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Pepperoni Roll-ups make the cut for Final Four parties

These Pepperoni Roll-Ups are perfect for Final Four parties this weekend. Kids and adults will love to snack on these tasty creations.

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PEPPERONI ROLL-UPS

1 tube (8 oz.) refrigerated crescent rolls

16 slices pepperoni, cut into quarters

2 pieces string cheese (1 oz. each), cut into quarters

3/4 teaspoon Italian seasoning, divided

1/4 teaspoon garlic salt

Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the long side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with a long side; pinch seams to seal.

Sprinkle with garlic salt and remaining Italian seasoning.

Place 2 inches apart on a greased baking sheet. Bake at 375 degrees for 10-12 minutes or until golden brown. Serve warm. Makes 8 appetizers.

This recipe comes from Taste of Home magazine.

CORNBREAD-STUFFED JALAPENO POPPERS

1 box cornbread mix

1 egg

1/3 cup milk

5 green onions, finely chopped

1 cup shredded cheddar cheese, divided

20 jalapeno peppers, cut in half lengthwise, seeds removed

Preheat oven to 400 degrees. In a medium bowl, prepare cornbread according to package directions, using egg and milk. Mix in the green onions and 3/4 cup cheese.

Set the peppers on a baking sheet, cut side-up. Fill each pepper with the mix then top each with a sprinkle of the remaining cheese. Bake until cooked through and golden on top, about 15 minutes. Makes 8 servings.

This one comes from cookbook author and TV personality Rachael Ray.

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