Loaded Nacho Dip

Yum! This was perfect. We both really enjoyed this dip. I have this recipe saved for at least two years. I wish I hadn't waited so long to make it! This is definitely a keeper dish and one we'll make again and again. This is hearty enough to serve as a meal, which is what how we ate it, but fun enough to be a filling appetizer too. I saw the idea over at Eclectic Recipes and just adapted it to our preferences.

Ingredients:
1/2 - 3/4 lb. taco seasoned ground beef, cooked and crumbled (just depends on how beefy you want it)
1 (16 oz.) can refried beans (we used fat free)
3 Tbsp. taco sauce
1 (15 oz.) jar Tostito's brand salsa con queso
pico de gallo
shredded lettuce
sliced olives

Preparation:
Heat refried beans and taco sauce in a sauce pot over medium heat. While they're warming, also heat up your ground beef and queso. You want all three things to be piping hot. Once hot, get an 8x8" dish and spread hot refried beans over the bottom. Top that with queso. We didn't use the whole jar of queso, maybe 2/3 of the jar. Top the cheese sauce with your ground beef mixture. Shredded lettuce goes next, then the pico de gallo, and finally sliced olives. Serve immediately, and enjoy with your favorite tortilla chips! It's as easy as that!

Queso Dip

Yesterday we got together with Nate's family for Sunday dinner. We had taco salad. One of Nate's brothers asked if I'd make some queso for the meal. After searching online for some inspiration, this is what I came up with. Just wish I had remembered to take a picture!

Ingredients:
1 (32 oz.) package Velveeta
1 small yellow onion, diced
1 green bell pepper, diced
1 clove garlic, mined
1 can Rotel tomatoes (I used mild)
1 1/3 cup milk
1 Tbsp. butter
2 Tbsp. taco seasoning
1/2 tsp. cumin
1/2 tsp. oregano
1 Tbsp. Worcestershire sauce

Preparation:
In a medium skillet, melt butter over medium heat. Once melted, add bell pepper and onion. Sautee for a few minutes until softened, about 5 minutes. Then add garlic and sautee for one minute. Next add cumin and oregano and cook for another minute. Then pour in Rotel tomatoes and taco seasoning, mix well. Reduce heat to low and let simmer for a few minutes. While it's simmering, cut your Velveeta into cubes. Add Velveeta cubes to your crock pot and the pour in the vegetable mixture. Cook on low heat, stirring occasionally until Velveeta is completely melted. Once it's all melted add the milk and stir until milk is incorporated. If you like a thicker consistency add less milk and add more milk for a thinner consistency. Keep on low heat until ready to serve, stirring occasionally.

Pull Apart Pizza

We love pizza in our house. My favorite pizza dough is this one, it's so tasty and so versatile. I usually keep a batch or two in the freezer. This recipe is a great alternative for when you don't have pre-made dough on hand. The pull apart pizza crust is made up of bite size pieces of French bread, so good! This would also be a fun appetizer, you can just imagine the toppings possibilities. I saw this idea over at Plain Chicken. Enjoy!

Ingredints:
2 (11 oz.) packages of Pillsbury refrigerated French bread dough
pizza sauce (we used this homemade sauce)
shredded mozzarella cheese
pizza toppings of your choice

Preparation:
Open one package of dough onto a cutting board. Slice the dough in half lengthwise so you have two long strips. Then slice the dough strips widthwise into 16 pieces each (so you end up with 32 dough bits). Repeat with the other package of dough. You should end up with 64 dough pieces. On a lightly greased pizza pan or pizza stone, arrange the dough pieces into a circle. Top with pizza sauce and toppings. Bake at 400 degrees F for about 16 minutes or until crust is golden brown and cooked through.

Copy Cat Wingers Wings

First of all, I need to wish my husband a happy happy birthday today! Each year I have Nate choose out 3-4 meals that he would like around his birthday. This year he requested the following: Copy Cat Chick-fil-a Nuggets with Baked Onion Rings and Salad, Ham Fried Rice with Garlic Soy Broccoli, these wings with breadsticks and salad, and Homemade Crunchwraps with Salsa Rice and Salad. I found the copy cat Wingers sauce recipe over at Six Sisters Stuff, Nate just requested that it have a little more spice to it than the restaurant version. Nate ranked this dish a 20 on a 1-10 scale! We'll definitely be making these again and again. You can also use the sauce to coat chicken fingers like they do at the restaurant.

Ingredients:
2 lbs. chicken wings
1 tsp. red pepper flakes
1 Tbsp. Lawry's seasoned salt

Sauce:
1 1/2 cups brown sugar
8 Tbsp. Frank's Hot Sauce
4 Tbsp. water


Preparation:
Rinse chicken wings and pat dry. Fill a large pot halfway with water. Add the red pepper flakes and the seasoned salt to the water and bring to a boil. Once boiling add the chicken wings. Boil for 15 minutes. Line a baking sheet with tin foil and spray with non-stick spray. Once the chicken has boiled 15 minutes remove from water and place on the baking sheet. Next the chicken broils for 15 minutes with the oven rack set one from the top. After 15 minutes remove chicken and flip. Return to oven and broil for another 15 minutes. While the chicken is broiling, make your sauce. Combine brown sugar, hot sauce, and water in a sauce pot over medium heat. Heat until hot and all the sugar is dissolved. Once sugar is dissolved, reduce heat and keep warm. Once chicken is done cooking, place chicken in a large mixing bowl and then pour sauce over the top. Toss to evenly coat the wings. Serve hot and enjoy!

Cheesy Taco Dip

This is one hearty dip. We ate it for dinner last night and it is super filling. We have lots of leftovers. Nate and I decided it needs to be eaten with friends! This recipe is really quick and simple to throw together and then it bakes and gets nice and bubbly. I loosely based this recipe on one from Just Get Off Your Butt and Bake. Enjoy!

Ingredients:
1 lb. lean ground beef
1/2 yellow onion, diced
2 cups salsa
2 envelopes taco seasoning (or 6 Tbsp. of homemade, divided)
1/4 cup Italian dressing
1/2 cup frozen corn
1 (16 oz.) can refried beans
2 cups shredded cheddar jack cheese (more or less depending on your tastes)
sliced olives, pico de gallo, shredded lettuce, sour cream, hot sauce etc. for topping if you'd like

Preparation:
Brown and crumble the ground beef. Halfway through cooking add the diced onion. After beef is finished browning add 1 packet (3 Tbsp.) taco seasoning and the water it requires. Reduce heat and finish cooking per packet instructions. After the beef mixture is finished add salsa, Italian dressing, frozen corn, refried beans and remaining taco seasoning. Mix well. Cook over medium-low heat until mixture is nice and hot. Add half the mixture to a glass 8x8" baking dish. Top with half the cheese. Add remaining beef mixture and then top with remaining cheese. Bake at 375 degrees F for about 20 minutes or until nice and bubbly hot and cheese is all melted. I recommend putting a baking sheet below the dish in case things bubble over! Serve with your favorite toppings and tortilla chips.

I know, I know, terrible photo.

Ham and Cheese Calzoncini

Of course when I saw these mini calzones I knew I'd be making them for the husband. He's such a fan of my ham and cheese roll ups that I knew these would be an instant hit. You could fill the calzoncini with virtually anything, pizza ingredients, sloppy joe meat, leftover roast or chicken with onions and green peppers, lots of possibilities. I saw the idea over at Pretty Elements, enjoy! This recipe made 10 calzoncini.

Ingredients:
1 ball pizza dough (I cheated and used Pillsbury instead of homemade)
ham
shredded cheddar jack cheese
pepper (we love Lawry's seasoned pepper)
1 egg

Preparation:
On a prepared surface, roll out the dough to an even 1/4" thickness. Use a glass or circle cookie cutter to cut out circles. I got 20 circles out of my dough which makes 10 calzoncini. Sprinkle some pepper over all the circles. Place some ham and cheese in the center of half the circles. Take a plain dough circle and top a filled circle. Carefully pinch the edges together so none of the filling bubbles out during baking. Repeat with remaining calzoncini. Place the prepared calzoncini on a prepared baking sheet. Whisk egg in a small bowl. Brush a small amount of the egg wash over the top of the calzoncini. Bake at 350 degrees F for 16-18 minutes or until golden brown. Serve hot and enjoy.

Football Fries

This is a great way to jazz up boring old french fries. It only takes an extra minute or two, but really makes a difference. I think you'll really enjoy these, and like the name implies, these would be great for watching football. I saw the idea over at Ma What's For Dinner.

Ingredients:
1/2 bag Ore Ida steak fries (or whatever kind of french fry you like)
2 cloves garlic, minced
1/2 Tbsp. steak seasoning
2 Tbsp. olive oil
salt (if your steak seasoning doesn't have any salt in it)

Preparation:
Whisk together olive oil, steak seasoning, and garlic in a mixing bowl. Add frozen french fries and toss well to coat evenly. Spread out fries on a tin foil lined baking sheet. Bake at 450 degrees F for 17-20 minutes or until they've got a nice gold brown crust (or however the bag instructions direct). Serve up with your favorite condiments for dipping.

Bean and Cheese Burrito Bites

These were so much fun! We really enjoyed these for dinner last night. We never get tired of trying new Mexican dishes and we'll definitely be making these again and again. These totally work for a vegetarian meal or for a fun appetizer. Nate told me he'd even enjoy this dish as a full size burrito. I saw this idea over at Sweet Treats and More. Enjoy!

Ingredients:
1 (16 oz.) can of refried beans (we used fat free)
1 1/2 Tbsp. of taco seasoning
1/4 cup salsa
1 cup shredded cheese (you could do cheddar, pepper jack, monterey jack etc.)
4 uncooked flour tortillas
toppings/dips of choice - salsa, hot sauce, sour cream, etc.

Preparation:
In a small pot combine and heat refried beans and taco seasoning over medium heat, stirring frequently. Once hot, stir in salsa and shredded cheese. Continue to cook and stir until cheese is melted. Remove from heat. Cut each tortilla into four triangles. Place a heaping tablespoon (I used a cookie scooper) of the bean mixture on the tortilla triangle near the point. Roll the tip up, then fold in the sides, and finish rolling (like you would a burrito). Place the burrito bite seam side down on a tin foil lined baking sheet that's been lightly sprayed with non-stick spray. Repeat with remaining tortilla triangles, you may have a little bit of leftover bean mixture, I did. Bake the burrito bites at 375 for 12-15 minutes or until a light golden brown, flipping burrito bites halfway through. They may ooze a bit, but you've lined your baking sheet, so it's all good! Serve hot with your favorite dipping stuff/toppings. Have fun!

Roasted Vegetable Bean Dip

Of course you know we love Mexican food at our house. I am always on the lookout for fun new Mexican recipes. Nate's a huge fan of bean dip and this recipe comes just in time for your Superbowl parties. I saw the idea over at Beth's Favorite Recipes. This is definitely a step up from your everyday refried beans. Enjoy!

Ingredients:
1 yellow onion
2 jalapenos
1 bulb garlic
olive oil
kosher salt
2 (16 oz.) cans refried beans
2 Tbsp. taco seasoning
2 tsp. ground cumin
1/4 - 1/2 cup water (depending on how thick/thin you like your beans)

Preparation:
First you'll need to roast your vegetable. Line a baking sheet with tin foil. Peel and cut your onion into thick wedges. Slice off the top of your garlic so that you expose the cloves, but don't peel. Place the onion, garlic, and jalapenos on the baking sheet and drizzle a little olive oil over them and then sprinkle with some salt. I rolled the veggies around in the olive oil to make sure they were evenly coated. Place a slice of onion over the top of the exposed garlic so that it's covered. Broil your veggies about 4-5" from the top of your oven. You want the veggies to get a nice char to them. I rotated them halfway through. Mine took about 8-10 minutes to roast.
Once roasted, remove veggies from baking sheet and allow to cool.
Once vegetables are cool, remove skin from the jalapeno along with the seeds and ribs. Pull out 2-3 big cloves of garlic from the bulb. Add the veggies, water, seasoning, and refried beans to food processor and blend until your desired consistency. I did it in two batches so not to over-fill my food processor. Heat bean dip on the stove over medium heat and then serve hot with your favorite chips or Mexican dish.

Pizza Fondue

Happy New Year! I hope everyone had a fun and safe holiday season and that you all rang in the new year in style! Nate and I had a great time last night with lots of fun, friends, and laughs. We are so blessed to have such amazing people in our lives. This pizza fondue is one of the things I made to eat last night. I also made Nate's favorite holiday treat, dipped cinnamon sugar pretzels. Everyone seemed to really enjoy both. I got this fondue recipe from the Crock Pot Recipe Collection Cookbook. As usual, I tweaked just a couple things to suit our tastes. Nate gave it to me for Christmas and it is chock full of recipes I can't wait to try. This is a fun alternative to pizza night.

Ingredients:
2 jars (about 25 oz. each) of marinara or meatless pasta sauce
1 green bell pepper, finely diced
1 small yellow onion, finely diced
1/2 lb. Italian sausage (mild or hot, your preference)
3 oz. sliced pepperoni, finely chopped (we love Hormel's turkey pepperoni)
3 oz. Canadian bacon, finely chopped
1 1/2 Tbsp. garlic bread seasoning
pinch of red pepper flakes, optional
dipping items, I made some cheesy breadsticks to dip but the recipe book mentioned using some French bread cubes or mozzarella cheese cubes

Preparation:
Cook and crumble the Italian sausage and add 1/2 Tbsp. garlic bread seasoning. Halfway through cooking add the diced green pepper and onion. Once cooked, drain the excess fat. Add the sauce to the crock pot and then stir in the sausage and veggies, pepperoni, Canadian bacon, 1 Tbsp. garlic bread seasoning, and red pepper flakes. They recommend using a 4 1/2 qt. crock pot. Cover and cook on low for 3-4 hours stirring occasionally. Serve hot with warm breadsticks or your choice of dipping item. Enjoy!

Easy Blender Salsa

Okay, salsa has to be one of the greatest inventions ever! I don't know anyone who doesn't like salsa. Cute Brittany made this and I told her we had to put it on the recipe blog. Aunt Kathleen is one of the best hostesses/cooks I know and it looks like Brittany is following right in her footsteps. Enjoy!

Ingredients:
1- 14 oz can diced tomatoes
1- 10 oz can original Rotel
1/2 small onion, chopped
1 clove garlic, peeled and smashed (or minced from the bottle if you're lazy like me)
1/2-1 jalapeno, seeded (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Preparation:
Put it all in the food processor (or blender) and blend until desired consistancy!

Nate's Super Manly Mexican Dip

Okay, so I promise I cook more than Mexican food. For some reason all my posts so far this month have been Mexican food! I've got several new recipes that I'm trying this week, so I hope to have a little variety coming! We decided to have an at-home date night last night. If Nate had his way we'd have Mexican food every date night. I decided to indulge him and try a new style of Mexican shredded beef, Chile Colorado. I used the beef in a dip and it was total calorie filled comfort food. Nate could not have been happier, which makes me super happy. This is a really hearty and filling dip, we ate it as our main course. So if you're looking for a man-pleasing, perfect for football season dip, this is it!

Ingredients:
about a pound of shredded beef, I used chile colorado , but you could also make this shredded Mexican beef, or you could always just do some seasoned ground beef
1 can (16 oz.) refried beans
1 Tbsp. taco seasoning
1 - 1 1/2 cups shredded cheese
Optional- sliced olives, diced green onions, pico de gallo, etc. (I think these would be awesome on top, but I left it plain for Nate)

Preparation:
Lightly spray a glass 8x8" baking dish with non-stick cooking spray. In a bowl mix together the refried beans and taco seasoning. Spread the bean mixture into the bottom of the baking dish. Top the beans with the beef. The chile colorado is super good in this dish because it is nice and saucy. Then top with shredded cheese. Cover and bake at 375 for 20 minutes. Then uncover and bake another ten or until cheese is nice and melty. Serve hot with your favorite tortilla chips and enjoy!

Stuffed Garlic Bread

This was such a hit! This may be the only way Nate wants garlic bread anymore. It is seriously so good. Total comfort food. You could totally add some diced pepperoni, green peppers, onions, or olives and make it a meal and just serve a green salad with it. I know we'll be making this time and time again.

Ingredients:
1 loaf of french bread
butter, melted
garlic bread seasoning
freshly shredded mozzarella cheese

Preparation:
Using a sharp bread knife cut diagonal slices into the bread. Don't cut all the way through. Once you've finished going one direction, cut diagonally the other direction. Again, don't cut all the way through the bread. Wrap bottom of the bread with tin foil and place on a baking dish. Use a pastry brush and brush butter in all the crevices of the bread. Then sprinkle with garlic bread seasoning, and finally with some cheese. Bake at 375 degrees for 8-12 minutes or until cheese is nice and melted. Enjoy warm!

Picture Updated 01/03/13

I shared this recipe over at Six Sisters' Stuff, Weekend Potluck, and Farm Girl Friday.

Buffalo Chicken Bites

Football season is here! That means it's time to break out the new appetizer and finger food recipes I've been wanting to try. My husband is a big fan of buffalo chicken and I've got lots of buffalo recipes saved for him. I saw this recipe over at Sweet Pea's Kitchen. Nate loved these! After his second bite he told me that it was a keeper recipe for sure! Love when I hit a home run! Enjoy.

Ingredients:
3 cups cooked and finely shredded chicken (I made it easy and used a rotisserie chicken from Costco)
1/4 - 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened (I used fat free)
1 3/4 cups shredded cheddar cheese
1/4 cup green onions, chopped
1 cup all-purpose flour
4 eggs, lightly beaten
3-4 cups corn flakes, crushed

Preparation:
Preheat oven to 350˚F. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. Place flour in one bowl, eggs in another, and corn flakes in another. Using a cookie scoop, scoop out some chicken mixture, roll into a ball then dip in flour, then egg, and then corn flakes. Place the finished bites on a tin foil lined baking sheet. Repeat with remaining chicken mixture. My size cookie scoop made just over 35 buffalo chicken bites. Bake at 350 degrees for 20-25 minutes. Serve with some extra hot sauce and ranch dressing. Enjoy!

Instructions for freezing:
If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.





I shared this over at The Chicken Chick.

Potato Rounds

This fun recipe was made by cute Becca. She made these as easy appetizers and said they turned out really good! This idea and the photo is from Allrecipes. I was so happy she sent me this recipe, because it's one I had bookmarked to try too! Thanks Becca!

Ingredients:
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

Preparation:
Preheat oven to 400 degrees F.
Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.

Onion Strings

We love onion rings in our house. Our favorites are these baked onion rings, so good! Since I recently purchased a beautiful blue dutch oven, I now have the capacity to deep fry. Since we were having company for dinner, I thought we could splurge and enjoy some onion strings. These are a super thin cut version of onion rings and we all really enjoyed them! They were a good accompaniment to our turkey french dip sandwiches tonight. I got this idea from The Pioneer Woman, and they did not disappoint!

Ingredients:
2 large yellow onions
buttermilk (or regular milk)
3 cups all-purpose flour
1 1/2 Tbsp. kosher salt
1/2-1/2 tsp. seasoned pepper
vegetable or canola oil

Preparation:
Slice onions very very thin. Place onion strings into a baking dish, cover with milk, and let soak for an hour. Whisk together flour, salt, and pepper. Heat oil in a large, heavy bottomed pot to 375 degrees. Take handful of soaked onions and coat in the flour mixture. Shake off any excess flour and careful drop into hot oil. Fry for 2-3 minutes or until a nice golden brown. Remove and place on paper towel lined plate to absorb and extra oil. Repeat with remaining onions. Serve hot with your favorite dipping sauce. We used fry sauce. You could also use these onions as a topping on sandwiches or burgers. Enjoy!

Pot Stickers and Dipping Sauce

I made this pork roast earlier in the week and we had lots of leftovers. I re-purposed the leftover meat to make these pot stickers. They turned out so well! Nate and I both really enjoyed this dinner. Assembling the pot stickers is a bit time consuming, but it is so worth it. This is definitely a keeper recipe in our house. I followed this recipe from Simply So Good pretty closely. She has some great step-by-step photos posted too. I hope you enjoy this recipe as much as we did!

I doubled this recipe since I had a lot of leftover pork and it made 58 pot stickers.

Ingredients:
8-10 oz. ground pork (I used some leftover roast that I diced up)
1/4 cup chicken broth
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1/4 tsp. ground ginger
1/2 tsp. pepper
2 1/2 cups napa cabbage, thinly sliced
1 Tbsp. green onion, minced
20-30 pot sticker wrappers
oil
water

Preparation:
In a food processor combine pork, chicken broth, soy sauce, cornstarch, green onion, ginger, pepper, and cabbage. Pulse mixture until it's well combined and there are no chunks. Take a pot sticker wrapper and wet the edge all the way around. Add a small amount of the filling. Fold wrapper in half. Wet the outside edges and pinch into small pleats. Repeat until filling is gone. Keep the pot stickers covered with a damp paper towel until you cook them. In a large pan, heat 1 1/2 Tbsp. oil over medium heat. Once oil is hot, add pot stickers seam side up, but don't over-crowd the pan. Cook until bottoms are golden brown (Nate and I like our pot stickers a little more crispy, so I also brown the sides). Once the bottoms are browned, lower the temperature to medium-low. Add 1/3 cup water to the pan and immediately cover with a lid. Be careful, the oil/water mixture will splatter. Steam pot stickers until water has evaporated, about 5 minutes. Once finished, remove from pan and keep warm until serving. Clean out pan and then repeat until all the pot stickers are finished. Serve hot with your favorite dipping sauce.


Dipping Sauce
3 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
2 Tbsp. sweet chili sauce
1 tsp. sriracha hot sauce
2 Tbsp. scallions, minced
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced

Combine all of the ingredients in a medium size bowl and set aside.

Black Bean Dip

This was really good. I don't even like black beans, and I enjoyed a couple bites of this. Nate loved it. This dip is so easy, and if you're going to be serving this at a party, I definitely recommend doubling. It's funny, I came across this idea today and knew that Nate would love it with our dinner tonight. How's that for a quick turn around! I saw the idea over at Finding Joy in My Kitchen. I was in a rush so I modified the recipe a bit, but it was a big hit with the husband.

Ingredients:
1 (14 oz.) can black beans (I used the low sodium ones)
2 heaping Tbsp. lite sour cream
1 Tbsp. milk
1 Tbsp. taco seasoning
shredded cheese

Preparation:
Rinse and drain your beans. Add beans, sour cream, milk, and seasoning to food processor. Pulse until smooth. Pour the bean dip into a lightly greased 8x8" baking dish. Sprinkle some shredded cheese over the top of the bean dip. Bake at 350 degrees for 10-15 minutes or until cheese is melted and dip is bubbly. Enjoy hot.



I shared this recipe over at Chef in Training and Mandy's Recipe Box.

Garlic Cheese Breadsticks

Anytime Nate and I order pizza, I always ask him to order some cheese breadsticks too. I'd rather have the breadsticks and marinara dipping sauce than the pizza. They are the ultimate in comfort food.

Ingredients:
1 ball of pizza dough (I used this awesome recipe)
1 Tbsp. butter
garlic bread seasoning
shredded mozzarella cheese

Preparation:
Sprinkle a little cornmeal on your pizza pan. Stretch out pizza dough to fit pan. Brush top of the dough with melted butter. Sprinkle with garlic bread seasoning and top with cheese, and then a bit more garlic bread seasoning. You could totally leave off the cheese and just have plain breadsticks. They would be really good. Bake in a 500 degree oven for 7-11 minutes. Slice into strips, then cut strips in half. Enjoy hot with some marinara dipping sauce!

Ham and Cheese Roll Ups

This recipe was introduced to me by Whitney. Nate and I were over at their house for dinner and games one night and this is what Whitney made. Both Nate and I really enjoyed them. I've made them several times since, I don't know why I haven't posted them before. I know Alisha has made them with pizza fillings and that sounds super good too! Nate has been asking for them for a while now and I finally made them tonight! Enjoy!

Ingredients:
1 batch of pizza dough (use this amazing pizza dough recipe)
shredded cheddar cheese
thinly sliced ham
ranch dressing
freshly ground black pepper

Preparation:
Roll dough out into a large rectangle. Evenly spread a small amount of ranch dressing all over the dough. Next sprinkle cheese on top of the dressing (Nate likes quite a bit of cheese). Next add the ham and top that with some black pepper. Proceed to roll up the dough into a long log. Then slice into even sized rolls, just like you would cinnamon rolls. Place the rolls on a prepared baking sheet. Bake at 375 degrees for about 19-22 minutes or until golden brown on top. Serve hot.