How to Make Awesome Homemade Pizza Rolls

Who doesn’t like pizza? Well, some admittedly don’t; those people need a pepperoni pizza intervention. Then everyone can make these and love them too.

Homemade Pepperoni Pizza Rolls

While you are preheating the oven to 375 degrees, spray a baking sheet with nonstick cooking spray or cover with parchment paper. Open one can of crescent roll dough, and separate into triangles. Beginning at the widest end of the triangle, lay out 4 pieces of pepperoni; then cut 4 mozzarella cheese sticks in half, and lay down the middle of the pepperoni and roll up from the wide end to the narrow. Repeat until you have 8 rolls.

Once the rolls are ready to go into the oven, melt 2 tablespoons of butter, add 1 clove of diced garlic, ½ teaspoon of dried parsley, and ¼ teaspoon of onion powder. Mix well and brush over the rolls; then bake for 7-11 minutes until browned. Use pizza sauce for dipping. You can skip the melted butter to save a few calories, but it is really awesome with it. These make a great snack or appetizer.

Slice and Bake Pepperoni Pizza Puff Pastry Roll-Ups

These are an ingenious idea for pizza rolls. The name kind of gives it away. This pairs the love of all things pizza with easy-to-make. Not everyone has mad dough making skills, so if you are one of those, you will love this. It starts with 1 thawed premade puff pastry sheet.

Flour a cutting board or a clean counter to keep the pastry from sticking, then unroll the pastry sheet, and spread on ¼ cup of pizza sauce, leaving a 1-inch border at the large end. Sprinkle ¼ teaspoon of dried oregano evenly over the surface, then add 1 cup of shredded mozzarella cheese, ¼ cup of diced pepperoni, and 1 tablespoon of grated Parmesan cheese. Add salt and pepper to taste (optional).Pizza rolls

Roll pastry as tightly as possible towards your 1-inch border, wrap in plastic wrap and freeze for 1 hour for easier cutting. Preheat the oven to 400 degrees while the pizza roll is chilling. Lightly spray a baking sheet with non-stick spray, grease with a paper towel dipped in cooking oil, or use parchment paper. Remove the plastic from the pizza roll and, using a sharp knife, slice off 1-inch slices. Place the slices 2-inches apart on the prepared baking sheet and cook for 20 minutes and allow slices to cool for 5 minutes. These make great appetizers or party finger food.


One of the many benefits of homemade pizza rolls is you control the recipe, meaning you can use whatever you like as a filling, even adding some healthy things like veggies. Another benefit of homemade is that you can make your own pizza sauce also. Buying a jar pizza sauce saves time but it might have way more sugar than you want. You have to decide if you want the convenience or the control. And don’t feel bad if you choose a jarred sauce. You may find that you sometimes have more time to make the sauce and sometimes you need it quick. Pizza rolls just might be the perfect food.



Crock Pot Lasagna Recipe

Though each one of us has their very own unique ways of preparing lasagna, the one thing we all share in common is our love for crock pot lasagna. Basically, this is because crock pot lasagna requires minimal effort, no manual attendance and most importantly, brings out the best flavors. Here's a good example of an easy to adopt crock pot lasagna recipe:


  1.  18 ruffle edged lasagna noodles
  2.  Two pounds of Italian sausages - with their casings removed
  3.  Two cups of water
  4.  Two jars of tomato sauce
  5.  Two tablespoons of flat fresh leaf parsley that've been chopped
  6.  Two ounces of finely grated Parmesan cheese
  7.  One and a half pounds of grated mozzarella cheese
  8.  One pound of whole milk ricotta cheese
  9.  A tablespoon of olive oil
  10.  Thinly sliced fresh basil
  11.  Kosher salt
  12.  Freshly ground pepper


Start by heating a skillet over medium heat, warming olive oil and adding Italian sausages. As they continue cooking, use a wooden spoon to break up any large chunks into smaller ones. Then, wait for them to turn brown or, let them cook for 10-12 minutes. Proceed to add in two cups of water and tomato sauce and, give them a few more minutes to simmer. When ready, remove from heat and transfer to a large bowl.

Take another bowl and add ricotta cheese followed by parsley and then salt and pepper. Mix thoroughly and set aside.

On the bottom of the slow cooker's insert, spread a thin layer of sauce mixture and cover it with one layer of uncooked lasagna. To make it easier for them to fit, break accordingly. Then, spread a thin layer of your ricotta mixture over these noodles. Repeat this procedure as you go about adding the remaining lasagna noodles. When done, top with the remaining sauce mixture and sprinkle a quarter and one cup of Parmesan and mozzarella cheese respectfully.

Next, transfer the insert into the base of a slow-cooker and cover it. Adjust to low setting and leave it to cook till all noodles become cooked through and tender. On average, this takes 5-6 hours.

Final Preparation:

Once your lasagna is ready, sprinkle a little of the mozzarella cheese on top and let it stand for 10 minutes or till all cheese melts.

Alternatively, you may transfer the crock pot's insert to the oven and let it broil for seven minutes or till the cheese turns golden brown and bubbly.



Let the lasagna sit for 20 minutes before it gets served. You should also take time to cut it into pieces as well as garnish it with herbs, preferably basil.


This crock pot lasagna recipe is highly praised for it saves on time (one doesn't have to be physically present to monitor the cooking) and, it always gives you lasagna that's full of flavor and nutrients.


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Simple Sweet Pea Crostini

Here’s a quick appetizer recipe that captures the summertime fresh produce from the garden: simple sweet pea crostini. Try this one at home or to impress friends at a backyard bbq or potluck. It’s easy and quick to prepare, but your guests will believe you spent more time in the kitchen to get such incredible flavor and a beautiful presentation.

Sweet pea crostini

Prepare the Baguette

Buy a fresh baguette from the great local bakery for this recipe. It will be so worth the extra expense to have delicious, artisanal bread. Cut into ¼-1/2” thick slices – the thinner slices will be crispier after toasting in the oven so if you want a chewy crostini, thicker slices will be better. Brush both sides of the slices with olive oil, and then rub a clove of garlic of the surfaces. Microscopic bits of garlic will become incorporated into the nooks and crannies of the bread. Place in a 375-degree oven and toast for 8-10 minutes. Watch carefully – this bread can burn quickly if you leave it too long.

Prepare the Peas

The delicious spread for this recipe is simple so as not to detract from the superstar ingredient: fresh garden peas. Fresh is best, although this recipe works fine with frozen peas as well. Simply thaw and rinse them, blotting them to remove any excess moisture. About 2 ½ cups of peas will create enough spread for the baguette slices in this recipe. Place the peas into a food processor with spices of your choice. Classic combinations for peas include fresh mint, garlic, salt and pepper. You can also add ricotta cheese, grated parmesan or even avocado to change up the flavor and create a creamy spread. Pulse in the food processor, along with 4-5 tablespoons of olive oil, and add more oil until desired consistence is reached. If you don’t have a food processor, this step can be done in a blender or even by hand with a fork. It will create a chunkier (we call it rustic) spread but the flavor will still be amazing.

Top the cooled baguette slices with a dollop of the pea mixture. You can serve this crostini just as it is, or top the mixture with another flavor dimension. Try small slices of thin prosciutto, a cube of cantaloupe, or a red grape. You’ll get another dimension of flavor.

This recipe is simply beautiful on the plate. The bright green peas, the toasted bread and if you use garnish on top, it looks amazing and tastes even better. This recipe is great because, unlike appetizers or salads with mayonnaise, it can withstand a little time in the sun without worry. Plus, this recipe is easy to modify to suit your tastes – incorporate any number of ingredients such as roasted red peppers, red pepper flakes, or red onion. The possibilities are endless and you’ll love all of the flavor combinations you will try with this recipe.

Summertime is a great time to experiment with recipes that use flavors fresh from the garden. This simple sweet pea crostini captures the tastes of summer without keeping you in the kitchen. Try it today.



Ethnic Meals to Make at Home

Ethnic Meals

Usually, when you crave your favorite ethnic food, you head to a restaurant or call for takeout. But did you know that many of your favorite dishes can be easily made at home? Let’s take a quick trip around the world to discover delicious ethnic meals to make at home.


If you’re idea of Italian food is making spaghetti, you’re missing some incredible cuisine! Make a delicious Caprese salad with sliced tomatoes, fresh mozzarella slices and some basil leaves. Just slice, fan out on a plate, and drizzle with olive oil and balsamic vinegar. Another Tuscan favorite: a fennel and orange salad with red onions. Slice, toss together, and dress with a basic vinaigrette made from orange juice, olive oil, garlic, crushed red pepper and salt. Delish! For more substantial Italian fare, think Fettuccine Alfredo or make your own pesto. These traditional meals consist of a flavorful sauce tossed with your favorite pasta. Simple and delicious!


Try making gyros at home. You can use ground beef or lamb for the meat and flavor with garlic cloves, oregano, onion powder, cumin, marjoram, rosemary, thyme, salt and pepper. Add breadcrumbs and bake as you would prepare a meatloaf. Slice thinly and layer onto pitas with lettuce, tomato, onion and homemade Tzatziki sauce made with Greek yogurt, fresh dill, finely diced cucumber, garlic and a splash of lemon juice. For dessert, try making baklava. This decadent dish is actually simple to make: layer Phyllo sheets with nuts, cinnamon, honey, vanilla and melted butter. Layer in a pan and bake until golden and delicious. Recipes for baklava are available online and you’ll enjoy making this delicious treat.


Nothing beats Chicken Coconut Curry as a signature Thai dish that’s incredibly easy to prepare. Heat 1 ½ tablespoons of vegetable oil and 2 tablespoons of curry powder in a large skillet over medium heat for a couple of minutes. Drop in 2 cloves of crushed garlic and half a sliced onion and cook one minute more. Add 2 pounds of raw, chicken breast cut into 1” cubes and toss to coat with the oil. Cook 7-8 minutes until chicken is cooked through. Pour in one 14-ounce can of coconut milk, one 14.5-ounce can of stewed, diced tomatoes, one 8-ounce can of tomato sauce, and 3 tablespoons of sugar. Stir to combine, then cover and simmer for 30 minutes to let flavors meld together. Serve over rice for a delicious taste of Thailand.


For a taste of Ireland, whip up a traditional Shepard’s Pie. This is basically a hearty, thick beef or lamb stew with carrots, potatoes, peas topped with mashed potatoes and served like a casserole. Get authentic taste by adding a dark Irish beer to this dish, which is far more traditional than that corned beef and cabbage we all eat on St. Patrick’s Day. Both are fantastic.

You can enjoy cultural dishes from around the world without ever leaving your kitchen. Plus, you’ll control the ingredients so you can make your favorites and reduce the salt or change the seasonings to your liking. With these ethnic meals to make at home, you’ll eat cuisine from around the world in the comfort of your own dining room!



Cheesy Lobster Mac and Cheese Recipe

Cheesy Lobster Mac and Cheese Recipe

What could be better than the warm taste of a perfected comfort food staple like mac and cheese? Add some lobster, and then you'll know! The following recipe is a mouth watering testament to what a little succulent shellfish will do for one of America's favorite cheesy dishes.

What You'll Need

  • 4 Tablespoons (1 stick) of Butter
  • Sea salt
  • Freshly ground pepper to taste
  • 1 8oz box of Penne Pasta
  • 2 Cloves garlic (chopped)
  • 1 onion (chopped)
  • 2 Tablespoons tomato paste
  • 5 Tablespoons all purpose flour
  • ¼ cup of a dry white wine
  • 4 cups of heavy cream
  • ½ teaspoon of sweet paprika
  • ¼ teaspoon of cayenne pepper
  • 1 bay leaf
  • 2 cups of shredded sharp cheddar cheese (white)
  • 2 cups of shredded Gruyere cheese
  • 2- 8oz lobster tails, meat removed from shell and chopped
  • ¼ cup of bread crumbs

How to Make It

Preheat the oven to 350 degrees. Grease a 9x13 baking dish with any extra butter, or olive oil if you have just one stick for the recipe.

Fill a large pot with water, generously add salt, and bring to a boil. Pour pasta in, and cook over medium heat until al dente. Drain pasta and set aside.

In that same large part (now empty), add the stick of butter over medium heat. Once the butter is liquid, add the garlic and the chopped onion and saute until the onion is transparent. Season the sauce with salt and pepper to taste, and add tomato paste to the mixture. Stir in the flour for about 3 or 4 minutes or until it's significantly darker and toasted. Add the white wine and gradually reduce heat over several minutes as you stir in. Slowly add the heavy cream and whisk the mixture well, making sure that lumps have disappeared. Season the sauce with the sweet paprika, cayenne pepper and bay leaf.

Once again bring the cream to a simmer, cover and turn heat to low.  Let the sauce simmer to thicken for about 10 minutes, and then remove the bay leaf. Spend the next several minutes slowly stirring in the cheese, 1-2 cups at a time. Thoroughly mix in and blend each cup before adding the next. Once all the cheese is stirred in, add the lobster meat and stir in well. Add the pasta that you set aside and mix in to the lobster/cheese sauce. Pour all into the greased 9x13 dish, and sprinkle with bread crumbs. Bake for 20-25 minutes at 350 degrees. Remove the dish from oven and let it rest for about 10 minutes, just enough for the juices to settle in as the dish cools a bit. Serve with white wine and a side salad, and enjoy!