Mini Meatloaf Sandwich Bites

 

(Recipe courtesy of the Quick Meal Queen, Natashja Szortyka)

 

Mini Meatloaf Sandwich Bites
 
Author:
Ingredients
  • 12oz Mama Lucia Meatballs
  • 1 can Pillsbury® Crescents (Original)
  • Marinara sauce
  • Freshly grated parmesan cheese
Instructions
  1. Heat oven to 375°F. Thaw out meatballs in microwave for 1 minute; cut in half.
  2. Dip each half in marinara, then roll them in the cheese until they are well coated
  3. Separate dough into triangles. Wrap dough triangle around two meatball halves. Place on ungreased cookie sheet.
  4. Bake at 375°F for 12 to 15 minutes or until golden brown
  5. Optional: With about two minutes left, sprinkle parmesan cheese on each crescent.

Potato Casserole

 

 

Potato Casserole
 
Author:
Ingredients
  • 1 lb. lean ground beef
  • 2 pkg. Au Gratin Potatoes
  • 1 (16-oz.) can pizza sauce
  • 4 cups water
  • 1 cup milk
  • 8 oz. shredded cheese
Instructions
  1. Heat oven to 400°F. Brown ground beef and drain.
  2. Meanwhile, in ungreased 12x8-inch (2-quart) glass baking dish, combine potato slices and contents of sauce packet from potatoes.
  3. In medium saucepan, combine pizza sauce and water. Bring to a boil. Pour over potato mixture; mix well. Add milk and beef mixture; mix well.
  4. Bake at 400°F. for 30 minutes. Remove from oven; stir. Sprinkle with cheese. Return to oven; bake an additional 5 to 10 minutes or until potatoes are tender and cheese is melted. Let stand 5 minutes before serving to thicken sauce.
Notes
The nice thing with this recipe is that you can add anything you want to it like mushrooms, green onions, etc.

Chicken Enchilada Foldovers

 

Chicken Enchilada Foldovers
 
Author:
Ingredients
  • 1½ cups shredded cooked chicken (you can also used cubed chicken)
  • 1 can (10 oz) red enchilada sauce
  • 1 can refrigerated classic pizza crust
  • ½ cup shredded taco-seasoned cheese blend or Cheddar cheese
Instructions
  1. Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
  2. In medium bowl, mix chicken and ½ cup of the enchilada sauce.
  3. Unroll dough and place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle. Then cut the dough into 4 (7x5-inch) rectangles. Spoon about ⅓ cup chicken mixture onto half of each rectangle, spreading to within ½ inch of edge. Sprinkle 2 tablespoons of cheese over each.
  4. Fold dough in half over filling and press the edges firmly with fork to seal. Prick tops with fork.
  5. Bake 10 to 12 minutes or until golden brown.
  6. Heat the remaining enchilada sauce until hot. Serve with foldovers for dipping.