Pizza Roll-Ups
1/2 pound lean ground beef or turkey
1 small onion, chopped
1/4 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes
1 jar (28 ounces) pasta sauce with mushrooms, divided
2 cups (8 ounces) shredded 6 cheese Italian cheese, divided
8 long (6 ounces) lasagna noodles, cooked and drained
Brown ground beef and onion in large skillet. Pour off drippings. Sprinkle meat mixture with garlic salt and pepper flakes. Remove from heat; stir in 1/2 cup pasta sauce and 1-1/2 cups cheese.
Spoon 1 cup pasta sauce into 2-quart rectangular baking dish. Spoon 1/4 cup meat mixture down center of each lasagna noodle; roll up and place, seam-side down in baking dish. Spoon remaining sauce over roll-ups.
Cover with foil; bake in preheated 375º oven for 35 minutes or until heated through. Remove from oven; uncover and sprinkle with remaining cheese. Let stand 5 minutes before serving Makes 8 servings
Herb Focaccia Rolls
3 cups all-purpose flour
1 package (1/4 oz.) quick-rise yeast
2 tablespoons minced fresh thyme, divided
2 tablespoons minced fresh rosemary, divided
1 tablespoons sugar
1 1/2 teaspoon kosher salt, divided
1 1/2 cups warm water
6 tablespoons extra-virgin olive oil, divided
Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky).
Divide the dough into 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375). In a small saucepan over medium-low heat, stir the remaining seasonings and oil just until herbs are fragrant and oil is hot, about 1 1/2 minutes. Remove from heat; cool.Gently spoon the cooled herb mixture over each roll. Bake until golden brown. 20-25 minutes. Make 1 1/2 dozen.
Dough may be spread in a greased 13×9 inch pan. Let rise in a warm place until doubled, about 30 minutes. Top with herb mixture; bake at 375º until golden brown, 25-30 minutes.
Frosted Pumpkin Bars
2 cups all- purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 eggs
1 can (15 oz.) solid-pack pumpkin
1 cup canola oil
Cream Cheese Frosting:
1/2 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 teaspoons vanilla extract
4 cups confectioners’ sugar
30 pumpkin-shaped candies
In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients. Spread into a greased 15x10x1 inch baking pan. Bake at 350º for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat the butter, cream cheese and vanilla until smooth. Gradually add confectioners’ sugar; mix well. Spread over top. Cut into 30 bars. Top each bar with a pumpkin candy. Makes: 2 1/2 dozen
