When I was a kid, my mom used to pack a lunch for me and every lunch was exactly the same: a tuna sandwich, a fruit cup, and a small bag of Pringles. I got so sick and tired of fucking tuna. I'd always try to trade with someone else, but inevitably my sandwich was turned down because it didn't have the crusts cut off. If only my mom had had the cut-n-seal when I was a kid. Not only does it cut off the crusts in one swift move, but it seals the sandwich (hence the name). Do you have any idea what a tuna pocket would have scored me back in the day? We're talking peanut butter and jelly, Ramen noodles, maybe even a Poptart! And, oh my god, my standing as coolest kid in the school would have been sealed had my mom made these:
Petite Pizza Puffs
| Ingredients: |
| 12 |
slices pepperoni, chopped |
| 1/4 |
cup finely shredded mozzarella cheese |
| 2 |
tablespoons chopped mushrooms |
|  |
| 2 |
tablespoons pizza sauce |
| 1 |
package (10 ounces) refrigerated pizza crust |
|
| Directions: |
| 1. |
Preheat oven to 375°F. In Small Batter Bowl, combine pepperoni, cheese, mushrooms and pizza sauce.
|
| 2. |
Roll out pizza dough to 11 x 15-inch rectangle, using Baker's Roller™. Cut 12 circles in dough using Cut-N-Seal™.
|
| 3. |
Using
Medium Scoop, place 1 scoop (2 tablespoons) pepperoni mixture in center
of 6 circles, spreading slightly. Place second dough circle on top.
Lightly seal edges with fingers; seal with Cut-N-Seal™.
|
| 4. |
Place on flat Baking Stone. Bake 15-17 minutes or until light golden brown. Serve with additional warm pizza sauce, if desired.
|
|
Yield: 6 pizza puffs
|
[$9, Pampered Chef]
