15 Minute Calzones

I haven’t been experimenting with new recipes lately because money is tight in our house. Lots of spaghetti has been made the past few weeks! I couldn’t pass up this quick calzone recipe because it was cheap and looked a lot better than frozen pizza (which is also a frequent flyer). Turns out it was just quick and delicious, just like the recipe promised. I know my picture is super lack luster. I didn’t plan on posting this recipe, but last minute I decided it’s a great recipe for those with little kids or who just have a few minutes for lunch or dinner! Enjoy!

15 Minute Calzones
Adapted from Wine and Glue

photo (2)

• Pillsbury Grand Biscuits
• pizza sauce
• cheese
• pizza toppings of your choosing

• Preheat your oven to 350 degrees.
• Pop open your biscuits, spread out the biscuits so they are thinner.
• Add sauce, cheese, and toppings.
• Fold over, and pinch closed and bake on a greased baking sheet for 12 minutes or until golden

Advertisements

Mini S’mores Cups

What isn’t there to love about s’mores? Oh, yeah. The mess they make! I know the messiness factor is part of the experience of s’mores, but for some folk (like me) it can be too much. Alas! A recipe has been crafted to fit all the neat freaks needs for the ooey gooey match of marshmallow, chocolate, and graham crackers.

photo 1 (4)

Mini S’mores Cups

You’ll need:

  • 1 box brownie mix of your choice (plus ingredients as directed on the box)
  • Mini Graham Cracker Pie Crusts (I used 3 packages of 6)
  • Mini marshmallows
  • Chocolate chips
  • Crushed graham crackers

You will:

  • Preheat oven to 350 degrees Fahrenheit
  • Fill the cups with about two spoonfuls of mix. You don’t want them too full or they’ll spill over when they cook.
  • Top with a handful of marshmallows, chocolate chips, and crumbled up graham crackers
  • Bake for about 25 minutes, remove, and add a few more marshmallows
  • Cook a few more minutes until the new marshmallows are toasted.
  • Serve warm!

photo 2 (4)

My only problem with this recipe is that I bought an entire box of graham crackers and only used two pieces of the crackers. The same for the chocolate chips; I didn’t use very many. But having leftover marshmallows, chocolate chips and graham crackers is defiantly not a bad thing. I’m sure they’ll be gone by Sunday night! I can’t stop myself from snacking on all of those things. So yummy! The goods far outweigh my irritation with my leftover ingredients. They’re quick, easy, and basically mess free. If you have kids, I’m sure this would be a great recipe to try for a good dessert or treat! And due to the mess-free nature of the process, I’m sure they could help prepare!

photo 3 (1)

Veggie Pizza Cups

The first time my mom made veggie pizza, I was apprehensive. Vegetables? Ew! A few years have passed since then and I love veggies of all shapes and sizes. Veggie pizza is one of my favorite finger food type dish that she makes, however, it can be so messy! This weekend Brandon, me, and my mom all had a day off and my mother and I decided to cook nothing but finger foods! We had a feast for kings! I knew I wanted veggie pizza, but I wanted something more convenient and easier to eat.

I did a quick google search and found the recipe we used as inspiration for our veggie pizza cups. My mom does not follow recipes and hates listening to cooking rules (maybe it’s because she is used to being the boss and not listening to anything anyone says… or maybe it’s just because she’s a mom). We used this recipe as a base, but the recipe below is modified to make the cups a quick and easy bake that keeps all your toppings from falling off!

photo 1 (3)

Veggie Pizza Cups

You’ll need:
– 1 package of crescent rolls
– 1 package of cream cheese, softened
– 1 cup sour cream
– 1 package of powdered ranch dressing mix
– ½ teaspoon garlic powder
– chopped veggies of choice (we use carrots, cucumbers, cauliflower, broccoli and tomatoes)
– shredded cheese (we just use cheddar!)

You will:
– preheat your oven to 350 degrees farenheit
– cut the crescent roll into sections
– press the sections into the bottom of a greased muffin tin to make little cups. be careful not to over make the cups or you won’t be able to put any of the mix and toppings in.
– bake for 10-12 minutes or until they turn a golden brown color
– in a small or medium sized bowl, beat your softened cream cheese and then add sour cream, ranch mix, and garlic powder until it is mixed together well
– chop up your veggies to the size you prefer
– let the cups cool for a few minutes once they’re out, then spoon the ranch mix in the cups
– fill the cups with the veggies and cheese
It took us a minute to figure out how to make the cups. Just experiment! Figure out what works best for your cup-making abilities. Also, when you’re spooning the ranch mix in make sure you don’t overfill. We left a little bit of an indentation in the middle so we could put the veggies in and they wouldn’t fall out.

We still had a lot of the mix left out, so you could double the recipe by just getting another pack of crescent roll. Since we didn’t have any more crescent rolls left, we used tortillas and spread the mix out and sprinkled the leftover cheese and veggies and rolled them up. We got 3 veggie tortilla roll ups out of it (and we really slathered the ranch mix on), so that should give you an indication of how much is left over! I would recommend actually using two packs of the crescent rolls. I know the next time we make these (and believe me, we will) I’m going to get two packs of crescent rolls.

Just a FYI- while writing this I got an insane craving for the veggie cups and texted my mom to see if she had any leftovers for me to come steal… nope… all the veggie pizza is gone. GUESS WE GOTTA MAKE ANOTHER BATCH, FOLKS!

And another FYI- go to my husband (and occasionally my) YouTube account! We do a bunch of videos, but are starting a movie review thing-y. Our first review is out and needs eager eyes to watch it.