Eggplant Rollantini

Eggplant Rollantini..
I will NOT be giving away all my secrets for this one! But here are the basics of what I do! ENJOY!
*If you do not like prosciutto, you can also use a meatball for the filling or leave the meat out completely.
What you will need:
1 Eggplant- sliced thin (I prefer the skin on, most people will peel it)
Makes about 10 slices
3 Eggs beaten with 2 Tbs of water seasoned with Salt and Pepper
5 cups seasoned bread crumbs

2 Cups vegetable oil for frying.

Filling:
3 Cups Ricotta Cheese
2 Eggs
1 Cup grated parmesan cheese
1 Cup grated mozzarella cheese
3 TBS chopped parsley
Salt & Pepper
10 slices of Prosciutto
10 slices of mozzarella cheese

In a large skillet, heat the oil to 350 degrees.
Preheat oven to 350
Dip a slice of the eggplant into the egg and water mixture, then directly into the breadcrumbs. Repeat with each slice to have a double coating of breadcrumbs.
Place each slice into the hot oil and allow to fry for about 3 minutes on each side or until they are golden brown. Be careful to watch the temperature of your oil, the breadcrumbs will burn quickly if it is too hot.


Once all the pieces are fried, let them rest and cool before you begin to fill.

In a bowl combine, ricotta, eggs, grated cheeses, parsley and salt and pepper.
Lay each piece of eggplant out on a cutting board, on one side of the eggplant place 1 slice of prosciutto and top it with 2 tbs of ricotta mixture.
Add 1 slice of Mozzarella cheese and roll the eggplant slice.


Place the slice into a baking dish that has a small amount of pasta sauce on the bottom. Be sure NOT to soak the eggplant in pasta sauce, this will cause the breading to become gummy.


Once all the pieces are in the baking dish, bake eggplant roll ups at 350 degrees for about 20 minutes.
Allow the eggplant to rest for about 15 minutes to let the ricotta and egg mixture to set back up.

About 20 minutes before serving, top the eggplant with pasta sauce and mozzarella cheese. Place back into the oven at 325 for about 15 minutes to warm through.
Serve!

Cheesy Croissant Roll Ups

Cheesy Croissant Roll ups!

Easy and delish quick appetizers for those unexpected guests!!

What you will need:
1 package of Pillsbury Croissants... (I love the new creations croissants comes in a whole sheet)
4 oz cream cheese at room temperature
½ cheddar cheese
2 tbs garlic herb spice blend by McCormick’s



Directions: Preheat oven to 350
Roll out croissants onto your board. (If you are not using the whole sheet, use your fingers to pinch together the separated croissants and use a rolling pin to make 1 whole sheet)



Spread cream cheese mixture on to the entire piece of dough. Sprinkle garlic herb seasoning evenly across the dough. Add the cheese the same way.
Roll the dough to form a thin log.
Allow the log to set up in the refrigerator for about 15 minutes.
Take out and slice into ½ inch pieces.



Place on a baking sheet and bake at 350 for 15-18 minutes or until the tops turn golden brown.



Enjoy!

Ham, Turkey & Cheese Poppers

Ham, Turkey & Cheese Poppers.



What you will need:
8 slices of white bread with the crusts cut off
4 slices of turkey
4 slices of ham
4 slices of cheese

2 cups vegetable oil for frying

Combine:
4 tbs mustard
2 tbs honey
2 tbs mayo
(Separated into 2 dishes) One will be used for a dipping sauce.

Combine:
2 cups of bisquick or instant pancake mix
1 can evaporated milk
2 tbs cinnamon
Salt & pepper.

Directions:
Flatten each piece of bread with a rolling pin. Lay out 2 pieces for each sandwich. Spread mayo/mustard mixture on each slice of bread. Top 1 slice of the sandwich with 1 slice of turkey, 1 slice of ham, 1 slice of cheese. Place top piece of bread onto sandwich. Carefully roll the sandwich into a log. Put rolled sandwiches into the fridge to let them set up. About 20 minutes. Once sandwiches are cold, take them out and cut into 1 inch slices. (About 4 slice per roll).


Heat oil –
Stick each sandwich roll with a toothpick, dip into bisquick batter and immediately drop into the oil. They will puff up very quickly and be cooked within 30-45 seconds. Once it is golden brown, put onto a paper towel to drain excess oil.


Dip into the sauce and enjoy!