Tag Archives: recipe

Keto Chicken Cheese Bake

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Keto Chicken Cheese Bake

Keto Chicken Cheese Bake

This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 10
Calories: 541
Author: A Family Feast

INGREDIENTS
1 pound bacon

8 ounce package cream cheese

½ cup grated Parmesan cheese

1 ½ cups sharp cheddar cheese, shredded

1/3 cup avocado mayonnaise

1 cup heavy cream

½ teaspoon hot sauce, we used Cholula

1 teaspoon dry mustard

½ teaspoon white pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces

1 ½ cups red onion, diced

8 ounces baby bella mushrooms, sliced

1 tablespoon fresh garlic, minced

8 ounces baby spinach

2 cups mozzarella cheese, shredded

INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.
  • While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika.
  • Cook over medium heat and stir with a wooden spoon until creamy.
  • Crumble bacon and add to the cream mixture.
  • Clean skillet and add two tablespoons of the bacon fat and saute onions over medium high heat for three minutes.
  • Add the remaining tablespoon of bacon fat and add the mushrooms and sauté for five minutes.
  • Add the garlic and spinach and toss to coat the spinach and cook until wilted, about two minutes.
  • Add the cream mixture and cooked chicken and heat then pour into an 8X12 inch casserole dish.
  • Sprinkle on the two cups of mozzarella cheese and bake for 20 minutes.
  • Place under the broiler and brown, 1-2 minutes.
  • Let sit ten minutes to set up and serve 10 portions.

There will be a little liquid on the bottom which will eventually absorb into the mixture. Spoon a little over each portion.


NUTRITION
Calories: 541kcal | Carbohydrates: 8g | Protein: 30g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 129mg | Sodium: 754mg | Fiber: 1.5g | Sugar: 4g |



 

Shrimp Scampi Pizza

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Shrimp Scampi Pizza

Shrimp Scampi Pizza

A quick, easy and divinely tasty shrimp pizza in a garlic butter sauce!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories:
Author: Closet Cooking

INGREDIENTS
4 tablespoons butter
6 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 pound shrimp, shelled and de-veined
2 tablespoons lemon juice
1 pizza dough
1 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated

INSTRUCTIONS

  1. Melt the butter in a pan over medium heat, add the garlic, red pepper flakes and shrimp and cook until the shrimp is just cooked through, about a minute per side, before adding the lemon juice and removing from the heat.
  2. Spread the dough out on a baking sheet, spread the shrimp and the lemon butter-garlic sauce over and sprinkling on the cheese.
  3. Bake in a preheated 500F/260C oven until the cheese has melted and the crust is crispy and golden brown, about 10 minutes.
  4. Sprinkle with parsley and let cool.

Option: Serve topped with fresh parsley and lemon wedges!


NUTRITION
Calories: 456kcal | Carbohydrates: 32g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 200mg | Sodium: 1266mg | Fiber: 1g | Sugar: 1g |



 

Beef Braciole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Beef Braciole

Beef Braciole on gray-rimmed platter sliced into to show how beef is rolled.

Beef Braciola is a classic, hearty, homestyle southern Italian dish that’s perfect for a winter night or Sunday dinner.  Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you’ll fall in love with!
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours and 30 minutes
Servings: 2
Calories: 357
Author: From a Chef’s Kitchen

INGREDIENTS
6 thin slices boneless top round (about 2 pounds)
12 cloves garlic
1/2 cup finely chopped Italian (flat-leaf) parsley, plus more for garnish
1 cup shredded Parmesan or Romano cheese, plus more for serving if desired
2 tablespoons seasoned dry breadcrumbs
salt and freshly ground black pepper, to taste
12 thin slices prosciutto
2 tablespoons olive oil
2 cups dry red wine
2 cups beef broth
1 can (28-ounce) crushed tomatoes
2 teaspoons dried Italian seasoning
2 heaping tablespoons all-purpose flour

INSTRUCTIONS

  • Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
  • Mince 4 cloves of garlic; slice the remaining 8 cloves.
  • Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices.
  • Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
  • Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
  • Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.
  • Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.
  • To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
  • Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.


NUTRITION
Calories: 357kcal | Carbohydrates: 10g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 2197mg | Fiber: 1g | Sugar: 1g |



 

Spicy Garlic Enchilada Soup

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Spicy Garlic Enchilada Soup

This Spicy Garlic Enchilada Soup is made in one pot, insanely delicious and super easy to make. Naturally vegan, gluten free and amazing for dinner, lunch, meal prep and work lunch. Try it now you won't believe how easy it is! #vegan #glutenfree #dairyfree # vegetarian #enchilada #soup #dinner #lunch #mealprep #worklunchideas #onepotmeals #enchiladasoup #contentednesscooking

This Spicy Garlic Enchilada Soup is super easy to make in one pot, and entirely vegan and gluten free. It’s also protein rich, packed with bold flavors and so delicious.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 274
Author: Florian

INGREDIENTS
2 cups enchilada sauce
6 cloves garlic, minced
2 Tbs Enchilada seasoning
3 cups vegetable broth
2 15 oz black beans
1 cup peeled corn
salt, pepper to taste
OPTIONAL ADD ONS:
3/4 cup onions
2 bell peppers
7 oz can jalapenos

INSTRUCTIONS

  • In a pot, heat a bit of oil or vegetable broth for frying without oil. Add garlic, optional onions, and fry them for around 5 minutes.
  • Next add enchilada sauce and seasoning, black beans, corn, vegetable broth and optional jalapeños and bell peppers.
  • Cook for 10 minutes more on medium heat. 5Serve in bowls or on plates.


NUTRITION
Calories: 274kcal | Carbohydrates: 46g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1592mg | Fiber: 17g | Sugar: 3g |



 

Taco Ring

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Taco Ring

Taco Ring

A Taco Ring is a great thing to make for a quick dinner that makes the whole family happy. It’s incredibly easy to make with just three ingredients and everyone can customize theirs with the toppings they like.
Prep Time: 15 minutes
Cook Time:15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 328
Author: Jill

INGREDIENTS
1- pound lean ground beef
½ cup onion peeled and diced
½ cup water
1 package 1 ounce taco seasoning
2 cans crescent rolls 8 rolls per can, 16 total rolls
1 cup shredded cheddar or Mexican blend cheese
Topping Options:
guacamole
chopped avocado
chopped tomato
sour cream
shredded lettuce
chopped onion
chopped green onion
lime wedges
salsa
black olives

INSTRUCTIONS

  • Heat a large skillet over medium heat. Crumble the ground beef into the pan and add the diced onions; cook until the beef is no longer pink. Pour the cooked beef into a colander to drain excess grease, then return the meat to the skillet.
  • Add the water and taco seasoning to the cooked meat and cook over low heat for 10 minutes, stirring often.
  • While the meat mixture is simmering, preheat the oven to 375 degrees.
  • Open the cans of crescent roll dough and separate the triangles. Arrange the crescent rolls into a circle by placing on a large baking sheet or pizza pan with the wide end of the dough triangles overlapping and the pointed ends facing out to create the look of a sunburst.
  • Spoon the seasoned ground beef mixture onto the overlapped dough area of the circle. Sprinkle the with shredded cheese.
  • Take the pointed part of the dough and bring it across the meat and cheese filling, then tuck the dough under. Repeat until all of the points of dough have been tucked in and most of the meat is covered by the dough.
  • Bake the taco ring for 18 minutes, until golden brown.
  • Cool slightly, then slice the ring and serve with the toppings of your choice.


NUTRITION
Calories: 328kcal | Carbohydrates: 24g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 576mg | Fiber: 1g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg

 

Cheesy Creamy Low-Carb Chicken Cordon Bleu

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Cheesy Creamy Low-Carb Chicken Cordon Bleu

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake found on KalynsKitchen.com

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake is so delicious that you definitely won’t miss the breaded coating.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Servings: 8
Calories: 480
Author: KALYN DENNY

INGREDIENTS
CHICKEN INGREDIENTS
4 large, thick boneless, skinless chicken breasts (see notes)
1 T olive oil
1 tsp. poultry seasoning
salt to taste
4 slices ham, cut in half lengthwise to make 8 pieces to lay on top of a chicken breast
4 slices Swiss cheese, cut in half lengthwise to make 8 pieces to lay on top of each slice of ham
1/2 cup freshly-grated Parmesan
SAUCE INGREDIENTS:
8 oz. cream cheese, cut into cubes and softened at room temperature until it can be beaten with a whisk
1/4 cup chicken stock
1/4 cup sour cream
1/4 cup mayo
1 tsp. Dijon mustard
1/2 cup freshly-grated Parmesan

INSTRUCTIONS

  • Preheat oven to 375F/190C.
  • Cut the cream cheese into cubes and place in a bowl or an oversize measuring cup and let it soften while you prepare the chicken.
  • Trim fat and any undesirable parts from each chicken breast, then cut each breast in half lengthwise so each one makes two thin chicken cutlets.
  • Rub a pinch of poultry seasoning (affiliate link) on one side of each chicken cutlet.
  • Heat the oil over medium-high heat in a large frying pan, add chicken, and cook 2 minutes on each side. Remove chicken to paper towels spread out on the counter. (If you have a giant pan you might be able to cook all 8 pieces at once, but most people will need to cook it in two batches.)
  • Put another layer of paper towels on top of the chicken and press down so you can absorb any extra water from the chicken.
  • While chicken cooks, cut the slices of ham and cheese lengthwise so you have 8 pieces each.
  • Lay chicken pieces out in a large baking dish. (I used a dish that was 10″ x 14″. You might need two dishes if you don’t have one that’s big enough.)
  • Put a slice of ham and then a slice of cheese on top of each chicken breast.
  • Test the cream cheese and see if it’s soft enough to whisk. If not you can microwave it for 20-30 seconds to soften. Then whisk the chicken stock into the cream cheese, followed by the sour cream, the mayo, the Dijon, and finally the Parmesan. The sauce will be thick.
  • Use a rubber scraper to spread the sauce over the top of the chicken. Sprinkle with the other 1/2 cup grated Parmesan.
  • Bake 35-40 minutes, or until the dish is bubbling hot and starting to brown on top.
  • Serve hot, and wait for compliments!
  • Leftovers will keep several days in the fridge and can be reheated in the microwave or in a covered dish in the oven or a toaster oven.


NUTRITION
Calories: 480kcal | Carbohydrates: 5g | Protein: 44g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 1037mg | Fiber: 0g | Sugar: 2g |



 

Spinach Stuffed Salmon

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Spinach Stuffed Salmon

Spinach Stuffed Salmon on  a baking sheet

Spinach Stuffed Salmon – spinach, cream cheese, feta, and mozzarella stuffing. Easy to make and great for family, friends, or entertaining!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 527
Author: Tania Sheff

INGREDIENTS
For the Salmon
4 salmon fillets (4-6 oz. each)
1 tbsp. olive oil
1 tsp. Cajun seasoning or to taste
For The Spinach Stuffing
3 oz. cream cheese
1/2 cup mozzarella cheese
1/2 cup feta cheese crumbles
3 oz. fresh baby spinach

INSTRUCTIONS

  • Make the spinach stuffing. Place the cream cheese, feta, and mozzarella into a medium mixing bowl. Roughly chop the baby spinach and add it to the cheese. Massage the spinach and cheese with your hands, until well combined (it should look like thick paste).
  • Prep the salmon. Using a sharp knife, cut a pocket in the center of each salmon fillet.
  • Season the salmon. Generously season the salmon fillets with the Cajun seasoning and brush them with olive oil on both sides.
  • Stuff the salmon. Divide the spinach stuffing into four equal parts and spoon it into the salmon pockets.
  • Bake the salmon. Bake the stuffed fillets in a preheated oven at 400ºF for 15-20 minutes, depending on how large your fillets are.


NUTRITION
Calories: 527kcal | Carbohydrates: 3g | Protein: 53g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 176mg | Sodium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3151IU | Vitamin C: 6mg | Calcium: 235mg | Iron: 3mg


 

Basic Pita Pizza

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Basic Pita Pizza

chicken alfredo pizza

Looking for a quick, simple, kid-approved dinner? Look no further than pita pizza! You can throw these together in a flash. This is a basic recipe for pepperoni pita pizza, but you can easily customize it with your own favorite toppings. The options are endless!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1
Author: Tammy

INGREDIENTS
1 pita bread
1-2 tablespoons pizza sauce
¼ cup shredded mozzarella
4-5 pepperoni slices

INSTRUCTIONS

  • Preheat oven to 375 degrees
  • Lay the pita bread flat on a baking sheet. Make sure the flat side of the pita is up.
  • Spread the sauce on the pita bread and then sprinkle with shredded mozzarella and pepperoni.
  • Bake for 15 – 20 minutes or until the cheese is melted.




 

Smothered Beef Tips

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Smothered Beef Tips

Beef Tips and Gravy

This Smothered Beef Tips Recipe has beef that is cooked in a homemade gravy until it is super tender and flavorful. Serve over mashed potatoes, rice or noodles for the perfect Sunday supper that the whole family will go crazy over.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours and 15 minutes
Servings: 6
Calories: 478
Author: Deborah

INGREDIENTS
2 lbs boneless beef chuck
Kosher salt
Ground pepper
1/4 cup vegetable oil, divided
1 yellow onion, diced
2 stalks of celery, diced
1 carrot, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
3 cups beef stock
1 bay leaf
3 sprigs of thyme
3 stems of Italian parsley
1 tablespoon red wine vinegar
3 tablespoons minced Italian parsley

INSTRUCTIONS

  • Cut the beef chuck into small strips, about 1 to 2-inches in length and 1/4-inch thick. Season generously with salt and pepper.
  • Preheat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the skillet. Add half of the beef and cook, turning halfway through, until browned on both sides, 5-6 minutes. Use a slotted spoon to remove the beef from the skillet into a bowl, then sear the remaining half of the beef.
  • Decrease the heat to medium and add the remaining 2 tablespoons of oil. Add the onion and cook until it starts to soften, then add the celery and carrot and continue to cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste.
  • Add the flour and stir through, until no dry flour remains.
  • Slowly start whisking in the beef stock. Bring to a boil, stirring constantly and scraping up all of the browned bits from the bottom of the skillet.
  • Reduce the heat to medium-low. Return the beef to the skillet, along with any juices that have accumulated. Add the bay leaf, thyme, and stems of parsley. Put a lid on the skillet and simmer, stirring occasionally, until the sauce has thickened and the beef is tender, 2 1/4 to 2 1/2 hours. If needed, cook uncovered the last half hour to get to your desired thickness.
  • Discard the bay leaf, thyme and parsley stems.
  • Stir in the red wine vinegar and minced parsley. Season to taste with salt and pepper.
  • Serve hot.


NUTRITION
Calories: 478kcal | Carbohydrates: 8g | Protein: 32g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 520mg | Fiber: 1g | Sugar: 2g | Vitamin A: IU | Vitamin C: mg | Calcium: mg | Iron: mg


 

Vegan Caramelized Onion & Spinach Pizza Rolls

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful, maybe not tonight but it sure looks good!

Vegan Caramelized Onion & Spinach Pizza Buns

Vegan Caramelized Onion & Spinach Pizza Buns

These Savory Vegan Pizza Buns are made with a homemade herb filled dough filled with muir glen tomato sauce, caramelized onions, spinach, and topped with nutritional yeast. You won’t be able to eat just one!
Prep Time: 30 minutes
Cook Time: 38 minutes + 1 hour
Total Time: 2 hours and 8 minutes
Servings: 12
Calories: 225
Author: Megan

INGREDIENTS
Pizza Dough Ingredients
1 cup warmed almond milk (or other vegan milk)
2 Tbsp sugar
2 1/4 tsp active dry yeast (1 standard packet, 7 grams)
1/4 cup oil (olive or avocado oil recommended)
1 tsp dried oregano
1 tsp garlic powder
1 tsp dried basil
3 cups all purpose flour (375 grams)
1.5 tsp salt
Caramelized Onions & Spinach
1 large onion, sliced
4 cups spinach, loosely packed
2 Tbsp vegan butter/ cooking oil
salt & pepper to taste
Bun Filling
2/3 cup Muir Glen Tomato Sauce
8-10 leaves fresh basil, torn
1-2 Tbsp nutritional yeast (optional)

INSTRUCTIONS

Make The Pizza Dough 24-48 hours ahead of baking

  1. Add your warmed almond milk, and sugar to a mixing bowl and whisk together. Next, add the yeast to the bowl and whisk. Let sit 5 minutes to make sure the yeast is activated and forming bubbles.
  2. Once you’re sure the yeast is active, add in your oil and pizza dough spices and whisk together. Then, begin adding your flour 1/2 cup at a time with the salt and mix together until a thick dough forms.
  3. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, mix in all the flour to start. Then, flour your hands and turn the dough out onto a well-floured surface and knead for 5-7 minutes. The dough should be tacky, but not sticky, when kneaded and should be easy to stretch without tearing.
  4. Once the dough is kneaded, form into a ball. Place the dough into a well-oiled bowl (I lightly coat my bowl with olive oil), cover with plastic wrap, and let rise in the fridge for 24-48 hours.
  5. About 1 hour before you are ready to fill & bake the buns, remove the dough from the fridge, punch the dough down, form back into a ball, and let rise 1 more hour before shaping the dough. The dough will be stiff right out of the fridge and needs this time to reactivate.

Making the caramelized onions & spinach

  1. While the dough is rising, make the caramelized onions and spinach.
  2. To caramelize the onions, begin by adding 2 Tbsp of butter to a large frying pan and melt. Once melted, add in the sliced onions and cook at low heat for 20-30 minutes until soft, sweet, and brown. Make sure to stir frequently to evenly cook the onions.
  3. Once the onions are caramelized and browned, add the spinach to the frying pan, mix with the onions, and cook 2 more minutes until wilted. Remove from the heat and set aside.

Making the buns

  1. Preheat your oven to 375F.
  2. After the dough has completed the second rise, turn the dough out onto a well-floured surface. Dust your rolling pin with flour and roll the dough out into a 1/2 inch thick rectangle.
  3. Next, add the Muir Glen tomato sauce to the buns and spread out over the dough. Make sure to leave a 2-inch border around the dough without filling.
  4. Then, add the caramelized onion & spinach mixture on top of the tomato sauce and spread out evenly. Sprinkle the fresh basil on top.
  5. Now that all the toppings are on the dough, roll it into a log. Make sure to tuck in the filling as you go so it does not escape out the sides of the dough. Pinch the dough together at the seam to seal the rolls. Then, roll the dough over so the pinched seam is facing down.
  6. Cut the dough into 12 evenly sized slices and place into a greased 9 x 13 inch pan. As a final step, sprinkle the nutritional yeast on top of the buns.
  7. Bake for 34-38 minutes until the buns are browned on the outside and cooked, yet soft, on the inside.
  8. Slice the buns and serve with a side of warm tomato sauce for dipping. Enjoy!


NUTRITION
Calories: 225kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 441mg | Fiber: 3g | Sugar: 4g |