7. Blackberry jam pie crust straws
You will need:
1 sheet puff pastry
1 large egg
⅓ cup blackberry jam
2tbsp granulated sugar
1tsp cinnamon powder
How to make:
Preheat the oven to 400°F (204°C). Line the baking sheet with parchment paper.
In a small bowl, whisk the egg with a tablespoon of water to prepare the egg wash. Take another bowl and mix sugar and cinnamon; set aside.
Dust some flour on the counter and roll out the pastry sheet flat. Spread jam on the pastry sheet, leaving around one-fourth-inch uncovered on all sides.
Brush the uncovered edges with egg wash and place the second pastry sheet on the top, firmly pressing the edges to seal.
Now, brush the top with egg wash and sprinkle cinnamon sugar. Cut the dough into half-inch-wide strips and twist them a few times, leaving about half-inch space between each piece.
Place all the straws into the baking sheet and bake for 10 to 12 minutes until they turn crisp and golden brown.
Take the sheet out of the oven and place it on a wire rack for at least five minutes before serving.
8. Thin crust pepperoni and vegetable pizza
You will need:
2 whole grain tortillas
16 thin slices of turkey pepperoni (cooked)
1 cup part-skim mozzarella cheese (shredded)
½ cup red onion (sliced)
½ cup green sweet pepper (chopped)
½ cup fresh mushrooms (sliced)
⅓ cup bottled roasted red sweet peppers (chopped)
⅓ cup pizza sauce
2tsp olive oil
How to make:
Preheat the oven to 450°F (232°C) and put a pizza stone in the lowest rack.
Blend roasted red sweet peppers and pizza sauce using a blender; set aside.
Heat oil in a skillet over medium-high heat. Add red onion, green sweet pepper, and mushrooms as the oil warms. Cook the veggies until tender.
Evenly spread pizza sauce on tortillas and top with pepperoni and cooked veggies.
Sprinkle cheese on the top and put the pizza on the hot pizza stone. Bake the pizza for around five minutes until the tortilla edges turn golden brown to serve.
