Brussels Sprouts Flatbread With Lemon and Pecorino
This seasonal flatbread feeds a crowd, making it perfect for a weeknight holiday party (or any party, really). Store-bought pizza dough saves you time, and the Brussels sprouts cook entirely on the flatbread—so it comes together faster than you think. For even faster prep, use the slicing disk of a food processor to create thin shavings of Brussels sprouts, or buy pre-packed shredded sprouts. Each bite has a kick from the crushed red pepper, and Pecorino provides just the right amount of saltiness. It's just as delicious warm as it is at room temperature, so no need to worry about serving it straight from the oven. Pair it with a dry white wine.
6 Recipes That Start With a Can of Crescent Roll Dough
We’ve completely transformed the grocery store staple into creative sweet and savory recipes.
Mozzarella-Stuffed Peppadews With Prosciutto
If you're pressed for time before company arrives, these stuffed and wrapped peppers will save you. Peppadew peppers, originally from South Africa, are sweet and just the right amount of spicy. Pop one in your mouth and your tastebuds won’t know what hit them. They're especially tasty with the melty cheese and crispy, salty prosciutto. Look for the peppers in a jar, or at the olive bar in most supermarkets. Cross the appetizer off your list, because these hit the jackpot on tasty and speedy.
Cinnamon Crunch Bagel Bombs With Raisins and Peanut Butter
Though we all love the classic everything bagel with cream cheese, sometimes we’re craving a breakfast on the sweeter side. Enter the cinnamon raisin bagel, made infinitely better with a schmear of peanut butter. But we took it a step further. We combined softened cream cheese, creamy peanut butter, brown sugar, and cinnamon to create an irresistible bagel filling. Then we stuffed it inside pizza dough to create “bagel bombs,” brushed them with butter, and topped them with a crunchy cinnamon-sugar topping. Baked until warm and crispy, this is the ultimate goodie for a brunch spread.