|Mini Spinach Lasagna Roll-Ups|
How many holiday parties do you have this year? Work, school, family, friends, neighborhood... This list goes on and on! Maybe it's time to add some new recipes to your collection. We have found some festive and delicious holiday appetizers for you to try out this season. Enjoy!
Mini Spinach Lasagna Roll-Ups
8 Lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (15 ounce) container ricotta cheese
1/2 cup Parmesan cheese
1/2 teaspoon minced garlic
1/2 teaspoon Italian seasonings
1 (15 ounce) can pizza sauce
1 cup shredded mozzarella cheese
Salt and pepper, if desired
Preheat oven to 350ºF.
In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings. Add salt and pepper if desired.
Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half widthwise. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle. Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn't spill out the end.
Slice each noodle in half with a sharp knife and place roll seam side down in a baking dish sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so you can cover it with foil later and not mess up the rolls. If you like your pasta with crispy edges, no need to cover it.
Place 1 teaspoon of pizza sauce on top of each roll and top each with a teaspoon of mozzarella.
Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.
Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350ºF. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!
|Cranberry Pepper Jelly Dip|
Via Life With the Crust Cut Off
Cranberry Pepper Jelly Dip
One regular sized block cream cheese softened
1 jar red pepper jelly (about a cup)
Half a can of cranberry sauce (either whole berry or jellied)
Crackers and pretzels
Spread the cream cheese onto a small serving dish.
Mix the cranberry and pepper jelly together in a bowl.
Spoon the cranberry mixture over the cream cheese.
Serve with crackers!
Via Recipes and Me
1 Lbs. Sweet Italian Sausage Links (Johnsonville)
1 Sheet Puff Pastry (thawed)
2 Tbs. Mayonnaise
2 Tbs. Dijjonaise
1/4 cup apricot jelly
Cut the sausage links into 36 half- inch slices; brown the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy. Set aside on a plate to cool while you get the pastry ready.
Lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry. Using a mini cookie cutter (I used a star) cut out 36 shapes from the pastry. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a tooth pick.
Bake in a 400 degree oven for 18-20 minutes. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!
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