12 slices of Turkey deli meat (I used Hillshire Farm Ultra Thin)
12 slices of salami or 24 pieces of snack sized salami (2 snack size on each slider if you use those)
12 slices of mozzarella cheese or a few handfuls of shredded mozzarella cheese
For The Butter Spread
1/4 cup of unsalted butter melted
1/2 – 1 teaspoon of raw honey
A dash of garlic powder
1. Preheat oven to 375 and lightly butter a 9×13 glass dish.
2. Place the bottoms of the rolls into the glass dish and layer with 1/2 of the jarred pesto, turkey meat, salami, and cheese. Spread the remaining pesto on the bottoms of the tops of the sweet rolls. Press down rolls to secure.
3. Brush the rolls evenly with the melted honey butter leaving just a little to spare for when the rolls are done.
4. Cover baking dish with foil and bake at 375 for 10 mins. Remove foil and bake for an additional 10 to 12 minutes or until cheese is melted and tops are golden.
5. Brush rolls once more lightly with the butter and enjoy!
baking instructions: bake at 500 degrees in a 9×13 glass dish for 10 to 12 mins or until edges are crisp.
What You Need:
1 pack of active dry yeast (2 1/4 teaspoons)
1 tablespoon of sugar
3 tablespoons of olive oil plus more for coating
3 3/4 cups of flour plus more for dusting
1 1/2 teaspoon of salt
1. Whisk together 1 1/3 cup of warm water (you don’t want the water hot, it will kill the yeast) and the sugar. Then mix in the yeast and allow to sit for 10 mins until mixture is a little foamy and bubbly. Once the ten minutes are up add the tablespoons of olive oil.
2. In another large bowl mix together the flour and salt. Creat a well in the middle and add the water and yeast mixture. Knead dough for a minimum of 5 minutes adding more flour if necessary until dough is smooth and stretchy.
3. Divide dough in half creating 2 dough balls. Brush each dough ball with olive oil, placing each piece of dough in a bowl covered with plastic wrap. Allow to rise for an hour and a half.
4. Once dough is done rising freeze one and prepare the other. Rub olive oil all over a 9 x 13 glass dish. Arrange your dough in the glass dish leaving some space in the corners to spread. Add your sauce, seasonings, and toppings.
5. Bake at 500 degrees for 10 to 12 minutes or until nice and crispy on the edges. Remove pizza from glass dish and place on a charcuterie cutting board and serve while hot.
Little story behind these. I worked at the bank awhile back (this was maybe almost ten years ago) and we had a pot luck. A guy I worked with at the time, Pablo, brought these in and I thought they were the most delicious thing ever!
Everyone uses jalapeños to make poppers but these were with yellow chilies. They also weren’t fancy like how most wrap the bacon around the pepper. They were simple!
I brought some home to share with my husband and he loved them as well. After we analyzed them we were like, “these are actually really easy to make!” And now we make them all the time for gatherings or cook outs.
Thank you Pablo!
Servings: 16-20 peppers
Note: you will need a grill and someone who knows how to work the grill.
What You Need:
8 to 10 yellow chiles (each Chile makes two poppers)
8oz of cream cheese
2 cups of shredded cheddar or mixed cheese
1 pack of bacon cooked and cut or broke into 1 inch pieces give or take
Bacon tip: instead of frying, save yourself some time and bake at 400 for 15 to 20 mins and a pan sheet lined with foil. So much better, trust me.
1. Cut all the peppers in half removing all seeds. Smooth on cream cheese onto each pepper, add cheese on peppers, then lay a pieces of bacon on each pepper.
2. Grill the peppers on low medium heat for about 15 minutes. When the cheese is melted and the bottoms begin to char they are complete.