Pizza Dip in a Pumpkin
1 small pie pumpkin (about 2-1/2 pounds)
1/2 cup finely chopped onion
1/4 cup finely shopped green pepper
1 tablespoon butter
2-1/2 cups pizza sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup finely chopped pepperoni
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Bread sticks
Cut top off of pumpkin; scoop out seeds and fibers. Replace top; place pumpkin on an ungreased baking sheet. Bake at 350º for 20-25 minutes or until hot.
Meanwhile, in a small saucepan, saute onion and green pepper in butter until tender. Stir in the pizza sauce, mozzarella cheese, pepperoni, Parmesan cheese and Italian seasoning. Cook and stir over medium heat until dip is heated through and cheese is melted. Pour into hot pumpkin. Serve with breadsticks. Yield: 3 cups
Hot Spiced Cider
1 gallon apple cider or apple juice
1 cup orange juice
1/4 cup maple syrup
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
4 cinnamon sticks
2 teaspoons whole cloves
1 teaspoon whole allspice
Combine the first five ingredients in a Dutch oven. Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Cook, uncovered, over medium heat for 10-15 minutes or until flavors are blended (do not boil). Discard the spice bag. Makes 4 1/2 quarts.
Pepperoni Pinwheels
1/2 cup diced pepperoni
1/2 cup shredded part-skim Mozzarella cheese
1/4 teaspoon dried oregano
1 egg, separated
1 tube (8 ounces) refrigerated crescent rolls
In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.
Spread pepperoni mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375º for 12 – 15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Makes 2 dozen.
