Stuffed Crust Pizza Snacks

Prep Time: 25 minutes~Total Time: 45 minutes~Makes 48 appetizers

2	cans (13.8 oz each) Pillsbury® refrigerated classic pizza crust
8	oz mozzarella cheese, cut into 48 cubes
48	slices pepperoni (3 oz)
1/4	cup olive or vegetable oil
1 1/2	teaspoons dried Italian seasoning
2	tablespoons grated Parmesan cheese
1	jar (14 oz) pizza sauce, heated

1) Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
2) Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
3) In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
4) Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Beefy, Beany, Cheesy Dip

(Makes 12 to 15 servings)

1 lb. ground chuck
1 medium onion, chopped
2 (8 oz.) packages of cream cheese, softened
1 (15.5 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chiles
1 cup sour cream
2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. salt
1 (8 oz.) package shredded Monterey Jack cheese with peppers
1 (8 oz.) package shredded sharp Cheddar cheese, divided
Garnish: chopped fresh parsley

1) Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.
2) In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbles. Drain well. Stir in cream cheese, beans, and chiles. Cook, over medium heat, stirring frequently, until combined. Remove form heat. Stir in sour cream, cumin, chili powder, salt, Monterey Jack cheese, and 1 cup Cheddar cheese.
3) Spoon mixture into prepared baking dish. Sprinkle with remaining Cheddar cheese. Bake 30 minutes, or until hot and bubbly. Garnish with chopped fresh parsley, if desired. Serve with corn chips.

(From: Cooking with Paula Deen magazine)

Touchdown Taco Dippers

(Prep Time: 20 minutes; Cook Time: 10 minutes; Makes 12 dippers)

1 Tbsp. vegetable oil
1 package (1 oz.) Lawry's Taco Spices & Seasonings
1/2 lb. ground beef
1 container (13.8 oz.) refrigerated pizza crust
12 mozzarella string cheese sticks
1 jar (16 oz.) prepared salsa

1) Combine oil with 1 teaspoon taco seasoning; set aside.
In sauce pan, heat salsa with 1 teaspoon taco seasoning; set aside.
2) In nonstick skillet, brown ground beef with remaining taco seasoning; drain, if desired.
3) Roll pizza crust into 10x18-inch rectangle. Cut in half lengthwise, then cut each half into 6
strips. Arrange 1 tablespoon beef mixture and 1 cheese stick down center of each piece. Fold
edges over, then pinch to seal tightly.
4) Arrange dippers on greased baking sheet, seam-side down; brush tops with oil mixture. Bake
at 400 degrees, 10 minutes or until golden. Serve with salsa.

(From: the coupon section of the paper; I made these last night for the first time and they were a big hit!)

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for two hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

(From: Kendra Hall)

Hot Artichoke Dip

You can take liberty in adding things like crab, shrimp, spinach etc... P.S. don't use low fat items... I've tried that before and it just doesn't turn out the same. And for the Mayo-use the real deal too.

8 oz cream cheese
1 c mayo
1 c sour cream
1 c grated Parmesan
1 14oz can (**or 1 small jar marinated) artichokes
1 clove of garlic pressed
1 tsp dill
1/8 tsp salt
Toss all ingredients together in a food processor for 1-2 minutes and well blended.
Bake at 375 degrees for 45-60 minutes, until the top is a golden brown. Serve with Pita Chips.

Pita Chips:
2-3 cloves of garlic pressed
1/8 tsp salt
2 Tbsp minced fresh parsley
1 stick salted butter
1 tsp fresh lemon juice
8 pita pockets (cut horizontally, then in 1/3's. (small triangles) Pull apart so that each pita makes a total of 12 pieces.
Mash garlic and salt until it's a paste. Cream butter, parsley, and garlic paste together. Add lemon juice and place in the refrigerator for 30 minutes ( for taste). Spread paste onto pita pockets and lie them on a single layer on a baking sheet. Place in preheated oven (400 degrees) for 5 minutes or until golden brown. Serve warm with Artichoke dip. Serves 8-10.

(From: Shanna Lehr)

Shanna made this when we went to Santa Barbara with them and the Smiths.