95Ingredients
Calories
10Minutes

Ingredients

  • grape tomatoes
  • black olives
  • artichoke hearts
  • mozzarella (pearls)
  • green olives
  • salami
  • cheese tortellini (Cooked)
  • italian dressing (Sweet)
  • 2 packages crescent rolls (Pillsbury)
  • 16 mozzarella cheese sticks (cut in 1/2)
  • 1 package pepperoni
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 egg
  • marinara (optional)
  • 4 flour tortillas
  • 1 large tomato (sliced)
  • 20 pitted black olives (sliced in 1/2)
  • red onion (very thinly sliced)
  • pesto (spread)
  • fresh mozzarella cheese
  • dried basil
  • 8 cheese sticks (mozzarella string, cut in half)
  • 2 eggs
  • 2 tablespoons milk
  • 2 1/2 cups panko breadcrumbs
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup all purpose flour
  • canola oil
  • 2 onions (medium, halved and sliced thin)
  • 2 tablespoons butter
  • 4 flour tortillas (8 inch)
  • 3 tablespoons bbq sauce (Moore's Honey)
  • 4 slices crispy bacon (coarsely chopped)
  • 2/3 cup shredded mozzarella
  • 2/3 cup provolone (or shredded Provel)
  • 1 italian loaf (or ciabatta loaf)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 8 ounces fresh mozzarella (sliced thin)
  • 12 leaves fresh basil (torn into bite size pieces)
  • 16 ounces roasted red pepper
  • 1/3 pound genoa salami (thinly sliced)
  • 2 ounces capocolla (cooked)
  • 2 ounces sliced pepperoni
  • 2/3 cup pepperoncinis (sliced)
  • fresh ground black pepper
  • 1 pound bulk sausage (Jimmy Dean All Natural)
  • 1 onion (medium, finely chopped)
  • 1 red bell pepper (seeded and cored finely chopped)
  • 3 cloves garlic (finely minced)
  • 12 cups baby spinach
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 can tomato sauce (15 oz. I use Contadina)
  • 4 cups unsalted chicken stock (I use kitchen basics)
  • 10 ounces frozen cheese ravioli (1/2 box of 20 ounce Louisa brand cheese ravioli)
  • 1 cup shredded mozzarella
  • 1 tablespoon olive oil
  • 1/2 orange pepper (julienned)
  • 1/2 yellow pepper (julienned)
  • 1/2 onion (sliced in thin rings)
  • 2 chicken sausage (I used Aidells; Roasted Garlic & Gruyere)
  • 1 slice mozzarella (enough to cover the rolls)
  • bbq sauce (Kansas City sytle)
  • 2 soft rolls (like hoagie or french, approximately 6-7 inches in length)
  • 4 tablespoons butter
  • 6 jalapenos (veins and seeds removed)
  • 2 large potatoes (peeled and cut into large pieces for boiling and mashing)
  • 2 tablespoons butter
  • 3 tablespoons sour cream
  • 3 tablespoons milk
  • 1/2 cup sharp cheddar cheese (shredded)
  • 1/2 cup gouda cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • chives (Chopped)
  • salt
  • pepper
  • 5 cups bowtie pasta (cooked, drained but not rinsed)
  • 1 1/2 cups fresh mozzarella (cubed)
  • 2 cups grape tomatoes (sliced in 1/2)
  • 1/2 cup basil leaves (torn in bite size pieces)
  • 15 slices salami (quartered)
  • 1/4 cup red onion slices (very thin, shaved)
  • 1 1/2 cups croutons
  • 3 tablespoons balsamic vinaigrette
  • 1/4 cup olive oil
  • 2 teaspoons brown sugar
  • 1 pinch garlic powder
  • salt
  • pepper
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