1 plain bagel
½ c. shredded ham
½ c. shredded cheese (your preference)
2 Tbsp. Mayo
These ingredients may not be perfect but they are close. All you do is mix the ham, cheese, and mayo…as if making a tuna sandwich. Then you spread onto bagel.
Submitted by Genevieve Garner (from our original swap group theme "kid's favorites")
Showing posts with label Sandwiches and Wraps. Show all posts
Showing posts with label Sandwiches and Wraps. Show all posts
Sunday, June 28, 2009
Tuna Triangles
1 can tuna fish (or canned/cooked chicken), well drained and flaked
½ cup shredded cheese (I like using mozzarella, but you can use whatever you want to)
1 tbsp ranch dressing (or enough to moisten as desired)
1 can (8oz) refrigerated crescent roll dough
Combine tuna, cheese, and dressing. If desired, up to ¼ cup chopped peppers, onion, celery, and/or olives may be added to the tuna filling. Separate crescent dough into four rectangles. On an un-greased baking sheet, press each rectangle to about 4"x 8". Cut each rectangle in half to form 8 squares. Mound tuna mixture on a diagonal half of each square, leaving a ½" border around the filling. Fold dough squares in half to form triangles, press edges with fork to seal, and cut a slit in top. Bake at 375ยบ for 14-16 minutes until golden brown.
Submitted by Lindsay Anderson (from our original swap group theme "kid's favorites")
½ cup shredded cheese (I like using mozzarella, but you can use whatever you want to)
1 tbsp ranch dressing (or enough to moisten as desired)
1 can (8oz) refrigerated crescent roll dough
Combine tuna, cheese, and dressing. If desired, up to ¼ cup chopped peppers, onion, celery, and/or olives may be added to the tuna filling. Separate crescent dough into four rectangles. On an un-greased baking sheet, press each rectangle to about 4"x 8". Cut each rectangle in half to form 8 squares. Mound tuna mixture on a diagonal half of each square, leaving a ½" border around the filling. Fold dough squares in half to form triangles, press edges with fork to seal, and cut a slit in top. Bake at 375ยบ for 14-16 minutes until golden brown.
Submitted by Lindsay Anderson (from our original swap group theme "kid's favorites")
Thursday, June 25, 2009
Pita Bread
2 ½ c. flour
¾ t. salt
½ t. sugar
1 ½ t. yeast
1 c. hot water
1. T vegetable oil at room temp.
Cornmeal
Set aside ½ c. flour. Mix reaming flour, salt, sugar, yeast, hot water, oil. Stir in enough reserved flour to make a soft dough. Knead until smooth and elastic.
Place dough in greased bowl, cover refrigerate for hours.
Divide dough into 6 pieces, on floured surface shape each piece into a smooth ball, roll balls into 6 inch circles.
Sprinkle ungreased baking sheets with cornmeal, place circles on baking sheet; cover place baking sheets on large shallow pan filled with boiling water, let rise until slightly puffy 15-20 minutes.
Place baking sheet in 475 degree oven on bottom rack, bake 5 minutes or until puffed and lightly browned.
Submitted by Emily Saye (from our original swap group theme "Bread.")
¾ t. salt
½ t. sugar
1 ½ t. yeast
1 c. hot water
1. T vegetable oil at room temp.
Cornmeal
Set aside ½ c. flour. Mix reaming flour, salt, sugar, yeast, hot water, oil. Stir in enough reserved flour to make a soft dough. Knead until smooth and elastic.
Place dough in greased bowl, cover refrigerate for hours.
Divide dough into 6 pieces, on floured surface shape each piece into a smooth ball, roll balls into 6 inch circles.
Sprinkle ungreased baking sheets with cornmeal, place circles on baking sheet; cover place baking sheets on large shallow pan filled with boiling water, let rise until slightly puffy 15-20 minutes.
Place baking sheet in 475 degree oven on bottom rack, bake 5 minutes or until puffed and lightly browned.
Submitted by Emily Saye (from our original swap group theme "Bread.")
Thursday, April 2, 2009
Spinach Turkey Wraps
¼ cup spreadable chive and onion cream cheese (or regular works fine)
2 flour tortillas
¼ tsp garlic powder
2 cups loosely packed fresh baby spinach
5 ounces thinly sliced deli turkey
½ to 1 cup shredded Monterey Jack cheese
¾ cup julienne sweet red pepper
¼ cup chopped green onions
2 tbsp prepared ranch salad dressing
Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with ¾ cup spinach, turkey, cheese, red pepper, and onions. Top with remaining spinach. Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate until serving.
Submitted by Lindsay Anderson (from our original recipe swap ggroup theme "Green Recipes.")
2 flour tortillas
¼ tsp garlic powder
2 cups loosely packed fresh baby spinach
5 ounces thinly sliced deli turkey
½ to 1 cup shredded Monterey Jack cheese
¾ cup julienne sweet red pepper
¼ cup chopped green onions
2 tbsp prepared ranch salad dressing
Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with ¾ cup spinach, turkey, cheese, red pepper, and onions. Top with remaining spinach. Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate until serving.
Submitted by Lindsay Anderson (from our original recipe swap ggroup theme "Green Recipes.")
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