category: appetizers

When I was in college, California Pizza Kitchen was the height of awesomeness for my friends and me.

CPK’s BBQ Chicken Pizza

dry yeast

c. warm water

c. all-purpose flour

kosher salt,

olive oil,

chicken breasts

c. bottled BBQ sauce

mozzarella

red onion, thinly sliced

Chopped fresh cilantro, for topping

For the crust:&nbsp;Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine the flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat the dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

For the toppings: Preheat the oven to 375˚. Put the chicken breasts in a baking dish and top with 1/2 cup BBQ sauce, turning to coat. Bake for 25 minutes, or until the chicken is cooked through. Let cool slightly, then chop.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Top the pizza crust with the mozzarella slices, red onion, and chicken. Drizzle with the remaining 1/2 cup BBQ sauce.&nbsp;&nbsp;Bake for 15 to 17 minutes, or until the crust is golden brown and the toppings are bubbly. Top with the cilantro.

Hot ham and cheese pinwheels are an easy make-ahead appetizer recipe everyone will love! Customize the filling snack with your favorite meats and melty cheeses.

Ham and Cheese Pinwheels

Cooking spray

cream cheese, softened

tbsp. prepared ranch dressing

green onions, finely chopped

(8-oz.) packages crescent roll sheets

c. shredded sharp cheddar cheese, divided

c. shredded gruyere cheese, divided

egg,

poppy seeds

Preheat the oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.

In a medium bowl, mix together the cream cheese, ranch dressing, and green onion.

On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12-by-8 inches, with the long sides parallel to the counter.

Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash.&nbsp;

Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet&nbsp;that has egg wash to pinch and seal the log closed.&nbsp;

Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour&nbsp;or up to 12 hours. Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses,&nbsp;and ham.

Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.

Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.

Coated in crushed potato chips, these fried mac and cheese balls are the ultimate indulgence. You can bring this appetizer recipe to any kind of party!

Fried Mac and Cheese Balls

lb. elbow macaroni

butter

milk

cheddar cheese

shredded pepper-jack cheese

kosher salt

cayenne pepper

eggs

potato chips

Vegetable oil,

Cook the macaroni according to the package directions. Drain and rinse the macaroni and set aside.

In a medium saucepan, melt the butter over medium heat. Add 1 tablespoon of the flour and cook for 1 minute, stirring with a whisk. Whisk in the milk and cook for 3 to&nbsp;4 minutes until the mixture reaches a low boil and thickens. Reduce the heat to low, stir in the cheeses, and mix&nbsp;until melted. Add the pimientos, salt, and cayenne pepper; stir to combine. Fold in the macaroni. (The mixture will be very thick.)

Spread the macaroni mixture evenly into a 13-by-9-inch pan. Cover with plastic wrap and refrigerate for 2 hours or until cold.

Shape the cold macaroni mixture into 2-inch sized balls and place on a parchment-lined sheet tray.&nbsp;

Place the potato chips in a gallon-sized zip-top bag. Using a rolling pin, gently roll over the bag to finely crush the chips. Pour the crushed chips into a shallow dish. Place the remaining 1 cup of&nbsp;flour in another shallow dish. Whisk the eggs in a small bowl. Roll each ball in the flour, then dip in the eggs, letting any excess egg drip off. Roll each ball in the crushed&nbsp;potato chips, firmly pressing the chips into the ball to create a solid coating. Return the balls to the baking sheet. Repeat to coat all of the balls.

Fill a Dutch oven or large pot with oil to a depth of 2 inches.&nbsp;Heat the oil until a thermometer registers 350°F. Fry 6 balls at a time for 4 to 5 minutes or until golden brown and hot in the center. Drain on paper towels. Serve warm.

Pop these easy cocktail meatballs in your slow cooker and serve them up at your next party.

Cocktail Meatballs

beef

pork

breadcrumbs

c. grated onion (about 1 small onion)

c. fresh parsley. finely chopped

black pepper

chili sauce

apricot preserves

soy sauce

sriracha

For the meatballs: Combine the beef, pork, breadcrumbs, onion, parsley, eggs, salt and pepper in a large bowl and mix until combined. Using a tablespoon measure, scoop and roll the meat into about 45 small meatballs.&nbsp;

For the sauce: Whisk the chili sauce, apricot preserves, soy sauce and sriracha in a 4- to 6-quart slow cooker. Remove ½ cup of the sauce and set aside. Nestle the meatballs in the remaining sauce in the slow cooker in 2 layers.&nbsp;

Pour the reserved sauce over the top layer of meatballs. Cover and cook on high until the meatballs are cooked through and the sauce is thick, 4 hours, gently stirring the meatballs halfway through to coat with the sauce. Serve from the slow cooker or spoon into a shallow bowl.&nbsp;

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Bite into a Philly cheesesteak slider stacked with griddled ribeye, golden onions, and melty Cheez Whiz. This mini sandwich recipe is a game day essential!

Philly Cheesesteak Sliders

lb. boneless ribeye steak

vegetable oil

yellow onion, chopped

tsp. black pepper

c. Cheez Whiz (homemade

(16-oz.) package dinner rolls

unsalted butter, melted

Worcestershire sauce

garlic salt

banana peppers, optional

Place the steak in the freezer until firm, 45 minutes to 1 hour.

On a secure cutting board, use a very sharp knife to slice the chilled steak,&nbsp;against the grain, as thinly as possible into shavings.

Heat a large cast-iron skillet over medium-high heat. Add the oil and allow it to heat until just smoking. Add the meat, onion, salt, and pepper, and allow the meat to sear without disturbing it for 5 to 7 minutes. Using a metal spatula, flip the meat and continue to cook, stirring frequently and chopping the meat with the spatula, until the meat and onions are nicely browned, 2 to 3 minutes more. Remove from the heat.

Place the Cheez Whiz in a microwave-safe bowl. Microwave on 50% power until pourable, 1 to 2 minutes, stirring every 15 seconds.

Remove the rolls from the packaging in one piece. Using a serrated knife, cut crosswise through all of the rolls at once to divide the top half from the bottom (keeping the sides of the rolls intact). Place the bottom half cut-side up on a sheet tray.

Scoop the meat and onion mixture into an even layer over the rolls. Stir the Cheez Whiz&nbsp;and spoon it evenly over the meat. Place the top bun cut-side down over the cheese.

In a small bowl, combine the melted butter, Worcestershire sauce, and garlic salt. Brush the slider buns with the butter mixture.

Bake until the tops of the rolls are golden and toasted, 10 to 12 minutes. Pull the sliders apart and serve warm, with pickled peppers, if you like.&nbsp;

This sweet pineapple salsa is as easy to prepare as it is to eat! Serve it with chips for dipping or give it a place on the table at your next taco bar.

Pineapple Salsa

pineapple, peeled, cored and chopped

cilantro, leaves

red onion, finely chopped

limes

Tortilla chips,

Add the chopped pineapple to a food processor. Pulse until almost smooth.

Pour the pineapple into a large bowl and stir in the chile peppers, cilantro, red onion, lime juice and salt. Serve with tortilla chips.

This guacamole recipe makes the perfect party dip, healthy snack, or taco topper! It's made with avocado, tomato, onion, lime juice, cilantro, and jalapeño.

Guacamole

lime juice

c. chopped red onion

avocados

c. tomato

c. chopped cilantro

jalapeño,

Tortilla chips and fresh veggies,

In a medium bowl, combine the lime juice, onion, and salt. Let sit for 5 minutes.

Meanwhile, halve the avocados lengthwise and remove the pits. Using a spoon, scrape the flesh of the avocado&nbsp;into the bowl with the onion mixture. With a fork, or potato masher, mash the avocados, making sure to leave it relatively chunky.

 Add the tomatoes, cilantro, and jalapeño and stir together. Serve with tortilla chips and fresh veggies for dipping.&nbsp; <br>

Tex-Mex Layer Dip is the same layer dip I grew up eating in the eighties, with a few modifications.

Tex-Mex Layer Dip

16 oz. can refried beans

Tabasco sauce,

oz. can diced green chiles

cumin,

c. cheddar cheese

sour cream

c. guacamole

c. grated Monterey Jack cheese

oz. can black olives

c. pico de gallo

diced,

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream and spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of pico de gallo. You can also, if you have the gumption for it, sprinkle some diced jalapeños over top.<br>

https://streaming.hearstdigitalstudios.com/e0bb1698-7688-4da5-9a53-23bbbb0717a1/video_rover_16x9_1080p_hd_1674597812_19976.mp4

The Pioneer Woman's Tex-Mex Layer Dip Recipe

These mashed potato pancakes are equal parts easy, flavorful, crisp, and cheesy. This addictive side or appetizer recipe is perfect for using holiday leftovers!

Mashed Potato Pancakes

potatoes

c. all-purpose flour,

green onions,

c. panko breadcrumbs

Sour cream, to serve

In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.

Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.&nbsp;

To a large cast-iron&nbsp;skillet over medium-high heat, add&nbsp;oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry&nbsp;the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.

Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a&nbsp;sprinkle of&nbsp;green onion and a dollop of sour cream.

https://streaming.hearstdigitalstudios.com/29a0a96d-84b8-4ac5-addb-a15c0bca5392/video_rover_16x9_1080p_hd_1697638814_75217.mp4

The Pioneer Woman's Mashed Potato Pancakes Recipe

These easy chicken sausages in a blanket are made with chicken apple sausage and dipped in a yummy maple mustard sauce.

Chicken Sausages In A Blanket

puff pastry (half of a 17.3-ounce package), thawed

links fully cooked chicken-apple sausage (about 1 pound)

Flaky salt, poppy seeds

c. dijon mustard

maple syrup

mayonnaise

Preheat the oven to 400˚. Roll out the puff pastry into an 10-by-11-inch rectangle. Cut in half lengthwise and then into thirds crosswise to make 6 rectangles. Lay a sausage crosswise on each piece of pastry and roll up, starting with a short end. Roll over the seam to seal the pastry.&nbsp;

Place the wrapped sausages on an unlined, ungreased baking sheet, seam-side down, and brush with the beaten egg. Sprinkle with flaky salt, poppy seeds or everything seasoning. Bake until the pastry is golden brown and puffed, about 30 minutes. Let cool for 5 to 10 minutes.&nbsp;

Meanwhile, mix the mustard, maple syrup and mayonnaise in a small bowl. Cut each sausage into 4 pieces with a sharp knife. Serve with the maple mustard.

This easy blue cheese and pear flatbread is a great holiday appetizer or dinner with a big green salad.

Blue Cheese and Pear Flatbread

tbsp. olive oil,

pizza dough,

garlic clove, grated

thyme

c. grated monterey jack cheese (about 4 ounces)

pear,

c. crumbled blue cheese (about 2 ounces)

Preheat the oven to 425˚. Lightly brush a large rimmed baking sheet with olive oil. Add the dough and stretch it into a very thin rectangle on the pan, about 11 by 15 inches. If the dough springs back when stretched, let it rest a few minutes and try again.&nbsp;

Mix the olive oil with the grated garlic and chopped thyme and evenly brush over the dough. Sprinkle with the salt and ½ teaspoon pepper. Evenly top with the jack cheese and pear slices. Dot the blue cheese over the top and sprinkle with the thyme leaves and the remaining ¼ teaspoon pepper.&nbsp;

Bake until the crust is golden brown and crisp, 20 to 25 minutes. Let cool for about 5 minutes. Loosen the flatbread from the pan with a metal spatula and slide onto a cutting board. Cut into pieces.&nbsp;

Served with sweet and tangy honey mustard, this easy, cheesy, sausage balls recipe makes a wonderful quick breakfast, snack, or appetizer recipe!

Sausage Balls

tbsp. baking powder

Creole seasoning

pork sausage

(8-oz.) block cream cheese,

tbsp. honey

yellow mustard

mustard

white vinegar

For the sausage balls: Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and Creole seasoning until well combined.

In a large bowl, crumble the raw sausage. Add the cream cheese, cheddar cheese, green onion, and flour mixture. Use clean hands to knead the ingredients together.

Scoop and roll the sausage mixture into 1-tablespoon-sized&nbsp;balls and place on the prepared baking sheets.

Bake until golden brown and cooked through, 20 to 25 minutes.

For the honey mustard dipping sauce: Meanwhile, in a small bowl, stir together the mayonnaise, honey, yellow mustard, whole grain mustard, and vinegar until well combined.

Serve the sausage balls warm or at room temperature with the&nbsp;honey mustard dipping sauce.

https://streaming.hearstdigitalstudios.com/ad89aa50-b500-42d6-92fd-ebcb87e0081e/video_rover_16x9_1080p_hd_1697638986_89945.mp4

Whip up this 3-ingredient sausage dip recipe in 10 minutes! Made with sausage, cream cheese, and salsa, this party appetizer is perfect for the Super Bowl.

Sausage Dip

lb. pork sausage,

cream cheese

c. chunky salsa

green onion and chopped cilantro, to serve

Tortilla chips, to serve

Heat a 10-inch cast-iron skillet over medium heat until very hot. Add the sausage and break up into small pieces with a wooden spoon. Cook until no pink pieces remain, about 6 minutes.

Reduce the heat to medium-low. Add the cream cheese and break up into smaller pieces. Add the salsa and stir well to combine. Continue to stir until all of the cream cheese is melted, about 3 minutes.

Top with scallions and cilantro and serve right out of the skillet with tortilla chips.

https://streaming.hearstdigitalstudios.com/5da01b6c-61df-4ba7-a146-862db54ef6be/video_rover_16x9_1080p_hd_1705943369_56533.mp4

Eat well by trying this Split Pea Soup recipe found at Woman's Day Magazine.


Top 18 category: appetizers recipes from across the web

The most viewed category: appetizers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

CPK’s BBQ Chicken Pizza

Ham and Cheese Pinwheels

Fried Mac and Cheese Balls

Cocktail Meatballs

Philly Cheesesteak Sliders

Pineapple Salsa

Guacamole

Tex-Mex Layer Dip

Mashed Potato Pancakes

Chicken Sausages In A Blanket

Blue Cheese and Pear Flatbread

Sausage Balls

Sausage Dip

Split Pea Soup

Antipasto Skewers

Grilled BBQ Chicken Nachos

Bean Dip

Queso Totchos

Top 18 category: appetizers recipes from across the web

The most viewed category: appetizers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CPK’s BBQ Chicken Pizza

Ham and Cheese Pinwheels

Fried Mac and Cheese Balls

Cocktail Meatballs

Philly Cheesesteak Sliders

Pineapple Salsa

Guacamole

Tex-Mex Layer Dip

Mashed Potato Pancakes

Chicken Sausages In A Blanket

Blue Cheese and Pear Flatbread

Sausage Balls

Sausage Dip

Split Pea Soup

Antipasto Skewers

Grilled BBQ Chicken Nachos

Bean Dip

Queso Totchos

The most viewed category: appetizers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine