Gentle Simmer

Tag: party appetizer

  • Stromboli: Pizza’s Rolled-Up, Snackable Cousin

    Stromboli: Pizza’s Rolled-Up, Snackable Cousin

    Stromboli is what happens when pizza and a burrito fall in love.

    Pepperoni. Salami. Ham. Provolone. Roasted peppers. Rolled up in pizza dough. Baked until golden. Slice it. Dip it. Lose your mind. Easier than homemade pizza. Feeds a crowd.

    Ingredients

    Serves 4-6.

    • 1 lb pizza dough (store-bought or homemade)
    • ½ cup marinara sauce (plus extra for dipping)
    • 20 slices pepperoni
    • 10 slices salami
    • 10 slices ham or capicola
    • 12 slices provolone cheese (or 1½ cups shredded Italian blend)
    • ½ cup roasted red peppers, drained and sliced
    • 1 egg, beaten (for egg wash)
    • 1 tbsp sesame seeds or everything bagel seasoning (optional)

    Step-by-Step Instructions

    Step 1: Preheat and Roll

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
    2. Roll pizza dough into a 10×14-inch rectangle on floured surface.

    Step 2: Layer the Fillings

    1. Spread marinara sauce on dough, leaving a 1-inch border.
    2. Layer provolone, pepperoni, salami, ham, and roasted peppers.
    3. Add another layer of provolone on top.

    Step 3: Roll It Up

    1. Roll tightly from the long side, like a jelly roll. Pinch seams to seal.
    2. Place seam-side down on baking sheet.

    Step 4: Brush and Slash

    1. Brush with beaten egg. Sprinkle with sesame seeds if using.
    2. Cut 3-4 small slits on top for steam.

    Step 5: Bake

    1. Bake 20-25 minutes until golden brown and crispy.
    2. Let cool 5 minutes. Slice into rounds. Serve warm with extra marinara.

    Summary

    Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes

    Yield: 4-6 servings

    Difficulty: Easy

    Storage Notes

    Fridge:

    Store leftovers in an airtight container for 4 days. Cold stromboli is great lunch.

    Reheat:

    Oven at 375°F for 8-10 minutes. Air fryer at 350°F for 5 minutes. Microwave works but crust gets soft.

    Freezer Friendly:

    Freeze unbaked stromboli for 3 months. Bake from frozen at 400°F for 30-35 minutes.

    Pro Tip:

    Don’t overstuff. Less filling = tighter roll = no blowouts in the oven.

  • BBQ Chicken Sliders: Little Buns, Big Flavor

    BBQ Chicken Sliders: Little Buns, Big Flavor

    Sliders are the perfect food. Change my mind.

    BBQ chicken. Buttery Hawaiian rolls. Crunchy coleslaw. They’re sweet, smoky, creamy, and crunchy. Baked in one dish. Pull apart. Disappear. Make two batches.

    Ingredients

    Makes 12 sliders.

    • 1 package (12 count) Hawaiian rolls
    • 3 cups cooked chicken, shredded (rotisserie = hero)
    • ¾ cup BBQ sauce (plus extra for drizzling)
    • 1 cup shredded cheddar or Monterey Jack cheese
    • 1 cup creamy coleslaw (store-bought or homemade)
    • 3 tbsp butter, melted
    • 1 tsp garlic powder
    • ½ tsp smoked paprika (optional)

    Step-by-Step Instructions

    Step 1: Preheat and Sauce

    1. Preheat oven to 375°F (190°C).
    2. Toss shredded chicken with BBQ sauce until coated.

    Step 2: Prep the Rolls

    1. Without separating individual rolls, slice the entire slab of Hawaiian rolls horizontally (top and bottom).
    2. Place bottom half in a greased 9×13 baking dish.

    Step 3: Assemble

    1. Layer BBQ chicken evenly on bottom rolls.
    2. Sprinkle with cheese.
    3. Spread coleslaw over the cheese.
    4. Place top slab of rolls back on.

    Step 4: Butter and Bake

    1. Mix melted butter, garlic powder, and smoked paprika. Brush over tops.
    2. Bake 10-12 minutes until golden and cheese is melted.

    Step 5: Pull Apart and Serve

    1. Drizzle extra BBQ sauce on top. Separate sliders. Serve hot.

    Summary

    Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 20-22 minutes

    Yield: 12 sliders

    Difficulty: Easy

    Storage Notes

    Fridge:

    Store leftovers for 3 days. The coleslaw softens the buns, but still tasty.

    Reheat:

    Oven at 350°F for 8-10 minutes. Microwave for 30 seconds but buns get soft.

    Pro Tip:

    Assemble ahead without coleslaw. Refrigerate. Add coleslaw after baking for crunch.

  • Philly Cheesesteak Sliders: All the Flavor, None of the Drama

    Philly Cheesesteak Sliders: All the Flavor, None of the Drama

    Cheesesteaks are messy. Sliders are neat. These are the best of both worlds.

    Thinly sliced steak, caramelized onions and peppers, gooey provolone, all tucked into sweet Hawaiian rolls. Brush with garlic butter. Bake. Pull apart. Disappear.

    Ingredients

    Makes 12 sliders.

    • 1 package (12 count) Hawaiian rolls
    • 1 lb thinly sliced ribeye or steak-umms
    • 1 green bell pepper, thinly sliced
    • 1 onion, thinly sliced
    • 2 tbsp olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
    • 6 slices provolone cheese (torn in half)
    • 3 tbsp butter, melted
    • 1 tsp garlic powder

    Step-by-Step Instructions

    Step 1: Preheat and Cook Fillings

    1. Preheat oven to 375°F (190°C).
    2. Heat oil in a skillet over medium-high heat. Add onion and pepper. Cook 5 minutes until soft. Remove.
    3. Add steak to same skillet. Cook 3-4 minutes until browned. Season with salt and pepper.
    4. Mix steak with peppers and onions.

    Step 2: Prep the Rolls

    1. Slice entire slab of Hawaiian rolls horizontally (keep rolls connected).
    2. Place bottom half in a greased 9×13 baking dish.

    Step 3: Assemble

    1. Layer steak mixture evenly on bottom rolls.
    2. Top with provolone slices.
    3. Place top slab of rolls back on.

    Step 4: Butter and Bake

    1. Mix melted butter and garlic powder. Brush over tops.
    2. Bake 10-12 minutes until golden and cheese is melted.

    Step 5: Pull Apart and Serve

    1. Separate sliders. Serve hot. Watch them vanish.

    Summary

    Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

    Yield: 12 sliders

    Difficulty: Easy

    Storage Notes

    Fridge:

    Store leftovers for 3 days.

    Reheat:

    Oven at 350°F for 8-10 minutes. Microwave for 30 seconds but rolls get soft.

    Pro Tip:

    Assemble ahead. Refrigerate unbaked up to 24 hours. Bake when guests arrive. Hero status unlocked.

  • Salmon Crostini (Fancy AF, Zero Effort)

    Salmon Crostini (Fancy AF, Zero Effort)

    Need an appetizer that looks like you tried really hard but actually took zero effort? Salmon crostini. Crispy little toasts, a schmear of lemony dill cream cheese, ribbons of smoked salmon, and a few briny pops of caper.

    Ten minutes. No cooking. Everyone thinks you’re a hero. Let’s do this.

    Ingredients

    Makes 12-15 crostini.

    • 1 French baguette, sliced into ½-inch rounds (about 12-15 slices)
    • 2 tablespoons olive oil (for brushing)
    • 4 oz (115g) cream cheese, softened
    • ¼ cup sour cream or Greek yogurt
    • 1 tablespoon fresh dill, chopped (plus more for garnish)
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 4 oz (115g) smoked salmon, sliced into thin ribbons
    • 2 tablespoons capers, drained
    • Optional: thinly sliced red onion, cracked black pepper

    Step-by-Step Instructions

    Step 1: Toast the Baguette

    1. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
    2. Brush both sides with olive oil. Bake for 8-10 minutes until golden and crisp. Or toast in a skillet.

    Step 2: Make the Herbed Cream Cheese

    1. In a small bowl, mix cream cheese, sour cream, dill, lemon juice, and lemon zest until smooth and spreadable.

    Step 3: Assemble the Crostini

    1. Spread a generous layer of herbed cream cheese on each toast.
    2. Top with a ribbon or two of smoked salmon (fold it for fluffiness).
    3. Add a few capers and a sprinkle of fresh dill.
    4. Optional: add thin red onion slices and cracked black pepper.

    Step 4: Serve Immediately

    1. Arrange on a platter. Watch them disappear.

    Summary

    Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 minutes

    Yield: 12-15 crostini

    Difficulty: Easy

    Storage Notes

    Assemble crostini right before serving. The toasts get soggy if they sit too long with cream cheese. You can make the toasts 2 days ahead (store in an airtight bag) and the herbed cream cheese 3 days ahead. Just assemble when guests arrive. Leftovers? Unlikely.