Too easy you say? Yes, extremely easy and delicious.
Thanks for the peppers Lori!
Ingredients: Serves 2 as a side
4 small bell peppers (green if you like crunchy, yellow if you like semi crunchy.)
½ cup meat sauce (I used my leftover turkey meat sauce)
Handful shredded mozzarella cheese
Preheat the oven to 350 degrees. Line the baking sheet with aluminum foil.
Cut the top off of the bell peppers, remove all seeds and veins carefully not to puncture or break the peppers. Stuff them with some meat sauce; top it off with a good amount of mozzarella cheese.
Bake for about 15-20 minutes until cheese is slightly burnt and peppers are tender.
If you want to keep the peppers crunchy but melt and burn the cheese, increase heat to 400 and reduce baking time. (Keep your eye on it so it doesn’t over burn)
Do you love your house smelling like a bakery in the morning? I DO! This is another great recipe from “The Back In The Day Bakery Cookbook” by Cheryl Day & Griffith Day. Mmm mmm mmm.
Ingredients for the spice blend:
(I ended up having a lot left at the end but how much you use it up to you)
1/2 tsp onion powder
1 Tbs chili powder
1 tsp dried thyme
2 tsp coarsely ground black pepper
1 tsp ground allspice
1/3 tsp ground cloves
1 tsp ground cinnamon
1/4 tsp garlic powder
Fine sea salt to taste
1 17.3 oz package frozen puff pastry (2 sheets) – defrosted for 30 min in the fridge
1/2 lb thinly sliced black forest or smoked ham
1/2 lb sharp white cheddar cheese, thinly sliced
1 egg beaten w/ 1 Tbs water for egg wash
1 tsp fine sea salt
Preheat the oven to 400F
Line a baking sheet w/ parchment paper
Combine all spices in a small bowl and mix well
Unfold the pasty sheets on a lightly floured surface. Cut each pastry sheet into 4 squares.
Place 4 pasty squares on the baking sheet.
Arrange the sliced ham and cheese on the centers of the pasty squares and sprinkle some of the spice blend lightly over each one.
Fold two opposite corners of each square over the filling and press the edges to seal.
Brush each pastry evenly with the egg wash. (if you don’t have a brush, use your fingers)
Sprinkle the tops with more spice blend to taste. Sprinkle sat evenly over the pastries.
Bake them for 12-14 minutes until the pastries are golden brown and puffy.
(Don’t get antsy and take them out too early or they won’t have the puffed up look)
Let it cool on a wire rack for a few minutes and serve warm or room temp.
You can have many variations by switching up the cheese and deli meat inside. So simple!