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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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
1/3 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.