CANE SLICES RECIPES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
• Unroll dough; separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle in half lengthwise to make 16 triangles. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free.
• Spread pizza sauce in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge. Sprinkle half the cheese over sauce. Place pepperoni slices on top, and sprinkle with remaining cheese.
• Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle Italian seasoning over top.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use parchment paper to help slide crescent to serving platter. Serve warm.

Steps:

• 1. Prepare a water bath canner. 2. Prepare apples for canning by peeling the fruit and then cutting it into uniform slices (approximately 1/2 inch thick). 3. As you work, place the peeled and sliced apple pieces into a bowl of cool water with a generous splash of lemon juice to prevent browning (or dissolve 1/2 teaspoon absorbic acid into 8 cups of cool water). 4. Bring a pot of your preferred canning liquid to a boil (see note below on canning liquids). 5. Remove apple slices from water and drain off any excess liquid. 6. Carefully add the apple slices to the boiling canning liquid and cook for 5 minutes, stirring occasionally, until the apples are heated through. Be sure to stir gently, so that the apple slices don't fall apart. 7. Pack the apples into canning jars, being mindful to leave 1/2 inch headspace. Ladle canning liquid over the top of the apple slices while maintaining a 1/2 inch headspace. 8. De-bubble canning jars and make any final headspace adjustments before capping the jars with 2 part canning lids. 9. Process the jars in a water bath canner for 20 minutes for both pints and quarts. (Recipe is written for a 7-quart canner batch below 1000 feet in elevation, see notes for other batch sizes and elevations). 10. Once the canning time is complete, remove the jars and cool on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Sealed jars of properly canned apple slices will maintain peak quality in the pantry for 12 to 18 months.