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Category Archives: Appetizers
Guacamole Appetizer Squares
New For This Christmas….
| 36 Servings | Prep: 20 Min. Bake: 10 Min. + Cooling |
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1-1/2 teaspoons taco seasoning
- 1 package (1 pound) sliced bacon, diced
- 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
- 1-1/2 cups guacamole
- 3 plum tomatoes, chopped
- 1 can (3.8 ounces) sliced ripe olives, drained
- Ingredients
Directions
- Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth.
- Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares. Yield: about 3 dozen.
Asparagus Ham Spirals
Appetizer Wreath
Pepperoni Pinwheels
Pepperoni Roll-Ups
Spinach Feta Strudel
1/4 cup olive oil
1 medium onion, diced (about 1 cup)
1/2 cup dry white wine
2 tablespoons chopped fresh dill
2 (10-ounce) packages frozen spinach, thawed and drained
1 pound crumbled feta
4 large eggs, lightly beaten
1 bunch green onions, whites and part of greens chopped
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter
1 (1-pound) package frozen phyllo dough, thawed according to package directions
Roasted red pepper hummus (see recipe)
Tzatziki (see recipe)
1. Preheat the oven to 350 degrees. Butter 1 or 2 baking sheets or line with parchment paper.
2. Heat olive oil in an 8-inch skillet. Add onion; sauté until translucent. Add wine and dill; cook until the wine almost evaporates.
3. Transfer onion mixture to a large mixing bowl. Add spinach, feta, eggs, green onions and salt. Stir to blend well.
4. Melt butter in a small saucepan over medium-low heat. Do not let brown.
5. Unfold one sheet of phyllo. (Keep the rest of the phyllo covered according to the instructions on the package.) Brush the top with melted butter. Fold in half lengthwise. Brush again with melted butter; fold in half lengthwise again. Brush again with butter. You will have a long strip of buttered phyllo.
6. Place 1/4 to 1/3 cup of the spinach mixture at one end of the buttered strip of phyllo. Fold the strip into a triangle as you would fold a flag, encasing the filling. Place on the prepared cookie sheet.
7. Repeat with remaining phyllo and filling.
8. Brush the tops of each triangle with melted butter. Bake 15 minutes or until golden brown.
9. Serve on a bed of roasted red pepper hummus, with tzatziki on the side.(recipe below)
I think crescent roll dough would work with this and be a lot less work. Not as flakey I’m sure, but less time consuming. Just improvise to get the pockets.
Tzarziki
2 cups low-fat plain yogurt
1/2 teaspoon kosher salt
1 medium cucumber, peeled, seeded and minced (about 1 cup)
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 tablespoon minced fresh garlic
1 tablespoon olive oil
2 tablespoons lemon juice
Combine all ingredients in a large bowl. Stir to blend. Chill until ready to serve.
This one sounds like a little more work, but interesting for the holiday season.
Bacon Chicken Roll-Ups Recipe
| 6 Servings | Prep. 20 Min. Bake 35 Min. |
Ingredients
- 12 bacon strips
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 package (8 ounces) cream cheese, softened
- 1 medium sweet onion, halved and cut into slices
- Dash salt and pepper
Directions
- In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
- Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks.
- Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a
- Meat thermometer reads 170 degrees. Discard toothpicks.
Reuben Rolls
| 48 Servings | Prep: 30 min. + chilling |
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons spicy brown mustard
- 1/4 teaspoon prepared horseradish
- 5 flour tortillas (10 inches), room temperature
- 7 packages (2 ounces each) thinly sliced deli corned beef
- 15 thin slices Swiss cheese
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1 pkg. tortillas
Directions
- In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
- Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.
Tex-Mex Appetizer Tart
INGREDIENTS
| 1 | box Pillsbury® refrigerated pie crusts, softened as directed on box |
| 1 1/2 | cups shredded Colby-Monterey Jack cheese blend (6 oz) |
| 1/2 | cup roasted red bell peppers (from 7.25-oz jar), drained, chopped |
| 1/2 | cup mayonnaise |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles |
| 1/4 | cup chopped fresh cilantro or parsley |
DIRECTIONS
| 1. | Heat oven to 375°F. Remove crust from pouch; place flat on ungreased cookie sheet. |
| 2. | In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute. |
| 3. | Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm. |