Deviled eggs are always one of the first things to disappear at any gathering, so why not make them the star of the table? This Deviled Egg Snack Board is a simple and beautiful way to serve a variety of deviled eggs alongside easy, crowd-pleasing bites like crackers, cheeses, and fresh fruit. Perfect for Easter, spring brunch, or any casual get-together, it’s an effortless way to create something festive and memorable.

The post Deviled Egg Snack Board (Easy Easter Charcuterie Board Idea) appeared first on Reluctant Entertainer.

I love a good muffin recipe! And this one is just that – easy, moist muffins made with apples and honey and oats. They are also gluten-free – a bonus to keep stocked in the freezer.

These muffins are so moist and airy, especially for a gluten-free batter! If you’re a muffin love, you may have already tried my Buttermilk Raisin Bran Muffins (recipe makes a LOT), or this Sour Cream Caramel Banana Muffins Recipe!

Gluten-Free Apple Cinnamon Muffins

They are lightly sweetened with honey and coconut sugar, have a slightly zesty flavor from the lemon and shredded apple, and make your kitchen smell like cinnamon–what more could you ask for?

The post Gluten-Free Apple Cinnamon Muffins appeared first on Reluctant Entertainer.

Oh, I love a good chocolate chip cookies. Especially healthy whole wheat chocolate chocolate chip cookies, a recipe that is so good to enjoy with a glass of milk. The problem is, you can’t stop at just one cookie.

These cookies!! Great for that chocolate fix!

Whole Wheat Chocolate Chocolate Chip Cookies

Whether you love cookies or brownies, these are doubly good with double chocolate (chunks and cocoa). I buy the large chocolate chunks at Trader Joe’s. Don’t forget you can double the batch and freeze for later!

The post Whole Wheat Chocolate Chocolate Chip Cookies appeared first on Reluctant Entertainer.

I love a good bran muffin recipe where you can keep the batter in the fridge and make “instant” hot-from-the-oven bran muffins. This Buttermilk Bran Muffins recipe is a classic, and loved by our family. The buttermilk batter can remain in the refrigerator for up to 6 weeks!

Buttermilk Raisin Bran Muffins

My mom made these muffins when we were growing up. She’d keep a giant bowl of batter in the fridge, and we’d whip up a whole fresh muffin tin every few days. It’s also optional to add in favorite ingredients such as nuts, chocolate chips, raisins, cranberries, blueberries, or coconut.

Why I love this recipe

• For breakfast, I love to pull these Buttermilk Raisin Bran Muffins out of the freezer.
• This is a base recipe that you can add your favorite ingredients to the batter.
• My friend, Kristi, drizzles honey on them when they are hot out of the oven! Give it a try!

The post Buttermilk Bran Muffins appeared first on Reluctant Entertainer.

I love a good banana bread recipe, and it’s even better with a secret ingredient. Double the recipe when baking for neighbors, or you want to freeze a few loaves. Or, if you love the combo of bananas and walnuts, you must also try our Banana Walnut Cake (my mom’s recipe).

Banana Bread Secret Ingredient

I’ve been thinking a lot about hospitality, and meeting new people in our neighborhoods and towns. When I think about hospitality, I think of banana bread. Isn’t it he best gift to bring to a new neighbor in town? I mean, when it’s warm, and gooey and soft, and sliced thickly with a slab of salted butter. It truly is the best. Everyone asks, what makes this recipe so good? (There are a few steps to take!)

Our recipe has a secret that a reader shared with me. I was doubtful, thinking that it didn’t really make a difference. Keep reading and see what you think!

Why we love this recipe

• It’s delicious and easy.
• Your neighbors will love a loaf :)
• We love to double the recipe and freeze the loaves for a rainy day!
• You can leave out the walnuts if you aren’t a walnut fan.

Gather these ingredients:

• Butter: make sure it’s softened
• Sugar
• Eggs
• Flour
• Baking soda
• Sour cream
• Salt
• Mashed bananas: make sure they are ripened (not under-ripe)
• Extracts: both vanilla and almond
• Nuts: walnuts!

How do you make banana bread?

1. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter.
2. In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
3. Whisk together the flour and salt; combine with the butter mixture.
4. In a separate bowl, add baking soda to the sour cream; stir well. Add in the bananas, vanilla and almond extracts, and walnuts; stir well.
5. Combine this mixture to the main mixture; mix well.
6. Pour into prepared pans and bake!
7. Cool and then turn the loaf out onto a rack.

Tips and substitutions:

Guess what? There is one more step that makes the MOISTEST banana bread!

• Now you want to know the secret? Add in baking soda to the sour cream and stir. This combination mixed into the banana bread mixture is the secret to a moist, fluffy, amazing bread!
• The secret ingredient? Almond extract? Another great secret!
• Optional to replace the walnuts with other nuts (almonds, hazelnuts, pecans).
• You can use vanilla extract only (if you don’t want to add the almond).
• If you need to replace the sour cream, use Greek yogurt.
• Bake, serve, and enjoy (or give away!)

More delicious quick breads:

• Pumpkin Date Bread
• Healthy Banana  Bread with Dates
• Raspberry Almond Scones
• Super Moist Greek Yogurt Banana Bread

If you love blueberries, you can combine and make Whole Wheat Blueberry Banana Bread.

Print

Banana Bread Secret Ingredient

I always DOUBLE the recipe!

Our Banana Bread recipe with a secret ingredient, is so moist and delicious, and the perfect gift to give. Plus follow the easy, secret step.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 371kcal

Author Sandy Coughlin

Ingredients

• ½ cup butter softened
• 1 cup sugar
• 2 eggs beaten
• 1 ½ cups flour
• 1 tsp. baking soda
• ½ cup sour cream
• ½ tsp. salt
• 1 ½ cup mashed bananas about 3
• 1 tsp. vanilla
• ½ tsp. almond extract
• 1 cup walnuts chopped

Instructions

• Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter.
• In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
• Whisk together the flour and salt; combine with the butter mixture.
• SECRET STEP: In a separate bowl, add 1 tsp. baking soda to the sour cream; stir well. Add in the bananas, vanilla and almond extracts, and walnuts; stir well.
• Combine this mixture with the main mixture; mix well.
• Pour into prepared pans and bake for 50 minutes.
• Cool for 10 minutes and then turn the loaf out onto a rack.

Notes

Originally posted JUNE 2016.

Nutrition

Calories: 371kcal | Carbohydrates: 44g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 321mg | Potassium: 223mg | Fiber: 2g | Sugar: 25g | Vitamin A: 427IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

SaveSave

The post Banana Bread Secret Ingredient appeared first on Reluctant Entertainer.

I love a good popper recipes! And this recipe is less spicy and more sweet, because these little Roasted Mini Peppers are filled with deliciousness (cheese!) and cooked to perfection. Every time I make these, the entire tray gets completely demolished. You may want to add meat for Mini Taco Stuffed Peppers!

Roasted Mini Peppers

Whether you’re watching the game or just hanging out, this crowd-pleasing stuffed pepper recipe is perfect for snacking. They’re delicious and a bit lighter (than chips), so you can enjoy them without the guilt. We really love to serve these on a board. And did you know that you can roast these in the oven or cook on the grill?

Why I love this recipe

• It’s the perfect game day snack.
• Lighter on the calories than chips – but you can serve them with salsa, etc.
• Always the first to be devoured at every party.

Gather these ingredients

• Mini bell peppers, halved and cleaned
• Boursin cheese
• Lime juice
• Fresh cilantro
• Salsa
• Shredded Mexican blend cheese

How do you make Roasted Mini Peppers

Heat the oven while you’re combining the cheese mixture. I like to use Boursin cheese, as it’s soft, quick, and super flavorful.

1. Preheat oven to 450 degrees.
2. Mix: In a small bowl, mix together the cheese, lime juice, and cilantro with a spoon.
3. Prepare: Place pepper halves on a baking sheet. Fill each half with cheese mixture, then top with a teaspoon of salsa. Sprinkle with cheese.
4. Bake for 15 minutes.
5. Serve warm. Optional to serve with sprinkled green onion or more chopped cilantro!

Tips and substitutions

• No need to pull the food processor out, as you can mix with a spoon.
• Cut the mini peppers in half and stuff them with the cheese mixture.
• Use any flavor of Boursin cheese, but you can also use plain cream cheese.
• Make ahead and then just pop in the oven right before you’re ready to serve.
• Serve them hot – they are the best nice and warm (or hot).
• GRILL: Bonus–you can quickly grill these bites if you already grilling.
• If you have vegan friends coming over, try the vegan cream cheese instead of Boursin cheese.

How do you serve Roasted Mini Peppers?

Serve on our BIG BOARD. We love the 12×36″ size or the 12×24″ size for entertaining. I love these sizes because it fits perfectly on top of our piano when we have a large party. It actually fits through our front door, too, if you are carrying this board to a party. This size is also great for galley kitchens!

Set out on a board or tray and serve as is, or you can always add to a bigger board or platter or tray and serve with chips and dips and salsas.

A recipe alongside chips and salsa makes for a fun party spread! Or, serve these with a big salad and quesadillas for dinner! I’m a big fan of fiesta food, no matter how it’s served.

Storage

Store any leftovers in a covered container in the fridge. Rehead in the air fryer or in the microwave (or oven). Delish!

More popper or mini pepper appetizers you may want to try:

• Prosciutto-Wrapped Mini Peppers
• Mini Bell Pepper Carrots (fun for Easter)
• Cheesy Baked Jalapeno Poppers

Print

Roasted Mini Peppers

Roasted Mini Peppers recipe comes together in less than 30 minutes, a delicious vegetarian appetizer, stuffed with Boursin cheese.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 168kcal

Author Sandy Coughlin

Ingredients

• 10 mini bell peppers halved and cleaned
• 5 oz. Boursin cheese
• 2 tsp. lime juice
• 1 Tbsp. cilantro finely chopped + more for garnish
• ¼ cup salsa
• ½ cup shredded Mexican blend cheese

Instructions

• Preheat oven to 450 degrees.
• In a small bowl, mix together the cheese, lime juice, and cilantro with a spoon.
• Place pepper halves on a baking sheet. Fill each half with cheese mixture, then top with a teaspoon of salsa. Sprinkle with cheese.
• Bake for 15 minutes.
• Serve warm. Optional to serve with sprinkled green onion or more chopped cilantro!

Notes

Reposted from June 2019.

Nutrition

Calories: 168kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 352mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2375IU | Vitamin C: 73mg | Calcium: 158mg | Iron: 0.4mg

The post Roasted Mini Peppers appeared first on Reluctant Entertainer.

I love a homemade granola recipes. Especially when it’s healthy and naturally sweetened with maple syrup (or honey). This Coconut Almond Granola is made with oats, oil (you can use coconut oil, too), and your favorite nuts and fruit. Customize it the way you like–make it your own, and add your favorite dried fruit.

Coconut Almond Granola

For our family, we never tire of dried fruit like cranberries, golden raisins, cherries, or blueberries. You can even cut up apricots for this granola recipe, into small chunks. The combination of fruit and nuts is endless, as this is a basic recipe, so perfect for gift-giving this time of year.

Why I love this recipe

M ry friend Steph shared this recipe with me years ago (like 10 years ago), and it’s our go-to snack! Oh, so good on ice cream, too! I love how food and recipes can tie us to friendships!

• It’s been a family favorite for years.
• Makes the best “homemade gift” during the holidays.
• So delicious with milk, on yogurt, or on ice cream.

Gather these ingredients:

• Maple syrup
• Brown sugar
• Vegetable oil (or coconut oil)
• Vanilla
• Sea salt
• Old-fashioned rolled oats
• Coconut
• Whole almonds, chopped
• Whole walnuts, chopped
• Dried fruit, such as cranberries, golden raisins, blueberries, or cherries

Is homemade granola good for you?

Granola is listed as a health food, but it’s often high in calories. We just eat in moderation, and enjoy the excellent source of fiber, iron, heart-healthy fats, and protein.

How do you make Coconut Almond Granola?

Steph also inspired me to start making my own granola, and once I got into the routine, it not only provided a great snack (and breakfast) for the family, but it saved us a bunch of money! Store-bought granola is too often way overpriced. And store-bought is often too sweet.

1. Heat oven to 250 degrees. Line 2 rimmed backing sheets with parchment paper.
2. Mix all dry ingredients together in a large bowl, except the dried fruit (will add in later).
3. Whisk the first 5 ingredients together. Pour over the dry ingredients. Mix well with a wooden spoon.
4. Transfer the mixture to the baking sheets, baking on 2 oven levels, stirring every 15-20 minutes. After 40 minutes, swap pans on the oven racks.
5. Bake for 60-80 minutes until granola is the consistency that you like.
6. Remove granola from the oven and cool on racks for an hour before stirring in the dried fruit.

Tips and substitutions:

• Don’t use “quick oats,” but instead use the “old-fashioned rolled oats.”
• Hand-chop the almonds and walnuts, for larger chunks.
• If your cranberries and golden raisins are old (dry), soften them up in hot water.
• If you feel the recipe needs more liquid, you can double the oil/maple syrup mixture.
• Cook the granola at 250 for over an hour. You can cook it (stirring every 20 minutes) to whatever texture you like for your own household.

How do you store granola?

Using an airtight container, you can store for up to 2 weeks (if it lasts that long!)

It’s a simple little care package idea of a holiday gift, or use as a hostess gift full of homemade love! :)

More homemade gifts you may want to try while you are here:

• Hot Russian Tea Mix
• Holiday Hot Buttered Rum Mix
• Homemade Vanilla Extract
• Apple Carrot Dog Biscuits
• Homemade Kahlua
• Best Homemade Chocolate Sauce

Print

Coconut Almond Granola

Extra-crunchy homemade Coconut Almond Granola is a recipe made with almonds, dried cherries, and oats– naturally sweetened, and butter-free.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 24

Calories 417kcal

Author Sandy Coughlin

Ingredients

• ½ cup maple syrup
• ½ cup packed brown sugar
• ¾ cup vegetable oil
• 2-3 teaspoons vanilla
• 1 teaspoon sea salt
• 7 cups old-fashioned rolled oats
• 2 cups coconut
• 3 cups whole almonds chopped
• 3 cups whole walnuts chopped
• 2-3 cups dried fruit such as cranberries, golden raisins, or cherries

Instructions

• Heat oven to 250 degrees. Line 2 rimmed backing sheets with parchment paper.
• Mix all dry ingredients together in a large bowl, except the dried fruit (will add in later).
• Whisk the first 5 ingredients together. Pour over the dry ingredients. Mix well with a wooden spoon.
• Transfer the mixture to the baking sheets, baking on 2 oven levels, stirring every 15-20 minutes. After 40 minutes, swap pans on the oven racks.
• Bake for 60-80 minutes until granola is the consistency that you like.
• Remove granola from the oven and cool on racks for an hour before stirring in the dried fruit.
• Using an airtight container, you can store for up to 2 weeks (if it lasts that long!)

Notes

Reposted from Dec. 2021.

Nutrition

Calories: 417kcal | Carbohydrates: 34g | Protein: 9g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Sodium: 102mg | Potassium: 349mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Coconut Almond Granola appeared first on Reluctant Entertainer.

I love a beautiful kind of hospitality, inviting new friends to dinner, creating a simple menu with an Apple Endive Appetizer. This recipe is one of our go-to favorites, because it required very little time to make, and it’s super healthy! Set out a tray of these at any party, game day, or gathering!

Apple Endive Appetizer

One of my favorite appetizers, this endive appetizer, is so healthy, you can’t help but love it. With simple ingredients, you can have the option to drizzle honey or a balsamic glaze on top, or serve it plain. They’re also delish stuffed with walnuts and honey! This recipe has been on our blog since March 2016, so we’ve been making this for a long time.

Why I love this recipe

• It’s the ultimate fall and winter easy appetizer.
• Devoured at every party (because it’s so light and healthy).
• You can swap out the apples for pears, or add both apples and pears!

The post Apple Endive Appetizer appeared first on Reluctant Entertainer.

This recipe has been a favorite in my home for years, and pumpkin streusel muffins are also delish. I used to make them for my kids, and the moment they came out of the oven, they seemed to disappear!

3-Ingredient Pumpkin Muffins

The sweet aroma of pumpkin spice would fill the kitchen, making it feel like fall had officially arrived. Plus, with only three ingredients, it’s a great recipe to let the kids work on in the kitchen–easy, fun and impossible to mess up.

Why I love this recipe

• With only three ingredients, these muffins come together in minutes, making them perfect for busy days or last-minute treats. 
• This recipe is simple enough for kids to help with, and it’s always a hit when they’re eager to bake something delicious!
• Easy to bake a batch and freeze for later.

Gather these ingredients

• Spice cake mix
• Pumpkin puree – canned
• Butterscotch chips

How to make this 3-Ingredient Pumpkin Muffins

1. Preheat the oven to 350 degrees F.
2. Line a 12-cup muffin pan with cupcake liners and spray lightly with cooking spray.
3. Combine cake mix and pumpkin puree in a bowl and stir.
4. Fold in the butterscotch chips.
5. Fill muffin cups evenly and top with more butterscotch chips if desired (optional).
6. Bake in a preheated oven for 22-24 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
7. Cool for 10 minutes in a pan, then serve warm or transfer to a wire rack to cool completely. 
8. Enjoy!

Tips and substitutions:

• Swap the butterscotch chips for chocolate chips, white chocolate chips, or even chopped nuts for different flavors and textures.
• Try a different cake mix flavor like yellow cake or chocolate cake for a different twist on the recipe.
• Add a dash of cinnamon or nutmeg to the batter for an extra layer of warm spices. 

Serving suggestions

These pumpkin treats are a delightful addition to any breakfast board, paired perfectly with a warm bowl of oatmeal or a fresh fruit bowl with yogurt for a balanced start to your fall morning!

Storage

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. 

Check out these easy pumpkin desserts while you’re here

• Pumpkin Sugar Cookies
• Pumpkin Chocolate Cream Cheese Cake
• Gluten-Free Pumpkin Peanut Butter Cookies

Print

3-Ingredient Pumpkin Muffins

Deliciously simple! These 3-Ingredient Pumpkin Muffins are a must-make for fall, and great for sharing at events or enjoying with the family. Makes 12.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

cooling time 10 minutes minutes

Total Time 47 minutes minutes

Servings 12

Calories 225kcal

Author Sandy Coughlin

Ingredients

• 1 box spice cake mix – 15.25 ounces
• 1 15 ounce can pumpkin purée
• ⅔ cup butterscotch chips

Instructions

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners and spray lightly with cooking spray.
• In a bowl, combine cake mix and pumpkin purée and stir to combine. Fold in the butterscotch chips.
• Fill muffin cups evenly and top with more chips if you choose (optional).
• Bake in a preheated oven for 22-24 minutes, or until a toothpick in the center of a muffin comes out clean.
• Cool for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

Nutrition

Calories: 225kcal | Carbohydrates: 41g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 320mg | Potassium: 147mg | Fiber: 1g | Sugar: 28g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg

The post 3-ingredient Pumpkin Muffins appeared first on Reluctant Entertainer.

The best part about these mini Cookie Cutter Pizzas is how versatile they are. You can customize them with any toppings your family loves, and the fun shapes make them perfect for every season–from Christmas trees, Halloween pumpkins, or even hearts for Valentine’s Day. They’re an absolute blast to make with kids and adults!

Cookie Cutter Pizzas

We’ve had fun with smaller parties for holidays, making these little puff pastry pizzas. Add your favorite toppings, from pepperoni to canadian bacon and ham, to veggie style! 

Why I love this recipe

• You can use different shapes for different Holidays or just stick to traditional round mini pizza. 
• Kids have a blast making these with each other!
• Quick and easy to make, perfect for a last-minute meal or party snack.

Gather these ingredients

• Puff Pastry Sheet – thawed
• Oregano – dried
• Ketchup
• Olive oil
• Garlic cloves – minced
• Cheese – grated (we use Mozzarella)
• Pepperoni Snack Sticks – sliced
• Green Pepper – chopped
• Black olives – finely chopped

How to make these festive Cookie Cutter Pizzas

1. Cut out as many shapes as possible out of your pastry sheet with your desired cookie cutter.
2. Place the cut-out shapes onto a baking tray lined with parchment paper.
3. Preheat the oven to 400 degrees F.
4. Mix together (in a small bowl): the oregano, ketchup, olive oil, and fresh garlic. Stir well.
5. Spread the pizza sauce over the dough using a spoon.
6. Sprinkle some cheese on top of the sauce, then add a few slices of the pepperoni, green pepper and chopped olives.
7. Bake for 10 minutes or until the pastry is puffed and golden brown.
8. Serve and enjoy!

Tips & substitutions

• If you want to skip making the homemade pizza sauce, you can use store-bought sauce and use about 4-5 Tbsp for the whole batch.
• Best eaten right away when they come out of the oven.
• Serve with a giant salad, or try our Pizza Salad and Apple Cake for a fall party. 

Serving suggestions

These Cookie Cutter Pizzas would go well with sweet potato fritters, mini apple pies and pumpkin hummus with veggies for a well-rounded fall-themed party spread!

Storage

Best enjoyed fresh, but if you have leftovers you can store them in an airtight container in the refrigerator for up to 2 days. 

Check out these other pizza bites while you’re here

• Air Fryer English Muffin Pepperoni Pizza
• Grilled Flatbread Pizza Bar with Easy Pizza Sauce
• Sweet Onion Pizza Sliders with Delallo Pizza Sauce
• Easy Homemade Pizza Dough

Print

Cookie Cutter Pizzas

Make family pizza night extra special with Cookie Cutter Pizzas–mini pumpkin and tree delights shaped for any holiday and topped your way. Homemade sauce or use store-bought pizza sauce (4-5 Tbsp). Makes about 24. Use different cookie cutter shapes depending on the season or holiday.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 292kcal

Author Sandy Coughlin

Equipment

• Parchment paper

Ingredients

• 10 oz Puff Pastry Sheet thawed
• 1 tbsp dried oregano
• 4 tbsp ketchup
• 1 tsp olive oil optional
• 2 garlic cloves minced
• 5 oz Grated Cheese we use Mozzarella
• 3 Pepperoni Snack Sticks or any other sausage snack sticks sliced
• 1 Green Pepper chopped
• 1/4 cup black olives finely chopped

Instructions

• Follow instructions with the puff pastry sheet and prepare for cutting it with cookies cutters.
• Use a tree or pumpkin cookie cutter to cut out as many trees or pumpkins as possible out of your pastry sheet.
• Roll out the leftover dough and continue to cut out the pumpkins or trees (or whatever shape you are using).
• Place them onto a baking tray lined with parchment paper.
• Preheat the oven to 400F.
• Make the pizza sauce: In a small bowl, add the oregano, ketchup, olive oil, and fresh garlic. Stir well.
• Spoon and spread the pizza sauce over the dough, sprinkle with some cheese and top with a few slices of pepperoni, green pepper and chopped olives.
• Bake for 10 minutes or until the pastry is puffed and golden brown.
• Serve right away.

Nutrition

Calories: 292kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 360mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 1mg

The post Cookie Cutter Pizzas appeared first on Reluctant Entertainer.