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Sugar Dish Me

"if you can read, you can cook" -my momma

Archive for the ‘Lunch’ Category

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at WordPress.com.

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…






If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…

~Heather

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Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Cheez-Its, From Scratch

with 15 comments

homemade Cheez-Its
This weekend is for snacking. And loafing. Because the weather is garbage. It’s all rainy, but not cozy up with a book kind of rainy (I just looked evuuureeewhere for that clip from The Office where Phyllis rattles off all the rainy day cliches but NBC is holding it hostage). Today was an ugly, cloudy, it-looks-like-rain-but-it’s-really-only-going-to-storm-for-about-5-minutes, 9000% humidity, extra frizzy-haired, and the little boys won’t go outside kind of rainy day.

So I have decided to be a complete couchy potato, eat snacks, only cook things in the crock pot, and immerse myself in all the new fall TV that’s happening.

What are you watching? Looking forward to? Missing?

making homemade cheez-its

I am definitely missing Desperate Housewives. Sooooo sad.

But Bones is on again- looove Bones.

Caught up on Modern Family the other day- still hilarious. But I think the amount of time they devote to talking about Modern Family on GMA is a little bit creepy.

turn out the dough

The Office is in its last season- the kids and I still like to watch this one together, but we miss Michael Scott. Parks & Recreation is entering into its 5th season, and Amy Poehler always takes the cake, though I haven’t jumped into that show just yet this fall.

So with all this lazy couch surfing and TV watching going on, I decided to make us some snacks. Cheese crackery snacks to be exact.

cheez-it dough

These cheese crackers taste almost EXACTLY like Cheez-Its, but without all the preservatives, of course. And because they’re orange I felt like the color was sort of appropriate for fall when all things pumpkin take center stage (Note: there is not any pumpkin in these crackers).

Speaking of pumpkin… I decided to give the Dunkin Donuts Iced Pumpkin Latte a whirl today. Except that I think the girl that works at our Dunkin Donuts must HATE coffee. Because in the three times I’ve visited the only location near us (which by the way is actually just a sad little drive-thru window stuck in the back of a gas station) and an ordered iced coffee, what I’ve actually been handed is a giant cup of sugar and milk poured over ice. The exception today was that my sugared milk was pumpkin flavored. AND I actually asked her to go easy on the sugar because my teeth still hurt from the last time I attempted a DD iced coffee (at least 3 months ago). Sorry, Dunkin Donuts. That was your last chance.

making homemade cheez-its from scratch

These cheese crackers are nothing like the DD sugar milk garbage. They WILL NOT dissappoint.

baking cheez-it crackers

baked cheese crackers

What are you watching this fall? What’s your TV snack of choice? Does your Dunkin Donuts suck as much as mine does?

Homemade Cheez-Its (from THIS recipe at Creative Noshing)

4 ounces sharp cheddar cheese

4 ounces grated parmesan

1 cup all purpose flour

3/4 teaspoon salt

4 tablespoons unsalted butter

1/2 teaspoon paprika

1/2 teaspoon ground mustard ( I actually used a little spicy mustard from the fridge… worked just fine)

2 tablespoons hot sauce (I went with Texas Pete) OR 2 tablespoons water (if you don’t want spice)

Pre-heat the oven to 375. You can prepare a baking sheet with parchment paper, but i found it unnecessary; didn’t even grease the cookie sheet.

Put all the ingredients in your food processor and pulse until coarse crumbs have formed. Add the hot sauce (or water) in a little at a time until dough forms.

Lightly flour a clean work surface and turn the dough out. Divide it in half (makes it a bit easier to work with) and roll the dough out. I left mine sort of thick (see photos) because I like it when homemade stuff looks sort of rustic. Use a pizza cutter or a sharp knife to cut the dough into squares, and then poke that signature “Cheez-It” hole in the center using a toothpick or skewer. Repeat the process with the second half of the dough. Line your crackers up on your prepared baking sheet; they won’t expand like cookies so there’s no need to leave gaps in between.

Bake for 10-12 minutes; they’ll be just a tad bit golden.

Eat ’em warm or let them cool.

Enjoy!

cheese crackers from scratch

Written by Heather @ Sugar Dish Me

September 29, 2012 at 10:33 pm

Creamy Balsamic Vinaigrette

with 7 comments

Mealtimes have felt EXTRA boring for about a week now… I’m in a rut. I mean, I think we all know I have breakfast down pat. Lunch is no problem… I just eat soup because no one else will and I LIKE IT. I have no problem at all feeling creative with desserts or snacks. Those things are always fun. It’s dinner that is reeeeeally gettin’ me down.

I’m bored with chicken.

I’m bored with the grill.

I’m bored with pasta. And rice. And potatoes.

All the vegetables at the grocery store looked super boring on Sunday morning, but I may have been temporarily blinded by the giant-sized Pumpkin Spice Latte that accompanied me around the produce section. Sidenote: there were NO BANANAS at the supermarket. Not even one. Is there a banana shortage that I am totally unaware of?

Even Pinterest has failed to provide me with inspiration. That’s bad, right?

creamy balsamic vinaigrette

So until I figure something out, I’m going to share something with you that is the opposite of boring: Creamy balsamic vinaigrette. And THIS (I just can’t stop looking at this… it never ever stops being funny).

Anyway… this dressing is completely awesome! I love it. It makes carrot sticks interesting. Broccoli likes to dance around in it. Mixed green salads wanna swim in this stuff. I might have soaked a bit of it up with a pinch or two of whole wheat bread. Annnd I may have drizzled a little over Chad’s sandwich at lunch to see if he’d notice. He did. It’s his new favorite thing. I’m thinking I’ll try it as a marinade as soon as I make friends with chicken again. It’s only a matter of time.

So I’m trying extra hard to drum up some creative dinner energy. And until I come up with a few new somethings, we’re gonna be eating this dressing on everything.

If you have any suggestions, I’m wide open!

Creamy Balsalmic Vinaigrette (from THIS recipe at My Life as a Mrs)

4 cloves garlic, very very finely chopped

3 tablespoons mayonnaise

2 tablespoons lemon juice

1 tablespoon spicy or dijon mustard

1 tablespoon sugar

2 teaspoons Morton’s Nature’s Seasoning

1 teaspoon salt

1/2 cup balsamic vinegar

3/4 cup olive oil (extra light is recommended)

Whisk together all of the ingredients EXCEPT the balsamic vinegar and olive oil. When they are well-combined, whisk in the balsamic vinegar and then gradually whisk in the olive oil.

balsamic vinaigrette

Written by Heather @ Sugar Dish Me

September 25, 2012 at 6:29 pm

Cheesy BBQ Veggie Sliders

with 22 comments

easy veggie burgers
This weekend was all about amusement.

Saturday night brought the demolition derby type of amusement, complete with mullet-sporting spectators, loud cars, lots of mud, and my 9-year-old thrilled to pieces over some car with the word “renegade” spray-painted on the side.

And then on Sunday there was this: rollercoaster!

Soooooooo many rollercoasters. I am a thrill-ride junkie. I love love LOVE a rollercoaster. It’s been a few years since we’ve made it over to Paramount’s Carowinds (which is, like everything else in the civilized world, about an hour from here) because it is usually pretty pricey, the heat is unbearable, and the lines are way too long. But! Our dear friend Pat, who is too adorable to even try to put into words, really wanted the boys to do something fun this summer – her treat. We waited until the summer was hanging on by a thread and picked yesterday to indulge in all things too fast, too high, and too much fun.

Armed with a 12-pack of Coca-Cola, a pile of peanut butter sandwiches, and a box of those chocolate Hostess cupcakes with the curly-cues across the top, we made our way to the amusement park, dead-set in our rain or shine mentality. It was a torrential downpour all the way up the road… I was beginning to fear I’d have to placate the children with a movie I couldn’t bear to sit through (to give you a good idea of what I mean, Evan thinks that Air Bud makes for quality viewing material). But when we pulled into the park the downpour turned to drizzle and eventually just… stopped.

As a result of our fearless drive through the hurricane-force sheets of rain, we were able to ride every rollercoaster in the park at least TWICE without waiting in one single line all day. That was a very sweet gamble.

So it’s been a few years since I’ve been on a rollercoaster, and though I am ever unafraid, I have to admit that the Intimidator rattled me. It was the first stop of the day because we just knew that bananas long lines would happen at any minute. Rather than work our way up to the tallest, fastest, longest coaster in the southeast, we just jumped in with both feet. Eyes wide open.

There are no shoulder harnesses.                                                      YIKES.

diced red onions

But ohhhh so worth the scary.

Chad, my little brother, and I spent a good chunk of the day convincing the children to get on rides they had dubbed “too high” or “too scary”. Evan quickly established that his comfort zone involves lap belts and hills, but absolutely no loops. He actually buried his face in his hands on his first go of the Goldrusher, a train ride I very affectionately remember riding with my parents when I was very super small. Five I think.

making veggie burgers

Andrew totally resisted his status as son of a thrill-seeker until …he didn’t.  When he finally got it, he was all-in. You have never seen a kid more excited or more fueled by pure happy adrenaline than mine after his third trip round on the scariest rollercoaster I’ve ever ridden.

Heart-warmingly adorable.

chick peas, black beans, BBQ, sliders

The only thing we didn’t do yesterday is eat greasy amusement park food. We by-passed every steak ‘n’ hoagie, every single cheeseburger. We did not eat even one giant soft pretzel. There were no $7 Dippin Dots or $9 soft drinks in fancy souvenir cups. Halfway through the day we marched out to the parking lot, ate our picnic lunch, and marched right back in. That’s not to say I wasn’t totally enticed by the smells of Cinnabon wafting past, but I’m the mom that brings a purse full of candy to the movie theater. And I’m okay with that.

veggie-ful

I did, however, bring thoughts of fair-like food home with me. So I indulged today, but I healthed it up a pretty good bit.

These Cheesy BBQ Veggie Sliders are HANDS-DOWN the best veggie burgers I’ve ever had. What’s better is that they’re itty bitty, so you can have two.

Cleverly smashed into these lovely little sliders are chick peas, black beans, carrots, spinach, caramelized onions, cheese, and BBQ sauce. Ohhhhhh yeah.

Topping these with more cheese was an important decision. In my opinion, there is no such thing as too much cheese.

More veggies on top of the unreasonable amount of cheese.

veggie burger sliders

If they had sold these tiny veggie burgers at Carowinds, I might have been tempted to splurge. But I think I’m glad I waited to gorge myself on park-ish food today, in the comfort of my own home, where Chad is the only person that might point and laugh if I smear BBQ sauce on my face.

Cheesy BBQ Veggie Sliders (modified from THIS recipe at How Sweet It Is)

1/4 cup red onion, finely chopped

1 teaspoon olive oil

just a dab of butter

a pinch of kosher salt

15-16 ounces of cooked, drained, and rinsed garbanzo beans, black beans, or a combination of both (see note at the bottom)

1 medium carrot, grated

1/2 cup cooked greens — spinach or kale both work well, OR you can use thawed frozen spinach- just be sure to squeeze allll the water out

1/2 cup grated colby jack cheese (or whatever your preference)

2 tablespoons BBQ sauce (I used Sweet Baby Ray’s Sweet & Spicy)

1 teaspoon honey

1/4 teaspoon black pepper

1/2 teaspoon paprika

a dash of onion powder

3 tablespoons whole wheat flour

More cheese, lettuce, tomato, red onion, and BBQ sauce for topping the finished sliders

8 whole wheat dinner rolls

Place the red onion, olive oil, butter, and kosher salt in a small saute pan over medium heat. Caramelize the onion, stirring it around in the butter and oil occasionally. This should only take a few minutes.

Meanwhile, put the beans in a large bowl and start smashing them with the back of a fork. You could use a food processor to pulvarize the beans, but I like this rustic sort of texture, PLUS the chunks of beans seem to help the patties stay together. Add the grated carrots, greens, and cheese. When the onions are good and caramelly dump them in. Continue smashing everything together with the fork. Mix in the BBQ sauce, honey, pepper, paprika, and onion powder. Keep using the fork to combine all the ingredients evenly. Then mix in the flour.

Using about 3 heaping tablespoons at a time, form the mixture into 8 equal-sized patties. Refrigerate them for 30 minutes (this just makes them easier to handle- it’s not completely necessary).

Heat a large skillet on medium high. Coat with just a dab of oil or non-stick cooking spray and add the patties just a few at a time so you have room to flip them (they will be a little bit soft; I like to cook 3 at a time so that there is room for my spatula in the skillet). Cook them for about 3 minutes on each side – you’re just browning them and trying to heat them through.

Slice the whole wheat dinner rolls in half, burger-bun-style. Drizzle a little more BBQ sauce onto the bottom half of each mini bun, Place the cooked veggie sliders on top of the BBQ sauce. Then top them with cheese while they’re still HOT! so it will melt. Stach each slider with lettuce, tomato, and red onion slices, finishing with the top half of the bun. You can hold them together using frill picks if you’d like.

**Note: To make 8 regular sized burgers or 16 sliders, use 1 (15 ounce) can of garbanzo beans (chick peas) and 1 (15 ounce) can of black beans, and then double the rest of the ingredients. You could use all of one kind or the other, but the combination of the two beans was great for flavor AND color. If you aren’t doubling the recipe, you could certainly still use half of each can and save the rest of the beans for another dish OR you could do like I do (if you either plan ahead or have a bit of extra time) and soak & prepare dried beans — I just measure them by scooping them out of the big pot with my liquid measuring cup. All beans do need to be drained and rinsed, of course. Even those you cook yourself.**

veggie burgers

Written by Heather @ Sugar Dish Me

September 17, 2012 at 9:47 pm

Roasted Tomato Basil Soup

with 19 comments

homemade tomato soup

Today felt like fall.

It was the very first morning that I could feel that teensy bit of crispness in the morning air. The sky was insanely, deeply, perfectly blue. And there was not a cloud in it. Still warm enough outside to wear a tank top and my old faithful Rainbow flip flops, but cool enough to wear my trusty worn blue jeans without sweat behind my knees. The humidity seems to have washed away with yesterday’s rain showers. The stifling, suffocating, muggy Carolina summer heat seems to have retreated, if only for a day or two.

This morning was super perfect. The little boys had a sleepover at Grammy’s which means that Chad and I had a day filled with sleeping later than usual, lazing around the kitchen table with extra mugs of coffee and a few good reads, a last minute decision to head out for a late breakfast, and then, taking that first step out the back door and realizing that this is the first day it smelled like fall. We took the rail buggy on a little morning adventure and I swear to you that the few fallen leaves scattering the two-lane winding road were actually SWIRLING behind us as we drove.

homemade tomato basil soup recipe

Breakfast brought us more coffee, crispy bacon that I didn’t have to cook OR clean up, and word search placemats that sparked the fiercest competition.

I lost. But I’m pretty sure Chad was cheating so that means I win by default, right? Right.

So really, other than me losing, but really winning, but actually losing (sort of), this morning was completely perfect. It made me want to take everything summery from my garden and smash it up into something cozy and fall-ish. Which made this the most perfect day to tell you about Roasted Tomato Basil Soup.

You see all those tomatoes in that photo up there? And the basil that’s gone completely and insanely out of control? We grew alla that.

homemade tomato basil soup recipe

I’ve made lots of things with our garden tomatoes, but until this lovely batch of roasty tomato happiness, I hadn’t made any soup. Why? Because no one else in this house will eat soup. Because they are all crazy.

roasted tomatoes

I made this soup just for me. Which made it that much more satisfying. I ate it for lunch every day this week.

roasted tomato soup

I ate this soup with homemade croutons. I ate it with extra chopped basil. I ate it with toasty slices of baguette. I had more soup with cheese and then another bowl with a grilled cheese. I had the last bowl with a big green salad on the side. I didn’t share. It was awesome.

Make this soup. It’s summery and satisfying with a hint of fall harvest season to come. Get ready for lots of perfect mornings.

Roasted Tomato Basil Soup (based on THIS recipe from Two Peas and Their Pod)

Ingredients

**To Roast the Tomatoes**

-about 2 1/2 pounds of roma tomatoes, quartered (any meaty, roast-worthy garden tomato would do)

-2 tablespoons olive oil

-kosher salt to taste

**To Make the Soup**

2 tablespoons olive oil

1 medium onion, diced

4 cloves of garlic, finely chopped

1/4 teaspoon crushed red pepper flakes

1 cup freshly chopped basil

1 (15 ounce) can diced tomatoes

4 cups chicken or vegetable broth

the tomatoes you roasted

salt & pepper to taste

To Roast the Tomatoes

Pre-heat the oven to 400. Line a rimmed baking sheet or 9 X 13 pan with foil. Spread the quartered tomatoes across the foil in a single layer, drizzle with the olive oil, and toss them around a bit to coat. Spread them back out evenly in the pan and sprinkle with the kosher salt. **Note: Go easy on the salt here. You can add more salt to the finished soup if you need to** Roast the tomatoes in the oven for about 45 minutes. Remove the pan from the oven and set the tomatoes aside.

To Make the Soup

In a large stock pot  heat the olive oil. Add the onion, and keeping the stove at about medium-high, cook them until they are tender (2-3 minutes should do). Stir in the garlic and crushed red pepper flakes. Cook for about another minute or two. Add the canned tomatoes, fresh basil, and broth. Stir in the roasted tomatoes. Bring the soup to a low boil and then reduce the heat to medium low and continue cooking for about 30 minutes, stirring occasionally.

Pour the cooked soup into a blender or use an immersion (stick) blender to pulse the soup to your desired consistency.

Garnish with more fresh basil, cheesy croutons, a crusty loaf of bread, or a sprinkle of shredded cheese.

soup and bread

Written by Heather @ Sugar Dish Me

September 9, 2012 at 9:29 pm

Basil Butter

with 23 comments

So I mentioned it a little bit last week, but I thought I’d take just a minute to talk about how much I really like to smash things into butter. Blueberries, strawberries, GARLIC!, and this week basil.

basil butter
I have the fondest little girl memories of my dad and I sharing a big basket of hot popovers with freshly whipped strawberry butter. When I was big enough to want to recreate that happy memory in my own kitchen, I figured out that strawberry butter isn’t that complicated (popovers are quite another story). If you haven’t ever had pumpkin butter, you are missing out on one of the greatest things life has to offer, and I’m not even exaggerating about that. Apple butter? Almost as good (not that thick weird apple butter that’s canned like jam and resembles nothing of apples or butter. Sorry. I can’t get down with that stuff.). This week basil butter has made its way into my fridge, and my life, and I’m loving every buttery good bit.

I have these basil plants that are seriously the size of small trees. I have an over-abundance of basil. It’s really out of control. Add to the gigantor basil crop this problem I have where I can’t let anything go to waste; no leftover goes uneaten, no fresh garden herbs are left untouched. I’ve made more pesto (recipe for that coming up this week, just in case basil is taking over your life, too) and margherita pizzas than I really care to discuss right now. Let’s not forget the bruschetta. But still there was MORE BASIL.

So I smooshed (technical kitchen term) the basil into butter.

fresh basil in butter
If you aren’t sure exactly how to fit basil butter into your life, I have a couple of really amazing ideas. Why don’t you…

  • spread it on warm crusty baguette. try not to eat the whole loaf.
  • slice the baguette horizontally like a giant sandwich, smear it with basil butter, and make a “french bread” pizza out of it. because vegetables may be included with this version, it’s important to just go ahead and eat the whole loaf.
  • drop some basil butter into a pot of hot cooked and drained pasta, sprinkle with parmesan cheese, and call that dinner.
  • saute chicken in it
  • saute vegetables in it
  • use it to make some really fancy macaroni and cheese. use something sort of special like gouda.
  • I could keep going here, but you get the idea.
  • Oh! One more. I made this recipe from How Sweet It Is. Roasted Basil Butter Parmesan Shrimp. Gahhhhhhh.

basil butter shrimp
How much do you want basil butter in your life right now?

If you’re anything like me, that photo made you want it A LOT. So here’s the really great part: you only need two ingredients.

Basil Butter

Ingredients

butter at room temperature

basil, very finely chopped

**kosher salt is optional**

To Make

Use half as many tablespoons of basil as you have of butter. So if you’re using a whole stick of butter (8 tablespoons), then you’ll need about 4 tablespoons of basil. If you are using salted butter, don’t add any additional salt. It’s too much. But if you’re using unsalted butter, sprinkle in kosher salt about 1/4 teaspoon at a time until you feel like it’s right.

You could use a food processor to pull all this together, but I just use my hands.

In a medium bowl smoosh the butter together with the basil until the basil is evenly distributed throughout. If you’re adding salt, smoosh it into the butter in the same way. Shape it into a log, or a circle, or get craaaaayzay and press it into those little molds that are cool shapes. Suuuper idea for a fancy schmancy dinner party. If you’re shaping the butter into a log (as seen pictured above) wrap it tightly in plastic wrap and refrigerate.

how to use basil butter

Written by Heather @ Sugar Dish Me

August 31, 2012 at 8:21 pm

Baked Buffalo Chicken Rolls

with 22 comments

baked buffalo chicken rolls
There are some things I never, ever get tired of.

morning coffee. getting magazines in the mailbox. finding a mix CD in the car that I haven’t listened to in ages and the anticipation that goes with figuring out what’s on it.

spicy chicken.

I know it’s only been a couple of days since I unleashed the full heated flavor of Hot Habanero Sauce on you, but these Baked Buffalo Chicken Rolls were just begging to be shared.

setting up for baked buffalo chicken rollsSpeaking though, of found CD’s in the car, I popped in a mystery disc the other day that was full of some really special surprises. That also was begging to be shared.

So anyway… spicy chicken.

I never ever lose interest in anything containing the words buffalo and chicken. Those two words coexist as appetizers, salads, sandwiches, pizza. Mac’n’cheese. Wings. The possibilities for buffalo and chicken together are pretty endless. You could probably even pile buffalo and chicken on top of waffles and call them breakfast. This is the south, after all.

But I’m not gonna do that.

spicy chicken, grated broccoli, crumbly blue cheeseBaked Buffalo Chicken Rolls were easily the happiest lunch food we’ve had around here in awhile.

making buffalo chicken rollsWonton wrappers stuffed with broccoli slaw, shredded chicken tossed in your favorite hot wing sauce, and crumbly blue cheese. I know that 68% of the population wants nothing to do with blue cheese. Use something you like. Something un-greasy, like feta. Or spread a bit of laughing cow cheese on the wrappers before you pile on the broccoli slaw. You could opt for no cheese at all… but where’s the fun in that?

rolling up wonton wrappersSituate everything in the center of your wrapper and start to roll.

buffalo chicken rolls ready to bakeNon-stick cooking spray eliminates all the pastry brushing that wraps in the oven usually require. It’s a modern marvel.

buffalo chicken rolls in creamy blue cheeseDip the Baked Buffalo Chicken Rolls in creamy blue cheese dressing. Or ranch if that strikes your fancy. Serve with a pile of celery and carrot sticks and broccoli florets.

Baked Buffalo Chicken Rolls (from Can You Stay for Dinner)

Ingredients

24 wonton wrappers or 12 eggroll wrappers

1 cup shredded chicken

hot sauce to taste (I douse the chicken in Texas Pete)

1 cup broccoli slaw

1/2 cup crumbled blue cheese

nonstick cooking spray

blue cheese or ranch dressing for dipping

To Make

Pre-heat the oven to 400. Spray a baking sheet with non-stick cooking spray and set aside. Prepare your ingredients.

If you need to cook the chicken, cover a boneless skinless breast with water, and bring it to a boil. Poach until the meat is done all the way through, about 10 minutes. Drain the water, let the chicken rest and then shred. Toss the chicken in the hot sauce.

You can use prepared broccoli slaw to save time, or you can use a grater to shred the cleaned and trimmed stalks (shown here). Serve the removed broccoli florets with the finished buffalo chicken rolls.

Lay out the wonton or eggroll wrappers on a clean work surface.

Spread a little broccoli slaw onto each wrapper. A little goes a long way, especially if you are using little bitty wonton wrappers. Top the slaw with a little chicken and then sprinkle a bit of blue cheese on top of the chicken.

Roll up the wrappers by situating them diagonally and folding the bottom corner towards the center. Stop halfway. Fold the two side corners in towards the center. The wrapper will resemble a tiny envelope. Continue rolling until the wrap is sealed. You can use a dab of water to seal the roll off, but usually my finers are damp from handling the hot saucy chicken and they seal off on their own.

Line the rolls up on the prepared baking sheet.

Spray them lightly with nonstick cooking spray and bake for about 10 minutes until they are a light crispy golden brown.

Serve with the blue cheese or ranch dressing.

Written by Heather @ Sugar Dish Me

August 29, 2012 at 10:40 am

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