Archive for Appetizers
GIVEAWAY IS NOW CLOSED. THE WINNER WILL BE ANNOUNCED IN A POST ON AUG. 26, 2013.
Giveaway details listed below.
I hope you saw the first article I wrote, introducing the new line of Pillsbury® gluten-free doughs and reviewing the Chocolate Chip Cookies. But, if you didn’t, feel free to follow this link to read it. Now on to the pizza dough….
It was so simple and easy to make, and saved me a lot of time. However, our family has really come to like the thick crust pizza I’ve been making lately. So, to be honest, it wasn’t our favorite. I noticed that the crust had an almost buttery flavor to it, which got me thinking that it would be perfect to use for appetizers and snacks. I decided to try making some gluten-free pizza bites for an after-school snack, and it turned out great! How fun it was to have these for my kids on their first week back to school.
Quick and Easy Gluten-Free Pizza Bites Recipe
- Pillsbury® Gluten-Free Thin Crust Pizza Dough
- Your choice of filling. I used 1/4 cup of pizza sauce, uncured pepperoni, and shredded mozzarella cheese.
- 2 Tbsp Olive Oil
- Preheat the oven to 400° F.
- Place the dough in the middle of a sheet of parchment paper. Cover the top of the dough with plastic wrap. Roll out the dough into almost a square shape about 12″x 12″.
- Spread the pizza sauce onto the crust. Use a pizza cutter to cut the dough into two equal halves.
- Then add your choice of fillings to one half of the pizza. To make neatly sealed bites, it’s best to cut the pieces of dough before you add the toppings. I didn’t do that with all of mine, so some were a little sloppy looking. Still tasted the same, though.
- Fold the dough without filling on top of the other. Cut the dough into about 1.5″ squares. Then seal and crimp the edges of the dough with a fork.
- Brush the top of the pizza bites with a little olive oil.
- Place the pizza bites on a baking sheet (mine were on a silicone baking mat). Bake at 400° F for 8-10 min.
- These get hot, so let them cool 5-10 minutes before you let the kids dig in.
More recipe inspiration:
- Cheese Bites! I can’t eat dairy anymore, but just rolling up dough around a cube of mozzarella or havarti dill sounds really good to me.
- Taco Bites! Use your leftover taco meat to make these.
- Use the dough to make Pigs in a Blanket, or as I like to call them, Party Dogs!
- Want to save even more time? Cut strips or triangles of dough, and simply roll up the dough around the filling.
- Angela at Angela’s Kitchen made Pizza Twists with the new Pillsbury® Pizza Dough
- Gina at Kleinworth & Co. made Gluten-Free Garlic Bread in the Slow Cooker
- Lacy and Meg made Apple Pie Dessert Pizza
- Pillsbury’s recipe for Barbecue Chicken Mini Pizzas
My notes about the pizza dough:
- Just like the cookie dough, the pizza dough was so quick and easy to make that I didn’t wait for the dough to come to room temperature. I simply dumped the dough out on to a sheet of parchment paper. I covered the top of the dough with plastic wrap, and started rolling it out with a rolling pin.
- There was no need to grease the pan, though I did use a silicone mat on the baking sheet.
- “Ingredients: Water, Modified Tapioca Starch, Whole Sorghum Flour, Whole Millet Flour, Rice Flour, Fructose, Egg Whites, Brown Sugar, Soybean Oil. Contains 2% or less of: Salt, Extra Virgin Olive Oil, Hydrogenated Soybean Oil, Xanthan Gum, Leavening (baking soda, sodium aluminum phosphate), Guar Gum, Natural and Artificial Flavor, Yeast, Autolyzed Yeast Extract, Enzyme.”
- And Allergens: “Contains Egg Ingredients.”
- I paid $4.99 in the grocery store.
- I did not like this Pizza Crust as much as I like the Chocolate Chip Cookies, but I would buy the pizza dough again on occasion to make fun snacks like these Pizza Bites. And I can’t wait to try Gina’s Garlic Bread!
GIVEAWAY IS NOW CLOSED. THE WINNER WILL BE ANNOUNCED IN A POST ON AUG. 26, 2013.
Pillsbury® has agreed to let one of Celiac Family’s readers try the new products, too!
What: Premium Baking Set with a Cookie Sheet, Pie Tin, and Pizza Cutter, and coupons for free Pillsbury® gluten-free dough.
When: Beginning now and continuing through Aug. 23, 2013. One winner will be announced on Aug. 26, 2016.
How to Enter: Do you want to try the Pillsbury® gluten-free dough? Enter the giveaway by simply leaving a comment on this post or the post about Pillsbury’s® Gluten-Free Chocolate Chip Cookie Dough. Tell me why you’re excited to try the new Pillsbury® gluten-free products, and how it will make your life better.
Additional Details: Although you are welcome to and encouraged to comment on each post about the new Gluten-Free Pillsbury® dough products, only one winner will be chosen from CeliacFamily.com.
Thanks to Pillsbury® for sponsoring today’s post and giveaway.
It’s been so long since I’ve posted a recipe, I almost forgot what to do. It took a little longer than expected, but I managed to figure it out. 😉
I made these years ago for a fun tea party. They are so good, I don’t know why I waited so long to make them again.
Savory Herb Sandwich Spread Recipe
4 oz. (1/2 Cup) Tofutti Milk-Free Better Than Cream Cheese (in the yellow tub)
1/3 Cup Mayonnaise
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp dried Dill Weed
- Combine all ingredients in a small bowl.
- Chill in a sealed container in the refrigerator for a couple hours to let the flavors mingle.
- Spread onto your favorite gluten-free bread or crackers, and top with fresh vegetables.
- For an extra smooth texture use an electric mixer or blender to combine the ingredients.
- Store leftover spread in a sealed container in the refrigerator.
- Layer vegetables (cucumbers, sweet peppers, tomatoes, etc.) for a stacked sandwich.
- Use a variety of finely chopped or julienned vegetables for a festive look. (Carrots and Black Olives for Halloween, Broccoli and Sweet Red Pepper for Christmas, etc.)
- Use a cookie cutter to cut your sandwich into fun-shaped finger sandwiches.
- Makes a great dip for you favorite vegetables, chips, and crackers, too.
You’ve probably tried Pepper Jelly over Cream Cheese with crackers, right? When we get together with my husband’s family, we almost always have it for an appetizer. My mother-in-law makes a wonderful pepper jelly every year. Sorry, I don’t have that recipe to share with you. Simply Recipes has a good recipe for it. But you can also find it in the stores or on Amazon. Just be sure to check the labels to make sure they’re gluten-free.
Here’s the very simple non-recipe: Place your cream cheese on a plate or serving dish and pour the jelly over the top. Then, spread gluten-free chips or crackers around it, for a nice presentation. How easy is that?! Now check out my notes and my new twist on it below.
Additional Notes and Ideas:
- I like to use whipped cream cheese (or whip it myself) because it’s a little easier to dig into with crackers.
- If you’re like me, and don’t tolerate dairy well, then try Toffutti’s non-dairy cream cheese. I buy the Non-Hydrogenated Plain variety in the yellow tub. With the jelly on top, you won’t notice the difference. OK, maybe you will, but it still tastes really good.
- Another fun option is to buy the blocks of cream cheese (Tofutti’s works, too) and cut them into holiday shapes with cookie cutters. You can make a whole tray of cream cheese Christmas trees, stars, holly leaves, etc.
- Use any favorite gluten-free crackers or chips that don’t break too easily. Gluten-free rice crackers, Crunchmaster Multi-Grain Crackers, and FoodShouldTasteGood Multigrain Tortilla Chips (in the photo above) are my favorites for this.
- Sometimes I get jelly or jam that is too solid, and doesn’t want to pour or spread easily. In this case, I usually just put the jelly into the microwave for 20-30 seconds and stir well. Then, pour/spread it over the cream cheese.
- For a festive holiday look, use both green and red pepper jelly. Add sweet pepper slices, cranberries, or raspberries for garnish.
- Use any kind of jelly. Pepper jellies have a nice spice and flavor that complements the cream cheese, but you can use any favorite jelly. In fact, that’s just what I did by combining two flavors that always taste good together: chocolate and raspberry.
Chocolate and Raspberry Variation. When I received a sample of FoodShouldTasteGood’s Chocolate Tortilla Chips, I knew what I wanted to try: Cream Cheese and Raspberry Jelly served with the Chocolate Tortilla Chips. Delicious treat! (It looks nice with a couple fresh raspberries on top, but I didn’t have the raspberries or the raspberry jam for the photo. Fortunately, the triple-berry jam I used in the photo turned out just as tasty.)
If you haven’t tried the Chocolate tortilla chips, you really should. They have a rich cocoa flavor, and are just lightly sweetened. The flavor really works well with the creaminess of Tofutti, and the tart, sweetness of the jelly.
Having a party this weekend? Or, maybe you want to take something you can eat to share at a party. Here’s a gluten-free recipe that would be great for a Super Bowl party, a birthday party, a homemade Valentine gift, or just a fun snack to share.
It’s not sticky like caramel corn, but it is a little crunchy, a little sweet, and a little salty. It’s gluten-free and dairy-free (lactose-free and casein-free, too!). Kids and adults are going to LOVE this. I make a big batch because it disappears so quickly.
Caramel Corn Puffs Recipe
12 oz. (2 pkgs) plain, unsweetened whole grain Puffed Corn (or popped popcorn)
1 Cup (2 sticks) Earth Balance Vegan Buttery Sticks
1- 1/2 Cups Brown Sugar, lightly packed
1/2 Cup Agave or Honey
1/2 tsp Vanilla
1/2 tsp Baking Soda
1 tsp Sea Salt, finely ground
- Preheat oven to 250º F.
- Pour plain Corn Puffs into a large roasting pan, or onto two large baking sheets with sides, and set aside.
- In a 3- or 4-quart sauce pan, combine vegan buttery sticks, brown sugar, and agave syrup. Over medium-high heat, bring it to a boil and and let it continue to boil for 5 minutes.
- Carefully pour in the vanilla and baking soda. This will cause it to bubble up, so watch it carefully and stir quickly.
- Remove it from the heat and quickly pour the mixture over the corn puffs in the roasting pan. Gently stir the corn puffs so that all are covered with the caramel mixture.
- Put the corn puffs in the oven and bake at 250º F for a total of 60 min, taking it out of the oven and stirring every 15 minutes to make sure every piece gets baked evenly.
- After 60 minutes, remove from the oven and sprinkle sea salt on the corn puffs while they’re still warm. Stir, cool, and enjoy!
- You can store this in airtight containers on the counter for a week, without losing any quality of taste. (Maybe longer, but that is as long as I can keep it on the counter without eating every last piece.)
- Make sure the puffed corn you purchase is gluten-free. Some brands may have cross-contamination warnings.
- Add some nuts, or other ingredients to make it a trail-mix treat.
Pigs in a blanket, or hot dogs wrapped in dough: Whatever you call it, they are sure to please taste buds of all ages. This idea came about as an afterthought. I was trying out Bob’s Red Mill Gluten Free Pizza Crust Mix. I followed the directions on the package for making the crust. The recipe says it makes two 12″ pizzas or one 16″ pizza. Well, my 16″ pizza turned out to be more like 14″. So, I had dough leftover. Since my daughter doesn’t like pizza, I decided to use the dough for hot dog buns. I cut the remaining dough into four rectangles and wrapped them around uncooked hot dogs. Then, I put them onto a lightly greased baking sheet and baked them for about 15 minutes. (No pre-baking was necessary.) They turned out great. And, how did my daughter like it? Well, let’s just say she’s used to eating hot dogs without buns. My husband and I thought they were delicious. We’ll definitely make them again. I think next time I’ll try some with a slice of cheese in them, too.
I wanted to share this because I thought it would be a great idea for a kid’s (or grown-up’s) gluten-free birthday party. Make the dough in advance, and have the hot dogs wrapped with the dough, covered on a baking sheet and waiting in the refrigerator until the guests show up. Then, pop the baking sheet into the oven and bake for 15 minutes. You could have a whole tray of these cooked and ready to serve while the kids play games, open presents, etc.
I should also mention that the pizza crust turned out very good, too! But somehow, I forgot to take a picture of the pizza we made. It was devoured way too quickly for me to even get a shot of it. 😉
- This post is shared on this week’s edition of Gluten-Free Wednesdays at The Gluten-Free Homemaker.
- Try a recipe for a yeast-free crescent roll at Better Batter.
- Ginger Lemon Girl has a recipe for gluten-free Crescent Rolls and her version of Pigs in a Blanket.
- Kate posted her version of mini-crescent dogs at Gluten Free Gobsmacked.