Pepperoni Roll Ups

My mom makes an unreal pepperoni bread, but with less time (and talent) I opted to simplify her recipe. When having people over, I always try to make something that picky eaters will like and with simple ingredients of just pepperoni and mozzarella, these are one of the first to go.

1 Cup of Pepperoni Slices

8 oz Low Moisture Mozzarella Cheese

2 Packages of Premade Crescent Rolls

1/2 tsp Italian Seasoning

1/4 tsp Garlic Powder

4 Tbs of Melted Butter

Chop pepperoni slices in quarters. Slice mozzarella in thin 1 inch slices or use shredded cheese. Make sure the crescent rolls are left out on the counter for 15 minutes before opening or else they will tear when opened. Separate the crescent rolls out and cut each in half length wise. Add a little pepperoni, mozzarella, and a sprinkle of Italian seasoning at the base of the triangle and roll forward. Brush the top with melted butter that has been seasoned with garlic powder. Bake at 375 degrees per package instructions or until rolls are golden brown. I forgot to do this the last time, but serve with marinara sauce for dipping. Yum!

Roast Beef Crostini

I can't remember when or why I started making this, but this one is a keeper. It's perfect when you want a hearty appetizer but you're short on time. Depending on who I am cooking for, sometimes I will use turkey, ham, or roasted veggies to replace the roast beef. The only thing that's really remained the same is the bread and the cheese spread - you can switch this up any way you want.

1 Loaf of French Bread

1 Package of Garlic Herb Cheese Spread (Allouette)

3/4 lb of Roast Beef Slice Thin

Green Onions for Garnish

Slice french bread in 1/2 inch rounds. Toast in oven on 350 degrees until bread gets slightly crispy. You don't want the bread rock hard for multi bite appetizers, or the whole thing will fall apart. Let rounds cool. Spread generously with Allouette Garlic Herb Cheese Spread. Place thin piece of roast beef on top and repeat until you run out of rounds. Garnish with chopped green onions and serve!

Corned Beef, Cabbage and Potatoes

This has quickly become one of my favorites. I first had this in Madison while visiting a couple of friends (Cory & John) a few months ago. That's right - I had never tasted a true Irish Corned Beef dinner until just recently. They also made a mean lasagna that I need to post too. Anyway, this is so simple to make, but delicious. Plus, with the left over corned beef and potatoes you can easily whip together some homemade corned beef hash (SO much better than the canned stuff). Cory boiled his corned beef but I decided to roast it in the oven instead. Essentially you sacrifice a little more tenderness in the meat for a crispy layer of fat. I go with the crispy fat :)

1 Package of Corned Beef in Pickling Spices

5-6 Yukon Gold Potatoes

1 Head of Cabbage

3 Tbs of Melted Butter

1 Tbs of Chopped Green Onions

Place beef in a baking dish fat side up and fill with 3 inches of water. Add package of pickling spices to the water. Cover with two layers of foil. Make sure the foil isn't touching the fat or else you'll lose the crispy layer when you take the foil off. I baked it according to package directions for 3 hours. Make sure to let the corned beef rest before cutting into it. When cutting into make sure you cut against the grain or you will wind up with VERY tough meat. During the last 60 minutes, boil potatoes and chopped cabbage in separate pots until both are tender. Toss cooked, chopped potatoes with a little butter and green onions. Serve the wilted cabbage, potatoes, and corned beef with melted butter and ground pepper. This one will be a staple in your house (if it isn't already)!