For my son’s first birthday party I knew I needed some more substantial snack foods since our party was during the pre dinner part of the evening I made a few quick options that would be fine if they were left out and served cold. With so much to do in one day to prepare for a party of 40 people I needed to have some quick and easy foods to deal with that the little ones might also like to eat. Here’s what I came up with!
These were so delicious my husband asked me if I could make them all of the time. They were pretty easy to make too but kinda messy…
TOTAL TIME: 35 Min
- 1 (13.8-ounce) tube of refrigerated pizza dough
- Shredded or sliced Mozzarella
- 2 ounces sliced pepperoni (if you want to make them with pepperoni I made a cheese and a pepperoni version)
- Pizza Sauce
- Heat oven to 350°F. Grease 12-cup muffin pan; set aside.
- Pat out dough on lightly floured surface into 15×9-inch rectangle. Place or spread cheese in two rows on long edge of rectangle, leaving 1/2-inch border; top with pepperoni if so desired. You can also add pizza sauce before rolling or you can decide to only use it for dipping (I added it and it was delicious but don’t use to much or it makes it hard to cut and bake) Roll up dough, starting from cheese edge, into 15-inch log.
- Slice log into 12 equal pieces. Place each piece into muffin cup. Bake 18-22 minutes or until golden brown and cheese is melted.
- Remove from oven; run knife around edges of each muffin cup to loosen. Cool in pan 5 minutes; remove to cooling rack.
- Serve hot or cold with pizza sauce or marinara, if desired. Store refrigerated.
Beach Salad is actually just a simple Caprese Salad some sea shell pasta and “beach balls” tomatoes and mozzarella balls. This is another delicious treat and so so easy! To make it easier for myself on a day where I had a lot going on I purchased some basil pesto and used that instead of making it myself. A busy mom’s got to do what a busy mom’s got to do!
PREP TIME: 20 Min
- 8 oz pasta (I used shell pasta to make it a beach salad)
- 1 cup (8 oz) small fresh mozzarella balls
- 2 cups (10.5 oz) grape tomatoes
- Basil Pesto- purchase a jar or also gather the following ingredients
- 1 cup fresh basil
- 1 clove garlic
- ¼ cup grated parmesan
- 2½ tbsp olive oil
- 2 teaspoons white balsamic vinegar
- salt and pepper to taste
- Cook and drain your pasta according to package directions. Drain with cold water and set aside.
- If you are making your own Basil Pesto: in a food processor, combine basil, garlic, parmesan, olive oil, and salt and pepper. Pulse until everything is coarsely chopped and blended together.
- In a medium sized mixing bowl, combine pasta, basil pesto, grape tomatoes, and mozzarella balls. Toss together until it is coated in the basil pesto. Easy Peasy Lemon Squeezy!
SWIMMERS IN TOWELS
A classic pig in a blanket toped off my snacks I served so easy a child could do it! Well not my child he’d only just turned 1!
PREP TIME: 15 Min
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- 48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)
Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage or cut up hot dogs on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.