Cooking with Susie Q (week of January 10, 2018)
I had a younger reader email us this past week. Mark says that these pizza pinwheels are his sister’s favorite and his mom lets him make them for her on weekends. Mark says they would be perfect for the Super Bowl and he’s making some up for his friends for the game. Thanks, Mark!
Thanks go out to Kevin, as well. Kevin tells us that these potato wedges are a weekend treat for him and his girls. He makes them often and hopes they won’t tire of them.
(8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
Preheat oven to 375 degrees F. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
Baked Potato Wedges
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 russet potatoes, scrubbed and cut into wedges
Preheat an oven to 425 degrees F. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Serve with ranch dressing, barbeque sauce or ketchup for dipping.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at email@example.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.