Ham and Cheese Poppers

Please do not let the extremely ugly and underexposed picture turn you off of these ham and cheese poppers.  That would be sad, and a travesty to socks-with-sandals-proportions.

These came from a classic moment of me planning on making one thing, changing my mind, and then having to make use of the ingredients I bought.  I was planning on making mini chocolate croissants for a girl’s night, but ended up studying all day instead.  I had thawed the puff pastry, though, and didn’t want to let it go to waste.  Not wanting to make a dessert, I started brainstorming what I could make with the dough.  I had some honey ham from the deli, and started thinking of ham and cheese turnovers.

I’m going to let you in on a secret — these were supposed to be turnovers, but then I got frustrated with trying to fold the dough the right way and ended up just making poppers.  It’s the same thing, really, just less pretty.  I’m going to go ahead and say they’re rustic.  Because that sounds better.

I served these to my roommate and neighbors and they were gone in about ten minutes.  I’ll take that as a success!

Ham and Cheese Poppers

Ingredients

1 sheet puff pastry dough, thawed

4 oz slices ham

4 oz gouda cheese, shredded

Directions

Roll out the puff pastry dough into a large rectangle. Slice down the center and cut each side into four triangles.  Put a slice of ham and then shredded cheese in the center of each triangle.  Bunch the edges at the center, making sure to seal the poppers.  Bake for 10-12 minutes, until golden.  Serve alongside whole-grain mustard.

Pizza Rolls

I’ve recently discovered the beautiful world of online shopping.  I know most of you are thinking, “Wow Liz, did you just discover electricity and running water, too?”

I concede that I am wwwaaayyyy late to this party.  Like, all the liquor is gone.  The cheese platter’s picked over.  And someone’s already passed out in the bathtub.  But I’m here now, and let me tell you, I’m all over that cheese platter.

It all started with my search for a Comic Con t-shirt.  I wanted something original, which sent me all over the internet.  I discovered Redbubble, Zazzle, and then I met a little site named Etsy.  Holy mostaccoli, that website is like heaven in an internet browser.  It caters to all of my really dorky and kitschy tendencies for generally reasonable prices.  Despite it being a total black hole for productivity (that’s the internet in general, really), I am basically in love.  With the website.  And everything on it.  EVERYTHING.

So, the recipe for today has absolutely nothing to do with online shopping.  And I can’t think of a clever transition, so…

— INSERT CLEVER TRANSITION HERE —

I love making appetizers for parties because it gives me an opportunity to make something I wouldn’t normally make for just myself.  This usually means a lot of cheese.  A lot of calories.  The stuff dreams are made of basically.  This is yet another recipe from the infamous football party.  I promise it’s the last!

I wanted something fun to serve alongside the buffalo chicken dip that wouldn’t take too much effort.  I decided to make everything right before the party (stupid decision in hindsight) so simplicity was key.  I can honestly say that these pizza rolls are one of the easiest appetizers that I’ve made.  For the basic recipe, all you really need is pizza dough, pizza sauce and mozzarella cheese.  The only way this could be easier is if someone made it for you.  Which I totally recommend if you can swing it.

Pizza Rolls

Ingredients:

1 tube pizza dough

1 jar pizza sauce

1 bag mozzarella cheese

1 tbsp butter, melted

1 tsp minced garlic

Parmesan cheese

Directions:

Preheat oven to 425 degrees.

Roll the pizza dough out into a large rectangle and cut into strips.  Cut those strips into six-inch squares.  Spoon two teaspoons of sauce onto each square and add a bit of cheese.  Pull the corners up toward each other and pinch shut.  Make sure they are all sealed well, otherwise they will break open during baking.

Bake for 15 minutes.  After removing from the oven, top with the parmesan cheese and the butter-garlic spread.

Stuff yo’ face.

Source: Eat, Live, Run