Mini Deep Dish Pizzas

It’s impossible to make too many of these mini deep dish pizzas. They’re perfect for the big game or any get-together. They’re easy to make, and with a little imagination, you can make a variety of them to please anyone. We decided to go the simple route and just top these pizzas with cheese and mini pepperonis. We both thought they were fantastic.
Mini Deep Dish PizzasMake sure you leave the mini deep dish pizzas in the oven long enough to get a bit of a crunchy crust on them. They’ll also get a bit more crunchy after you take them out of the oven and cool a bit.

Also try my homemade pizza rolls.

Mini Deep Dish Pizzas

Course Appetizer
Cuisine Main
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 32 mini-pizzas

Ingredients

  • 4 8-inch flour tortillas
  • 1 cup pizza sauce
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan
  • 36-48 mini pepperonis
  • Dried Italian seasoning or oregano crumbled (optional)
  • Dried red pepper flake optional

Instructions

  • Preheat oven to 425 F.
  • Spray a muffin pan with non-stick spray.
  • Working in batches, cut the tortillas into 2" circles using a circular cookie cutter.
  • Press the tortillas into the bottom of the muffin tins.
  • Top with a little pizza sauce, the cheeses, pepperonis and seasonings.
  • Bake for 10-12 minutes or until the cheese has melted.
  • Let cool slightly before removing and serving.

Copycat Red Lobster Cheddar Bay Biscuits

Boy, talk about something that flew off the table so fast that I was starting to wonder if we’d been robbed. We all thought that this copycat Red Lobster Cheddar Bay biscuits was even better than the restaurant favorite. They aren’t quite as crumbly. They held up to dunking in pot roast gravy, and that’s saying something. Granted, you probably can’t find pot roast gravy at Red Lobster.
Copycat Red Lobster Cheddar Bay Biscuits

I admit that when I made these copycat Red Lobster Cheddar Bay biscuits that I used a bit more parsley than the recipe below calls for. The biscuits are a little sweet (I’m not saying that in a bad way). The parsley gave a nice little herby contrast to that.

Next time I might try cutting back on the parsley, but increase the cayenne. I do like a little heat!

These biscuits are great for soppin’ up the broth from my NOLA smoked shrimp.

Copycat Red Lobster Cheddar Bay Biscuits

Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1 cup extra sharp cheddar cheese shredded
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted, cooled

For the topping

  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon fresh parlsey minced

Instructions

  • Preheat oven to 475 F. Line a large baking sheet with parchment paper or use a silpat.
  • In a large bowl,whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Fold in the cheddar cheese.
  • In a separate bowl stir together the buttermilk and melted butter until the butter forms clumps.
  • Pour the buttermilk mixture into the flour mixture and mix gently with a spatula just until a dough forms and there are no dry ingredients remaining.
  • Lightly spray a 1/4 cup measuring cup with non-stick spray. Scoop out 1/4 cup of dough at a time and place on the prepared baking sheet, 1" apart.
  • Bake 12-15 minutes or until biscuits are golden brown.
  • Remove from oven and brush with melted butter parsley mixture.

Cheerios Nuggets

As simple as they are, these Cheerios nuggets are downright addicting. I could not stop ‘sampling’ them as I packaged them up as a gift for our neighbors. I admit that a good number of them didn’t quite find their way into the bag. Nicely sweet, definitely crunchy, and slightly salty thanks to roasted peanuts, these make for a great treat for a crowd.
Cheerios Nuggets

I may change up the recipe for Cheerios nuggets just a tad next time. I really liked the contrast of the salty peanuts against the sweetness of the cereal and the caramel sauce. Perhaps I’ll add more nuts next time, and mix it up a bit. Perhaps some roasted pecans, even almonds, would be nice too.

Also try my pizza pretzel nuggets.

Cheerios Nuggets

Course Appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 40 minutes
Servings 12 servings
Author Mike

Ingredients

  • 1 cup brown sugar packed
  • 1/2 cup salted butter softened
  • 1/4 cup light corn syrup
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 6 cups Cheerios cereal
  • 2 cups salted roasted peanuts

Instructions

  • Preheat oven to 250 F.
  • Grease two 9x13 pans.
  • Also grease a large heat-proof bowl. Add the Cheerios and peanuts to the bowl and mix.
  • In a medium saucepan over medium heat add the brown sugar, butter, corn syrup and salt. Stir constantly until the mixture begins to bubble around the edges, and then cook another 2 minutes.
  • Remove the pan from the heat and stir in the baking soda. The mixture will turn blonde in color and will be light and fluffy. Use a spatula to combine and coat the cereal mixture.
  • Divide the mixture between the two pans and spread out evenly.
  • Bake for 15 minutes.
  • Remove from the oven and let cool 15 minutes.
  • Break the cereal into bite-sized pieces and let cool completely, another 30 minutes.
  • Serve.