Pizza Factory Bread Twists

My Sis in Law makes these, and while I don't make them as well as her, they are always a hit and so good! They seem complicated but they ARE SO TOTALLY NOT.

Okay. step 1-- get yourself some Rhodes frozen rolls. Thaw them. Roll them out with your hands like a snake, and wrap them around a skewer.

Let them rise (cover them with a butter sprayed piece of plastic wrap like you would with regular rolls), and bake at 350°.


When they come out of the oven, brush on this delicious mixture:

1/2 c melted butter
1 t. garlic salt
1 t. garlic powder
1 t. dill weed (hehehe dill weed)
1/2 t itallian seasoning

So good!

Dinner Spanakopitas

I was watching the food network (the Barefoot Contessa) the other day, and I saw this recipe. I tried it and it is AWESOME!! It kinda sounds complicated but I promise it's not.

1/4 cup good olive oil

1 cup chopped yellow onion

3 scallions, white and green parts, chopped

2 (10-ounce) packages frozen chopped spinach, defrosted

4 extra-large eggs, lightly beaten

3 tablespoons freshly grated Parmesan cheese

Plain dry bread crumbs

1 teaspoon grated nutmeg

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups small-diced feta cheese (12 ounces)

3 tablespoons toasted pine nuts

24 sheets frozen phyllo dough, defrosted (defrost in your fridge, then they are all defrosted, not just the outside)

1/4 pound (1 stick) unsalted butter, melted

Flaked sea salt, such as Maldon, for sprinkling

(I didn't use the pine nuts, because I wasn't going to spend 6.00 on a small bag, it was still really good. So if you have them great if not it won't hurt to not add them)

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Chicken Artichoke Pizza

2	teaspoons butter or margarine
1	large red onion, sliced (2 cups)
1	package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)
1	cup cubed cooked chicken
1	jar (6 to 7 ounces) marinated artichoke hearts, drained and sliced
3	tablespoons sliced drained roasted red bell peppers (from 7-ounce jar)
1	cup shredded sharp Cheddar cheese (4 ounces)

Heat oven to 400º. Melt butter in 8-inch skillet over medium heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender.

Spread onion over bread shell. Top with chicken, artichoke hearts, bell peppers and cheese.

Bake 8 to 10 minutes or until cheese is melted.


YUM!!