MOON PIE BITES RECIPES

Name: Vegetable Crescent Pizza
Prep time: 30 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 2 cans Immaculate Baking Co.™ refrigerated crescent rolls; 1 package (8 oz) cream cheese, softened; 1/2 cup ranch dressing; 1/2 cup shredded carrot; 1 cup small broccoli florets; 3/4 cup quartered cherry tomatoes; 3/4 cup quartered cucumber slices; 1/2 cup chopped yellow bell pepper; 3 medium green onions, sliced

VEGETABLE CRESCENT PIZZA RECIPE - BETTYCROCKER.COM

Vegetable Crescent Pizza Recipe - BettyCrocker.com image

Serve this colorful vegetable appetizer pizza at your next gathering!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 32

Number Of Ingredients 9

Ingredients

2 cans Immaculate Baking Co.™ refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/2 cup ranch dressing
1/2 cup shredded carrot
1 cup small broccoli florets
3/4 cup quartered cherry tomatoes
3/4 cup quartered cucumber slices
1/2 cup chopped yellow bell pepper
3 medium green onions, sliced

Steps:

Heat oven to 350° F. Grease 15 x 10 x 1-inch pan with shortening or cooking spray. Unroll both cans of dough; separate into 4 long rectangles. Press in bottom and up sides of pan to form crust.
Bake 14 to 16 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese and dressing until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate up to 2 hours before serving. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 90 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 0 g, TransFatContent 0 g

FABULOUS FRENCH ONION SOUP – INSTANT POT RECIPES

Fabulous French Onion Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tbsp butter
1 tbsp oil
1 large yellow onion (quartered and sliced onion “quarter moon” shaped slices)
4 smaller sweet onions (quartered and sliced onion “quarter moon” shaped slices)
2 tsp brown sugar
3 sprigs fresh thyme
2 cloves garlic (minced)
1 bay leaf
1/2 cup brandy
3/4 cup red wine
4 cups beef broth (warmed)
Salt and pepper ( to taste)
4 slices thick french bread (toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks--or use croutons instead))
4 slices Gruyere cheese (or swiss)
4 slices provolone cheese
Paprika for garnish

Steps:

Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

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