Pizza Stuffed Biscuit Balls

Pizza Stuffed Biscuit Balls

We’ve been doing a lot of “make your own” type meals for Qwerty dinners lately; I think they’re a great way to make sure everyone has what they want, with minimal effort, and delicious results.

This last weeks was definitely one of the best.

pizza stuffed biscuit balls

Along with pizza balls, we also filled some with roast beef and amazing electric orange melty cheese.

And we topped ours all a little differently to make sure we knew just whose was whose.

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Pizza Stuffed Biscuit Balls
 
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Ingredients
  • 2 - 4 biscuits for each person (use ready to bake biscuit tubes)
  • 1 teaspoon melted butter for each person
  • Garlic Powder
  • Suggested Filling:
  • 2 tablespoons of motzerella cheese for each biscuit ball
  • 1 tablespoon of pizza sauce for each ball
  • 2 pepperoni for each ball
  • Red Onion
  • Pineapple Chunks
  • BBQ Chicken
  • Roast Beef (sandwich meat)
  • Creamy Cheddar Cheese
Instructions
  1. Preheat oven as directed on biscuit packaging - should be 375 degrees
  2. Stretch one biscuit until about the diameter of your hand with extended fingers.
  3. Place your chosen filling in the center and then fold the edges of the biscuit dough around it, pinching it all close.
  4. Place the biscuit ball, smooth side up, onto a baking tray.
  5. Brush the top with melted butter and sprinkle some garlic powder on top.
  6. Once all your biscuit balls are made, place in the oven and bake until golden brown - this should be about 15 minutes.
  7. Serve warm, but be cautious as the insides will be very hot!

Some of ours weren’t perfect balls, and more like hot pockets, but they were still amazing and cooked just as well.

pizza stuffed biscuit balls 2

Simple Summer Sandwich

Fall starts September 23rd, which means summer is nearly over. Good riddance, frankly – there’s something about heat that makes my brain shut down. The only thing I’m really going to miss is the lovely produce — tomatoes in particular.

ttomato

(Admittedly not the prettiest tomato photo)

Thanks to the generosity of my friends (and occasionally a good find at a farmer’s market), I’ve had more than my fair share of really delicious heirloom tomatoes this growing season. The kind that you can just slice up, sprinkle with a little salt, and enjoy the hell out of.

They’re also great in the heat – some of my favorite no-cook meals rely heavily on good tomatoes. This tomato basil mozzarella appetizer, for instance. It’s a relief to avoid heating up the house by way of an oven.

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A few years ago, the great Oprah turned me on to another no-cook, delightfully tomato-centric recipe that’s perfect on a hot day: a simple tomato sandwich.

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So simple, in fact, it kind of sounds like it’s missing something (for BLT fans, it’s basically “missing” lettuce and bacon. But you really don’t need those with an especially lovely tomato.)

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(Looks are deceiving – this thing was freaking delicious).

Get yourself to the farmer’s market, pick up some tomatoes, and give this a try before summer is over. :)

Simple Summer Sandwich
 
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Author:
Recipe type: Sandwich
Serves: 1 sandwich
Ingredients
  • 1 ripe, fabulous tomato
  • 2 slices of white bread
  • Mayonnaise
  • Salt to taste
  • 1 napkin
Instructions
  1. Thinly slice the tomato and lay it on one slice of the white bread.
  2. Salt lightly.
  3. Spread a thin layer of mayo on the remaining slice of bread.
  4. Assemble.
  5. If it's really a grand tomato, eat it over the sink - you'll likely have tomato juice dripping down your chin and eating hand.
  6. Use the napkin.

 

 

Egg Salad Sandwiches

Egg Salad Sandwiches

We’re big fans of egg salad around here and seemed fitting for Easter Sunday when we didn’t do much else.

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It’s a super simple meal but deeply satisfying, and besides for the annoyance of peeling the eggs, very quick and easy.

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I like to think that my recipe is particularly good (everyone always wants seconds), so I suggest you give it a try.

egg salad sandwich 2

Egg Salad Sandwiches
 
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Author:
Recipe type: Sandwiches
Serves: per person
Ingredients
  • 3 hard boiled eggs per person
  • 1 tablespoon mayonnaise per person
  • ½ teaspoon grainey spicy brown mustard per person
  • ¼ teaspoon garlic powder per person
  • 1 tablespoon finely diced onion per person
Instructions
  1. Slice eggs and mix and mash in a bowl with remaining ingredients until fully combined and egg pieces are aesthetically pleasing to you.
  2. Spread about ½ cup - ¾ cup mixture on your favorite bread (I suggest potato) with crisp lettuce. Cut in half or diagonally, and enjoy!

I suggest you use mine and Alton Brown’s preferred egg boiling method, works every time.

alton brown eggs

You Can Waffle That

There used to be this odd little anachronistic burger joint in Montana, straight out of the 1950s or so, that made a mean “flying saucer” burger. The “flying saucer” burger was, essentially, just a typical burger, cheese, ketchup, mustard, onion, pressed between two round pieces of bread that were sealed at the edges and toasted. It was quite delicious and I was very sad to see the place close down in recent years. Funny how a simple little change to the bread can really make something taste incredible.

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The interwebs are telling me this is a “Cuban Style Sandwich,” but it also looks a lot like the burgers from Montana. Image from: http://ifood.tv/american/423573-cuban-flying-saucer-grilled-sandwich

 

That brings me to waffling.

No, not the kind where you can’t make up your mind. This kind of waffling is bold, decisive. Delicious.

Whatever kind of sandwich you can make, you can waffle.

Just prepare your sandwich, heat up your waffle maker, spray it with non-stick cooking spray, place your sandwich in it and SQUISH. Squish hard! And then wait a few minutes (slightly longer than your average, everyday waffle would take), and BOOM.

You’ve just waffled your sandwich and it is delicious. Don’t you feel smart and attractive?

Try it with:

– Peanut butter and jelly
– Roast beef and cheddar
– Turkey and provolone
– All of the cheeses ever

The sky is your waffley limit. Enjoy your new found fabulous, toasty, squishy, delicious method for heating up sammiches. Yum!

P.S. You can also use waffles to make your sandwiches. Or pizza. Or a lot of things really.

Crescent Ring Sandwiches

Crescent Ring Sandwiches

Mark doesn’t often request a particular food, but when he does we see what we can do.

He saw this intriguing Italian Hero Crescent Rings on Reddit and we decided to take it a little father.

italian ring

Not only did we make the Italian Hero with a few tweaks, we also made a roast beef and cheddar that was insanely good.

italian ring 2

 

These were super quick and easy to make with a lot of flavor.

italian ring baked

It’s a great take on classic sandwiches for dinner or lunch.

italian ring baked 2

 

Italian Crescent Ring Sandwiche
 
Author:
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • ½ cup well drained roasted red bell peppers (from a jar)
  • 8 slices provolone cheese, halved
  • ⅓ lb deli sliced hot salami
  • ¼ lb deli sliced ham
  • ¼ lb deli sliced capocollo
  • ½ cup well drained hot pepper rings (from a jar)
Instructions
  1. Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
  2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
  3. Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
  4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
  5. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Notes
We used three different kinds of salami, pepperoni, and nixed the ham.
For the beef and cheddar sandwich, we soaked about ¾ of a pound of roast beef in an au jus overnight, and then drained it well before putting it on the sandwich. We then topped that with a very meltable cheese dip.

 

Chicken Salad

Chicken Salad

I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. IMG_6533smalledit What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. IMG_6536smalledit This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.

Chicken Salad
 
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Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 3 cups cooked and shredded chicken breast*
  • 1 cup mayonnaise
  • 1 stalk celery, diced
  • ½ cup diced sweet onion
  • 2 teaspoons honey mustard
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoon garlic powder
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
Instructions
  1. In a medium bowl combine all ingredients until thoroughly mixed.
  2. Refrigerate for 4 hours or overnight for best flavor.
  3. Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
Notes
* You'll see that most simply poach their chicken, which is fine, but I highly suggest preparing it in a way that you would want to eat it plain. So grilled/baked and seasoned with salt, pepper would be perfect.

** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.

 

Bacon, Egg, Cheese, and Hashbrown Breakfast Sandwich

Bacon, Egg, Cheese, and Hashbrown Breakfast Sandwich

Who doesn’t love a delicious breakfast sandwich?

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But buying them from Jack in the Box or McDonald’s can get expensive quick, and inconvenient if you’re not already on your way somewhere.

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I absolutely love making my own at home because I can control exactly what goes into it, and it’s so super satisfying.

Breakfast sandwiches are also really versatile in terms of what kind of ingredients you have on hand, anything is possible!

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They’re so quick and easy I can make them and take them on the road with me, or just enjoy them at home on a Saturday morning.

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Bacon, Egg, Cheese, and Hashbrown Breakfast Sandwich
 
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Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 onion bun (lightly toasted)
  • 1 frozen hashbrown (cooked according to package direction)
  • 2 slices cooked bacon
  • 2 eggs (fried to your preference)
  • 4 slices thinly sliced cheddar cheese
Instructions
  1. Place cheese on top of each egg as they come out of the pan and stack on the bottom half of the bun.
  2. Top with bacon, hashbrown and other half of bun.
  3. Eat immediately, or wrap in parchment paper and tin foil to enjoy in the car or another location.
Notes
This sandwich is so versatile; you are NOT limited to what I have listed here. Some suggestions could be to use sausage patties, sliced bread or tortillas, add avocado, onions, tomatoes, or other veggies, scramble your eggs, or spread on some spicy mustard or horseradish.