August 12-Pizza Bites & Zucchini Fries

I have a love-hate relationship with the month of August. It's always a crazy, busy, roller-coaster of a month for me, yet at the same time it's a beautiful, warm, fantastic farewell to summer. While planning this week's menu, I wanted something simple that both my husband and I would enjoy. I came up with these tasty pizza bites, drawing inspiration off my mom's delicious recipe for Chicken Crescent Rolls. 

My husband loved them, which for me is the best gage of success. I made two varieties to satisfy each of our palettes. Delicious!

For a side, I made Zucchini Fries. These were the highlight for me! I ate about half the batch and would have been happy just eating these. So yummy.

Kristin's Pizza Bites

1 8 oz can crescent rolls

2-3 tbsp melted margarine

1/3 cup bread crumbs

pasta sauce

pizza fillings (see below for suggestions)

His: Shredded Italian cheese blend, black olives, pepperoni

Hers: Veggie cheese, diced chicken, black olives, and diced red onions

1. Preheat oven to 375.

2. Separate crescent rolls on a baking sheet, coated with nonstick spray. 

3. Place desired fillings (cheese, toppings, etc) in a bowl. Add enough pasta sauce to coat ingredients and stir through. I recommend starting with small dollop of sauce and add more as needed. You do not want the filling to be too saucy, or the liquid will seep through the rolls. 

4. Place a small amount of mixture into the center of each triangle. Starting at the small end of the triangle, roll to the opposite point. Tuck in the sides to seal completely.

5. Dip each roll in melted margarine and roll in bread crumbs. If the rolls are flimsy and you are afraid of them falling apart, you can also spread butter on top and sprinkle with bread crumbs. 

6. Bake 25-30 minutes or until rolls are golden brown. 

7. In a small sauce pan, heat the extra pasta sauce. 

8. Enjoy the rolls, dipped in pasta sauce. 

Zucchini Fries by Health Magazine

2-3 zucchini

1 egg white

1/4 cup milk

1/2 cup shredded parmesan cheese (I only used 1/4 cup)

1/2 cup bread crumbs

1. Preheat oven to 425.

2. Cut zucchini into 3-inch strips.

3. In one bowl, whisk egg whites and add milk. In another bowl, combine parmesan and bread crumbs.

4. Dip each zucchini stick into the egg mixture and roll in the crumb/parmesan mixture.

5. Spray baking sheet with cooking spray. Lay zucchini on sheet and bake for 25-30 minutes.

6. Serve with ranch dressing and/or marinara for dipping.