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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, September 10, 2013

Scraps and Snippets ~ Pizza Rolls

Pizza Rolls

1 PKGE crescent rolls (check ingredients or use a similar dough)
2 TBSP vegan cream cheese
1 TBSP minced onion
1/2 tsp garlic powder
1/2 tsp dried basil
1/8 tsp salt
Finely chopped vegetables. I used olives, tomatoes and mushrooms. (about 3/4 cup total.)

Preheat oven to 350. Spray a 12 section muffin tin. 

Mix all the ingredients together except the rolls. 

Separate the crescent roll into two halves. Roll each half into a long rectangle. Press all the seams together. 

Spread half of your cream cheese mixture over each rectangle. Roll longwise into a long tube. Cut each half into 6 pinwheel pieces. Place swirl side up in muffin tins. Bake at 350 for 16-18 minutes until golden and baked. 

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