Color Me Kris: appetizers and sides

Showing posts with label appetizers and sides. Show all posts

I'm a huge fan of salads for social events. Fruit salads, vegetable salads, pasta salads it doesn't matter. I especially love pairing them with a light wine.

Today I'm going to be share my spin on the classic Italian pasta salad recipe. The pasta choice and the seasonings are the secret to taking this recipe from ordinary to "Damn girl what'd you put in this?!" awesome.

My absolute must for this recipe is the Italian bronze cut Rotini (imported from Italy) made by Private Selection. Sounds exquisite, but I seriously just pick them up at Kroger. They do take slightly longer to cook than traditional pasta, but for the texture and taste it's well worth it.

Cook the noodles according to package directions and drain them with a strainer. I run cool water over mine to stop the cooking process and of course to rinse some of the starch off. Afterwards, I place the noodles in a large bowl, cover with plastic wrap, and place in the fridge to cool, while I prepare the rest of the salad.

While the pasta is chilling, remove the skin from a cucumber. I like to slice mine into 1/2 inch slices and then quarter each of those slices. Place the cucumber slices aside and get your small tomatoes. I use Campari tomatoes, but cherry or grape will do as well. Campari tomatoes are slightly larger, so I quarter them, but if using the smaller ones (which I occasionally do), simply slice them in half. Next, open and drain a can of black olives (you can use pitted whole olives or sliced). Now it's time to grab your Rotini from the fridge, add your veggies and create the salad.

Bathe your pasta and veggies in a bottle of Italian dressing. Using a large spoon, toss things around to make sure everything is covered. It's time to spice things up! Add a little kosher salt, pepper, and garlic powder. Alright, here's that secret ingredient we were talking about. Liberally sprinkle Olive Garden Garlic & Herb Italian seasoning (I've found it in Walmart, Publix and Food Lion) but it's also on Amazon. This seasoning is the hell Mary of Italian seasonings, in my book. If for some reason you can't locate it, you can use any Italian seasoning, but I strongly encourage this one. That's it! Just cover your salad and place in fridge until you're ready to enjoy it. When ready to serve top with a little Parmesan cheese.

Here's What You'll Need:
16oz. Private Selection Italian Rotini
2 tbsp garlic powder (I'm obsessed with garlic)
2oz. can sliced black olives (or a 6oz. can of whole pitted black olives)
6-8 Campari tomatoes quartered (or several cherry tomatoes halved)
1 large cucumber or 2 medium cucumbers
1 bottle of your favorite Italian dressing
2 Tbsp of Olive garden Italian seasoning

Salt and pepper to taste
1 cup of Parmesan cheese (shredded or grated) for garnishing

Here's What You Do:
1. Cook pasta as directed; drain and place in fridge.
2. Peel cucumbers; slice into 1/2in. slices, then quarter those slices (slice in half vertical, then horizontal) set aside.
3. Quarter tomatoes (if using grape tomatoes just cut in half).
4. Open can of olives; drain.
5. Remove pasta from fridge. Add in vegetables.
6. Pour in Italian dressing and mix.
7. Add garlic, and Italian seasoning. Mix well.
8. Salt and pepper to taste.

9. Cover and Refrigerate.
10. Before serving garnish with Parmesan cheese.

We recently had a date night where I made breakfast for dinner. I did heart shaped french toast, bacon, a breakfast muffins and these yummy slices of strawberry and honey french bread. This bread is so delicious and super easy to make.

All you need is a loaf of french baguette. You slice the loaf in thin slices, cutting diagonally. Once the bread is sliced, just place it on a baking sheet and pop it in the oven for a few minutes.

Pull it out of the oven, spread strawberry cream cheese on each toast, and top with sliced strawberries. Drizzle your bread with honey and enjoy.

Here's What You'll Need:
1 loaf french baguette bread cut diagonally into 6-8 slices
1 (8oz.) container whipped strawberry cream cheese
1lb. strawberries hauled and sliced
Honey for drizzling

Here's what you do:

1. Preheat oven to 400F.
2. Place baguette slices in oven for about 8mins.

3. Remove bread from oven and coat with strawberry cream cheese.

4. Add on strawberries on top of cream cheese and drizzle with as much (or as little) honey as you want.

This is one of those dinners that can be tossed together quickly on a weeknight. It's pretty much a staple in our household. Super easy and equally delicious. You need 3-4 peppers. I prefer green, but yellow red or orange would work just as well.

Each pepper is sliced in half length wise and then seeded and rinsed. I use ground Italian sausage, but if you prefer, you can choose ground beef or turkey. You will also need rice. I just grab a package of rice (Knorrs side). They come in a variety of flavors chicken, mushroom, Spanish, fried rice, etc. Just pick your favorite.

Brown your meat in a skillet and season it with salt, pepper, and garlic (cause I add garlic to just about everything) then drain the fat. Cook your rice according to directions. Combine the cooked rice and meat.

Line a cookie sheet with foil and spritz the peppers with olive oil. I do a little on the inside and out. Fill the peppers with rice mixture and pop in the oven at 400F for 30mins. Remove the peppers from the oven and sprinkle with shredded cheese. Place back into the oven for an additional 10mins or until cheese had melted.

Here's What You'll Need:
3-4 Green peppers
1lb. Ground Italian sausage (or beef or turkey)
1 (oz). package of Knorr Rice
1 (16oz). package shredded cheese (I like Mexican cheese blend)
1tbsp Olive oil (or cooking spray)
Salt,pepper, garlic to taste
Here's What You Do:
1. Preheat oven to 400F degrees.
2. Slice peppers in half length wise.
3. Remove seeds and rinse.
4. In a skillet over medium heat, brown your meat;drain.
5. Cook rice according to package directions.
6. Combine rice and meat. Tossing to blend evenly.
7. Place peppers on cookie sheet lined with foil.
8. Drizzle olive oil (or spritz with cooking spray) on peppers.
9. Fill each pepper with meat and rice mixture.
10. Place in oven for 30mins.
11. Remove from oven and sprinkle with shredded cheese.
12. Place back in oven for additional 10-15mins or until cheese is nicely melted.

It's Friday! For starters, we had a crazy storm late last night, one that knocked down trees, caused power outages, and closed schools. Thankfully, no lives were lost, just a huge clean up for the community. My kiddos were technically supposed to be in school today, but they asked if they could stay home, and well, what the heck. I was concerned about their travel and hey, everyone deserves a chance to play hooky once in a while. So we are enjoying this Friday lounging in our pjs and playing video games. I thought it'd be fun to whip up something yummy for lunch, and have been craving nachos like mad lately.

I knew the kids would enjoy a nacho supreme. For this recipe I browned a pound of ground beef in a skillet. Half way through the cooking I tossed in some chopped onions and let them cook for the remainder of the meat cook time. I drained the juices and then tossed in a packet of taco seasoning according to directions.

I sliced a head of lettuce, diced a tomato, and a green onion. I placed the tortilla chops in the oven on 400F degrees for about 5mins. just til warm. Once done I topped the warm chips with meat, lettuce, tomato, a shredded Mexican cheese blend, sour cream and sliced black olives. Delish!

Here's What You'll Need:
1lb. ground beef
1 (1oz). packet taco seasoning (I use Old El Paso)
1 bag of tortilla chips (I love Santitas)
1/4 onion, diced
1/2 head of Iceburg lettuce, sliced
2 tomatoes, diced
1 (16oz). bag of shredded Mexican style cheese
1 (2.25oz) can of sliced black olives
1 (8oz). container sour cream
1 green onion (optional)

Here's What You Do:
1. Preheat oven to 400F.
2. Slice and dice veggies if you haven't done so already.
3. In a skillet over medium heat brown ground beef, adding onions to the pot at the half way point. Drain juices.
4. Add taco seasoning to skillet according to package directions (usually just adding a tiny bit of water to the seasoning and cooking). I like to add a little less water for increased flavor.
5. Spread tortilla chips on cookie sheet.
6. Place in oven for 5-7mins, until warmed.
7. Remove chips.
8. You can now make individual plates, allowing people to choose their toppings, or place chips in a casserole dish and pour meat on top. Add lettuce, tomatoes and cheese. Continue with olives and sour cream. Top with green onions (optional). Serve immediately.

I'm a mermaid. But I'm not a seafood lover by any means. After all that would be cannibalism right? Smiles.

Every now and then I will have a craving for tuna or some of the battered fish from Captain D's... my seafood venture ends there though.

Today was one of those "I think I want tuna" days.

I prepared the tuna and place it in the fridge so it would be cooled by lunch time.

My taste buds desired a little something different. I wasn't in the mood for a sandwich or the whole cracker thing.

Cucumbers..That's it! I peeled and sliced a cumber and then removed the centers of each slice with a spoon.

Tossed a bit of salt and pepper on the inside (my personal preference).

I then scooped a dollop of tuna on top. If you want to get fancy you can put the tuna in a sandwich bag, hold the bag at an angle and snip off tip. You want the hole you snip to be on the larger end of things, so that all the tuna ingredients can flow through smoothly.

Top with cheese and/or paprika or what ever you prefer.

Here's What You'll Need:
For Tuna Salad:
2 (5oz) cans Starkist Chunklight tuna
2 boiled eggs; chopped
1/2 of a medium yellow onion; chopped
1/2 celery rib thinly sliced
3 TBSP of mayo (I use Miracle Whip)
1 & 1/2 tsp of garlic powder
2 tsp sweet relish
1 tsp yellow mustard
1 tsp lemon juice (optional)
1 tsp of sugar (optional)
salt and pepper to taste

Here's What You Do:
1. Combine all ingredients and mix well. Use salt and pepper to season to taste.
2. Place in fridge until chilled at least an hour.

Here's What You'll Need:
For Stuffed Cumbers:
Prepared Tuna Salad
1 large cucumber
salt and pepper (optional)
Toppings such as paprika or shredded cheese (optional)

Here's What You Do:
1. If preferred peel cucumber.
2. Slice cucumber bite size but thick slices.
3. Using a spoon, scoop of most of the center of each cucumber slice.
4. Season slices with salt and pepper.
5. Spoon tuna salad to fill center of cucumber slices.
6. If you are using these for an appetizer and would prefer them to be admired. Scoop tuna salad into a sandwich bag.
7. Hold bag at an angle and cut a large enough hole that when squeezed tuna can flow freely.
8. Pipe into center of cucumbers.
9. Top with paprika and shredded cheese (optional).

Oh delicious carrot heaven! I just can't take it. I'd ask to be reincarnated as a bunny rabbit if i knew I could be fed these orange tasty treasures all day.

I seriously kept watching over my shoulder and popping them in my mouth. They are that scrumptious! You'll want them all to yourself.

Or maybe I'm just a bona fide veggie pheen. Who knows...

Just get a 1lb bag of carrots. Chop those beauties up into large bite size pieces. Take some butter, melt it and stir in the garlic.

Pour the garlic butter over the carrots and toss them to coat. Sprinkle some salt and pepper on them and a little parsley. Half way through cooking add the Parmesan.

In 30 minutes you'll understand my addiction. And we can eventually both seek help together...you first (wink).

Here's What You'll Need:

1 lb of carrots

2 oz grated Parmesan

3 Tbsp butter

1/2 tsp garlic powder

1 tsp parsley

1 tsp Kosher salt

1/2 tsp black pepper

Here's What You Do:

1. Preheat oven to 400F

2. Cut carrots in pieces or leave them while.

3. Place butter in a microwavable bowl and warm a few seconds until melted. Add garlic to bowl stir. 4. Pour garlic butter over carrots. Toss carrots around in sauce until coated. Season with salt, pepper and parsley.

5. Place in oven for about 20 mins. Remove from oven sprinkle on Parmesan cheese. Place back in over for an additional 10 mins.

Happy Monday my loves!
Anybody in the mood for a yummy veggie recipe? I fell in love with asparagus quite a while ago, but I've been desperately trying to figure out a way to help the kids fall head over heels with it as well. I'm pretty sure I've finally got it! The secret weapon...bacon. Because no one, not even kids, can resist anything wrapped in bacon. Add to that some grated cheese, garlic, and Italian bread crumbs and this veggie is practically irresistible.

You need about a pound of asparagus trimmed at the end and 6 or 7 slices of bacon that's cut in half the long way (so you have about 14 long slim bacon strips).

Combine your bread crumbs, cheese, salt, pepper and garlic in a small bowl. Place your asparagus into a large Ziploc bag and drizzle a couple tablespoons of olive oil on top. Seal the bag and shake it to coat.

Open the bag and empty your bread crumb mixture into it. Again seal and shake the bag really good ensuring you coat all the asparagus.

Remove a few (about 3) pieces of asparagus and wrap in a slice of bacon, then place on a baking sheet. Continue this process until all asparagus is wrapped. Place baking sheet in oven on 400F for about 20mins.
Mommy tested, kid approved! Now if I can just find a way to wrap homework in this stuff...

Here's What You'll Need:
1lb. Asparagus, trimmed
7 slices of bacon, cut in half the long way
2tbsp olive oil
3tbsp Italian bread crumbs
3tbsp grated parmesan
1/2 tsp Kosher salt
1/4 tsp black pepper
1 tsp garlic powder

Here's What You Do:
1. Preheat oven to 400F.
2. Combine bread crumbs and all seasonings in a small bowl.
3. Place asparagus in a Ziploc bag and drizzle the olive oil over the asparagus.
4. Close bag and shake to coat asparagus in oil.
5. Open bag and add bread crumb mixture.
6. Close bag and shake to coat asparagus.
7. Take 3 asparagus pieces and wrap with one slice of bacon, placing it on a baking sheet.
8. Continue step 7 until all asparagus is wrapped and on sheet.
9. Place baking sheet in oven for 20mins or until bacon is done.

Hello my loves!

The past few weeks at the grocery I've been eyeballing these tiny cabbage like thingies. I'm such a huge veggie thot (I can't believe I just said that) but well gotta call it like I see it. I've been with every veggie you could possibly name, accept these guys. There's no real rhyme or reason why, just haven't tried them yet.

Well over the weekend, my darling wife took me to my favorite place (Olive Garden), and these guys were on the menu.

{By the way, if you haven't tried my Zuppa Toscana recipe (An amazing Italian soup) check it out here.}

The sprouts were offered two ways, cheese and bacon or a balsamic version. They both sounded equally scrumptious, but you know me and my cheese. I had to go with the bacon and cheese. I'm so glad I did. I literally could not stop eating them. I mean every single green morsel. I would of licked the plate, but I didn't want to be judged.

This time when we went to the grocery store the first thing I did was toss a pound of these round greens into the cart and seat belted them in. What you don't lock your food in?

I mean usually I don't either, but I kept thinking about how much the spouts reminded me of Cabbage patch kids. I had to make sure these precious little babies were safe (so I could devour them at home).

Cruel, I know.

Exactly why I wouldn't lick the plate at OG. #PeopleAreSoJudgy

But once you get a taste of the deliciousness in this dish, I assure you, you will know exactly where I'm coming from. And if I see you carefully locking your little cabbage babies in, I promise not to judge and may even ask do you need any assistance in giving them a nice warm bath and making sure they are perfectly cooked, I mean coddled. Coddled, sweetheart. Em. em.

Here's What You'll Need:
1lb. Brussels sprouts
5 pieces of bacon; sliced into small pieces (I cut each slice into about 5 pieces)
1/2 cup of grated Parmesan
1.5 tsp of garlic
Kosher salt and black pepper to taste

Here's What You Do:
1. Put on a pot of water and lightly season water with kosher salt (about a tsp).
2. Peel off any leaves that look wilted (may be yellow in color) and trim off bottom if you would like.
3. Place sprout in boiling water for about 5mins, then immediately remove from heat, drain, and dump into bowl into ice water.

4. In a shallow pan, over medium heat cook bacon until almost crisp.
5. While waiting for bacon to cook drain water from sprouts and cut them in half the long way.
6. Once bacon is mostly cooked, add sprouts to the pan, facing cut side down.
7. Allow sprouts to sear in bacon fat for a 4-5 minutes.
8. Add garlic and salt & pepper to taste.
9. Move sprouts around pan and allow to cook an additional 5 mins or until sprouts are done but still crunchy.
10. Add cheese to dish and serve warm.

It's football season and these wings are the business!

Please bare with me on the pictures, as my cammy went capooie a few weeks ago and I've been using my iPhone. You may have guessed that already but, I haven't wanted to talk about it, as it truly has been my worst nightmare. Santa promised me a new one so I am trying my hardest to maintain until then, though I don't know how much more I can take.

Alright back to the wings...This is a small batch I whipped up for my wife for a snack. But add a few more and they'd make the perfect appetizer for game or movie night.

Just rinse your chicken and pat dry with a paper towel. Then take all those yummy spices and blend them in a small bowl.

Grab a baking pan and line it with foil. Spray the foil with cooking spray (or grease it with whatever you'd like). Then place the chicken in the pan. Season the chicken and then flip those bad boys over and season the other side (I usually have a little left over).

Toss those puppies in the oven for half an hour and brush with bbq sauce. Viola! A score every time.

Here's What You'll Need:
1lb. chicken wings
1tsp kosher salt
1/2 black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp light brown sugar
1/2 cup bbq sauce (I use Sweet Baby Ray's Hickory & Brown Sugar)

Here's What You Do:

1. Preheat oven to 375 (F).
2. Rinse chicken and pat dry with paper towel.
3. Mix all dry seasonings together in small bowl.
4. Line a baking pan with foil.
5. Spray foil with cooking spray (or lightly grease).
6. Place chicken in foiled pan.
7. Using your hands lightly season each piece of chicken and then flip to season other side.
8. Place in preheated oven and cook for 25mins.
9. Remove from oven and brush with bbq sauce.
10. Cook an additional 5-10mins. or until done.
11. Serve with your favorite condiments such bbq sauce, ranch, or blue cheese.

Nom. Nom. Nom.
It's a miracle there is still some apple bread left over from earlier this week. Usually, if by the grace of God there are any leftovers, I just cut it into cubes and then pour some warm milk over top. It's soooooo good.

The kids and I love it for a quick breakfast.

This is something I totally made up. Seriously. I'd never heard of it before and have done this for years with any type of muffin or fruit bread.

Today as I was searching online I foolishly learned, not only was I not alone in my love for this, but it actually has a name. Goody. See when you have a great idea you should totally patent it right away! :)
Oddly enough, it seems to have an Irish origin. My father is (as he puts it 100%) Irish. Since no one in his family has shared this goodness with me, I feel cheated (hmph).

Now, I must give myself credit here, the only version I came across called for white bread (see my ancestors could've learned a thing or two from me).

First things, first.

Slice 2 thick pieces of the fruit bread (I do this with my banana bread also) and cut it into cubes. Then simply warm a little milk and pour it over the bread (you can even add cinnamon on top) and serve.

Here is the white bread version, I've read that it's better with stale bread (who would've thunk)?

Again, I have not tried that version, but maybe just maybe I'll use the kiddos as guinea pigs. I owe them one.

Here's What You'll Need:
2 thick slices of fruit bread
1 cup of very warm milk

Here's What You Do:
1. Cut bread into cubes.
2. Place cubes in a bowl
3. Heat milk til warm (you can do this in the microwave
4. Pour milk over bread cubes.
5. Top with additional cinnamon, brown sugar, butter or fruit if desired.
6. Serve.

There is only a short time before summer officially ends. To be honest, I hate summer. It's hot, there's more wasp than you can count, and to be frank it's just too hot! Did I say that already? I mean the humidity here in the south is the worst. I'm so use to being in Virginia where there are beaches, that I have no idea what to do with myself here in Tennessee.

The only thing I can truthfully express that I will miss as fall approaches is the squash. I've been strangely addicted to it and zucchini the entire summer, adding it randomly to many of my family's meals.

As a side dish, one of my favorite's is my zucchini and squash casserole.

I'm about to share this recipe with you, but I must warn you, it is so good. I mean soooo good. I'm saying make you wanna slap your mother-in-law kind of good. Go ahead admit it, you wanna do that anyway.

Shhh I promise your secret is safe with me. And vice versa I hope.

Now that were newly established besties here's the yummy deliciousness you've been waiting for.

Here's What You'll Need:
2 medium zucchinis; quartered
2 crookneck squash; quartered
1/4 of large yellow onion; sliced
1 cup Italian bread crumbs
8oz bag of shredded Mozzarella cheese
Tbsp garlic powder (or more if you're a garlic feen like I am)
Tbsp butter; melted
salt and pepper to taste

Here's What You Do:
Preheat oven to 400F
Place zucchini, squash and onion in a large bowl.
Pour 1 melted butter over veggies.
toss with spoon to coat.
Add garlic, and salt and pepper, again tossing to be sure everything is seasoned.
In a 8x8 in pan pour a third of the veggie mixture into the pan.
Top with a layer of mozzarella. Repeat until all veggies are in the casserole dish.
End with a top layer of cheese.
Pour Italian bread crumbs on top.
Place in oven for 20-25mins or until veggies are cooked to desired.

By the way, true besties leave a comment, even if it's just to say hi. Go ahead. I'll come say hi back. Pinky Promise.

I made these bars a couple days ago and I've been keeping them in the icebox. I promise you every single time I open the fridge (which is more than I'd like to admit) I have to nibble on them. They're just so good!

Oh and they are no baking and only 3 ingredients. It doesn't get much better than that!

Here's What You'll Need:
1/2 cup peanut butter
1/2 cup honey (for firmer bars reduce this to 1/4 cup)
1/2 of quick oats (you can also use rolled oats)

Here's What You Do:
Combine all ingredients and press mixture into a square pan.
Refrigerate several hours to set.
Cut into squares to serve.

Tips:
Keep bars in fridge until ready to serve. Keep all leftovers in fridge.

Oh my gosh these are seriously yummy. And that's not even the best part. They are guilt free and so easy to make!

All you do is slice an apple, removing the core. Then spread a little peanut butter on each slice and top with your favorite goodies. I used mixed nuts, coconut chips, and white chocolate morsels.

This combination gives a delicious crunch and was very filling!

You can totally top yours with whatever you're in the mood for.

Here's What You Need:
1 Apple (I like to use the granny smith apples, but you can use whatever you prefer)
1/4 cup peanut butter
A handful each of your favorite toppings such as raisins, coconut, peanuts, walnuts, chocolate morsels, cashews, or dry cranberries.

Here's What You Do:
Slice apple into thin slices.
Remove center core. ( I just removed it from each slice with a knife).
Spread peanut butter on each apple slice
Top each slice with toppings of your choice.

This adorable little snack was inspired by my sweet little boy who has several food aversions. Like many children with autism, trying different foods can be a huge challenge. My son's menu consists mainly of pizza, chicken nuggets, pb&j sandwiches and a few choice snacks. Yep that's it. My partner, the school officials and I are working hard to add additional foods to his diet. We're currently striving for progress not perfection.

When the kids get home from school they bring their appetites with them, my son in particular usually ask for something pizza related (usually pizza rolls). I thought it'd be fun to have a go at making my own homemade pizza pockets for the kids to enjoy.

I had some ready to bake refrigerated pie crust so I pulled of piece of parchment paper and unrolled the crust onto it. Then used a heart cookie cutter to create shapes.

I grabbed a pack of pepperonis from the fridge (I usually snack on these while drinking wine) and cut them in quarters. I have tons of shredded cheese but none of it was Mozzarella which I really wanted to use; so I just used a few Mozzarella string cheese sticks of the kids, slicing it super thin.

Brushed the edges of each heart with egg wash and then begin to fill some of the hearts with pepperoni and cheese. The remaining hearts were placed on top of the others. Using a fork I firmly pressed down to close the pockets.

Tossed these lover boys in the oven for 12 mins and served with pizza sauce.

I wish I could say that my son absolutely gobbled these down like a maniac. But the truth is he didn't want to have anything to do with them.

He did however, after some convincing, take a tiny bite and spit it out, which is a huge step in the right direction. I'm ecstatic that he tried them!

As for the fate of the pizza pockets don't worry they didn't stay around long. They were completely devoured by my other children. And my little man smiled and ate his familiar pizza treats.

A ok with me.

Here's what you'll need:

1 pack of refrigerated pie crust
1 pack of pepperonis
Mozzarella string cheese sticks (or shredded mozzarella cheese)
Egg
1 tbsp. water
olive oil cooking spray
parchment paper

Here's what you do:

Place a piece of parchment paper down. Unroll the pie crust on to paper. Using a heart shaped cookie cutter (or whatever you prefer) to make shapes. Be certain to have an even number of identical shapes.

Stack several pepperonis atop of one another and slice through center of them once horizontally and once vertically so that they are quartered.

Slice mozzarella cheese stick into very thin slices (resembling small coins).

Using egg wash (one egg beaten +1tbsp water) brush the edges of hearts.

Line half of the hearts up and begin filling them with pepperoni and cheese.
Take the remainder of hearts and place them on top of each filled heart to use as a top.

Using a fork, press firmly around the edges of each pizza pocket to seal.
Spritz a cookie sheet with olive oil cooking spray and place all pockets on sheet.

Place in the oven for about 10-12mins or until edges are golden brown.

Serve with pasta sauce.

What's your child's favorite snack?

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