Pepperoni Cheese Knots

I have a fantastic recipe to share with you today.  I made these for the kids in my family, but the adults went crazy for them too.  These Pepperoni Cheese Knots are really really yummy.  

Big soft and chewy rolls that are stuffed with warm melty cheese and pepperoni.  There is something so satisfying about pulling these cheesy knots apart, dipping them into pizza sauce and devouring them.  I like to sprinkle a little garlic powder over the top for some added flavor, but if your kids don't care for the garlic powder, just leave it off.    

Let me show you how easy these are to make.  

First, get all of your ingredients ready.  You need thawed Rhodes Texas Rolls, pizza sauce, mini pepperoni, shredded cheese, a little melted butter (not pictured) and some garlic powder.  

Combine two Texas rolls and flatten into roughly a 8''x3'' rectangle.  Fill the center with shredded cheese and mini pepperoni. 

Fold up sides and pinch together to seal, cross one side over the other and tie into a knot. 

Place all of the knots on a greased baking sheet.  Brush with melted butter and sprinkle with a little garlic powder.  Cover lightly with plastic wrap that has been sprayed with cooking spray and allow to rise for 30 minutes.      

Remove plastic wrap and bake in a preheated oven until golden brown.  

Pull apart and dip into pizza sauce.  Enjoy. 

Pepperoni Cheese Knots

From: Jenn@eatcakefordinner

(Printable Recipe)

24 Rhodes Texas Rolls, thawed but still cold  

1 c. mini pepperoni slices

1 1/2 c. shredded Cheddar cheese

1 Tbl. unsalted butter, melted

1/4 tsp. garlic powder, opt.

pizza sauce, for serving 

Place frozen rolls in a 9x13-inch baking pan, cover and allow to thaw in the refrigerator overnight (or at least 8-10 hours).  When ready, combine two thawed rolls.  Spray counter and hands lightly with cooking spray and press combined rolls into a rough 8''x3'' rectangle.  Fill the center with about 2 Tablespoons of shredded cheese and a heaping Tablespoon of mini pepperoni.

Fold up sides and pinch together to seal, cross one side over the other and tie into a knot.  Place on a greased cookie sheet.  Repeat.  You will have 12 knots total.  Brush tops with melted butter and sprinkle with a little garlic powder.  Cover lightly with plastic wrap that has been sprayed with cooking spray and allow to rise for 30 minutes.      

Preheat oven to 350 degrees.  Remove plastic wrap and bake for 20 minutes or until top is golden brown.  Serve with pizza sauce.  

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.  

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Mini Strawberry Chocolate Hazelnut Pizzas with Vanilla Icing

Today, I'm sharing a really simple and totally delicious dessert pizza with you that is perfect for Valentine's Day.  I love Valentine's Day.  Not because of all the lovey-dovey stuff, but because of all the beautiful red and pink decorations and goodies . . . oh and the chocolate.  You can't forget the chocolate!  

Strawberries and chocolate hazelnut spread are a match made in heaven.  I have combined these two ingredients in cupcakes before and now in a dessert pizza.   

This dessert has just the right amount of sweetness and won't leave you feeling weighed down.  The crust is soft and chewy, the chocolate hazelnut spread is rich and creamy, the strawberries are vibrant and sweet and the vanilla icing adds a final layer of flavor.  My Dad (whose birthday happens to be on Valentine's Day) is a big fan of dessert pizzas and he loved this version and I know you will too.    

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need thawed Rhodes Dinner Rolls, chocolate hazelnut spread, sliced strawberries, powdered sugar, vanilla and milk (not pictured).  

Spray your counter lightly with cooking spray.  Press two rolls together to form a ball and roll out to roughly a 5-inch circle.  Transfer to a greased baking sheet.  Poke a few holes on top with a fork to help prevent them from puffing up too much while baking.  Bake in preheated oven until lightly golden.  Cool completely.   

When cool, spread each with a good amount of chocolate hazelnut spread.  

Top each with an outer layer of sliced strawberries.  

Then, repeat with another layer of sliced strawberries in the center.  

Prepare icing by combining powdered sugar, vanilla and milk.  Drizzle vanilla icing over pizzas.  Slice and serve.  

I'm sharing this delicious recipe over at Rhodes Blog today.  Click HERE to get this awesome RECIPE.

This post was sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.

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Grilled Cilantro Lime Chicken Flatbread Pizza

This was like a flavor explosion in my mouth.   So much fresh flavor is happening here.  Soft and chewy naan bread, sweet and tangy sauce, tender chicken, sweet and spicy salsa and guacamole.  This is one of my favorite meals so far this Summer.  

I adapted the chicken from this recipe.  The honey in the sweet chicken marinade creates this amazing charred flavor when you grill it.  The flavors all go perfectly together.  I will definitely be eating this one again very soon.

You might also like:

Crispy Chicken and Roasted Garlic Flatbread Pizza
Chicken Parmesan Flatbread Pizza
Tomato Alfredo Pizza with Chicken, Spinach and Bacon

Grilled Cilantro Lime Chicken Flatbread Pizza
From: Jenn@eatcakefordinner
(Printable Recipe)

For the chicken marinade:
2 boneless skinless chicken breasts
2 Tbl. honey
2 Tbl. olive oil, canola oil or avocado oil
juice of 1 lime
1/2 tsp. chili powder
a few dashes Worcestershire sauce
2 Tbl. chopped cilantro

For the pizza:
1 pkg. Stonefire Naan Bread (2 flatbread per package)
2 Tbl. honey
juice of 1/2 a lime
1/2 Tbl. chopped cilantro
1 Tbl. BBQ sauce
3/4 c. shredded Cheddar cheese
mango salsa
guacamole

For the chicken marinade: Combine honey, oil, lime juice, chili powder, Worcestershire sauce and chopped cilantro in a large zip-lock bag.  Shake until well combined.  Add the chicken, seal bag, refrigerate and allow to marinate at least 3-4 hours.  When ready, cook chicken on a preheated grill until internal temperature registers 165 degrees on an instant-read thermometer.  Remove from grill.  Throw naan bread on the grill until warm and slightly charred, about 1-2 minutes per side.

To prepare the pizzas: Chop the cooked chicken; set aside.  Combine honey, lime juice, chopped cilantro and BBQ sauce and spread over one side of each naan bread.  Top each with shredded cheese and chopped chicken.  Broil until cheese has melted (or you can always throw back on the warm grill).  Remove from oven and top with mango salsa and dollops of guacamole.  Slice and serve.  Serves: 2-3.  

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Cheesy Stuffed Garlic Parmesan Breadsticks

Do you love breadsticks as much as I do?  This is a MUST TRY recipe.

These cheesy stuffed breadsticks are loaded with flavor and the texture is just right.  They are so good that you will be thinking about them constantly until the next time you get to eat them.  The good news is, they are so easy to make thanks to Rhodes Rolls.

I stuffed mine with Monterey cheese, because I love the flavor and it melts beautifully.  You can easily use your favorite cheese . . . Mozzarella, Cheddar or Pepper Jack would all be fantastic. Top with Parmesan cheese and a garlic seasoning blend for even more flavor.  If you can't find a garlic seasoning blend, just use garlic powder.

This time, I served them dipped in Alfredo sauce, but really . . . they are good plain, served with spaghetti or any pasta or pizza.  I can't wait to try them dipped in soup.  Honestly, I will gladly eat these with every meal no matter what it is :)  You will savor each and every bite.

Let me show you how easy they are to make.

First, combine all 20 thawed rolls and form into a large ball.  Roll out onto a lightly floured surface.  Cut uneven edges with a pizza cutter, so you have a rectangle.

Transfer dough to a large baking sheet.  Make sure the baking sheet is as big as your rectangle or you will have to trim the dough to make it fit.  Top bottom half of dough with grated cheese.

Fold top half of dough over and pinch edges with a fork to seal.  Brush top with a beaten egg.

Sprinkle with garlic seasoning and grated Parmesan cheese.  Cut several slits on top of the dough for ventilation.  This will keep it from puffing up while in the oven.

Bake until golden brown.  Slice and serve.

Today, I served mine with Alfredo sauce and it was incredible.

I am sharing this amazing recipe over at Rhodes Blog today.  Click HERE to get this must-have RECIPE. 

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes.  Thanks for allowing me to work with the brands that I love. 

Tomato Alfredo Pizza with Chicken, Spinach and Bacon

I can't believe I didn't think of this sooner.  I make Tomato Alfredo Pasta all the time, so much that I could make the sauce in my sleep.  SO . . .  why did I not think to make Tomato Alfredo Pizza sooner?  I guess I better make this a lot now to make up for lost time :)  

The flavor of my Tomato Alfredo Sauce is SO GOOD.  It tastes like something you pay money for at an Italian Restaurant.  It's thick and creamy and cheesy and amazing.    

I love spinach and I have been sneaking it into so many dishes lately.   You have to sneak veggies in where you can, right?  BUT, if you have picky eaters that won't touch it if there's "green stuff" in it, you can omit it.

I am such a sauce person . . . . like do you want some hamburger to go with that ketchup . . . or do you want some fries to go with that fry sauce :)   Get it???  What can I say, I like a lot of extra sauce for dipping.  So, this recipe for Tomato Alfredo will make more than enough for a large pizza.  I serve it on the side for drenching dipping my pizza in.  If you serve breadsticks with your pizza, then that's perfect, you will have sauce for dipping.

P.S. I have also made this sauce with Asiago cheese when the store is out of Parmesan (which is like always) and it tastes just as good.

This pizza is spectacular. 

You might also like:

Tomato Alfredo Pasta

Chicken Parmesan Flatbread Pizza

Spicy Chicken and Pepper Jack Pizza

Tomato Alfredo Pizza with Chicken, Spinach and Bacon

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 batch prepared pizza dough (store-bought or homemade)
1/2 Tbl. olive oil
1 batch Tomato Alfredo Sauce (recipe below)
2 boneless chicken breasts
1 packet Garlic Herb & Wine Marinade
1/2 c. chopped fresh spinach, opt.
4-5 slices bacon, cooked and crumbled
1 c. Italian Cheese blend

Tomato Alfredo Sauce
1 c. milk
3 oz. cream cheese
1 Tbl. all-purpose flour
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1/2 Tbl. bacon grease or unsalted butter
1 tsp. minced garlic
1 tsp. Italian seasoning
1/2 (8 oz.) can tomato sauce
3/4 c. grated Parmesan cheese 

Prepare marinade according to package directions; add chicken and allow to marinate for several hours.  When ready, grill the chicken until internal temperature registers 165 degrees on an instant-read thermometer (or until it's no longer pink in the inside).

For the Tomato Alfredo Sauce:  Add milk, cream cheese, flour and salt to a blender and blend until smooth.  Heat 1/2 Tablespoon bacon grease or unsalted butter in a large skillet over medium heat.  Add the minced garlic and saute for 30 seconds.  Add the sauce mixture and whisk occasionally until thickened and creamy; about 5-10 minutes.  Stir in the Italian seasoning and tomato sauce and stir until combined.  Last, stir in the Parmesan cheese until melted.  Remove from heat.  

Preheat oven to 425 degrees.  Roll out pizza dough to about 1/4-1/2 inch thick.  Place on a lightly greased baking sheet.  Brush 1/2 Tablespoon olive oil over the dough.  Top with alfredo sauce (as much as you like, reserving extra for dipping), leaving a 1/2-inch border around the edge.  Top with spinach, sliced chicken, bacon and cheese.  Bake for 15-20 minutes or until crust is lightly browned and crisp and cheese is melted.

If using a pizza stone (This is what I do):  Place pizza stone in oven and preheat to 500 degrees.  Place rolled-out pizza dough on a pizza peel that has been coated with a little cornmeal to prevent dough from sticking.  Brush 1/2 Tablespoon olive oil over the dough.  Top with alfredo sauce (as much as you like, reserving extra for dipping), leaving a 1/2-inch border around the edge.  Top with spinach, sliced chicken, bacon and cheese; slide pizza onto preheated pizza stone.  Reduce oven temperature to 425 degrees and bake for 10-12 minutes or until crust is lightly browned and crisp and cheese is melted.        

Jenn's Notes: This makes a lot of sauce.  I like to dip my pizza or breadsticks in the extra.  

Linked up to Weekend Potluck!

Chicken, Broccoli and Cheese Hot Pockets

 Did you guys have a good Valentine's Day yesterday?  I ate SO much sugar.  My sweetie surprised me with Sweet Arleen's Cupcakes.  I have been dying to try her cupcakes ever since I saw her win Cupcake Wars THREE different times and they just opened up a bakery here in Utah.  They were really really good cupcakes.  The Red Velvet was my favorite and that cream cheese frosting was DIVINE.

I also made my Dad this chocolate cake for his birthday, so I had to sample the filling and frosting to make sure they tasted good.  Quality control, right?  

So, today, I need something savory. 

Did you grow up eating Hot Pockets?  I did.  My favorites were the Pepperoni Pizza and the Chicken, Broccoli and Cheddar.   Well, my homemade Chicken, Broccoli and Cheese Hot Pockets are WAY BETTER than store-bought and they are so simple to make.  I use frozen roll dough that has been thawed for the crust (my favorite calzone shortcut trick).  The outside gets nice and brown and crisp and the filling is hearty and creamy.   
Super DELICIOUS :)

 Check out this post, if you want to see an example of how to roll out and fill the pockets.  

Chicken, Broccoli and Cheese Hot Pockets
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

8 Rhodes dinner rolls, thawed 
  (two rolls per hot pocket)
2 large chicken breasts, cooked and shredded
4 oz. cream cheese, softened
1/2 - 1 red bell pepper, finely chopped
1 c. frozen broccoli florets, thawed and chopped
3/4 tsp. onion powder
salt and pepper
1/2 - 3/4 c. shredded Cheddar cheese
1 beaten egg
1 1/2 Tbl. grated Parmesan cheese
1/2 tsp. Johnny's Garlic Seasoning (or garlic powder)

Preheat oven to 400 degrees.  In a medium bowl, combine the shredded chicken, cream cheese, chopped bell pepper, chopped broccoli, onion powder, salt, pepper and Cheddar cheese.  Stir until well combined; set aside.  Combine two thawed rolls and roll out on a lightly floured surface.  Add 1/4 of the filling to one side of the dough circle, trying to leave a small border around the outside and fold over the other half of the dough.  Use a fork and crimp the edges to seal.  Cut a few slits on the top.  

Repeat with remaining rolls and filling and place each pocket onto a lightly greased baking sheet.  Brush tops with the beaten egg and sprinkle with Parmesan cheese and Johnny's Garlic Seasoning.  Bake for 15 minutes or until browned.  Makes 4 hot pockets.   

Jenn's Notes:  I seasoned my chicken breasts with lemon pepper, Italian seasoning and Johnny's Garlic Seasoning before baking.  It will seem like a lot of filling per pocket, but it ends up being just the right amount once they are baked. 

Spider Web Dessert Pizza Plus a Rhodes Prize-Pack Giveaway

It is almost Halloween, can you believe it?  Halloween is one of my favorite holidays and I think I have just as much fun as the kids on that day.  

I wanted to make something that was not only easy, but both kids and adults would enjoy.  Rhodes Dinner Rolls make the perfect pizza crust and when you top it with fruit filling, streusel topping and cream cheese frosting, it is simply irresistible.  

With just a few short steps, you can turn an ordinary dessert pizza into a spooky spider web dessert pizza for Halloween. 

Be sure to enter the giveaway and then head on over to RHODES BLOG for a step-by-step tutorial on how to make this Spider Web Pizza.  

Enter the giveaway using the rafflecopter below.  

a Rafflecopter giveaway This is a sponsored post by Rhodes Bread, but all opinions expressed herein are my own.  This prize pack is provided, free of charge, by Rhodes Bread. 

Linked up at Weekend Potluck!

Chicken Parmesan Flatbread Pizza

Last year, while I was on vacation in L.A. to see my favorite band in concert, I had lunch at a place called Pizza Rustica and I had their Chicken Parmesan Pizza.  Oh-em-gee, it was one of the best pizzas.  It started a new craze for me . . . putting crispy chicken on top of pizza (enter Crispy Chicken and Roasted Garlic Pizza).  Life changing :)

I finally decided to make a simplified version of that amazing L.A. pizza by using store-bought flatbread instead of making homemade pizza crust.  If you would rather use an actual pizza crust, do it, it will be amazing.  Flatbread is just so convenient and perfect for serving two for dinner.    

So . . . you know what I love lately?  The canned Parmesan cheese.  I bought the Three Cheese (Parmesan, Romano and Asiago) version and it has so much flavor.  I have been putting it on a lot of things lately, including this pizza.  If you are opposed to using the canned stuff, freshly grated Parmesan cheese can be used instead.  

If you have a pizza stone (I HIGHLY recommend purchasing one if not), then I would cook your flatbread on that.  My pizza stone split straight down the center last time I used it and it was a sad day.  Over the years, it had gotten very "seasoned" and made some ah-mazing pizzas.

Since I haven't gotten a new one yet, I cooked this on a baking sheet.  Still tasty, but the bottom doesn't get as crisp.  

This pizza is delicious and it's perfect for a week night.

Chicken Parmesan Flatbread Pizza
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable Picture)

1 pkg. Stonefire Naan Bread (2 flatbread per package)
2/3 c. marinara sauce
1/2 tsp. Italian seasoning
1 c. Mozzarella or Monterey Jack cheese, shredded
4 breaded chicken tenders, cooked and sliced
  (I use Tyson Panko Crusted Chicken Tenders)
2 Tbl. Parmesan cheese
1 Tbl. fresh parsley, chopped

Preheat oven to 425 degrees.  Spread marinara sauce over the top of each flatbread.  Sprinkle with Italian seasoning and shredded cheese and top with the sliced chicken.  Bake for 5-10 minutes or until cheese is melted and bubbly.  Remove from oven and top with Parmesan cheese and chopped parsley.  Slice and serve.  Serves: 2

Linked up at Time to Sparkle!

Crispy Chicken and Roasted Garlic Flatbread Pizza

So, I've been reeeeally lazy lately with dinner.  With the exception of Sunday dinner, I have been making super fast and simple recipes.  I always get like this in the Summer.  When it is so hot outside, I don't like spending as much time standing over the stove cooking dinner.

Pizza is one of those meals I have been really lazy with.  Even though my homemade pizza dough is easy to make, I have been buying Naan bread to use instead.  One package comes with two flatbread, which is perfect for two people.  Already made flatbread crust means no dirty dishes.    

You know what else I have been using a lot lately?  Tyson Panko Crusted Chicken Tenders.  Ever since I first found these delicious chicken tenders at Costco, I have been using them non-stop (like in these Chicken Parmesan Crescents).  They are baked, not fried and they get nice and crispy.  I used one and half per flatbread and pretty much had chicken in every bite.    

The white sauce uses roasted garlic.  Roasted garlic has a delicious sweet and mild garlic flavor.  You might get scared away seeing you will need 6 or 7 cloves, but it's not too strong.  If you really like garlic, you could add even more.  Serious.  

You can roast the garlic ahead of time and keep it in the fridge.  I roasted mine on a Sunday and kept it in a sealed container for a few days, until I made this pizza.  

The instructions for this pizza look really long and you might be wondering what happened to easy lazy pizza, but it really is so easy.  Roast the garlic a few days prior and have that done.  Bake the frozen chicken tenders while you spend less than 10 minutes on the white sauce.  Top your flatbread with all the yummy ingredients and bake.  

This flatbread pizza is so so GOOD!! 

Crispy Chicken and Roasted Garlic Flatbread Pizza

From: Jenn@eatcakefordinner

(Printable Recipe) and (Printable with Picture)

Roasted Garlic White Sauce

adapted from: What Megan's Making

1 head of garlic, roasted

  You will need 6-7 garlic cloves for the sauce

1 Tbl. unsalted butter

2 Tbl. all-purpose flour

pepper, to taste

1 c. low-fat evaporated milk

1/4 c. Parmesan cheese, grated

For the Pizza

1 package Stonefire Naan bread (2 flatbread per package)

3 Tyson Panko Crusted Chicken Tenders, baked and sliced

2 c. fresh spinach, chopped

1/2 - 1 red bell pepper, chopped (depending on how much you like)

1 c. shredded Monterey cheese (or Mozzarella)

herbs of choice, to taste (parsley, oregano, rosemary, Italian seasoning, etc.)

To Roast Garlic (this can be done days a head of time):  Preheat oven to 400 degrees.  Peel most of the loose, papery, outer layers off the garlic.  Leave the head itself intact with all of the cloves connected.  Trim about 1/4-inch off the top of the head of garlic to expose the tops of the garlic cloves.  Drizzle about 1 teaspoon of olive oil over the exposed surface of the garlic.  Wrap the garlic in foil and roast in the oven for 30-35 minutes.  You can tell when it is done, because the cloves will be so soft that you can easily squeeze them out of the paper. 

For the Pizza:  Preheat oven to 425 degrees.  In a medium skillet over medium heat, melt 1 Tablespoon of unsalted butter.  Finely chop 6 or 7 of the roasted garlic cloves and add to the melted butter.  Saute for one minute.  Add the flour and whisk until blended; cook for 2 minutes, stirring frequently.  Slowly whisk in the evaporated milk and pepper.  Cook until reaches desired thickness.  This will happen really fast.  If it gets too thick for your liking, you can always add some more milk.  Remove from heat and stir in the grated Parmesan cheese.

Spread white sauce over both flatbreads.  Top each with chopped spinach, chopped red bell pepper and sliced cooked chicken.  Sprinkle grated Monterey cheese over the top and sprinkle with desired herbs.  Bake for 5-10 minutes or until cheese is melted and bubbly.  Slice and serve.  Serves: 2    

Linked up at Weekend Potluck!