The BEST BBQ Totchos

If you’re new to homemade totchos, allow me to introduce you. There are all kinds of tater tot nachos recipes, and the one I’m sharing is always a favorite. If you’ve ever had Sonic totchos, they’re basically the same thing – a combination of tots topped with creamy cheese sauce and all the toppings like jalapeno, more cheese, diced tomatoes, and sour cream.

So, like nachos but with hot and crispy tots instead and topped with BBQ chicken. These tater tot nachos are the best game-day snack, party appetizer, or fun Friday night dinner for the family. Plus, they’re easy!

Ingredients Needed

• Cheese Sauce: We’re going to make homemade queso for this recipe but you can use a jar of sauce you get at the store – or skip!
• Cheese: Monterey jack cheese for the sauce – be sure to shred it your self so it melts easier. I used a triple blend fiesta cheese for the topping (use cheddar cheese if you prefer).
• Spices: Salt, garlic powder, onion powder, cumin, cayenne
• Frozen Tater Tots: The tater tots are the “chips” of the nachos. Buy whatever brand you like.
• Shredded chicken – I use rotisserie chicken and toss it with BBQ sauce. Use up leftover chicken for this, or make instant pot shredded chicken!
• BBQ Sauce: Use your favorite. I’m loving G Hughes sugar free sauces right now but you can use your favorite brand/flavor.
• Garnish: You can garnish with jalapeños, tomatoes, or even green onions, guacamole, and pico de gallo.

How to make Totchos with BBQ Chicken

1. Make the queso by melting the butter over medium heat, then adding the flour and milk and whisking until smooth and thick.
2. Add in some of the cheese and spices. This can be done a few hours before and reheated before assembling the nachos.
3. Mix shredded chicken with barbecue sauce and set aside.
4. Bake tater tots on a baking sheet according to package directions. Top with sauce, chicken, and cheese. Bake until cheese is melted then add any toppings.

Expert Tips

• Add some toppings to the totchos! I love diced tomatoes, sliced jalapenos, diced red onion, and sour cream with a sprinkle of lime.
• You can also add salsa, black beans, black olives, or fresh cilantro on top.
• Make sure to measure out your butter and flour properly because those ingredients are thickening agents for the queso.
• Bake the tater tots until they are golden brown, they could get soggy otherwise.

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BBQ Chicken Totchos Recipe

BBQ Chicken Totchos are perfect for snacks, hosting, parties or even a fun dinner when you’re wanting something crispy and tasty!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 851kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Queso

• 1 tablespoon (14g) butter
• 1 tablespoon (8g) flour
• 1½ cups (355ml) whole milk
• 1 cup (112g) monterey jack cheese (shred it yourself)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon cayenne or to taste

For the Nachos

• 32 ounce bag (907g) of tater tots
• 2 cups (140g) shredded chicken
• 1 cup (237ml) barbecue sauce
• 1 cup shredded cheese (monterey jack, cheddar, or fiesta blend)
• 2 roma tomatoes , diced
• 2 jalapenos sliced and seeded (or use pickled)
• ¼ cup diced red onion ¼ inch
• 2 tablespoons (15g) sour cream garnish

Instructions

Make the Queso (this can be done ahead of time):

• Melt butter in a skillet over medium heat. Sprinkle flour over butter and whisk until foamy.
• Slowly pour in milk, continuing to whisk until mixture is smooth. Allow the mixture to thicken (it should coat the back of a spoon), stirring constantly.
• Once thickened, remove the skillet from heat. Add in 1 cup of shredded cheese and mix until melted. Add in salt, garlic powder, onion powder, cumin, and cayenne and mix.
• Cover and set queso aside. This can be made earlier in the day and reheated on the stove or the microwave to thin (it will thicken as it cools).
• Place tater tots in a single layer on a cookie sheet or 9×13-inch pan. Bake according to package directions.
• Mix shredded chicken with barbecue sauce and set aside.
• Spoon some queso over the tater tots. Spoon barbecue chicken onto the dish. Sprinkle with additional Monterey Jack, cheddar and/or fiesta blend cheese. Add tomatoes and jalapeño if using.
• Place the dish in the oven and bake for 7-9 minutes until warmed through and the cheese is melted.
• Garnish as desired, serve immediately.

Video

Notes

• This dish is best served fresh and hot.
• If you would like to make ahead, prep the toppings (tomatoes, onions, jalapenos) and store in airtight containers. Make the queso and store in an airtight container. When ready to serve, heat the queso in a skillet over medium-low heat for 5-7 minutes until warmed through and creamy.
• If you prefer crispier totchos, add an extra 5 minutes to the instructed baking time on the package and use less queso when layering. Or, keep the queso separate altogether and serve as a side that can be spooned over the top of the totchos.
• Garnishes: Feel free to garnish with any or all: sour cream, salsa, pico de gallo, guacamole, green onions, black olives
• Additions: the great thing about this recipe is you can alter it to your taste. Add corn, black beans, or use pre-cooked ground turkey or ground beef instead of chicken.
• Store leftovers in refrigerator in an airtight container. If you reheat, I recommend reheating in the oven or in the air fryer (with a air fryer parchment insert) so the tots get crisp again.

Nutrition

Serving: 1serving | Calories: 851kcal | Carbohydrates: 94g | Protein: 33g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2541mg | Potassium: 1171mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1132IU | Vitamin C: 28mg | Calcium: 406mg | Iron: 3mg

Other BBQ Recipes

Soup

BBQ Chicken Soup

Recipes

Easy BBQ Chicken Pizza

30 minute meal

BBQ Chicken Skillet Recipe

Main Dish

Mini BBQ Meatloaf

The post BBQ Chicken Totchos appeared first on Crazy for Crust.

Baked Brie Bites with Cranberry

With just 3 ingredients these bites pack a punch and are more than good and they’re incredibly easy. The ingredients may seem like an odd pairing to some, but trust me, this combination works better than anything!

We used to have these every Christmas Eve when we’d go to my sister-in-law’s house. Jordan was to nervous to try them until last year – and she fell in love. She now requests them at every event, always. Plus – you can’t go wrong with cheese and puff pastry!

Ingredients Needed

• Frozen Puff Pastry: Let it thaw according to the box directions. You can substitute crescent rolls in a pinch.
• Brie: When it melts it’s so good! I remove the rind of the brie by scraping it off with a butter knife.
• Cranberry Sauce: Mixes great with the brie! You can also use jam or jelly.

How to make Brie Bites

• Preheat oven to 400°F. Spray mini muffin pans with nonstick cooking spray. Unwrap thawed puff pastry. Working on one sheet at a time, unroll it and slice into 12 pieces.
• Place one piece of pastry in the bottom and up the sides of each mini muffin pan. Repeat with second puff pastry sheet, making 24 cups.
• If desired, scrape the white rind off your brie with a butter knife. Slice your brie into 24 small pieces and place one small piece in each puff pastry cup.
• Top with about ½ -1 teaspoon cranberry sauce. Bake until puffed and golden brown, 15-20 minutes. Serve warm or room temperature.

Expert Tips

• Make these ahead of your event to avoid the stress day of!
• Store leftovers in an airtight container in the refrigerator.
• Freeze these bites in an airtight container for a few months!
• Reheat these bites in the air fryer to get them nice and crispy again!

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Cranberry Brie Bites Recipe

Brie bites made with puff pastry and cranberry has only 3 ingredients and will melt in your mouth!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 bites

Calories 153kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 box frozen puff pastry thawed (2 pastry sheets)
• 1 wedge brie
• ½ cup cranberry sauce

Instructions

• Preheat oven to 400°F. Spray mini muffin pans with nonstick cooking spray.
• Unwrap thawed puff pastry. Working on one sheet at a time, unroll it and slice into 12 pieces.
• Place one piece of pastry in the bottom and up the sides of each mini muffin pan. Repeat with second puff pastry sheet, making 24 cups.
• If desired, scrape the white rind off your brie with a butter knife. Slice your brie into 24 small pieces and place one small piece in each puff pastry cup.
• Top with about ½ -1 teaspoon cranberry sauce.
• Bake until puffed and golden brown, 15-20 minutes. Serve warm or room temperature.
• Store leftovers in an airtight container in the refrigerator.

Video

Notes

• I love reheating these in the air fryer to crisp up the puff pastry.
• You can freeze them baked or unbaked for up to a month. Thaw before baking or re-heating.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 110mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg

Other Bites Recipes

Brownies & Bars

Best Brownie Bites Recipe

Bread Recipes

Easy Churro Bites

Air Fryer

Air Fryer Pretzel Bites Recipe

Appetizer

Easy Meatball Sub Bites

The post Cranberry Brie Bites appeared first on Crazy for Crust.

Expert Tips

• Poke a few holes with a fork in the top of the crescent rolls for steam to escape, or just make sure some of the seams have holes in them.
• This recipe is best when served right after making! Leftovers should stored in the refrigerator in an airtight container and reheated before serving.
• Omit pecans and use walnuts or pistachios – or any nut for that matter.

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Apple Pecan Pie Brie

The flavors of apple and pecan pie all in baked brie! Apples, pecans, brown sugar, and brie are all wrapped in crescent roll dough and baked for a gooey, cheesy, sweet appetizer or dessert!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 239kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 medium granny smith or fuji/gala apple
• 1 tablespoon (14g) unsalted butter
• ¼ cup (50g) + 1 tablespoon (12g) packed brown sugar , divided
• ½ teaspoon cinnamon
• 1 cup (120g) chopped pecans
• 1 tablespoon (15ml) heavy whipping cream
• ½ teaspoon vanilla
• 1 8 ounce wheel Brie
• 1 8-count can Crescent Rolls

Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat baking mat.
• Peel and core apple, then dice into bite sized pieces. Melt butter in a medium skillet. Add apple pieces, 1 tablespoon brown sugar, and cinnamon. Cook apples over medium-low heat until softened, about 10 minutes. Remove from heat and let sit until you’re ready to assemble the brie.
• Stir chopped pecans, ¼ cup brown sugar, heavy whipping cream, and vanilla in a small bowl.
• Unwrap brie. Use a butter knife to scrape off as much of the white part into the garbage as you can without cutting the brie.
• Unroll Crescent Rolls into a flat sheet. Divide into two squares (4 triangles each) and press all the seams together. Place one rectangle in the middle of your prepared baking sheet. Place the brie wheel in the center of the rectangle.
• Now comes the messy part. Carefully put the apples on top of the brie, then stack the pecan mixture on top of that. Some will fall down. Fold up the corners of the bottom sheet of crescent rolls as much as you can. Place the second crescent roll rectangle on top of the pecan mixture and press to seal over the folded up bottom sheet. It will be messy and imperfect, but try to seal the edges as much as possible so the cheese doesn’t leak everywhere. (Alternately: you can do this in a round pan that fits the brie wheel. Spray the pan with nonstick cooking spray, line it with one rectangle of crescent rolls, layer the brie, apples, and pecan mixture, then top with second rectangle.)
• Poke a few holes with a fork in the top of the crescent rolls for steam to escape, or just make sure some of the seams have holes in them. Bake for 15-20 minutes, or until the crescent rolls are browned. Serve immediately with crackers, fruit, sliced baguette, or a fork.

Video

Notes

• Bake immediately before serving. You can assemble the recipe a few hours ahead.
• Store leftovers in the refrigerator.
• You can use any kind of apple you like.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 13g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 402mg | Sugar: 4g

Other Pecan Recipes

Pie

Apple Pecan Pie

Recipes

Classic Pecan Logs

Brownies & Bars

Pecan Pie Brownies

Pie

Pecan Pie Cobbler

The post Apple Pecan Pie Baked Brie appeared first on Crazy for Crust.

Expert Tips

• When thawing the puff pastry, don’t let the pastry get too warm. You want it thawed but not super soft. So, wait to take it out of the fridge until you’ve prepared your pans and preheat your oven.
• Don’t put a ton of pesto and cheese when preparing these pinwheels. Too much can spill out the sides when baking. 
• You know your pinwheels are done when they are puffy and golden brown.

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Pesto Pinwheel Recipe

This Pinwheel recipe is perfect for parties or anytime you want an appetizer or snack! You only need three ingredients to make them, and they bake up flaky with delicious flavor from pesto and cheese. This is an easy appetizer that won’t last long when you serve it!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 165kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 puff pastry sheet from a box of two thawed according to package directions
• ¼ cup prepared pesto
• 1 cup grated parmesan or asiago cheese

Instructions

• Unwrap thawed puff pastry sheet and slice in half.
• On each half: spread about 2 tablespoons of pesto into a thin layer, then sprinkle with 1/2 cup.
• Roll up tightly from the long side. Wet the edge with your finger and a bit of water to seal and wrap tightly with plastic wrap. Chill at least one hour (or up to 2 days).
• Preheat oven to 425°F. Line 2 cookie sheets with parchment paper or a silicone baking mat. Remove rolls from refrigerator and unwrap, then slice 1/2” slices. Lay flat on baking sheets.
• Bake for 6-8 minutes or until puffy and golden brown. Serve hot.

Notes

• Don’t let the pastry get too warm. You want it thawed but not super soft. So, wait to take it out of the fridge until you’ve prepared your pans and preheated your oven.
• Use a light hand with the pesto. Too much will seep through the pastry and leak out. A little goes a long way!
• Same for the cheese – it might be tempting to pile it on, but it will just weigh down the pinwheels and ooze out as it bakes.
• Puff pastry doesn’t keep well after it’s baked – you can store leftover pinwheels in the refrigerator, but the dough will soften and not be as flaky.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 233mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Calcium: 109mg | Iron: 1mg

Other Pesto Recipes

Savory

Hot Cheesy Pesto Dip

Recipes

Perfect Basil Pesto

Pasta

Pesto Pasta Salad with Tortellini

Pizza

Sausage Pesto Pizza Recipe

The post Pesto Pinwheels Recipe appeared first on Crazy for Crust.

Perfect Appetizer Cheese Croissants

Impress your guests with the perfect appetizer, savory cheese croissants! They’re a party favorite finger food – and who doesn’t love cheese and pastry? 

2 Ingredients Needed

• Pastry sheets: 2 sheets of frozen puff pastry sheets or use crescent roll dough.
• Cheese: string cheese of any flavor; I used Colby and cheddar. You can also use shredded cheese if you like.

How to make savory cheese croissants

1. Preheat oven to 400°F. Line two parchment papers on a baking sheet.
2. Unwrap puff pastry and cut each sheet into 9 squares with a sharp knife.
3. If using string cheese, slice the cheese into 3-4 pieces.
4. Place a bit of string cheese or sliced cheese in the center of each square of pastry. Wet your finger and brush 2 adjoining edges of each square with room temperature water.
5. Fold over into a triangle and press to seal. Press lightly with the tines of a fork to make sure they’re sealed and prevent leakage during baking.
6. Bake for 10 minutes, or until golden brown and pastry is cooked through.
7. Serve plain or with dipping sauces such as salsa, guacamole, barbecue sauce, or marinara.

Expert Tips

• Try my Basic Egg Wash Recipe to make them nice and golden.
• Make sure your puff pastry is thawed according to the package directions.
• I like using a pizza cutter to slice my squares evenly!
• Seal the edges with water and a fork very well otherwise it’ll spill out any gaps as the cheese melts.
• Serve with your favorite dips to pump up the flavor! I love dipping these in salsa.

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Cheese Croissants

Cheese Croissants – this EASY 2 ingredient recipe is a great snack, lunch, or appetizer. Serve them with dips for an extra treat!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 18 servings

Calories 75kcal

Author Dorothy Kern

Ingredients

• 1 box frozen puff pastry sheets thawed (2 sheets)
• String Cheese any flavor; I used Colby and/or shredded cheese (any flavor; I used cheddar)

Instructions

• Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.
• Unwrap puff pastry and cut each sheet into 9 squares.
• If using string cheese, slice the cheese into 3-4 pieces.
• Place a bit of string cheese or sliced cheese in the center of each square of pastry. Wet your finger and brush 2 adjoining edges of each square with water. Fold over into a triangle and press to seal. Press lightly with the tines of a fork to make sure they’re sealed and prevent leakage during baking.
• Bake for 10 minutes, or until golden brown and pastry is cooked through.
• Serve plain or with dipping sauces such as salsa, guacamole, barbecue sauce, or marinara.

Video

Notes

• Try my Basic Egg Wash Recipe to make them nice and golden.
• Make sure your puff pastry is thawed according to the package directions.
• I like using a pizza cutter to slice my squares evenly!
• Seal the edges with water and a fork very well otherwise it’ll spill out any gaps as the cheese melts.
• Serve with your favorite dips to pump up the flavor! I love dipping these in salsa.

Nutrition

Serving: 1serving | Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg

Other Croissant Recipes

Breakfast Recipes

Baked Chocolate Croissant French Toast

Breakfast Recipes

Almond Baklava Croissants

Breakfast Recipes

Easy Apple Croissants

Breakfast Recipes

Easy White Chocolate Pumpkin Croissants

The post 2 Ingredient Cheese Croissants appeared first on Crazy for Crust.

Ingredients Needed

• Egg: this will help bind the meatballs together
• Parmesan cheese: use grated parmesan, either fresh or from the can. This adds some salty flavor to the mixture.
• Breadcrumbs: bread crumbs helps preserve the moisture in the meatballs and helps them bind together. You can use regular or panko breadcrumbs.
• Worcestershire sauce: if you don’t have this then evenly mix ketchup, soy sauce and white wine vinegar
• White or yellow onion: Grated onion keeps the meatballs extra moist!
• Ground turkey: I’m using 93% lean ground turkey but you can also use ground beef.
• Seasonings: I use Italian seasoning, salt, and pepper. You can also use a combination of oregano, thyme, basil, and parsley.

How to make Turkey Meatballs

• Place egg, parmesan, breadcrumbs, garlic, seasoning, Worcestershire, salt, and pepper in a large bowl. Finely grate the onion into the mixture. Stir it together until it forms a thick paste.
• Gently combine ground turkey into the mixture. You don’t want to over mix the meatball mixture, but make sure that the turkey and seasonings are all mixed through.
• Scoop desired size meatballs in uniform size (1 tablespoon for 1-inch balls). Roll into balls.

Expert Tips

• Serve meatballs with sauce over spaghetti, your favorite pasta or rice. Make Swedish meatballs or teriyaki meatballs or use any sauce. Meatballs are also great as a party appetizer served on toothpicks!
• Storage: Store leftovers in the refrigerator in an airtight container.
• Cooked meatballs can be frozen – freeze in a single layer on a cookie sheet lined with parchment paper, then once the balls are frozen place in an airtight container.
• Don’t want turkey meatballs tonight? Try this meatball recipe using lean ground beef or ground chicken instead! 
• Use a cookie scoop to get uniform size meatballs. I like a 1 tablespoon for small meatballs and a 2 tablespoon for large ones.
• Grating the onion is my super secret tip – it keeps the meat super moist and it won’t dry out!
• I don’t recommend swapping garlic powder for fresh garlic unless needed – fresh is best!

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Easy Turkey Meatballs Recipe

These easy turkey meatballs are a family favorite and regular dinner in our house!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 213kcal

Author Dorothy Kern

Cost 12

Ingredients

• 1 large egg
• 2 tablespoons (15g) grated parmesan cheese
• ¼ cup (30g) breadcrumbs
• 2 garlic cloves crushed
• 1 teaspoon Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper
• ½ small white or yellow onion
• 1 pound ground turkey 93% lean
• 2 tablespoons olive oil

Instructions

• Place egg, parmesan, breadcrumbs, garlic, seasoning, Worcestershire, salt, and pepper in a large bowl. Finely grate the onion into the mixture. Stir it together until it forms a thick paste.
• Add the turkey to the bowl and work the mixture together gently. You don’t want to over mix the meatball mixture, but make sure that the turkey and seasonings are all mixed through.
• Scoop desired size meatballs in uniform size (1-2 tablespoons each). Roll into balls.

Marinara Sauce:

• Heat a large skillet over medium high heat. Add the oil to the pan and let it heat through. Place meatballs into the hot pan. Once you put them down, don’t move them.
• Cook meatballs about 3-5 minutes per side, or until they’re browned. Add marinara sauce to the pan and stir carefully to coat the meatballs. Turn heat to medium, cover the pan and cook, stirring occasionally, until cooked through and the internal temperature is 165°F (about 10-15 minutes, depending on size).

Stove + Oven Instructions:

• Preheat oven to 350°F. Heat a large skillet over medium high heat. Add the oil to the pan and let it heat through. Place meatballs into the hot pan. Once you put them down, don’t move them. Cook meatballs about 3-5 minutes per side, or until they’re browned on both sides.
• Transfer the meatballs to a baking sheet covered with foil (sprayed with nonstick cooking spray) or parchment paper and bake until cooked through and the internal temperature is 165°F (about 15-25 minutes, depending on size).

Oven Only:

• Preheat oven to 350°F. Transfer the meatballs to a baking sheet covered with foil (sprayed with nonstick cooking spray) or parchment paper and bake until cooked through and the internal temperature is 165°F (about 25-35 minutes, depending on size).

Air Fryer Instructions

• Working in batches, place meatballs in airfryer basket, being careful not to overcrowd them. Cook at 350°F for about 9-13 minutes or until the internal temperature is 165°F.

Notes

• Serving suggestions: Serve meatballs with sauce over pasta or rice. Make swedish meatballs or teriyaki meatballs or use any sauce. These are also great as an appetizer!
• Cooked meatballs can be frozen – freeze in a single layer on a cookie sheet lined with parchment paper, then once the balls are frozen place in an airtight container.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 15g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 1574mg | Potassium: 925mg | Fiber: 3g | Sugar: 9g | Vitamin A: 955IU | Vitamin C: 14.6mg | Calcium: 67mg | Iron: 3.2mg

Other Meatball Recipes

Recipes

Easy Meatball Casserole

Appetizer

Sweet and Spicy Meatballs

Appetizer

Easy Meatball Sub Bites

Recipes

Easy Teriyaki Meatballs

The post Easy Turkey Meatballs appeared first on Crazy for Crust.

6 Ingredients Needed

• Pizza Dough: I used a can from the refrigerated section. You can use regular or thin crust. If you want to make the dough from scratch you can use my Ultimate Pizza Crust (cut the dough in half to make two).
• Pizza Sauce: Unlike calzones, Stromboli always has pizza sauce. I used my favorite pizza sauce recipe but you can use your favorite store brand.
• Turkey: Just regular deli turkey works best. You can buy the packaged kind or ask the deli to slice some fresh.
• Cheese: I used Cooper® Sharp cheese in this recipe because I like the pairing with the deli turkey. Plus it melts amazing!

Expert Tips

• Be sure your oven is preheated before baking. You want the high heat to help brown the outside and cook it through.
• You’ll want to let it cool slightly before slicing so the cheese can set a bit and doesn’t run out of the cut dough.
• Variations: you can also make Stromboli with beef using deli roast beef or ham.
• Serve a Stromboli as a simple dinner or use it as an appetizer for a party.
• You can serve it with a side of pizza sauce or ranch for dipping.
• If you want to make the dough from scratch use my Ultimate Pizza Dough recipe but cut it in half to make two (or freeze half for later).
• Store leftover Stromboli in an airtight container in the refrigerator. Reheat in the microwave or air fryer.

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Turkey Cheese Stromboli Recipe

An easy stromboli recipe filled with turkey and cheese – this is the perfect dinner or appetizer.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 132kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 13.8 ounce can pizza dough (or ½ of my ultimate crust recipe)
• ½ cup (130g) pizza sauce
• 6 ounces (171g) deli turkey
• 2 cups (175g) shredded Cooper® Sharp cheese
• 1 tablespoon butter melted
• ½ teaspoon Italian seasoning

Instructions

• Preheat oven to 400°F. Lay out a large sheet of parchment paper or a silicone baking mat on your work surface.
• Unroll pizza dough onto parchment paper and stretch to a 10×15-inch rectangle .
• Spread sauce over crust, leaving a 2-inch border around the edges.
• Add the turkey in a single layer, then sprinkle with cheese.
• Roll the Stromboli into a tight spiral, using the parchment to help you roll. Get it as tight as you can.
• Center the Stromboli, seam side down, on the parchment paper. Place on a large rimmed baking sheet. Cut dashes diagonally across the top of the crust.
• Brush the crust with melted butter and sprinkle with Italian seasoning. Bake for about 28-33 minutes or until the top is golden brown and dough is cooked through.
• Cool at least 10 minutes before slicing. Serve warm with additional pizza sauce for dipping.

Notes

• You can use store bought pizza sauce or use my homemade recipe.
• Want to make the dough from scratch? Make my ultimate pizza crust and cut the dough in half.
• Use any meat you want to switch up the flavor – roast beef or ham would also be delicious.
• Be sure your oven is preheated before baking. You want the high heat to help brown the outside and cook it through.
• You’ll want to let it cool slightly before slicing so the cheese can set a bit and doesn’t run out of the cut dough.
• Serve a Stromboli as a simple dinner or use it as an appetizer for a party.
• You can serve it with a side of pizza sauce or ranch for dipping.
• Store leftover Stromboli in an airtight container in the refrigerator. Reheat in the microwave or air fryer.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 3g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 746mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 298mg | Iron: 1mg

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Recipes

Cheesy Egg Sausage Casserole

This post has been sponsored by Cooper® cheese and includes tracking links. For more information about tracking links and how to opt out, please visit All About Do Not Track (https://allaboutdnt.com/) prior to clicking any links found in this post. Cooper® is a regional household favorite cheese, and it’s a family tradition across the Northeast. Cooper® Sharp is a top-tier cheese so you know you’re getting quality. It’s made with milk and hand-selected aged cheese without any unpronounceable ingredients! It’s creamy and flavorful and can be sliced, shredded, cubed and it melts like a dream.

Turkey Cheese Stromboli is an Easy Stromboli recipe made with turkey and cheese! This twist on a classic recipe is an easy dinner for any day of the week.

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Semi-Homemade Soft Pretzel Bites

You can enjoy soft pretzel bites at home; no mall trip necessary! Spare yourself the parking lot hijinks, dressing room drama, and mall rat encounters; Auntie Anne’s and Wetzels Pretzels will just have to wait. It’s never been so easy to capture the essence of a warm, pillowy pretzel from the comfort of your kitchen! 

Ingredients in Biscuit Pretzels

• Pillsbury Grands Biscuits – or canned buttermilk biscuits of your choosing 
• Baking soda – This is essential for making homemade pretzels!

How to Make Soft Pretzel Bites

• Preheat oven: Prepare two baking sheets by lining them with parchment paper or silicone baking mats. Preheat your oven to 400°F.
• Boil biscuits: Open the can of biscuits and slice each biscuit into quarters. Since you’re making 4 pieces out of each biscuit, you should be left with 32 pretzel bites in total.
• Fill a 3-4 quart saucepan with water and bring it to a boil. Once boiling, add the baking soda — be prepared for it to bubble! Submerge each of your pretzel bites into the boiling water and allow them to cook for 15 seconds, turning them over and cooking for another 15 seconds. You may need to do this in batches. Remove the bites with a slotted spoon and place them on the prepared baking sheet, evenly spaced. Repeat until all pretzel bites have been boiled. 
• Bake: Bake the bites for 13 to 18 minutes. You’ll know they’re done when they reach a golden brown color!
• Serve: Brush the pretzel bites with melted butter and sprinkle salt liberally on top. Enjoy!

Expert Tips

• Don’t wait to enjoy these delicious pretzel bites. Sure, they’re still yummy as leftovers; but nothing beats the pillowy texture of a fresh-baked pretzel. It just won’t be the same!
• If you don’t have pretzel salt on hand, feel free to employ the help of some kosher salt, bagel salt, large sea salt, or even margarita salt!

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Easy Soft Pretzel Bites

These Easy Soft Pretzel Bites recipe has only 3 basic ingredients and are done in under 30 minutes! They’re delicious with salt and butter. Starting these with Grands! Biscuits  makes them an easy and delicious way to enjoy your favorite soft pretzels – FAST.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 32 bites

Calories 100kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 tube 8 count Grands Biscuits
• ¼ cup baking soda
• Butter melted
• Kosher or pretzel salt

Instructions

• Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.
• Fill a 3-4 Qt. saucepan halfway with water and bring to a boil.
• Open biscuits and slice each into 4 pieces to make 32 pretzel bites.
• Once the water boils, add the baking soda. The water will bubble up!
• Working in batches, boil the biscuit quarters for about 30 seconds each, turning halfway. Remove from the boiling water with a slotted spoon and place evenly on prepared cookie sheets.
• Bake for about 13-18 minutes, or until golden brown. Some will get more brown/golden than others.
• Brush bites with melted butter and sprinkle with salt. Serve warm or room temperature, store in an airtight container for up to 1 day.

Video

Notes

Nobody wants a hard, dry pretzel. Well, pretzel sticks being the exception. To keep your pretzel bites fresh, wrap them in plastic wrap and store the wrapped pieces in aluminum foil. You can keep them on the countertop for about a day, or freeze them for up to 30 days.

If frozen, allow the pretzel bites to fully thaw before reheating. Then, bake in the oven at 350°F for about 5 minutes. Alternatively, you can throw them in the microwave covered by a damp paper towel and heat them for about 20 seconds.

Soft pretzels will stay fresh at room temp for just one day. If you need to store them for any longer than that, opt for the freezer. Frozen pretzels will stay fresh for about a month. 

Nutrition

Serving: 4bites plain | Calories: 100kcal | Carbohydrates: 14g | Protein: 2.1g | Fat: 3.9g | Saturated Fat: 1.4g | Sodium: 362mg | Fiber: 0.5g | Sugar: 1.6g

Other Recipes using Biscuits

Breakfast Recipes

Chocolate Cinnamon Roll Pull Apart Bread (2 ingredients)

Recipes

Easy Monkey Bread

Recipes

Easy Chocolate Biscuit Bombs

Breakfast Recipes

Copycat Uncrustables

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Ingredients for Hot Turkey Sliders

• Dinner rolls: such as King’s Hawaiian sweet rolls but you can use any brand
• Barbecue sauce: use your favorite kind
• Turkey deli meat: you can even use any leftover turkey for this recipe
• Cheddar cheese: feel free to use any kind of cheese for this. Pepper jack works great too!
• Butter: unsalted and melted
• Smoked paprika: for the hearty and smokey flavor you’ll love
• Brown sugar: shhh! This is the secret ingredient to this turkey slider recipe
• Salt: I used kosher salt for this recipe
• Garlic powder: or use a teaspoon dried minced garlic
• Onion powder: essential BBQ seasoning
• Ground black pepper: for flavor
• Chili powder: for an extra kick

How to make Turkey Cheese Sliders

• These oven baked turkey cheese sliders are sliced and slathered with your favorite barbecue sauce. After you slather on the sauce, you layer deli turkey meat and cheddar cheese. 
• Then, before you bake the turkey slider to melty goodness, you mix up some melted butter with all the spices you need to make a BBQ chip seasoning. 
• The secret ingredient? Smoked paprika and brown sugar. Pour it all over the cheesy turkey rolls, then add in the baking dish to bake. After that…EAT! And try to share a turkey cheese slider. 🙂

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BBQ Turkey Cheddar Sliders

BBQ Turkey Cheddar Sliders – this easy slider recipe is full of turkey, cheese, and barbecue flavoring! The topping tastes JUST like a BBQ chip!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 306kcal

Author Dorothy Kern

Cost 7

Ingredients

• 1 package 12 rolls dinner rolls (such as King’s Hawaiian)
• ¼ cup barbecue sauce
• 8 ounces sliced turkey deli meat
• 8 slices about 6 ounces sliced cheddar cheese
• ½ cup unsalted butter melted
• 2 teaspoons smoked paprika
• 2 teaspoons packed brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon chili powder

Instructions

• Spray a 9×13” baking dish with nonstick cooking spray. Preheat oven to 350°F, or if you’re using a grill, use a disposable pan and preheat it to about the same temperature.
• Slice rolls in half (leave them connected if they are connected in the package). Place the bottom of the rolls in the pan. Spread with barbecue sauce, then layer with turkey and shredded cheese. Place the top half of the rolls on top.
• Stir together butter and spices, then pour over the top of the sandwiches. Bake or grill until the cheese is melty and the sandwiches are golden brown, about 15 minutes. Serve warm.

Video

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 13g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1114mg | Potassium: 162mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 0.1mg | Calcium: 178mg | Iron: 1mg

What goes with turkey sliders?

• If you need a vegetable side dish, try air fryer broccoli or parmesan roasted zucchini.
• As an appetizer, serve these with French Bread Pizza, French Dip Pinwheels, and Chili Cheese Dip for game day. 

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In under 30 minutes you have have pizza on your table with ingredients you already have in your pantry. This is the easiest pizza dough recipe ever!

How to make Pizza Dough without Yeast

• Whisk together the dry ingredients in a large bowl.
• Add the wet ingredients to the dry ingredients.
• Mix it together as much as you can with a wooden spoon or spatula.
• At some point it will be come impossible for it to come together with just a spoon (this is called a “shaggy dough”), so you’ll need to get your hands in there to “knead” it together in to a ball.
• Roll pizza crust out on parchment paper, otherwise it will stick to your surface. It’s also easier to transfer to your pan when it’s on parchment paper. Simply roll out your dough to your desired thickness. You can make a thick crust pizza or a thin crust, by just rolling it more or less.

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No Yeast Pizza Dough Recipe

Make my no yeast pizza dough recipe and have pizza in under 30 minutes! This pizza dough is made without yeast and can be made gluten-free, whole wheat or with most different kinds of flour and any toppings.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 349kcal

Author Dorothy Kern

Cost $5

Ingredients

• 2 ½ cups (310g) all purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons (30ml) olive oil
• ¾ cup (177ml) water

Instructions

• Preheat oven to 450°F. Spray your pizza or sheet pan with nonstick cooking spray.
• Whisk together flour, baking powder, and salt. Add oil and water and stir until you can’t anymore, then work the dough with your hands until it’s smooth and forms a ball.
• Place the ball of dough on a floured surface (or on parchment paper) and roll it into desired size (about 9-11-inch circle).
• Place dough on prepared pan. Top as desired with sauce, cheese and toppings.
• Bake for about 10-12 minutes, rotating the pan as needed so it cooks evenly.
• The crust won’t get dark golden, but will look slightly golden and no longer doughy, and the cheese will be melted once it’s done.
• Serve hot. Store leftovers in an airtight container for up to 3 days.

Notes

• Whole Wheat Dough: substitute half whole wheat flour and half all-purpose (1 1/4 cups of each).
  Gluten Free Dough: substitute GF AP 1:1 flour for the all purpose.
• Substitute the equal amounts of Bread Flour or White Whole Wheat Flour for the All Purpose called for.
• To substitute Self-Rising Flour use 2 1/2 cups self-rising flour and omit the dry ingredients.
• You can also divide the dough into 4 pieces to make 4 mini pizzas, or turn your dough into breadsticks.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 61g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 336mg | Fiber: 2g | Sugar: 1g | Calcium: 120mg | Iron: 4mg

This No Yeast Pizza Dough is SO easy to make! This recipe only calls for 5 ingredients and you can even make it whole wheat or gluten free!

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