Liberally dust pizza peel with flour. Flip dough onto peel, parchment side up. Carefully remove parchment and discard. Using back of spoon or ladle, spread 1/2 c sauce in thin layer over surface of dough, leaving 3/4″ border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 3/4 c mozzarella. Slide pizza carefully onto stone and return oven to 500 F. Bake until crust is well browned and cheese is bubbly and beginning to brown, 8 – 12 min, rotating pizza halfway through baking. Transfer pizza to wire rack and let cool for 5 min before slicing and serving. Repeat steps 6 and 7 to top and bake second pizza. Makes 2, 11 1/2″ Pizzas. Note: For the best results, weigh your ingredients. We like the depth anchovies add to the sauce, but you can omit them, if desired. For the mild lager, we recommend Budweiser or Stella Artois. Extra sauce can be refrigerated for up to a week or frozen for up to a month. Some baking stones can crack under the intense heat of the broiler. Our recommended stone from Old Stone Oven won’t, but if you’re using another stone, check the manufacturer’s website. If you don’t have a pizza peel, use an overturned rimmed baking sheet instead.

Pizza In a Mug (temeculablogs)

1 refrigerated biscuits
2 t spaghetti sauce
pizza toppings

Spray the inside of your mug with non stick spray. Lay a large refrigerated biscuit at the bottom. Microwave for 30 seconds. Spoon spaghetti sauce in the middle of your partially cooked biscuit. Sprinkle some cheese over that. Add your toppings. Microwave for 1 min.

Junior’s Reuben Sandwich (copykat)

2 T unsalted Butter
2 slices Rye Bread
6 oz lean corned beef
1/2 c drained fresh sauerkraut
4 slices Swiss cheese

Melt butter on a hot grill or in a large skillet. Grill both slices of bread on one side. At the same time, grill the corned beef in one stack and the sauerkraut in another. Cook until both are heated through. Turn over one slice of the bread on the grill. Stack on the corned beef, top with the sauerkraut, then the cheese, and the second slice of bread, grill side down. Continue grilling the Reuben until it’s hot and melted, turning the sandwich over once. This usually takes place in 5 – 7 min. Serve immediately, hot off the grill.

Stromboli Dough (bunnyswarmooven)

3 1/4 – 3 3/4 c flour
1 envelope yeast
1 1/2 t sugar
1 1/2 t salt
1 c warm water
3 T olive oil

In a large bowl combine 2 c flour, dry yeast, sugar and salt, stir to combine. Add the warm water and olive oil. Using an electric mixer, beat until well combined, about 1 min. Add enough flour until your dough is sticky and forms a ball around the beaters. Place the dough on a floured surface, knead adding flour until your dough is slightly tacky. Cover with a cloth and let rise about 20 min while you prepare your fillings. When your fillings are ready, divide the dough into four equal portions. On a floured surface, roll each dough portion into 10 x 8″ rectangles. Place your fillings down the center of each dough lengthwise leaving a 1″ space all around the dough without filling. Fold the short sides in, fold the long sides together, crimping the dough tightly to keep the dough together. Place stromboli on a greased baking sheet. Preheat oven to 375 F. Bake 20 – 25 min or until lightly browned. Remove stromboli to a wire cooling rack.

Shrimp Scampi Pizza (cookingwithcurls)

2 T olive oil
2 T unsalted butter
3 large cloves fresh garlic minced
1/4 c white wine
1 lemon zest and juice
1 lb (16 count) fresh shrimp peeled and deveined
1 lb fresh pizza dough
1 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
3/4 t Italian seasoning

Place baking stone in oven and preheat to 500 F for ONE HOUR! In a large skillet, melt butter and oil over medium-low heat. Add the garlic and lemon zest, cook for one min. Add wine and lemon juice, simmer for 2 min. Add shrimp and cook only until pink. Remove from pan and set aside. Roll out pizza dough. Place on a cornmeal or parchment paper lined pizza peel. Brush dough with garlic lemon sauce from pan. Be generous. but you don’t want your pizza to look like a lake. Top with shrimp, mozzarella cheese, Parmesan cheese and sprinkle with Italian seasoning. Slide pizza onto preheated baking stone and bake for 8 – 10 mi until cheese is bubbly. Serve with red hot pepper flakes.

Shake Shack’s ShackBurger Copycat (popsugar)

Shack Sauce

1/2 c mayonnaise
1 T ketchup
1 T yellow mustard
4 slices kosher dill pickles
1/4 t garlic powder
1/4 t paprika
pinch cayenne pepper

Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika and cayenne in a food processor and process until smooth. Transfer to a squeeze bottle. (It makes about 3/4 c sauce.)


8 oz ground beef sirloin
4 oz ground beef chuck
4 oz ground beef brisket
2 T butter, at room temp
4 potato burger buns, such as Martin’s Sandwich Rolls
4 T shack sauce
4 leaves of green-leaf lettuce
8 slices ripe plum tomatoes
1/2 t vegetable oil
Kosher salt
black pepper, freshly ground
4 slices yellow American cheese

Gently mix together the sirloin, chuck and brisket in a mixing bowl until just combined. Form into 4 patties, each about 2″ tall and 2 1/2″ wide. Refrigerate until ready to cook. Split open buns and spread with a thin coating of butter, then toast in a skillet until brown, about 1 min. Using a squirt bottle, drizzle about 1 T shake sauce on the top half of each bun. Place 1 lettuce leaf and 2 slices of tomato on top half of each bun. Add oil to a large, heavy-bottomed skillet then heat over medium-high heat until just beginning to smoke. Generously season beef patties on top side with salt and pepper, then transfer, seasoned side down to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten the beef patties. Season top facing side with salt and pepper. Cook until a crisp brown crust has formed, about 2 min. Carefully loosen any crusty parts of the burger patties from the skillet, and flip over. Top each patty with 1 slice of American cheese and cook until the cheese has melted, about 1 min longer. Transfer patties to burger bun bottoms, top with the top bun (including tomatoes and lettuce), and serve hot.

Cast Iron Skillet Pizza Margherita (cookscountry)

2 T extra virgin olive oil
1/2 lb pizza dough, room temp
1/2 c pizza sauce
6 oz fresh mozzarella cheese, sliced 1/4″ thick
1 T chopped fresh basil

Adjust oven rack to upper-middle position and heat oven to 500 F. Grease 12″ cast iron skillet with 2 T oil. Place dough on lightly floured counter, divide in half and cover with greased plastic wrap. Press and roll 1 piece of dough (keeping remaining dough covered) into 11″ round. Transfer dough to prepared skillet and gently push it to corners of pan. Spread 1/2 c sauce over surface of dough, leaving 1/2″ border around edge. Top with half of mozzarella. Set skillet over medium-high heat and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, 2 – 4 min. Transfer skillet to oven and bake until edge of pizza is golden brown and cheese is melted, 7 – 10 min. Using potholders, remove skillet from oven and slide pizza onto wire rack using spatula; let cool slightly. Cut into wedges and serve.

Pizza Roll Ups (robinhood)


2 c flour
4 t baking powder
1 t salt
1/2 c shortening
1 c evaporated, regular, 2% or Fat Free

Preheat oven to 425° F. Line a baking sheet with parchment paper. Put flour, baking powder and salt in a large bowl. Cut in shortening using a pastry blender or two knives until mix resembles coarse meal. Add evaporated milk, stirring with a fork until rough dough forms. Turn out onto lightly floured surface and knead until smooth, about 30 seconds. Divide dough into 2 pieces. On a floured surface roll each piece into a 16” circle. Cut each circle into 4 wedges. Spread on tomato sauce, sprinkle cheese and add favourite ingredients. Roll up each wedge tightly from the wider edge in. Place on prepared baking sheet. Sprinkle with 1 T grated cheese. Bake in preheated oven 15 min until crust is golden brown. Remove from oven and let cool about 5 min before serving.


1 c prepared tomato sauce
1 1/2 c grated Mozzarella cheese
1/4 c each; red peppers, zucchini, broccoli, cherry tomatoes (halved)
4 oz thinly sliced roast turkey (opt)

Taco Pizza (livingwellmom)

2 8 oz tubes refrigerated crescent rolls
1 8 oz pkg cream cheese, softened
1 c sour cream
1 lb ground beef or ground turkey
1 envelope taco seasoning mix
1 medium tomato, chopped
1 c shredded cheddar cheese
1 c shredded mozzarella cheese
1 c shredded lettuce

Preheat oven to 375 F. Unroll the crescent roll dough and lay out in the ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8 – 10 min or until light golden brown. Cool. In a small bowl, mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. (Let crust cool for around 20 min.) Chill in the refrigerator. Brown ground beef and drain. Add taco seasoning packet and water, according to pkg directions. Simmer for 5 min, stirring occasionally. Sprinkle  ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes and cheese. Cut into serving size pieces and serve immediately or refrigerate. Serves 6.

Chicken Avocado Salad Roll Ups (omgchocolatedesserts)

2 c shredded chicken
1 ripe avocado- mashed
2 – 4 T plain Greek yogurt (start with 2 and add more if the salad seems to dry)
1 1/2 – 2 T lime juice
2 T finely diced red onion
2 green onion-sliced
freshly ground black pepper to taste
1/4 t salt or more to taste
1/2 t garlic powder
1 1/2 T fresh cilantro or parsley, chopped
1/2 c shredded Cheddar cheese
5  – 6  8 or 10″ flour tortillas

In a large bowl combine all ingredients. Stir until evenly blended. Spread the mix over tortilla and roll up tightly. Repeat with remaining salad. Slice with serrated knife into 1/2″ slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.

Crispy Chicken Burger with Honey Mustard Coleslaw (kitchensanctuary)

Chicken Marinade

3 large or 4 small chicken breasts, sliced into long, thick strips
1 c buttermilk
1/2 t salt
1/4 t white pepper
1/4 t garlic salt

Place the chicken in a bowl. Add buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night.)

Crispy Chicken Coating

1 1/2 c flour
1 t salt
1 t ground black pepper
1/2 t garlic salt
1/2 t celery salt
1 t dried thyme
1 t paprika
1 t baking powder
1 t chilli flakes

Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 4 c of oil. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mix – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3 – 5 min until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

Honey Mustard Coleslaw

1/3 white cabbage
1 medium carrot, peeled
4 T mayonnaise
1 T Dijon mustard
1 t honey
2 t lemon juice
pinch of black pepper

Make the coleslaw by using a mandoline to julienne the cabbage and carrot. Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.


4 slices gouda cheese (can use ready-sliced kind), or slice it yourself
4 brioche buns, toasted
8 pieces Romaine lettuce
1 – 2 jalapenos, sliced
1/2 red onion, peeled and thinly sliced

Now it’s time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of min until just melted. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces. Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

Homemade Pizza (gwensnest)


Easy E Bread

Stir with a wooden spoon until the dough is evenly wet with no dry spots. Cover your container and allow to rise on the counter for 2 hours. The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer and it won’t hurt anything. Dough keeps for up to 2 weeks and yields 2 large pizza crusts.


1/2 t coarse kosher salt for the crust
Greek seasoning blend sprinkled for the crust
2 t Parmesan cheese
1/2 c tomato or pizza sauce of your choice
1 1/2 c mozzarella cheese (good pizza cheese)
4 cloves of fresh garlic, minced
or any other toppings of your choice! (fat free to keep this in E territory)

Preheat oven to 450º F with a pizza stone on the middle rack. While oven is heating, lay out a square of parchment paper and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to. Sprinkle on the crust area with Greek seasoning (or your favorite blend). Sprinkle your crust with a few pinches of kosher (this step is important!) or coarse ground salt and add some seasonings of your choice and Parmesan cheese shreds. Slide the paper and the dough onto the pizza stone, and bake for 10 min. You can make a salad or gather and prep toppings at this time. Remove crust and spread sauce. Add any “under cheese” toppings, like fresh garlic or mushrooms, etc Add cheese in one big mound in the center, and then just spread it to the edges. Top as desired. Return the whole deal to the oven for another 10 min until it’s browned and bubbly. Allow to cool slightly, and cut into 16 pieces.

Calzone in a Mug (biggerbolderbaking)

8 T flour
1/4 t baking powder
1/8 t baking soda
1/4 t salt
6 T milk
2 T olive oil
3 – 4 T tomato sauce
4 – 5 T finely grated mozzarella cheese
1/4 t dry Italian seasoning
parsley for garnish (opt)

In a microwave safe mug combine your flour, baking soda, baking powder and salt. Once dry ingredients are combined add in the milk and oil and mix thoroughly until you have a smooth batter (if there are a few lumps, not to worry). In the center of the batter drop a spoonful of your tomato sauce, cheese, Italian seasonings and pepperoni. Pull the batter over the center to hide the calzone filling underneath the batter. Microwave for 1 min and 50 seconds – 2 min and 10 seconds or until the top of the calzone is risen and firm to the touch (timing is based on a 1200 Watt microwave and a 1 c mug so your timing might vary.) Garnish with parsley and tomato sauce if you’d like. Enjoy straight away! Note: Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

Cinnamon Roll Dessert Pizza (therecipecritic)


1 1/2 c warm water
2 T sugar
1 T yeast
3 1/2 c flour
1 t salt

Preheat oven to 400 F. Spray a 12″ pizza sheet lightly with cooking spray. Set aside. Mix warm water, sugar and yeast together. Let sit for 5 min. Add flour and salt to the water, sugar and yeast. Mix this until smooth and let it raise for 10 min. Roll dough into a 12″ circle and place on top of pizza pan. If you want the dough to be thinner, divide it in half and use the other half for pizza. Once it is in the pizza pan let it rest for 10 min.

Buttery Cinnamon Sugar Spread

1/2 c butter, softened
1/2 c brown sugar
1/2 c old fashioned oats
3 t cinnamon

In a small bowl combine butter, brown sugar, oats and cinnamon. Spread thinly on top of the pizza crust. Sprinkle with additional brown sugar if desired. Bake for 12 – 15 min or until the edges are light brown.

Cream Cheese Glaze

4 T unsalted butter
2 oz cream cheese, at room temp
3/4 c powdered sugar
1/2 t vanilla

Beat together butter and cream cheese. Add powdered sugar and vanilla until combined. If it is thick, put it in the microwave to soften it up. Drizzle on top of the pizza.

Egg, Ham and Cheese Crepe Pockets (natashaskitchen)


1/2 c warm water
1 c milk, any kind
4 large eggs
4 T unsalted butter, melted & more to sauté.
1 c flour (can sub 1/2 c whole wheat flour and 1/2 c all-purpose)
1 t sugar
pinch of salt


1 – 2 T dijon mustard (opt)
1/3 lb good quality deli ham, cut into strips
10 large eggs scrambled with 4 T heavy cream or milk
8 oz medium cheddar cheese, shredded

In the bowl of a blender, combine all ingredients in the order listed. Blend until smooth about 1 min. Scrape down sides with a spatula. Over medium/low heat, melt 1 t butter in a good non-stick skillet Add batter and quickly swirl to cover the bottom (about 3 – 4 T for a medium pan or 5 – 6 T for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (about 1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked. Melt 1/2 T butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy but still somewhat moist. Set aside to cool. Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes. To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado and hot sauce. Freezing and Thawing Instructions: To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 – 2 min for 2 – 4 pockets just until thawed, then saute in butter over med/low heat 3 min per side. Note: The first crepe always turns out ugly so don’t panic and consider this your taste test! Its ok to freeze without the parchment paper but you have to keep them in a single row, do not stack without parchment paper. Makes 10 – 12 Breakfast Crepe Pockets.

Monte Cristo Roll Ups

Roll Ups

10 slices soft white sandwich bread
dijon mustard and/or Hellmans mayo, (opt)
10 thin slices honey ham
2/3 c Swiss cheese, grated
4 eggs
2 T milk
1/2 t vanilla
1/2 t ground cinnamon
butter for frying


maple syrup or raspberry jam

Remove crusts from bread and using a rolling pin, flatten each slice. Spread a little Dijon or Hellmans over the bread if desired. Top each slice of bread with 1 slice of ham and 1 – 2 T Swiss. Roll it up and secure with 2 toothpicks. In a wide, shallow bowl whisk egg, milk, vanilla and cinnamon together. Heat a large frying pan over medium heat with enough butter to generously cover the bottom. Dip each roll up in the egg to carefully coat all over.
Fry roll ups, turning to brown on all sides. Do this in batches. Remove toothpicks. Serve with maple syrup or raspberry jam for dunking.

Pizzadillas (diethood)

Pepperoni and Cheese Pizzadillas

butter for pan
8 6″ flour tortillas (can sub whole wheat tortillas)
2 c pizza sauce, divided
2 c fancy-shredded part skim mozzarella cheese, divided
2 t dried oregano, divided
1/2 c pepperoni minis, divided

Set an iron skillet or a frying pan over medium heat (iron skillet preferred.) Drop 1 T butter to melt. Spread 1/8 of pizza sauce over each tortilla. Divide up the toppings evenly over each flour tortilla; add cheese, sprinkle with oregano and top with pepperoni. Transfer 1 tortilla to skillet, toppings-side-up. Cook for 30 seconds, or until cheese begins to melt. Using a spatula, fold one side of the tortilla over the other. Cook for a few more seconds; flip it over and continue to cook just until lightly browned. Remove from skillet and transfer to a paper towel-lined plate. Continue to cook the rest, adding more butter as needed. Serve immediately.

Caprese Pizzadillas

butter for pan
8 6″ flour tortillas (can sub whole wheat tortillas)
2 c fancy-shredded part skim mozzarella cheese, divided
2 c halved cherry tomatoes, divided
8 fresh basil leaves, cut into ribbons, divided

Drop 1 T butter to melt. Assemble the tortillas. Divide up the toppings evenly over each flour tortilla; add cheese, halved tomatoes and ribbons of basil. Transfer one tortilla to skillet. Cook for 30 seconds or until cheese begins to melt. Using a spatula, fold one side of the tortilla over the other. Cook for a few more seconds; flip it over and continue to cook just until lightly browned. Remove from skillet and transfer to a paper towel-lined plate. Continue to cook the rest, adding more butter as needed. Cut cooked tortillas into wedges. Serve immediately.