Supreme Pizza Pasta Bake & Mini Cherry Cheesecake Danishes
Supreme Pizza Pasta Bake
2 Tbsps. oil
8 oz. mushrooms, sliced
1 lb. Italian sausage
3 cloves garlic, minced
1 onion, diced (reserve a few for the topping)
28 oz. pizza sauce
1 bell pepper, diced (reserve a few for the topping)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
1/2 cup bacon, cooked and crumbled
1 egg
3.25 oz. pepperoni’s (reserved a few for the topping)
1 cup whole milk
1/2 cup parmesan cheese, grated
3 cups shredded mozzarella cheese
8 oz. rotini noodles, cooked 1 minute less than al dente
Preheat oven to 350 degrees. Heat oil in a large skillet; add crumbled Italian sausage, onions, bell peppers, and mushrooms. Cook until sausage is cooked through, drain. Turn heat to low, add meat mixture back to skillet and add garlic; stir constantly for 1 minute. Add pizza sauce, salt, black pepper, Italian seasoning, bacon, pepperoni and black olives; stir occasionally until warmed through. Prepare noodles by cooking them 1 minute less the al dente instructions. While noodles are boiling, combine the egg, milk and parmesan cheese. Drain noodles and toss with egg mixture. Place noodles in a greased 9 x 13 pan. Next, layer meat sauce, mozzarella cheese, and any reserved pizza toppings. Bake 20 minutes or until warmed through and cheese is melted.
Mini Cherry Cheesecake Danishes
1 can Pillsbury crescent rolls
Flour for dusting
Glaze:
1/3 cup powdered sugar
2 tsp milk
Filling:
4 oz. cream cheese softened
1/3 cup sugar
Splash of vanilla
1 can cherry pie filling
Preheat oven to 350 degrees. Mix powdered sugar and milk; set aside. Open container of rolls, do not unroll them. Use a sharp serrated knife to cut through the dough; make 10 slices. Lay each slice on a parchment lined cooking sheet. Use a measuring cup to flatten each roll and build a small wall around the edges. (Can use a drop of flour to prevent sticking and press with fingertips too). Beat cream cheese, sugar, and vanilla until smooth; dollop a small amount of cream cheese mixture and a teaspoon of cherries onto each Danish. Bake for 18-20 minutes; let cool and drizzle with glaze.
