Pizza Eggrolls

A friend of mine shared this recipe on facebook. I modify alot of the recipes i try, smostly to make them compatible with my IBS-riddled guts. I will make some changes and edit this post soon :-)

Pizza Egg Rolls
1/4th of recipe (1 egg roll with about 2 tbsp. sauce): 137 calories, 3g fat, 413mg sodium, 18.5g carbs, 1.5g fiber, 2.5g sugars, 9.5g protein -- PointsPlus® value 4*

Are you ready for some crispy, cheesy, flavor-packed deliciousness with a side of sauce for dipping? Because that's what you get with these bad boys...

3 sticks light string cheese
3/4 cup finely chopped mushrooms
ingrediants:

1/2 cup finely chopped bell pepper
1/4 cup finely chopped onion
10 slices turkey pepperoni, finely chopped
4 large square egg roll wrappers
1/2 cup canned crushed tomatoes
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning

Methodology:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Break each string cheese stick into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.) Place shredded cheese into a medium bowl.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, bell pepper, and onion. Cook and stir until softened and lightly browned, about 5 minutes.

Transfer cooked veggies to the medium bowl. Add pepperoni, and mix well.

Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/4th of the mixture (about 3 1/2 tbsp.) in a row a little below the center of the wrapper.

Moisten all four edges of the wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 1 inch toward the middle, to keep the mixture from falling out. Roll up wrapper around the mixture and continue to the top. Seal with a dab of water.

Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.

Spray egg rolls with nonstick spray. Bake until golden brown, 20 - 25 minutes.

In a medium microwave-safe bowl, combine tomatoes, garlic powder, and Italian seasoning. Mix well. Microwave until hot, about 30 seconds.
Serve egg rolls with seasoned tomatoes for dipping!

Note: While string cheese shredded in a blender is best for this recipe, you can use 1/2 cup pre-shredded part-skim mozzarella cheese instead -- just give it a rough chop!

Amish Cinnamon Swirl Bread

this is a quick-bread. Quickbreads are those which do not use yeast. kinda cake-like. they come in sweet and savory kinds.


Easy Amish Cinnamon Bread

(makes 2 loaves)

Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons white vinegar or lemon juice and let sit 10 minutes
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar
2 teaspoons cinnamon



1. Cream together butter, 2 cups of sugar, and eggs.

2. Add milk, flour, and baking soda.

3. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).

4. Mix in separate bowl the 2/3 c sugar and cinnamon.

5. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

6. Add remaining batter to pans;

7. sprinkle with last of cinnamon topping. Swirl with a knife.

8. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.

9. Cool in pan for 20 minutes before removing from pan.


You can also make this in muffin tins which made it a little easier to freeze and take out as needed.