BROWNIE BUNDT CAKE

Our most popular recipes from the last Weekend Potluck was this Brownie Bundt Cake from Cooking with K. Our other featured recipes include: Stovetop Beef Stew from The Copper Table, Peanut Butter Oreo Cheesecake from Cooking with Carlee and Mandy is sharing her recipe for Creamy Chicken and Rice Casserole!

HOW DO I GET TO THE RECIPES? PLEASE READ THIS!

Just click on any of the photos below to take you to the full recipes! Also, when you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now!

THE RECIPE WITH THE MOST CLICKS:

Brownie Bundt Cake by Cooking with K

RECIPES THAT CAUGHT OUR ATTENTION:

Stovetop Beef Stew by The Copper Table

Peanut Butter Oreo Cheesecake by Cooking with Carlee

FEATURED HOSTESS RECIPE:

Creamy Chicken & Rice Casserole by South Your Mouth

YOUR HOSTESSES:

South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary
The Country Cook~ Brandie

Chicken Alfredo Lasagna Rollups are made with seasoned chicken, three cheeses, and Alfredo sauce rolled up into individual lasagna noodles. An easy-to-serve dinner the whole family will love!

A FUN DINNER TWIST ON CHICKEN ALFREDO

These Chicken Alfredo Lasagna Rollups are beyond delicious! This was such a fun recipe to make and it turned out even better than I thought since it is so easy! It is a great dish to make the day before and pop in the oven when you get home from work. Rotisserie chicken is perfect for saving time, but you can also use leftover chicken you have on hand. Truly a simple dinner that brings tons of flavor and that everyone will love (even those picky eaters!)

FREQUENTLY ASKED QUESTIONS: 

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• lasagna noodles– You can use any brand of lasagna noodles. Even if you’re grabbing the oven ready lasagna noodles (as you see in my photo below), you still need to cook them a bit so they are pliable to roll up.
• garlic Alfredo sauce– grab a jar of whatever brand you like, or you can make some Homemade Alfredo sauce. I shared the recipe for that above in the FAQ’s (Frequently Asked Questions). Additionally, you could use regular alfredo, I just like the extra pop of flavor the garlic alfredo brings.
• shredded mozzarella cheese – I just used the pre-shredded kind here to keep this fast and easy to make but you can certainly shred it yourself.
• grated Parmesan cheese– you can use freshly grated or the stuff in the green bottle
• ricotta cheese – some folks prefer this with small curd cottage cheese (it’s also a cheaper option) so use what you prefer.
• Italian seasoning and garlic powder – I use garlic powder but you could certainly use a little fresh garlic or the jarred stuff (add to taste.)
• shredded cooked chicken– I used a rotisserie chicken, but you can use any already cooked, ready to go chicken. Any leftover chicken would work nicely.

HOW TO MAKE CHICKEN ALFREDO LASAGNA ROLLUPS:

Preheat the oven to 375° F. Cook the lasagna noodles according to the directions (cooking about 2 minutes less than on the package directions.) Drizzle a little olive oil over the noodles after draining to prevent them from sticking together. Add ¼ cup of alfredo sauce to the bottom of a 9×13-inch baking dish. Set aside. To a bowl, add ¾ cup alfredo sauce, 2 cups shredded mozzarella cheese, Parmesan cheese, ricotta cheese, and seasonings. Mix until combined Add the chicken to the bowl and mix until everything is incorporated.

Lay out a cooked lasagna noodle onto a clean surface. Transfer 1/2 cup of the chicken mixture to the lasagna noodle. Roll up each lasagna noodle and transfer to the baking dish seam-side down. Continue with remaining rollups.

Pour the remaining alfredo sauce evenly on top of the rollups then sprinkle remaining one cup shredded mozzarella cheese on top.

Cover the dish with aluminum foil and bake for 20 minutes. Take the foil off and bake for another 10 minutes, or until the cheese is hot and bubbly. You can broil it for 2 to 3 minutes at the end to get a golden brown top. Optional: Sprinkle the top with chopped fresh or dried parsley.

CRAVING MORE RECIPES? 

• Lasagna Roll Ups
• Chicken Alfredo Casserole
• Crock Pot Chicken Alfredo Lasagna
• Ground Beef Alfredo
• Chicken Alfredo Tortellini
• Bacon Chicken Alfredo
• Mexican Lasagna

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Chicken Alfredo Lasagna Rollups

Everything you love about chicken Alfredo but wrapped up in lasagna noodles to make a casserole dinner.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 984kcal

Author Brandie Skibinski

Ingredients

• 8 lasagna noodles
• 15 ounce jar garlic alfredo sauce (divided use)
• 3 cups shredded mozzarella cheese (divided use, see notes below)
• 1 cup grated Parmesan cheese (can use freshly grated or green bottle)
• 1 cup ricotta cheese
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups shredded cooked chicken (I used a rotisserie chicken)
• 1 Tablespoon chopped fresh parsley (or dried parsley, optional)

Instructions

• Preheat the oven to 375° F.
• Cook 8 lasagna noodles according to the package directions (cooking about 2 minutes less than on the package directions.)
• Drizzle a little olive oil over the noodles after draining to prevent them from sticking together.
• Add ¼ cup garlic alfredo sauce to the bottom of a 9×13-inch baking dish. Set aside.
• To a bowl, add ¾ cup alfredo sauce, 2 cups shredded mozzarella cheese, 1 cup grated Parmesan cheese, 1 cup ricotta cheese, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Mix until combined
  
• Add 2 cups shredded cooked chicken to the bowl and mix until everything is incorporated.
  
• Lay out a cooked lasagna noodle onto a clean work surface.
• Transfer 1/2 cup of the chicken mixture to the lasagna noodle.
  
• Roll up the lasagna noodle and transfer to the baking dish seam-side down. Continue with remaining rollups.
  
• Pour the remaining alfredo sauce evenly on top of the rollups then sprinkle remaining one cup shredded mozzarella cheese on top.
  
• Cover the dish with aluminum foil and bake for 20 minutes. Take the foil off and bake for another 10 minutes, or until the cheese is hot and bubbly.

  NOTE: You can stick it under the broiler or a minute or two to get a golden brown top. Do not do this if you are not comfortable with broiling so you don't burn it. You cannot leave anything alone in the oven while broiling. You have to watch it the entire time or it can burn very fast. You want it under there just long enough to get a little golden brown color on top.
  
• Optional: Sprinkle the top with 1 Tablespoon chopped fresh parsley (or dried parsley.) Then serve!
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• If you are using pre-shredded mozzarella, a lot of the bags are sold in 2 cup servings (an 8 ounce bag). This recipe calls for 3 cups. You can use less cheese in this recipe if you just want to buy just the one bag. Just use one cup shredded mozzarella in the chicken mixture and one cup for the topping.

Nutrition

Calories: 984kcal | Carbohydrates: 53g | Protein: 61g | Fat: 57g | Sodium: 1933mg | Fiber: 2g | Sugar: 4g

Everything you used to love in a Taco Bell Taco Salad – but made at home. Crispy shells filled with seasoned beef, lettuce, cheese, tomatoes, and more!

A FAST FOOD COPYCAT RECIPE

Raise your hand if you mss the taco salad at Taco Bell! It was my favorite thing on the menu so I was so bummed she they took it away. So I figured I would start making my own version at home. I do feel like this is a little less of a recipe and more of a set of guidelines since it’s all very customizable. I even share a bunch of homemade options for different ingredients in the ingredients and FAQ sections, but if you want this to be a silly simple recipe, grab the premade ingredients at the store and toss it all together. Or, leave all the ingredients out buffet style and let everyone build their own salads!

FREQUENTLY ASKED QUESTIONS: 

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• Azteca Bake & Fill Crispy Flakey Taco Salad Shells with formers– I shared how you could make your own as well in the FAQ section above. I have found that these Azteca shells are best when you first make them. So, I don’t like to prep these too far in advance.
• ground beef– you could use precooked shredded chicken, or cook up some ground chicken or ground turkey instead of beef. Shredded Taco Chicken is another option. You could try fajita steak strips for a Steak Taco Salad.
• Taco Bell taco seasoning – if you don’t want to use this Taco Bell brand of taco seasoning, you can use whatever your preferred or favorite brand is. Additionally, Homemade Taco Seasoning is always an option.
• water
• refried beans– warmed up. You can use whatever brand you prefer or use some Homemade Refried Beans.
• premade taco-flavored rice– you can use a store-bought pouch, like this Rice Pouch or Homemade Mexican Rice. If you don’t want Mexican rice, you could use white rice, white rice with salsa mixed together, or some Cilantro Lime Rice.
• shredded iceberg lettuce
• shredded Colby cheese– additionally, you could try Monterey Jack, cheddar, or a Mexican blend
• diced tomatoes
• Taco Bell mild sauce– I used this Mild Sauce, but you could use a different sauce or chunky salsa. Sauce or salsa is optional, if you don’t want it, omit it.
• crunchy tortilla strips– you can use any brand of tortilla strips. These are an optional ingredient. If you don’t have tortilla strips, you could just crush up some tortilla chips.
• sour cream– if you need a different option, try out some plain Greek yogurt. Feel free to omit if you don’t like it.
• Optional toppings: sliced black olives, green onions, guacamole, jalapeños

HOW TO MAKE TACO BELL TACO SALAD

Prepare Azteca taco salad shells on a large baking sheet according to package directions until golden and crisp. Let cool slightly.

In a skillet over medium heat, cook ground beef until browned. Drain any excess grease and put it back into the skillet..

Add in taco seasoning and water. Bring it up to a simmer and simmer for about 3-4 minutes until thickened. Remove from heat. 

To prepare taco bowls, spread a layer of warm refried beans into the bottom of each shell. Add a large spoonful or two of taco rice.

Then top the rice with some of the taco-seasoned beef (as little or as much as you like.)

Layer shredded lettuce, diced tomatoes, cheddar cheese, taco sauce or salsa, and crunchy tortilla strips. Then top it all off with a little dollop of sour cream.

Garnish with extras like sliced olives, green onions, or guacamole. Serve immediately while shells are crispy.

CRAVING MORE RECIPES? 

• Taco Bell Enchiritos
• Taco Bell Nacho Fries
• Taco Bell Mexican Pizza
• Taco Bell Mexican Pizza Casserole
• Crock Pot Taco Pasta
• Air Fryer Taco Stuffed Shells
• Taco Stuffed Shells
• Taco Pasta Salad

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Taco Bell Taco Salad

A hard crunchy taco salad shell filled with all your favorite taco salad ingredients.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 915kcal

Author Brandie Skibinski

Ingredients

For the shells:

• 1 package Azteca Bake & Fill Taco Salad Shells (with formers, see notes below)

For the beef:

• 1 pound ground beef
• 1 packet Taco Bell taco seasoning
• ⅔ cup water

For the salad fillings:

• 1 cup refried beans warmed up
• 2 cups premade taco-flavored rice store-bought pouch or homemade
• 4 cups shredded iceberg lettuce
• 1 cup shredded colby cheese
• 1 cup diced tomatoes
• ½ cup Taco Bell mild sauce OR chunky salsa optional
• 1 cup crunchy tortilla strips optional
• ½ cup sour cream
• Optional toppings: sliced black olives green onions, guacamole, jalapeños

Instructions

• Prepare Azteca taco salad shells on a large baking sheet according to package directions until golden and crisp. Let cool slightly.
  
• In a skillet over medium heat, cook ground beef until browned. Drain any excess grease and put it back into the skillet..
• Add in taco seasoning and water. Bring it up to a simmer and simmer for about 3-4 minutes until thickened. Remove from heat.
  
• To prepare taco bowls, spread a layer of warm refried beans into the bottom of each shell. Add a large spoonful or two of taco rice.
  
• Then top the rice with some of the taco-seasoned beef (as little or as much as you like.)
  
• Layer shredded lettuce, diced tomatoes, cheddar cheese, taco sauce or salsa, and crunchy tortilla strips. Then top it all off with a little dollop of sour cream.
  
• Garnish with extras like sliced olives, green onions, or guacamole. Serve immediately while shells are crispy.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• Formers are the small, oven-safe, disposable squares that the tortillas drape over to hold their shape while baking The Azteca shells have these already included. See my Frequently Asked Questions Above for other options.

Nutrition

Calories: 915kcal | Carbohydrates: 97g | Protein: 37g | Fat: 40g | Sodium: 712mg | Fiber: 6g | Sugar: 6g

Crock Pot Beef Enchilada Casserole is an easy, hearty, customizable meal loaded with beef, beans, corn, tortillas, and cheese. A meal all will love.

DELICIOUS WEEKNIGHT CASSEROLE RECIPE

Ready for an easy to customize, cheesy, filling, hearty casserole? Crock Pot Enchilada Casserole is a super filling and simple dinner recipe. Plus, it can make nice leftovers too. It is easily customizable to your family tastes as well and can be made in the oven.

FREQUENTLY ASKED QUESTIONS: 

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• ground beef– With ground beef being so expensive I only used 1 pound. But you could use two if you wanted. If you really want another option, try using some cooked chicken instead.
• garlic powder
• onion powder
• taco seasoning– you can use low sodium taco seasoning if you’re worried about the sodium content. It’s even easier to control the sodium content and other ingredients used when you use some Homemade Taco Seasoning.
• diced green chiles – I don’t think this adds much in the way of spice but you can leave them out if you prefer.
• sliced black olives – these are optional. If you don’t like olives, omit these.
• can corn – don’t want corn? Don’t add it.
• black beans – If you don’t like black beans, you can do pinto beans or kidney beans instead or leave them out.
• frozen diced hash browns– These diced potatoes really make this a hearty filling meal, but, I suppose you could leave them out if you don’t like the idea of adding them to the casserole. You could use freshly diced potatoes, but, you’d need to cut them up pretty small so everything cooks evenly. With freshly diced potatoes, everything else might get mushy while waiting for them to finish cooking.
• enchilada sauce– You can make some Homemade Enchilada Sauce if you want to.
• corn tortillas – flour tortillas could be used too.
• shredded Mexican Cheese – use whatever shredded cheese you you prefer.

HOW TO MAKE CROCK POT BEEF ENCHILADA CASSEROLE:

Heat a large skillet of medium/high heat. Add the ground beef and cook until no longer pink making sure to crumble the beef into smaller pieces. Drain excess grease if you use a fattier beef. Lower the heat to medium and add the drained and rinsed black beans and the drained can of corn. Stir to combine. 

Add the garlic powder, onion powder, taco seasoning packet and 3/4 cup water. Stir to combine and allow to slightly thicken. Add the can of green chiles and the can of sliced black olives. Stir to combine.

Add the frozen hashbrowns and mix well. Add half of the enchilada mixture to the bottom of your crockpot. Add 1/3 of the shredded cheese evenly over the top.

Add half of the tortilla pieces evenly over the top. Pour half of the enchilada sauce over the top.

Repeat with the remaining half of enchilada mixture, 1/3 shredded cheese, the remaining half of the tortilla pieces and the rest of the enchilada sauce. Add the final 1/3 of the shredded cheese to the top. Replace the lid and cook for 1-1 ½ hours on high or 2 hours on low. Everything is pretty much cooked, so you are just allowing them to meld together. Just make sure to not overcook it or the tortillas kind of dissolve.

CRAVING MORE RECIPES? 

• Crock Pot Taco Hash Brown Casserole
• Crock Pot Chicken Enchilada Soup
• White Chicken Enchilada Casserole
• Ground Beef Enchiladas
• Chicken Enchilada Casserole

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Crock Pot Beef Enchilada Casserole

Everything you love about beef enchiladas in a casserole form made in the Slow Cooker.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10

Calories 285kcal

Author Brandie Skibinski

Ingredients

• 1 pound ground beef
• 15 ounce black beans, drained and rinsed
• 5 ounce corn, drained
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 packet taco seasoning (see notes below)
• ¾ cup water
• 4 ounce diced green chiles, drained
• 2.25 ounce sliced black olives, drained (optional)
• 2 cups frozen diced hashbrowns (the cubed kind, not shredded)
• 28 ounce can enchilada sauce
• 10 (6-inch) corn tortillas, cut into 2-inch pieces
• 8 ounce package shredded Mexican Cheese (2 cups)

Instructions

• Heat a large skillet on medium/high heat. Add 1 pound ground beef and cook and crumble until no longer pink and fully cooked. Drain any excess grease and put back into skillet
  
• Lower the heat to medium and add 15 ounce black beans, drained and rinsed and 5 ounce corn, drained. Stir to combine.
  
• Add 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 packet taco seasoning and 3/4 cup water. Stir to combine and allow to slightly thicken.
  
• Add 4 ounce diced green chiles, drained and 2.25 ounce sliced black olives, drained. Stir to combine.
  
• Add in 2 cups frozen diced hashbrowns and mix well. Turn off heat.
• Add half of the ground beef mixture to the bottom of a 5-6 quart crockpot.
  
• Add 1/3 of the shredded Mexican cheese evenly over the top.
  
• Add half of the corn tortilla pieces evenly over the top.
  
• Pour half of the enchilada sauce over the top.
  
• Repeat with the remaining half of the ground beef mixture, 1/3 shredded Mexican cheese, the remaining half of the corn tortilla pieces and the rest of the enchilada sauce.
• Add the final 1/3 of the shredded Mexican cheese to the top.
• Cover and cook for 1-1 ½ hours on high or 2 hours on low. Just make sure to not overcook it or the tortillas may dissolve a bit into the filling.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• If you really want a boost of flavor, use 2 packets of taco seasoning and increase the water to 1 1/2 cups. 
• I add the cubed hash browns to really fill this meal out and I think potatoes go so well with a meal like this but if you don’t want t add them, you don’t have to. You don’t need to replace with anything.

Nutrition

Calories: 285kcal | Carbohydrates: 18g | Protein: 16g | Fat: 17g | Sodium: 895mg | Fiber: 3g | Sugar: 6g

Chicks in a Blanket are a fun twist on pigs in a blanket! Breaded chicken bites stuffed into sweet, fluffy crescent rolls for a fun snack or appetizer!

A 5-INGREDIENT SNACK

Chicks in a Blanket are a fun little snack-atizer. They’re super quick to make, easy to clean up and I love the fact that you can make these ahead of time and just bake them up when you’re ready to serve them. They’re great for both kids and adults (so good that you may want to make a double batch!)

FREQUENTLY ASKED QUESTIONS: 

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• crescent rolls – you can use any brand of crescent rolls or make Homemade Crescent Rolls.
• Just Bare Lightly Breaded Chicken Breast Bites – these are my favorite as they have so much flavor and the chicken always has a nice crunch and not greasy. If some of the pieces are too big, you could use a knife to cut them. Or you can make your own Homemade Chicken Nuggets.
• butter – you can use salted or unsalted butter
• honey  – The honey helps give these that nice little sheen on top.
• light brown sugar – make sure you use light brown sugar instead of dark brown sugar.

HOW TO MAKE CHICKS IN A BLANKET:

Preheat the oven to 375°F. Spray a large baking sheet with nonstick cooking spray or line with parchment paper. Remove the chicken from the freezer. Set aside for 15 minutes. Unroll the crescent rolls and cut each triangle in half (longways so you have two triangles instead of one.) Place a piece of chicken at the wide end of the crescent-roll triangle, then roll it up toward the tip.

Place on a baking sheet and bake on the middle oven rack for about 15-20 minutes or until golden brown. You may need to use a large baking sheet and a smaller baking sheet. You could also bake this in two batches.

To a bowl, add the butter, honey, and brown sugar. Mix until fully combined. Set aside. 

Use a pastry brush to coat them with the sauce.

Then enjoy!

CRAVING MORE RECIPES? 

• Glazed Pigs in a Blanket
• Pickles in a Blanket
• Breakfast Crescent Rolls
• Ham and Cheese Crescent Rolls
• Pepperoni Roll Ups

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Chicks in a Blanket

Your favorite chicken nuggets wrapped in crescent rolls with honey butter.

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Inactive Time 15 minutes minutes

Total Time 43 minutes minutes

Servings 32

Calories 91kcal

Author Brandie Skibinski

Ingredients

• 2 (8 ounce) tube crescent rolls
• 24 ounce Just Bare Lightly Breaded Chicken Breast Bites
• 3 Tablespoons butter, melted (can use salted or unsalted)
• 3 Tablespoons honey
• 1 teaspoon light brown sugar, packed

Instructions

• Preheat the oven to 375°F. Spray a large baking sheet with nonstick cooking spray or line with parchment paper.
• Remove 24 ounce Just Bare Lightly Breaded Chicken Breast Bites from the freezer. Set aside for 15 minutes.
• Unroll 2 (8 ounce) tube crescent rolls and cut each triangle in half (longways so you have two triangles instead of one.)
• Place a piece of chicken at the wide end of the crescent-roll triangle, then roll it up toward the tip.
  
• Place on a baking sheet and bake on the middle oven rack for about 15-20 minutes or until golden brown. You may need to bake these in two batches.
  
• To a bowl, add 3 Tablespoons butter, melted, 3 Tablespoons honey and 1 teaspoon light brown sugar, packed. Mix until fully combined. Set aside.
  
• Use a pastry brush to coat them with the sweet butter sauce then enjoy!
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• This makes 32 Chicks in a Blanket.

Nutrition

Calories: 91kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Sodium: 128mg | Fiber: 0.004g | Sugar: 3g

Steak Loco Rice is a hearty one pan dinner with tender steak, flavorful rice, creamy queso, and fresh green onions. Filling and family friendly!

A FLAVORFUL WEEKNIGHT DINNER RECIPE

This recipe for Steak Loco Rice was one I had fun playing around with. I absolutely love pollo loco (I have a grilled version here on the site) but I have never made it with steak. I don’t know why because it was delicious! I think this might be my new favorite dish to whip up. It tastes like it came from your favorite Mexican restaurant. I also think it is still easy enough to make on those busy weeknights! If your family loves one dish, hearty, Tex-Mex–style meals, this is one recipe you need to give a chance!

FREQUENTLY ASKED QUESTIONS: 

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• carne picada– This is finely chopped beef, so all the work is done for you. I know it is not carried in all stores around the country so I shared a few other meat options to use in the Frequently Asked Questions section above. I also think chicken would be a good alternative.
• low-sodium taco seasoning– This is always an excellent base for any Mexican dish. I’d definitely stick to low sodium seasoning as some of the other ingredients used also add salt to the dish. You can certainly use Homemade Taco Seasoning too and that allows you to control the amount of salt as well.
• uncooked long grain white rice– The white rice really cooks up well in this dish. Make sure you mix the rice consistently while browning it, or it will stick to the bottom. For the best results, use white rice. I haven’t tried this with brown rice. It would likely take a bit more liquid than white.
• yellow onion– The onion adds loads of flavor but if you aren’t an onion lover, you can leave it out and just go with the onion powder that is in the recipe.
• low-sodium chicken stock– You can use beef broth or even water. I talk more above about why I went with the chicken option. I would be sure to use a low sodium option as this could get salty quickly.
• tomato paste – The tomato paste adds richness and depth. 
• reduced-sodium chicken Better than Bouillon– you can use the beef variation if needed. I talk more above about my decision on using the chicken options. This magical paste adds so much flavor, but make sure to get the low-sodium version. If you can’t find that near you, just leave it out, you don’t have to have something to replace it with.
• paprika, cumin, onion powder and garlic powder – I know we have taco seasoning but that is seasoning the steak and these seasonings are seasoning the rice. These are totally adjustable to your tastes and preferences.
• queso cheese– The drizzle of the cheese on top of the dish makes it taste like it’s from a restaurant. Use whatever your favorite queso brand is. If you look at the ingredients photo, you’ll see I used Pancho’s when photographing this dish. But, I know I would also enjoy the queso that Sam’s Club has in their refrigerated section. If you really want to get fancy, you could use Homemade Queso Dip.
• green onions-I can never get enough of green onions but it’s optional. You could even use chopped cilantro if you enjoy that.

HOW TO MAKE STEAK LOCO RICE:

Add the carne picada to a skillet over medium heat. Sauté for 4-6 minutes, or until the outside is browned and the meat is just slightly pink. Some grease will release when cooking.

Add the taco seasoning. Stir until the meat is thoroughly coated and it has thickened and meat has fully cooked.

Transfer the cooked carne picada to a plate. Set aside. Clean the skillet to prevent the rice from sticking to the bottom. To the clean skillet, add the oil. Once hot, add the rice and onion. Stir for 7 minutes or until the rice turns a golden brown color. Stir the rice so it does not stick to the bottom of the skillet. Add the stock and the remaining seasonings. Stir until combined.

Turn the heat up to high and bring to a boil. Stir one last time and place the lid on top. Reduce the heat to low. Simmer for 15 minutes or until the water is fully absorbed and the rice is tender. 

Remove the skillet from the heat. Keep the lid on top and let the rice sit for 10 minutes. Fluff with a fork. Transfer the meat back into the rice. Stir until the meat is heated through.

Top with cheese queso and green onions. 

CRAVING MORE RECIPES? 

• Hibachi Fried Rice
• Taco Rice
• Grilled Pollo Loco
• Hibachi Steak
• Cajun Rice
• Beef Fried Rice
• 3 Ingredient Mexican Rice

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Steak Loco Rice

A one pan meal that has tender steak and seasoned rice.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 608kcal

Author Brandie Skibinski

Ingredients

• 1 pound carne picada
• 1 ounce packet low-sodium taco seasoning
• ⅛ cup oil
• 1 cup uncooked long grain white rice, rinsed and drained (see notes below)
• ¼ cup finely diced yellow onion
• 2 cups low-sodium chicken stock (or beef stock or broth)
• 1 Tablespoon tomato paste
• 1 teaspoon reduced-sodium chicken Better than Bouillon (can use beef bouillon)
• ½ teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ cup white queso sauce
• 3 green onions, sliced

Instructions

• Add 1 pound carne picada to a skillet over medium heat. Sauté for 4-6 minutes, or until the outside is browned and the meat is just slightly pink. Some grease will release when cooking.

  NOTE: If there is a lot of grease, I would drain some of it off first before moving to the next step. If it is only a little, I just roll with it. The taco seasoning coats the meat better if there is a little grease in there though.
  
• Add 1 ounce packet low-sodium taco seasoning. Stir until the meat is thoroughly coated and it has thickened and meat has fully cooked.
  
• Transfer the cooked carne picada to a plate. Set aside.
• If not using a nonstick skillet, clean the skillet to prevent the rice from sticking to the bottom.
• To the clean skillet, add ⅛ cup oil. Once hot, add 1 cup uncooked long grain white rice, rinsed and drained and ¼ cup finely diced yellow onion. Stir for about 6-7 minutes or until the rice turns a light golden brown color. Continuously stir the rice so it does not stick to the bottom of the skillet.
• Add in 2 cups low-sodium chicken stock, 1 Tablespoon tomato paste, 1 teaspoon reduced-sodium chicken Better than Bouillon, ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon onion powder and ½ teaspoon garlic powder. Stir until combined.
  
• Turn the heat up to high and bring to a boil.
  
• Stir one last time and place the lid on top.
• Reduce the heat to low. Simmer for 15 minutes or until the water is fully absorbed and the rice is tender.
  
• Remove the skillet from the heat. Keep the lid on top and let the rice sit for 5-10 minutes.
• Fluff with a fork.
  
• Transfer the meat back into the rice. Stir until the meat is heated through.
  
• Top with ½ cup white queso sauce and 3 green onions, sliced and serve!
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• For this recipe I do suggest rinsing off the rice first. This removes some of the surface starch so it comes out a bit fluffier and less gummy. 

Nutrition

Calories: 608kcal | Carbohydrates: 46g | Protein: 29g | Fat: 34g | Sodium: 840mg | Fiber: 3g | Sugar: 3g

Easy Chicken Enchiladas are a family favorite dinner that’s ready in only 30 minutes. You only need 6 ingredients for this flavorful dish!

A QUICK DINNER IDEA

These Easy Chicken Enchiladas are just that – easy! With just a few ingredients, rotisserie chicken and canned enchilada sauce, you will have an easy and delicious dinner. Only a few dishes are needed, which makes for easy cleanup. The best part is that this dish is full of flavor and won’t disappoint. This is a quick meal to put together and fantastic use of any leftover chicken you may have!

FREQUENTLY ASKED QUESTIONS: 

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• enchilada sauce– This sauce is full of rich flavor, which is the star of the show. I personally go with a mild red enchilada sauce but if you like it spicy, then go with a hotter sauce. You could even use green enchilada sauce. If you prefer, you can make a homemade enchilada sauce.
• plain Greek yogurt– or you could use sour cream. I actually ran out of sour cream when I was making this and had the Greek yogurt on hand so made it with that and it turned out great so that is why I am using it here. However, sour cream or even (about 4 ounces) softened cream cheese will work.
• packet taco seasoning – you can use low sodium seasoning if you are concerned about sodium. If you need another option, try some Homemade Taco Seasoning instead.
• shredded cooked chicken– You can make this easy on yourself and use rotisserie chicken or leftover chicken. If you don’t have either, you can cook up some chicken for this dish by boiling 2-3 chicken breasts then shred it after cooking.
• medium flour tortilla shells– I know tortilla sizes can vary even though they all may say “soft taco size”. Please refer to my ingredient photo so you can see what I used. These were about 6 inches wide. Some soft taco sized tortillas are about 8 inches wide. Those are fine to use as well. Also, you can use corn tortillas. You just have to heat them up before rolling or they will tear.
• Mexican cheese blend cheese / fiesta blend– We love the Mexican or Fiesta cheese, but you can use cheddar or Monterey Jack. You could even use pepper jack cheese for a little heat or just a basic cheddar.

HOW TO MAKE EASY CHICKEN ENCHILADAS:

Preheat the oven to 375° F. Spray a 9×13-inch baking dish with nonstick cooking spray. To the baking dish, add 1/4 cup of enchilada sauce. Spread so the bottom is coated. Set aside. To a bowl, add the Greek yogurt (or sour cream), 1/4 cup enchilada sauce, and taco seasoning. Mix until fully combined. 

Add the chicken to the bowl. Mix until fully combined. 

To each tortilla shell, add 1/2 cup of the chicken mixture. Optional: You can add a little of the shredded cheese into each enchilada as well. Roll each one up and place seam side down into the baking dish. 

Repeat for the rest of the enchiladas. Top the enchiladas with the remainder of the enchilada sauce. 

Top the enchiladas with the cheese. Bake for 20-25 minutes or until the enchiladas are heated through and the cheese and sauce are bubbly.

Serve and enjoy.

CRAVING MORE RECIPES? 

• Ground Beef Enchiladas
• Creamy White Chicken Enchiladas
• Chicken Enchiladas with Homemade Red Sauce
• Lazy Chicken Enchiladas
• Enchiladas Suizas (Swiss Enchiladas)
• Chicken Enchilada Casserole
• Buffalo Chicken Enchiladas
• White Chicken Enchilada Casserole
• White Chicken Enchiladas for Two

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Easy Chicken Enchiladas

Nothing hard or complicated, use leftovers to make the most delicious and the easiest chicken enchiladas in a baking dish.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 682kcal

Author Brandie Skibinski

Ingredients

• 28 ounce can enchilada sauce (divided use)
• 5.6 ounce container plain Greek yogurt (or 3/4 cup sour cream)
• 1 ounce packet taco seasoning (can use low sodium)
• 3 cups shredded cooked chicken (I used rotisserie chicken)
• 8 medium flour tortillas (about 6 inches)
• 2 cups shredded Mexican cheese blend

Instructions

• Preheat the oven to 375° F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• To the baking dish, add 1/4 cup enchilada sauce. Spread so the bottom is coated. Set aside.
  
• To a bowl, add 5.6 ounce container plain Greek yogurt, 1/4 cup enchilada sauce, and 1 ounce packet taco seasoning Mix until fully combined.
  
• Add 3 cups shredded cooked chicken to the bowl. Mix until fully combined.
  
• To each tortilla, add 1/2 cup of the chicken mixture.

  Optional: You can add a little of the shredded cheese into each enchilada as well. Roll each one up and place seam side down into the baking dish.
  
• Top the enchiladas with the remainder of the enchilada sauce.
  
• Top the enchiladas with 2 cups shredded Mexican cheese blend.
  
• Bake uncovered for 20-25 minutes or until the enchiladas are heated through and the cheese and sauce are bubbly.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 682kcal | Carbohydrates: 53g | Protein: 52g | Fat: 29g | Sodium: 3169mg | Fiber: 7g | Sugar: 19g

CHOCOLATE CAKE MIX COOKIES

Our most popular recipe from the last Weekend Potluck were these Peanut Butter Chocolate Cake Mix Cookies from Semi Homemade Kitchen! Our other featured recipes include: Old-Fashioned Swiss Steaks from Cooking with K, Sourdough Dinner Rolls from Homemade on a Weeknight and I am sharing one of my favorite soup recipes: Stuffed Pepper Soup!

HOW DO I GET TO THE RECIPES? PLEASE READ THIS!

Just click on any of the photos below to take you to the full recipes! Also, when you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now!

THE RECIPE WITH THE MOST CLICKS:

Peanut Butter Chocolate Cake Mix Cookies by Semi Homemade Kitchen

RECIPES THAT CAUGHT OUR ATTENTION:

Old-Fashioned Swiss Steaks by Cooking with K

Sourdough Dinner Rolls by Homemade on a Weeknight

FEATURED HOSTESS RECIPE:

Stuffed Pepper Soup by The Country Cook

YOUR HOSTESSES:

The Country Cook~ Brandie
South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary

Easy Salisbury Steak Texas Toast is a quick, family-friendly dinner made with savory beef, rich gravy, melted cheese, and crispy garlic toast!

A 30-MINUTE COMFORT FOOD DINNER

If you’ve been around a bit, you may have noticed I have been loving all of these fun Texas Toast recipes. They are all fairly easy to make and the garlic Texas Toast really gives you a great base to enjoy all kinds of flavors! They’re so great for weeknight dinners and can be easily adjusted to taste and amount of servings that you need.

FREQUENTLY ASKED QUESTIONS: 

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• garlic Texas toast – use your favorite brand.
• ground beef– Ground turkey or ground chicken can be used as a substitute for ground beef.
• small yellow onion – diced
• sliced baby bella mushrooms– these are optional if you aren’t a mushroom fan
• steak seasoning– If you don’t have steak seasoning, use an even mix of salt, black pepper, garlic powder, and onion powder instead. Adjust to taste. I usually grab a bottle of Montreal Steak Seasoning.
• Worcestershire sauce
• low sodium beef broth– if you are concerned about your sodium intake or wondering if this is salty, I always suggest using low or no sodium options and then add salt later if you think it’s needed. You can add some in, but you can’t remove it.
• low sodium brown gravy mix– since we are using multiple salty ingredients, I like to stick to low sodium ones so this doesn’t get too salty too quick. You can make a Homemade Gravy Mix where you can really control the ingredients.
• shredded mozzarella and provolone cheese blend– Feel free to use other cheeses you have on hand. Shredded cheddar, Swiss, or a simple mozzarella would all work well.
• fresh parsley, chopped (or dried parsley, optional)

HOW TO MAKE SALISBURY STEAK TEXAS TOAST:

Preheat the oven according to the Texas toast package instructions (usually 425F degrees). Place the toast on a baking sheet and bake as directed (usually 8 minutes but go by the directions on the box you purchased.) When toast is done, turn the oven temperature down to 375F degrees. While the toast is baking, place a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a spoon. Cook until the beef is browned and the onion has softened. Drain off any excess grease and place meat back into the skillet.

Add the sliced mushrooms to the skillet (if using) with the beef and cook for 3-4 minutes, until they are tender. Stir in the steak seasoning, Worcestershire sauce, and beef broth.

Sprinkle the brown gravy mix over the skillet contents and stir everything together until well combined. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken slightly. Taste to see if any additional salt or pepper needs to be added to your tastes. 

When the Texas toast is finished baking, remove it from the oven. Use the back of a spoon to gently press down the center of each slice, creating a small well. Spoon the prepared beef mixture evenly onto each slice of Texas toast. Top each slice generously with the shredded cheese blend. Return the baking sheet to the oven and bake on the middle rack at 375°F for 5-7 minutes, or until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh parsley if using, and serve immediately. Enjoy!

CRAVING MORE RECIPES? 

• Salisbury Steak
• Salisbury Steak Meatballs
• Slow Cooker Salisbury Steak
• Mississippi Pot Roast Texas Toast
• Cheeseburger Texas Toast
• Buffalo Chicken Texas Toast
• Texas Toast Meatball Subs
• Texas Toast French Dips
• Texas Toast Sloppy Joes
• Texas Toast Pizzas

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Salisbury Steak Texas Toast

Everything you love about Salisbury steak, but piled high on some Garlic Texas Toast.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 305kcal

Author Brandie Skibinski

Ingredients

• 8 slices garlic Texas toast (11.25 ounce box)
• 1 pound ground beef
• 1 small yellow onion, diced
• 1 cup sliced baby bella mushrooms (optional)
• 1 teaspoon steak seasoning
• 1 Tablespoon Worcestershire sauce
• 1 cup low sodium beef broth
• 1 packet low sodium brown gravy mix
• 1 cup shredded mozzarella and provolone cheese blend (you can use more, if you prefer)
• fresh parsley, chopped (or dried parsley, optional, for garnish)

Instructions

• Preheat the oven according to the Texas toast package instructions (usually 425F degrees). Place 8 slices garlic Texas toast on a baking sheet and bake as directed (usually 8 minutes but go by the directions on the box you purchased.) When toast is done, turn the oven temperature down to 375F degrees.
• While the toast is baking, place a large skillet over medium-high heat. Add 1 pound ground beef and 1 small yellow onion, diced. Cook and crumble the beef until it is thoroughly cooked (no pink left) and the onion has softened.

  Drain off any excess grease and place meat back into the skillet.
  
• Add 1 cup sliced baby bella mushrooms to the skillet (if using) with the beef and cook for 3-4 minutes, until they are tender.
  
• Stir in 1 teaspoon steak seasoning, 1 Tablespoon Worcestershire sauce and 1 cup low sodium beef broth.
  
• Sprinkle 1 packet low sodium brown gravy mix over the skillet contents and stir everything together until well combined. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken slightly.

  Carefully taste to see if any additional salt or pepper needs to be added to your tastes.
  
• When the Texas toast is finished baking, remove it from the oven. Use the back of a spoon to gently press down the center of each slice, creating a small well.
  
• Spoon the prepared beef mixture evenly onto each slice of Texas toast.
  
• Top the slices evenly with 1 cup shredded mozzarella and provolone cheese blend (you can use more if you prefer.)

  Return the baking sheet to the oven and bake on the middle rack at 375°F for 5-7 minutes, or until the cheese is melted and bubbly.
  
• Remove from the oven, garnish with fresh parsley, chopped if using, and serve immediately. Enjoy!
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 305kcal | Carbohydrates: 15g | Protein: 16g | Fat: 20g | Sodium: 356mg | Fiber: 1g | Sugar: 3g

Pepperoni Pizza Stuffed Hawaiian Rolls are a quick, cheesy, pull-apart snack (or meal!) loaded with melty mozzarella, pepperoni, and a buttery garlic topping!

A PIZZA INSPIRED SNACK OR LIGHT MEAL

After I made the Cheesy Hawaiian Roll Garlic Bread, I knew immediately I wanted to make a pizza style version. We absolutely loved these! A huge hit in my house. Serve them up with a side of pizza sauce and a little salad and you have a whole meal! Each roll is packed with pepperoni and gooey cheese and gets brushed with a buttery garlic topping. You can prep these in minutes and have them as an appetizer, a snack or dinner!

FREQUENTLY ASKED QUESTIONS: 

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• King’s Hawaiian Rolls – you don’t have to use this particular brand, you can use something similar.
• deli pepperoni– I used the larger deli sized pepperoni, but the regular pepperoni for pizza can be used instead. Just stuff 3-4 slices into each roll (or less, as desired.) Swap the pepperoni for cooked sausage, ham, or even turkey for a different flavor.
• string cheese sticks– cut in half. If you need a different option, try shredded mozzarella. I have found that string cheese is easier to stuff into the rolls, but the shredded mozzarella melts more evenly in my opinion. I think the cheese sticks take a little longer to fully melt.
• Marinara sauce– or pizza sauce can be used for dipping. This is optional, but really enjoyed. It gives it that pizza touch. I find it’s easiest to just dip the rolls into marinara but if you wanted to, you could try to stuff some sauce into the rolls as well.
• salted butter – if all you have is unsalted, just go with that.
• garlic cloves – finely minced. If you don’t have fresh garlic cloves to mince, you can use the jarred garlic, or just use garlic powder all by itself.
• garlic powder – that is not a mistake, I use both fresh garlic and garlic powder. They each bring a slightly different flavor to the table and I like to use both but you can just choose one or the other.
• Italian seasoning – this just adds to the whole pizza flavor vibe.
• fresh parsley – finely chopped. Or you can use dried parsley/
• grated Parmesan cheese – the stuff in the green bottle works just fine here.

HOW TO MAKE PEPPERONI PIZZA STUFFED HAWAIIAN ROLLS:

Preheat the oven to 350°F. Line a baking sheet with parchment paper. You can also use a 9×13-inch baking dish. Place the entire pack of Hawaiian rolls on the prepared baking sheet, keeping them attached. Using a sharp knife, cut one slit into the top of each roll in each row, slicing through all the rolls but stopping about ⅔ of the way down.

Stuff each slit with 1-2 slices of deli pepperoni (however many you prefer) and half a string cheese stick, pressing the filling gently into the slits to secure it.

In a small bowl, mix the melted salted butter, minced garlic, garlic powder, Italian seasoning, and chopped parsley. Brush the butter mixture generously over the tops of the rolls, making sure to get some into the slits.

Sprinkle the grated Parmesan cheese evenly over the rolls.

Cover with aluminum foil and bake on the middle rack for about 10-12 minutes, or until the cheese is melted. Remove the aluminum foil and bake for 3-4 more minutes or until golden brown on top.
Note: If cheese still hasn’t fully melted or isn’t melted enough for your liking, place the aluminum foil back on and put back into the oven for a few more minutes. This will help the cheese to melt without everything getting darker. 

Serve warm with marinara or pizza sauce on the side for dipping, if desired. Enjoy!

CRAVING MORE RECIPES? 

• Cheesy Hawaiian Roll Garlic Bread
• King’s Hawaiian Cinnamon Rolls
• Inside Out Grilled Ham and Cheese
• Pepperoni Pizza Cups
• Italian Grinder Sliders

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Pepperoni Pizza Stuffed Hawaiian Rolls

Fluffy Hawaiian rolls stuffed with mozzarella string cheese, pepperoni, and brushed with garlic butter all baked until golden brown.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 170kcal

Author Brandie Skibinski

Ingredients

• 1 pack King’s Hawaiian Rolls (12 rolls per pack)
• 12-24 slices deli pepperoni (1-2 per roll, see notes below)
• 6 string cheese sticks, cut in half (or shredded mozzarella, see notes below)
• marinara or pizza sauce (for dipping, optional)

Butter Garlic Topping:

• 3 Tablespoons salted butter, melted
• 2 garlic cloves, minced
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 Tablespoon fresh parsley, finely chopped (or dried parsley)
• 2 Tablespoons grated Parmesan cheese

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. You can also use a 9×13-inch baking dish.
• Place 1 pack King’s Hawaiian Rolls (removed from all packaging) on the prepared baking sheet, keeping them attached. Using a sharp knife, cut one slit into the top of each roll in each row, slicing through all the rolls but stopping about ⅔ of the way down.
  
• Stuff each slit with 1-2 slices of deli pepperoni (however many you prefer) and half a string cheese stick, pressing the filling gently into the slits to secure it.
  
• In a small bowl, mix 3 Tablespoons salted butter, melted, 2 garlic cloves, minced, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning and 1 Tablespoon fresh parsley, finely chopped. Brush the butter mixture generously over the tops of the rolls, making sure to get some into the slits.
  
• Sprinkle 2 Tablespoons grated Parmesan cheese evenly over the rolls.
  
• Cover with aluminum foil and bake on the middle rack for about 10-12 minutes, or until the cheese is melted. Remove the aluminum foil and bake for 3-4 more minutes or until golden brown on top.
  
• Note: If cheese still hasn’t fully melted or isn’t melted enough for your liking, place the aluminum foil back on and put back into the oven for a few more minutes. This will help the cheese to melt without everything getting darker.
• Serve warm with marinara or pizza sauce on the side for dipping, if desired. Enjoy!
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• CHEESE: The cheese sticks can take longer to melt throughly. You will need to cover with aluminum foil to get those middle ones to fully melt. The sticks are easier to use but they are bulky. If you don’t want to fuss with all of that, use shredded mozzarella cheese and do your best to stuff each one.
• PEPPERONI: Deli pepperoni are larger slices of pepperoni. They are easier to push into the rolls. You can use the smaller pizza-size ones, you just may want to use about 3-4 per roll since they are smaller. 
• GARLIC: Yes, both fresh garlic and garlic powder are used. This is not a mistake. They each add a slightly different flavor to the garlic butter topping and I like to use both. It is up to you if you want to just use one or the other. 

Nutrition

Calories: 170kcal | Carbohydrates: 16g | Protein: 7g | Fat: 9g | Sodium: 263mg | Fiber: 0.1g | Sugar: 4g