Press down a 12 cup muffin pan on top of the the dough and outline the bottoms with a knife.
NOTE: You can also cut out 12 squares to place in the bottom of the muffin cups.
Spray the bottoms of the muffin pan.
Press the pizza dough cut-outs into the bottom of the pan.
Put 1 Tbs/Spoonfull of marinara or pizza sauce on top of the pizza dough.
Place one or two pepperoni slices on top of the sauce.
Top with cheese, either one or two pinches. Your preference.
Put a pinch of Italian seasoning on top and a dash of grated parmesan.
Bake for 15 to 18 minutes. If the cheese has not browned, place the oven on high broil and move to the highest rack. Broil until the cheese is slightly browned.
Remove from the oven and let it rest for 3 to 5 minutes.
Slice the baguette in half inch pieces at a 45 degree angle.
Place the slices on a baking sheet lined with aluminum foil and sprayed with olive oil.
Bake for 7 to 9 minutes, flip, and bake for another 7 to 9 minutes.
Remove the bread from the oven.
On a large serving plate, spread a layer of basil pesto on the plate. Place the burrata on the plate and add the chopped sun dried tomatoes across the plate. Drizzle the balsamic glaze across the plate and over the burrata.
Add the baguette slices to the plate and on the side in reserve.
In a medium sized bowl, mix the mayo, dijon, parsley, old bay, ground black pepper.
Fold in the crab meat and cheese. Mix well. It’s best to use freshly shredded cheese and not packaged pre-shredded cheese.
Cover and let the mixture set in the refrigerator while you preheat the oven to 350 degrees (F) and slice your French Baguette in half inch slices at a 45 degree angle.
Line a baking sheet with aluminum foil and spray with olive oil or cooking spray.
Top each slice of bread with two large spoonfulls of the crab mixture and place on the baking sheet. Dust the tops with some more old bay.
Bake for 15 minutes and finish on broil high for 1 to 2 minutes. Keep an eye on them to avoid burning.
Spray each muffin tin (large sized) with the cooking spray.
Layer two wontons in each cup, rotating 45 degrees for the second.
Place one large spoonful of taco meat at the bottom, then top with a little taco sauce and shredded cheese.
Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
Top the cups with a little taco sauce and your favorite taco accoutrements. Tomatoes, sour cream, lettuce, jalapeños, black olives, more taco sauce, cilantro…
Spray each muffin tin (large sized) with the cooking spray.
Layer two wontons in each cup, rotating 45 degrees for the second.
Place one spoonful of the pizza sauce at the bottom, then top with a single pepperoni, shredded mozzarella, and sprinkle with the italian seasoning and red pepper flakes.
Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
Line a slow cooker with parchment paper that goes up 1 to 2 inches on each side. Spray the parchment paper with olive oil spray.
Place 12 to 14 frozen rolls evenly on the bottom of the slow cooker.
Place the slow cooker on warm, place 2 to 3 paper towels on the top of the slow cooker before lowering the lid.
Cook on warm for 1 1/2 to 2 hours on warm.
Punch the rolls down with your fingers and spray with olive oil spray.
Season the top of the rolls with the garlic powder, red pepper flakes, and Italian seasoning.
Place 2 to 3 paper towels on the top of the slow cooker before lowering the lid again and place on high for 1 hour.
Remove the lid, top with the cheese and extra Italian seasoning if you would like and then cover, again, with paper towels and cook on high for 1 hour.
Pull the Italian Cheesy Monkey Bread out from the slow cooker by the parchment paper and serve with marinara.
In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
Bake on the center the center rack for between 25 and 30 minutes.
Remove the dip and let it rest for 10 to 15 minutes.
Top with the tomatoes, black olives, and cilantro.
Serve with your favorite corn tortilla chips or chips.
