Garlic Parmesan Pizza Rolls

I was weak. Oh so weak. I made a small batch of garlic Parmesan pizza rolls thinking that I could control myself. That 18 of the little bites are actually 3 servings. Maybe even 4 servings. Well, I’m here to argue that it’s impossible to eat just a few of them.

These bites are insanely good. Lightly crunchy. Definitely garlicky. With just enough Parmesan so you get that taste, that nuttiness, that saltiness. Served with warmed marinara sauce for dipping, these are some of the best appetizers you’ll find.

Garlic Parmesan Pizza Rolls

To make my garlic Parmesan pizza rolls, I first deep-fried them and then tossed them in the delicious sauce. That’s mostly because I had my deep-fryer out still from a delicious shrimp dinner. I think you could bake them instead, and even air fry them if you wanted. I don’t think they’d be quite as good (nothing’s as good as deep fried!), but they’ll still be covered in the delicious sauce.

Garlic Parmesan Pizza Rolls
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5 from 1 vote

Garlic Parmesan Pizza Rolls

Delicious little bites that disappear in no time!
Course Appetizer
Cuisine American
Keyword garlic Parmesan, pizza rolls
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3
Calories 25kcal

Ingredients

  • 18 Totino's pizza rolls frozen, any flavor you like
  • vegetable oil for frying
  • 1/4 cup butter melted
  • 1 tablespoon garlic minced
  • 1 pinch dry basil more or less, to taste
  • Parmesan cheese to taste, grated
  • Marinara sauce warmed, for serving, if desired

Instructions

  • Heat a few inches of oil to 350 F in a saucepan, or use a deep fryer.
  • Working in batches if needed, deep fry the pizza rolls for 3 minutes, flipping once. Remove to a paper towel-lined plate to drain.
  • Transfer pizza rolls to a large bowl.
  • In a separate small bowl, stir together the butter and garlic. Drizzle over the pizza rolls and toss gently to coat.
  • Sprinkle rolls with basil and cheese. Toss gently to coat. Serve with marinara sauce for dipping if desired.

Nutrition

Calories: 25kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 58mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 0.1mg

Nutritional values are approximate.

Batter-Fried Shrimp

I’m usually a crunchy-fried-shrimp kind of guy. You know, a bit of flour, a bit of cornmeal. These batter-fried shrimp are a bit different, yet still crunchy. The batter is much like you would find on, say, fried cod for a fish sandwich or a basket of fish and chips. Because I have an unnatural addiction to fish and chips, it’s not surprising that I’m now addicted to these shrimp. The batter stuck perfectly, the shrimp cooked up beautifully golden brown delicious, and all was right in the world again. And I ate more than I should!

Batter-Fried Shrimp

The batter makes the shrimp look a lot bigger than they are. Even though it’s thick, it’s not ‘ewwwy’ thick at all. It’s light and crispy, just like I like. I’d definitely use this same batter on cod. Or chicken legs (who remembers peg legs from Long John Silver’s?).

For a twist, add a few shakes of Old Bay or Creole seasoning to the batter before dipping the shrimp.

Also try my fried shrimp basket.

Batter-Fried Shrimp
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5 from 1 vote

Batter-Fried Shrimp

The batter recipe would also be great on code fillets.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 395kcal

Ingredients

Instructions

  • Pat shrimp dry.
  • Heat a few inches of oil to 350 F in a Dutch oven or a deep fryer.
  • Combine 1/2 cup of oil and the egg and beat well. Add remaining ingredients except oil for frying and stir until smooth.
  • Working in batches, dip shrimp in the batter and coat well.
  • Add shrimp to the fryer and fry for 1 minute. Turn and fry another 1 minute or until golden brown. Remove to a paper towel-lined plated or wire rack to drain.

Nutrition

Calories: 395kcal | Carbohydrates: 25g | Protein: 6g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 609mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

Tailgate Cocktail Smokies

For a moment there I thought that Hillshire Farm’s had changed the recipe for their Lit’l Smokies. I mean, I almost thought I was eating a shrimp cocktail. Ah, but it was that combination of ketchup and horseradish that was fooling me. After a few hours in the slow cooker those flavors found their way into every bite of sausage. These tailgate cocktail smokies were really, really quite good. Unexpectedly good. These aren’t your standard issue BBQ-sauce-and-smokies appetizers. I’d make these again. And again.

Tailgate Cocktail Smokies

I’m not usually a big horseradish fan. I mean, I like it but it can get overwhelming for me if there’s too much. Not in this case. I think the recipe is spot-on for the amount. Those 4 hours of time in the crockpot really mellow it out making it a wonderful flavor.

Tailgate Cocktail Smokies
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5 from 1 vote

Tailgate Cocktail Smokies

These aren’t your standard issue BBQ-sauce-and-smokies appetizers. I’d make these again. And again.
Course Appetizer
Cuisine American
Keyword cocktail, sausage
Prep Time 5 minutes
Cook Time 4 hours
Servings 24
Calories 154kcal
Author Mike

Ingredients

Instructions

  • Spray a small slow cooker with non-stick spray.
  • Add all ingredients and stir.
  • Cover and warm on low for 4 hours, stirring every hour or so.

Nutrition

Calories: 154kcal | Carbohydrates: 11g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 439mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutritional values are approximate.