Robyn Wellons
Independent Director
932-0305
- Spray lightly, Season your new
stone as directed bymaking
crescent rolls or other high fat foods.
2. Make cookies from scratch or mix.
- Easy dinner-. Chicken Nuggets & Fries.
- Make a homeade pizza on the stone.
- Bake a batch of biscuits.
- Make grilled cheese sandwiches on your stone and watch it become seasoned!
- Crispy Chicken Filets-Dip chicken breasts in egg. Coat with CROUTON crumbs & Parmesan cheese. Bake on stone for 20 minutes.
- Low Fat Fries-toss potato wedges in egg white & seasoning. Bake 20-25 minutes.
- Make breadsticks or cornbread twists.
- Make crispy frozen fish filets.
- Quesadillas: Place tortillas on stone. Add cheese, salsa, etc. Fold in half and bake 8-10 minutes.
- Put favorite filling in bread. Seal with Cut-N-Seal. Brush with butter & bake 10 minutes.
- Ham It Up Crescents- Separate 1 pkg. crescent rolls into 4 rectangles. Spread with mustard. Top with sliced ham & grated Swiss or cheddar cheese. Roll into logs. Cut each log into 5 slices. Bake on stone 15-20 minutes.
14. Mushroom Bread- Roll out 1 pkg. of crescent rolls on stone. Toss 2 cups sliced mushrooms w 1 T butter. Layer on dough. Top w/ Parmesan & Italian spices. Bake 15-20 minutes.
15. Low Fat Snacks: Cut pita bread in half. Slice open. Cut into triangles. Bake 13-10 minutes. Serve with salsa or low fat dip.
16. Cut tortillas into wedges. Bake 10-12 minutes. Serve w/salsa or brush tortillas with water & sprinkle with cinnamon & sugar.
17. Bake won ton wrapper strips for 12-15 Serve with sweet & sour sauce or hot mustard.
18. Homemade crisps: Bake thin sliced, salted potatoes 20 min at 350’.
19. Use recipes that came with stone.
20. Pretzel Ring Bread:
Form breadstick dough into
pretzel shapes. Place in circle on 13” stone. Brush w/ egg and sprinkle w/ salt. Bake 15-18 minutes. Serve w/dip of 1 cup low-fat sour cream & 2 T Dijon mustard.
21. Broccoli Ham Ring
¼ lb. ham ¼ lb. fresh broccoli
1 small onion ½ cup fresh parsley
6 oz Swiss shredded, 2 T Dijon mustard
1 tsp. lemon juice 2- 8 oz. crescent rolls
Preheat 350" oven. Chop ham, broccoli, onion & parsley very fine. Mix with rest of filling ingredients. Arrange crescent triangles in a circle on 13” stone with bases overlapping & points to outside. There should be a 5” circle in center. Spoon filling over base. Fold points over filling and tuck under base. Filling will not be completely covered. Bake 25-30 minutes.
22. Brunch pizza:
1- 24 oz. frozen hash brown patties, thawed
8 eggs 1 ½ C. cheddar-shredded
½ C. milk
Optional: Chopped onion, peppers, mushroom, bacon, ham, sausage, etc.
Preheat 400’ oven. Place parchment paper on 15” stone. Combine potatoes & 1 egg. Spoon on paper into 14” circle. Salt & pepper. Bake 20 minutes. Scramble eggs & milk (may be microwaved). Place on top of crust. Add desired toppings & cheese. Bake 10 minutes.
23. Cold Seafood Pizza
1- 8 oz. crescent roll 1-8 oz cream cheese
¼ C. sour cream 1-8 oz. cocktail sauce
1 tsp. Dill 1 green pepper chopped
2 green onions chopped 1- 10 oz shrimp thawed
8oz. Mozzarella shredded.
Preheat 375' oven. Roll out crescent dough on 13” stone. Bake 11-13 minutes. Cool. Mix cream cheese, sour cream & dill. Spread over crust.
Top with cocktail sauce. Layer remaining ingredients. Chill before serving. For Cool Veggie Pizza, omit cocktail sauce & shrimp. Add finely chopped, fresh veggies- carrots, broccoli, mushrooms, etc.
24.Banana Split Brownie Pizza
1- 21 oz. brownie mix 2- 8 oz. cream cheese 2/3 C sugar 1- 8 oz crushed pineapple banana slices strawberry slices
1 C. nuts chopped 1-oz. semi-sweet chocolate.
Preheat 375’ oven. Mix brownies. Place Parchment paper on 15” stone Pour batter on paper spread into 14” circle. Bake 15-20 minutes. Cool. Mix cream cheese & sugar. Spread on crust. Top w/fruit & nuts. Melt chocolate & 1 T butter. Drizzle on top.
25. Rocky Road Pizza
1-20 oz. sugar cookie dough ½ C peanuts
1 C small. Marshmallows 1 C chocolate chips 1/3 C caramel ice cream topping.
Preheat oven 375’. Roll dough on 15” stone into a 12” circle. Bake 15-20 min. Sprinkle w/ candy & nuts. Drizzle w/topping. Bake 5 minutes. Cool 10 minutes before serving.
26. Mexican Pizza
1 ¼ C flour, 3/4 C cornmeal 1 t baking powder 1 t salt 2/3 C milk ¼ C olive oil
1 C refried beans 1 C salsa
2 T green chilies 1 onion, chopped
2 T cilantro minced 1 C jack shredded ½ C olives, chopped Salt & Pepper.
Preheat oven 400’. Combine crust ingredients. Roll out on 15” stone. Par bake 12 min. Spread beans over crust. Top w/rest of ingredients. Bake 15-20 minutes.
27. Fruit pizza
1 C butter softened 1 C powdered sugar 1C flour 1 C nuts. (optional)
1-8 oz. cream cheese 1 C sugar
Bananas, berries, kiwi, apples, etc. sliced.
Preheat 375’ oven. Mix crust ingredients & rollout on 13” stone. Bake 10-12 minutes. Cool. Mix cream cheese & sugar. Spread on crust. Top with sliced fruit.
28. Chocolate Chip Sensation:
1-16 oz. chocolate chip cookie dough
1-8 oz cream cheese, 1/3 C sugar
1 pint half & half ¼ C nuts chopped
1 small instant chocolate pudding
Heat oven 375’. Roll dough into 13” circle on 15” stone. Bake 12-15 min. Cool. Mix cream cheese & sugar. Spread on crust. Mix pudding with half & half. Spread on top of cream cheese & sprinkle with nuts. Chill.
29. Deluxe Turkey Club Pizza:
1 pizza crust 2 t sesame seeds ¼ C low fat mayonnaise 1 t lemon zest 4 oz. Jack shredded 1 t basil 4-oz deli turkey breast sliced in 1” strips
6 slices bacon, cooked, crisp & crumbled
2 tomatoes sliced 2 oz Swiss, shredded.
Preheat oven 425’. Roll out dough on 13” stone. Sprinkle w/sesame seeds. Par bake 10- 12 minutes. Combine mayonnaise & zest. Spread on crust. Top w/ rest of ingredients. Bake 7-9 minutes.
30. 3-cheese Garden Pizza
1 pizza crust 1 tomato sliced
1 zucchini sliced 1 onion, sliced
1 C mushrooms 2 cloves garlic
4 oz mozzarella 4 oz cheddar
1 t Italian seasoning 1 oz. parmesan cheese
Preheat oven 400’. Roll dough onto 15” stone. Par-bake 5-7 minutes. Press garlic over crust. Cover crust w/ mozzarella & cheddar. Layer vegetables & seasoning. Top w/ Parmesan. Bake 15-18 minutes.
Robyn Wellons
Independent Director
932-0305