It’s always a treat any time I make bacon because it’s so messy and time-consuming to cook it on the stovetop. But since I learned how to cook bacon in the oven, it’s been appearing on our breakfast table much more often. This recipe for bacon in the oven is quick, easy, and mess-free, leaving me more time to spend with my family!

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How to Cook Bacon in the Oven

I've finally learned the secrets of how to cook bacon in the oven! With this mess-free method, cooking crispy bacon has never been easier!

Step-by-step photos can be seen below the recipe card.

Course Breakfast, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 265kcal

Author Laurel Perry

Equipment

• Baking Sheet

Ingredients

• 1 pound bacon (1 package)

Instructions

• Preheat the oven to 400°F. Line a baking sheet with aluminum foil so that it covers the bottom and the sides. This makes for easy cleanup! Lay a sheet of parchment paper over the foil.
  
• Arrange the bacon in a single layer on the sheet pan. 10-11 slices is the maximum I recommend. The bacon can be touching on the sides, but should not be overlapping.
  1 pound bacon
  
• Bake for 14-18 minutes for regular-cut bacon and 18-22 minutes for thick-cut bacon. Check your bacon at the minimum cooking time.
  
• Once cooked to your liking, transfer the bacon to a paper towel-lined plate to drain any excess fat. Serve immediately.

Video

Notes

Storage: Store bacon in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.

Nutrition

Serving: 0.125pound | Calories: 265kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 953mg | Potassium: 283mg | Vitamin A: 21IU | Calcium: 6mg | Iron: 1mg

How to Cook Bacon in the Oven Step by Step

Prep the Baking Sheet: Preheat the oven to 400°F. Line a baking sheet with aluminum foil so that it covers the bottom and the sides. This makes for easy cleanup! Lay a sheet of parchment paper over the foil.

Arrange the Bacon: Arrange 1 pound of bacon in a single layer on the sheet pan. 10-11 slices is the maximum I recommend. The bacon can be touching on the sides, but should not be overlapping.

Bake the Bacon: Bake for 14-18 minutes for regular-cut bacon and 18-22 minutes for thick-cut bacon. Check your bacon at the minimum cooking time. Once cooked to your liking, transfer the bacon to a paper towel-lined plate to drain any excess fat. Serve immediately.

Serving Suggestions

While you’re cooking bacon in the oven, you’ll have plenty of time to make some scrambled eggs, pancakes, or waffles to go with it!

More Breakfast Recipes To Try

Kid-Friendly Recipes

Breakfast Pizza

Breakfast

How to Make Home Fries

Oven Baked

Blueberry Sheet Pan Pancakes

Oven Baked

Biscuit Breakfast Casserole

The post How to Cook Bacon in the Oven appeared first on The Cookie Rookie®.

Cinco de Mayo doesn’t have to be a stressful holiday to prep for. With this easy taco ring, I love that I can have a shareable, dippable appetizer on the table in just 45 minutes. The crescent roll dough is the perfect easy hack for creating tasty little pockets! If you’re feeling fancy, you can make your own crescent roll dough. This taco ring is the perfect party food!

Tips for Beginners

• Make sure to drain off any excess oil from the beef so you don’t end up with a greasy taco ring.
• Use cold crescent roll dough straight from the fridge. I found when I let it warm to room temperature, it began to stretch and tear apart more easily.

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Taco Ring Recipe

This taco ring is the perfect party food. Made with crescent rolls and ground beef filling, this taco crescent ring is so simple to make!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 slices

Calories 309kcal

Author Krista Teigen

Equipment

• Baking Sheet

Ingredients

• 1 tablespoons olive oil
• ½ onion chopped
• 1 pound ground beef
• 1 ounce taco seasoning (about 2 tablespoons)
• ½ cup salsa*
• 16 ounces refrigerated crescent roll dough (2 cans)
• 2 cups freshly shredded cheddar cheese

Optional Toppings

• Salsa
• Sour cream
• Avocado
• Shredded lettuce
• Diced tomatoes
• Sliced jalapeno peppers

Instructions

• Preheat the oven to 375°F.
• Heat the olive oil in a skillet set over medium heat. Once heated, add in the onion, and cook until softened.
  1 tablespoons olive oil, ½ onion
  
• Add in the ground beef and taco seasoning, and cook until the beef has browned.
  1 pound ground beef, 1 ounce taco seasoning
• Stir in the salsa. Take the pan off the heat.
  ½ cup salsa*
• Open the cans of crescent rings, unroll, and separate the triangles.
  16 ounces refrigerated crescent roll dough
• Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle.
• Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.
  
• Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle cheese over the top.
  2 cups freshly shredded cheddar cheese
  
• Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.
  
• Bake in the oven for 15-20 minutes until the dough is golden brown.
  
• Serve with your favorite taco toppings.
  Salsa, Sour cream, Avocado, Shredded lettuce, Diced tomatoes, Sliced jalapeno peppers

Notes

*Use your favorite store-bought, or make your salsa. Choose the spice level according to your preferences.

• I like to top individual servings of this taco crescent ring with extra salsa, sour cream, sliced avocado, shredded lettuce, diced tomatoes, and jalapeños for spice.
• Nutritional information does not include optional toppings.

Nutrition

Serving: 1slice | Calories: 309kcal | Carbohydrates: 18g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 707mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg

How to Make a Taco Crescent Ring Step by Step

Cook the Filling: Preheat the oven to 375°F. Heat 1 tablespoon of olive oil in a skillet set over medium heat. Once heated, add in ½ of a chopped onion, and cook until softened. Add in 1 pound of ground beef and 1 ounce (1 packet) of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa. Take the pan off the heat.

Prepare the Dough: Open 2 (8-ounce) cans of crescent roll dough, unroll, and separate the triangles. Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle. Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.

Top the Dough: Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle 2 cups of shredded cheddar cheese over the top.

Fold the Dough: Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.

Bake the Ring: Bake in the oven for 15-20 minutes until the dough is golden brown. Serve with your favorite taco toppings.

How to Store and Reheat

Store this taco ring in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for about 10 minutes, or until warmed through.

You can freeze this taco ring whole or cut into individual portions tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love to serve this taco ring with a big bowl of salsa in the center for dipping. It’s also really good with queso dip or Mexican fiesta dip. My favorite side is this Mexican street corn pasta salad!

more taco recipes to try!

Dinners

Crockpot Taco Soup

Dinners

Baked Chicken Tacos Recipe

Dinners

Birria Tacos Recipe

Dinners

Quesabirria Tacos

The post Taco Ring appeared first on The Cookie Rookie®.

This recipe is a favorite in my kitchen because it’s easy to make but tastes like a special occasion meal. The maple syrup and Dijon mustard create the perfect balance of sweetness and tang, while the soy sauce adds a deep, savory richness. Searing the pork before roasting gives it a nice crust, locking in all the juices for an incredibly tender bite. Plus, with just a handful of pantry staples, I can whip this up anytime without a last-minute grocery run. 

Tips for Beginners

• Make sure to properly sear the pork in a hot skillet before roasting. Use enough oil and heat the pan up properly to avoid sticking.
• If the pork is thicker on one end, tuck the thin end under. Roast fat-side up for natural basting.
• Double the glaze recipe or set some aside before baking for extra drizzle.
• Season generously with the dry rub. Let it marinate for an hour for deeper flavor.

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Roasted Pork Loin

This juicy roasted pork loin is my go-to main dish for Easter dinner. I make it every year because the maple glaze is absolutely perfect, and the meat turns out fork-tender with just a handful of simple ingredients.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 337kcal

Author Krista Teigen

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon ground pepper
• 3 tablespoons maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon dijon mustard
• 2 1/2 tablespoons olive oil divided
• 2 cloves garlic minced
• 2 1/2 to 3 pounds pork loin roast

Instructions

• Preheat the oven to 350 degrees. Combine the salt, garlic powder, onion powder, thyme, paprika, and pepper in a dish. Rub the mixture all over the pork roast.
• In a separate dish, whisk together the maple syrup, soy sauce, dijon mustard, and 1/2 tablespoon olive oil.
• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Brown the pork for 2 minutes on all sides.
• Transfer the pork to a baking dish. Pour half of the sauce over the roast.
• Bake for 35-50 minutes until the internal temperature of the pork is 145 degrees. Check the temperature of the pork at the 35-40 minute mark. Continue cooking until the temperature reaches 145 degrees.*
• When finished cooking, pour the remaining sauce over the roast, cover the meat loosely with tin foil, and let it rest for 10 minutes.
• Slice the roast and serve with gravy if desired.

Notes

*Use a meat thermometer and check at 35 minutes. Pork is done at 145°F—let it rest for 10 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 8g | Protein: 43g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 119mg | Sodium: 844mg | Potassium: 758mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg

How to Make Roasted Pork Loin Step by Step

Gather the Ingredients: Gather all the ingredients together.

Season the Loin: Preheat the oven to 350°F. In a small bowl, mix 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp thyme, ¼ tsp paprika, and ¼ tsp black pepper. Rub this seasoning blend all over the pork loin.

Make the Glaze: In a separate bowl, whisk together 3 tbsp maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, and 1/2 tablespoon olive oil to create the glaze.

Sear the Pork: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork for 2 minutes per side until golden brown.

Glaze the Pork: Transfer the pork to a baking dish and pour half of the maple Dijon glaze over the roast.

Bake the Pork: Place the pork in the preheated oven and bake for 35-50 minutes, checking the internal temperature at the 35-minute mark. The pork is done when it reaches 145°F in the thickest part.

Add Remaining Glaze: Once cooked, remove the pork from the oven and pour the remaining glaze over the roast, loosely tent it with foil, and let it rest for 10 minutes before slicing.

Serve and Enjoy: Slice the warm pork and serve with gravy if desired. Enjoy!

Serving Suggestions

I make this every year for Easter, but I also make it for a cozy family dinner because it’s just that easy. It’s the perfect main dish to pair with cheesy asparagus au gratin, adding a rich, savory contrast to the sweet and tangy glaze. When I’m serving a crowd, I like to round out the meal with crockpot glazed carrots and creamy mashed potatoes, which are the perfect sides to soak up the sweet glaze.

Storage Instructions

To store leftovers, let the pork cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days or in the freezer for up to 3 months. If freezing, slice the pork first and store it with any extra sauce to keep it moist.

For reheating, the best method is to warm it in the oven at 300°F, covered with foil, until heated through, about 10-15 minutes.

More Pork Loin Recipes

Pork Recipes

Orange Cranberry Pork Loin (Roast Pork Loin)

Dinners

Smoked Pork Loin

Dinners

Stuffed Pork Tenderloin

Pork Recipes

Baked Pork Tenderloin – Honey Glazed

The post Roasted Pork Loin appeared first on The Cookie Rookie®.

This is one of those classic Italian dishes that never gets old. Similar to my other stuffed pasta favorites like chicken stuffed shells and alfredo stuffed shells (yum), this cheese manicotti recipe is easy to make and it’s great for feeding any picky eaters. I love making this for meal prep and freezer stashes, so I can just grab it and throw it in the oven on busy weeknights.

Tips for Beginners

• This recipe is vegetarian but can be easily adapted to add meat. Cook and season ground pork, turkey or beef in a pan, then add the jar of marinara sauce. Or follow this crockpot bolognese recipe.
• Use your favorite store-bought marinara sauce or make your own homemade marinara sauce.

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Manicotti

This classic manicotti recipe, featuring tender noodles stuffed with a rich, herby ricotta filling, three cheeses, and a savory sauce, is a crowd-pleasing Italian comfort dish baked to cheesy perfection.

Course pasta

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 721kcal

Author Laurel Perry

Equipment

• 1 baking dish

Ingredients

• 10-12 manicotti noodles*
• 15 ounce ricotta cheese
• 3 cups grated low-moisture mozzarella cheese divided
• 1 cup parmesan divided
• 2 tablespoons fresh parsley chopped, plus more for garnish
• 2 tablespoons fresh basil chopped, plus more for garnish
• 2 large eggs beaten
• ½ teaspoon black pepper
• 1 24 ounce jar marinara sauce

Instructions

• Preheat the oven to 350°F.
• Season your pot of water with a heaping pinch of salt after it boils and before you add the noodles. Cook the manicotti al dente according to package directions, drain and rinse in cold water.
  10-12 manicotti noodles*
  
• In a medium bowl, stir together the ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, parsley, basil, eggs and black pepper. Transfer the mixture to a piping bag for easy filling.
  15 ounce ricotta cheese, 3 cups grated low-moisture mozzarella cheese, 1 cup parmesan, 2 tablespoons fresh parsley, 2 tablespoons fresh basil, 2 large eggs, ½ teaspoon black pepper
  
• Spread 1 cup of the sauce in the bottom of a 9×13 inch baking dish.
  1 24 ounce jar marinara sauce
  
• Fill a manicotti shell and line it up in the baking dish. Repeat until all the filling is used.
  
• Top with the remaining sauce, mozzarella, and parmesan cheese. Cover and bake for 20-30 minutes or until the cheese is melted. Broil for the last 1-2 minutes to brown the cheese if desired.
  
• Remove from the oven and let cool for 10 minutes before garnishing with more fresh parsley and basil. Serve.
  

Video

Notes

*Large tubular pasta that can be filled with the ricotta filling. If you can’t find manicotti you can use jumbo shells instead.

Nutrition

Serving: 1serving | Calories: 721kcal | Carbohydrates: 50g | Protein: 51g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 2000mg | Potassium: 917mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2225IU | Vitamin C: 15mg | Calcium: 1224mg | Iron: 4mg

How to Make Manicotti Step by Step

Gather all ingredients together.

Cook the Manicotti: Preheat the oven to 350°F. Cook 10-12 manicotti noodles to al dente in salted boiling water, according to package instructions. Drain and rinse with cold water to prevent further cooking, then set aside.

Make the Ricotta Mixture: Add 15 oz ricotta cheese, 1 cup of grated mozzarella cheese, and ¾ cup of parmesan to a bowl. Add in 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 2 beaten large eggs, and ½ tsp of black pepper. Stir to combine, then add the filling mixture to a piping bag for easy filling.

Prep the Baking Dish: Use 1 cup of marinara sauce spread on the bottom of the baking dish to prevent noodles from sticking.

Fill the Noodles: Fill each manicotti noodle with the ricotta mixture using the piping bag. Then, place each filled noodle in a single layer in the sauced baking dish.

Assemble and Bake: Cover the filled noodles with the remaining marinara sauce and top with 2 more cups of shredded mozzarella and a ¼ cup Parmesan cheese. Cover the baking dish with tin foil and place in the oven to bake for 20-30 minutes. Make sure the cheese is melted. Place under the broiler for 1-2 minutes to brown the cheese if desired.

Cool and Serve: Take the baked manicotti out of the oven and set aside to cool for 10 minutes. Garnish with more fresh herbs, serve, and enjoy!

How to Store and Reheat

Store leftovers in the refrigerator by wrapping tightly with plastic wrap and storing for up to 3-4 days. Reheat the entire baking dish in a 350°F oven for 30 minutes or individual portions in the microwave for 3-4 minutes until warmed through.

You can freeze stuffed manicotti before or after baking. Freeze before baking by preparing the manicotti as usual, stuffing the shells and layering with sauce in a freezer-safe baking dish. Cover the dish with plastic wrap first, pressing it down to touch the surface to prevent freezer burn. Then cover with a layer of aluminum foil for extra protection. Freeze for up to 3 months.

When you’re ready to cook, thaw the manicotti in the fridge overnight. Thaw before baking and follow the usual baking instructions. If baking directly from frozen, cover and bake at 350°F (175°C) for about 1.5 hours, uncovering for the last 20-30 minutes to brown the cheese.

Serving Suggestions

Manicotti is a filling, one-casserole dish meal. I love pairing it with a fresh green goddess salad or homemade caesar. And I always serve my pasta dishes with a warm baguette, crusty loaf, or cheesy bread.

More Pasta Recipes We Love

Dinners

Caprese Pasta Bake (Oven-baked Caprese Casserole)

Dinners

Baked Parmesan Pasta

Dinners

Baked Feta Pasta Recipe

Dinners

Baked Ziti without Ricotta

The post Manicotti appeared first on The Cookie Rookie®.

Homemade Crouton Recipe

I know it’s so easy to go to the store and buy a package of pre-made croutons. But believe me, there’s nothing like the fresh aroma coming from baked croutons in the oven! This homemade crouton recipe uses simple ingredients to make a classic crouton that goes well with any salad, especially my Caesar Salad. Whip up a batch to keep on hand when you need them!

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Healthy Homemade Croutons Recipe

You’ll love my Healthy Homemade Croutons recipe that is oven-baked and not fried. Once you know that how easy and simple it is to make these croutons at home, you’ll never go back to store-bought ones.

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 123kcal

Author Becky Hardin

Equipment

• Fine Mesh Sieve
• Baking Sheet

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic minced
• 3 tablespoons unsalted butter
• kosher salt
• freshly ground black pepper
• 3 cups rustic bread or baguette* crust removed and bread cut into ¾-inch cubes

Optional Seasonings:

• crushed red pepper** Herbs de Provence, basil, thyme, rosemary, chili powder, onion powder. There are many options—have fun with this recipe.
• 4 tablespoons finely grated Parmesan cheese

Instructions

• Place oven rack to middle position, and preheat to 375°F.
• In a small bowl, whisk the olive oil with the minced garlic for 30 seconds.
  3 tablespoons extra-virgin olive oil, 2 cloves garlic
  
• Pour the olive oil/garlic mixture through a fine mesh sieve set over a large bowl. Press the garlic with a rubber spatula or the back of a wooden spoon to extract as much garlic oil as possible. Reserve the garlic for another use.
  
• Microwave the butter, in a small bowl, at 30% power for 20-40 seconds. The butter could bubble over, so watch closely in the last 10 seconds. Add it to the olive oil/garlic mixture and stir well.
  3 tablespoons unsalted butter
  
• Add the salt, black pepper, and your favorite herbs/seasonings to the butter/oil mixture, then add the bread cubes. Toss until the cubes are evenly coated in the oil/butter mixture.
  kosher salt, freshly ground black pepper, crushed red pepper**, 3 cups rustic bread or baguette*
  
• Pour the croutons onto a rimmed baking sheet and bake 15-25 minutes, or until golden brown and crisp.
  
• Remove from the oven***, sprinkle with the Parmesan cheese, and toss until all croutons are covered. Allow to cool completely.
  4 tablespoons finely grated Parmesan cheese
  

Video

Notes

*Use baguettes for the best flavors, crunch, and richness. Feel free to use any, whole wheat, rye, white bread, or sourdough.

**Try different seasonings like Italian seasoning, Cajun spice, Tajin salt, or taco seasoning. Dill, rosemary, and thyme are other herbs to use for making them in different flavors.

***You can make these in air fryer as well. Follow the recipe and instead of oven, bake in air fryer at 400°F for 3-5 minutes. Keep stirring the basket few times and don’t forget to spray the basket with non stick cooking oil.

Nutrition

Calories: 123kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 133mg | Potassium: 20mg | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.6mg

How to Make Healthy Baked Homemade Croutons Step by Step

Gather the ingredients: Gather all the ingredients and place an oven rack in the middle position. Preheat the oven to 375°F.

Infuse the olive oil: Whisk 3 tbsp extra-virgin olive oil and 2 minced cloves of garlic together in a small bowl for 30 seconds.

Strain and reserve garlic: Strain the garlic-infused olive oil through a fine mesh sieve into a large bowl. Use a rubber spatula or the back of a spoon to press the garlic and extract every bit of flavorful oil. Set the strained garlic aside for later.

Combine butter with garlic oil: Microwave 3 tbsp butter in a small bowl at 30% power for 20 to 40 seconds, keeping a close eye on it during the final 10 seconds to prevent bubbling over. Once melted, pour the butter into the garlic-infused olive oil and stir to combine.

Season and toss bread cubes: Season the butter and oil mixture with kosher salt and black pepper to taste, then stir in your preferred spices—such as onion powder, crushed red pepper, or dried herbs. Add the cubed bread and toss well to ensure every piece is evenly coated.

Bake: Add the seasoned croutons to a rimmed baking sheet and place in the oven. Bake for 15-25 minutes until they’re golden brown and crispy.

Garnish and serve: Sprinkle the warm croutons with 4 tbsp of finely grated Parmesan cheese and toss to evenly coat. Allow the croutons to cool completely before serving, and enjoy!

How to Store

These healthy baked croutons will last up to 3 weeks. Just make sure you store them in an airtight container to keep them fresh. They’ll stay crisp and crunchy without getting too stale.

Freeze: You can also freeze homemade croutons, and thaw and reheat them in the oven when you’re ready to use them. However, they taste best (and keep their crunchiness) when stored at room temperature.

Serving Suggestions

I love using these croutons to add some crunch to my Mandarin Orange Salad. I also top my Creamy Chicken Soup with these! Sometimes I’m lazy and dunk them in my Chopped Chicken Caesar Salad Dip just for fun!

more Homemade Recipes to try!

Cooking Basics

3 Ingredient Pie Crust

Appetizers

Homemade Tortilla Chips

Pantry Staples

Homemade Vanilla Extract

Desserts

Homemade Brownie Mix

The post Healthy Baked Homemade Croutons appeared first on The Cookie Rookie®.

Easy Pancake Mix Muffins

With two young boys, I’m a big fan of anything that makes my mornings easier. Using my favorite dry pancake mix and a few pantry staples for this easy breakfast, brunch, or snack recipe makes my life so simple. Studded with gooey chocolate chips, these easy muffins are a favorite at my house.

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Pancake Mix Muffins Recipe

Pancake Mix Muffins are a fun twist on pancakes to make for breakfast. They're a great grab and go morning idea the kids are sure to love.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 237kcal

Author Becky Hardin

Equipment

• Kitchen Scale (optional)
• Muffin Tin
• Cookie Portion Scoop

Ingredients

• 2½ cups dry pancake mix 360 grams
• ½ cup granulated sugar 100 grams
• ¼ teaspoon kosher salt
• 1 cup milk 227 grams
• 4 tablespoons unsalted butter 57 grams, melted (½ stick)
• 2 large eggs 100 grams
• 1 teaspoon pure vanilla extract 4 grams
• 1 cup semisweet chocolate chips 170 grams, plus more for topping

Instructions

• Preheat oven to 350°F. Grease a 12-count standard muffin tin with nonstick spray or line with paper liners. Set aside.
• In a large bowl, whisk the pancake mix, sugar, and salt together.
  2½ cups dry pancake mix, ½ cup granulated sugar, ¼ teaspoon kosher salt
  
• Stir in the milk, butter, eggs, and vanilla. Mix just until combined.
  1 cup milk, 4 tablespoons unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
  
• Gently fold the chocolate chips into the batter.
  1 cup semisweet chocolate chips
  
• Use a portion scoop to fill each muffin well with batter, about ¾ full. Top with additional chocolate chips.
  
• Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  

Video

Notes

Storage: Store pancake mix muffins in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 237kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 207mg | Potassium: 183mg | Fiber: 2g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg

How to Make Muffins with Pancake Mix Step by Step

Mix the Dry: Preheat your oven to 350°F. Grease a 12-count standard muffin tin with nonstick spray or line with paper liners and set aside. In a large bowl, whisk 2½ cups of pancake mix, ½ cup of granulated sugar, and ¼ teaspoon of salt together.

Add the Wet: Stir in 1 cup of milk, 4 tablespoons of unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix just until combined.

Fold in the Chocolate Chips: Gently fold 1 cup of chocolate chips into the batter.

Portion the Muffins: Use a portion scoop to fill each muffin well with batter, about ¾ full. Top with additional chocolate chips.

Bake the Muffins: Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

More Variations

• Use 1 cup of your favorite add-ins like chocolate chips, raspberries, chopped strawberries, sliced bananas, granola, dried fruits, chopped nuts, or sprinkles.
• Make them savory savory by adding in crispy bacon bits!
• Or add blueberries to make blueberry pancake mix muffins.
• Make them mini! Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.

How to Store and Reheat

In an airtight container at room temperature, these pancake mix muffins will stay fresh for about 3-4 days. You can gently warm them in the microwave (just a few seconds) if you want to get that freshly-baked feel back.

These muffins freeze beautifully! Place them in an airtight container and freeze for up to 3 months. Reheat in the microwave for a super quick breakfast or snack!

Serving Suggestions

These are a great grab-and-go breakfast treat to enjoy with your morning coffee! I love pairing chocolate chip pancake muffins with shaken espresso or iced mocha.

more muffin recipes to try!

Breads, Rolls, Muffins

Blueberry Muffins Recipe

Desserts

Banana Nutella Muffins

Holiday Recipes

Pumpkin Muffins Recipe (Favorite Pumpkin Spice Muffins!)

Side Dishes

Beer Bread Muffins

The post Pancake Mix Muffins appeared first on The Cookie Rookie®.

This cheeseburger pie is packed with lean ground beef, ketchup, mustard, and, of course, tons of cheddar cheese. It’s topped with a biscuit-like crust made from Bisquick baking mix that’s a fun twist on a hamburger bun! I just love how easy it is to make with so few ingredients!

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Cheeseburger Pie Recipe

This cheeseburger pie is a simple casserole made delicious with the help of Bisquick baking mix and a hefty helping of cheddar cheese.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 slices

Calories 341kcal

Author Laurel Perry

Equipment

• Pie Pan

Ingredients

• 2 teaspoons olive oil
• 1 pound 90% lean ground beef
• 1 sweet onion chopped
• 2 cloves garlic minced
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup freshly shredded cheddar cheese
• 1 cup milk
• ½ cup Bisquick baking mix
• 2 large eggs

Optional Toppings

• Ketchup and mustard
• Shredded lettuce
• Diced tomatoes

Instructions

• Preheat the oven to 400°F. Lightly grease a 9-inch pie pan.
• Heat the olive oil in a large skillet over medium-high heat. Add in the ground beef, onion, and garlic. Cook, stirring and breaking up the meat, until the onion is translucent and the meat is browned.
  2 teaspoons olive oil, 1 pound 90% lean ground beef, 1 sweet onion, 2 cloves garlic
• Stir in the ketchup, mustard, Worcestershire, salt, and pepper. Cook for 1-2 more minutes.
  2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Pour the mixture into your prepared pie plate and top with the cheese. Set aside.
  1 cup freshly shredded cheddar cheese
  
• In a medium bowl, whisk together the milk, bisquick, and eggs. Slowly and evenly pour over the meat and cheese.
  1 cup milk, ½ cup Bisquick baking mix, 2 large eggs
  
• Bake for 25 minutes until golden brown. Serve with your favorite burger toppings.
  Ketchup and mustard, Shredded lettuce, Diced tomatoes
  

Video

Notes

Recipe inspired by Betty Crocker.

• This is a great make-ahead recipe. I like to prep and assemble the pie the day before, cover it in the refrigerator, and bake the next day. I usually add about 5-10 extra minutes to the final bake time.
• If you’re not a fan of ground beef (or are looking for something healthier), I have had good success using ground chicken and/or turkey in place of the beef!
• Cheddar cheese is my favorite to add to classic burgers. If you have a different favorite cheese, feel free to use that instead!
• Nutritional information does not include optional toppings.

Nutrition

Serving: 1slice | Calories: 341kcal | Carbohydrates: 15g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 648mg | Potassium: 469mg | Fiber: 1g | Sugar: 7g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 238mg | Iron: 3mg

How to Make Cheeseburger Pie Step by Step

Cook the Filling: Preheat the oven to 400°F. Lightly grease a 9-inch pie pan. Heat 2 teaspoons of olive oil in a large skillet set over medium-high heat. Add in 1 pound of 90% lean ground beef, 1 diced sweet onion, and 2 minced cloves of garlic. Cook, stirring and breaking up the meat, until the onion is translucent and the meat is browned. Stir in 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, 1 tablespoon of Worcestershire sauce, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook for 1-2 more minutes.

Top with Cheese: Pour the mixture into your prepared pie plate and top with 1 cup of shredded cheddar cheese. Set aside.

Mix the Topping: In a medium bowl, whisk together 1 cup of milk, ½ cup of Bisquick baking mix, and 2 large eggs. Slowly and evenly pour over the meat and cheese.

Bake and Serve: Bake for 25 minutes until golden brown. Serve with your favorite burger toppings.

How to Store and Reheat

Store leftover cheeseburger pie tightly wrapped in aluminum foil or plastic wrap in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through.

Freeze Bisquick cheeseburger pie tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil to prevent freezer burn. It will keep for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love to serve slices of cheeseburger pie topped with all of my favorite cheeseburger toppings—extra ketchup and mustard, shredded lettuce, and diced tomatoes. My kids love chopped pickles or sweet relish on theirs, and my husband loves crumbled bacon!

More Cheeseburger Recipes To Try

Appetizers

Mini Bacon Cheeseburger Shish Kebab Recipe

Appetizers

Cheeseburger Sliders (Baked Sliders Recipe)

Dinners

Cheeseburger Hand Pies

Appetizers

Cheeseburger Dip

The post Cheeseburger Pie appeared first on The Cookie Rookie®.

Buffalo wings are one of my favorite foods, so turning them into pizza felt like a no-brainer. I like my wings with blue cheese dressing, so I used that as the creamy sauce base. Topped with homemade buffalo sauce, shredded chicken, and a blend of creamy mozzarella and tangy blue cheese, this pizza is ridiculously good.

I usually use store-bought dough, but if I’m feeling adventurous, I’ll make homemade pizza dough!

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Buffalo Chicken Pizza Recipe

Buffalo chicken pizza is creamy, tangy, and spicy–all of my favorite things. Topped with crunchy celery, this pizza is so craveable!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 545kcal

Author Laurel Perry

Equipment

• Pizza Stone OR
• Baking Sheet
• Pizza Peel

Ingredients

• 2 cups shredded cooked chicken
• ⅓ cup Buffalo sauce (click for recipe!)
• 2 tablespoons cornmeal for dusting the pizza peel
• 1 pound pizza dough (click for recipe!)
• ¼ cup blue cheese dressing
• 1 cup freshly shredded mozzarella cheese
• ¼ cup crumbled blue cheese
• 1 rib celery diced small
• Hot sauce optional, for drizzling

Instructions

• Toss shredded cooked chicken with the Buffalo sauce and set aside.
  2 cups shredded cooked chicken, ⅓ cup Buffalo sauce
  
• Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go.
• Dust a pizza peel or piece of parchment paper heavily with cornmeal. Stretch or roll the pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.
  2 tablespoons cornmeal, 1 pound pizza dough
  
• Place the dough on your prepared pizza peel or parchment paper.
• Working quickly to prevent the pizza dough from sticking to the peel, spread the blue cheese dressing on the bottom of the pizza, leaving a 1 inch border around the edge.
  ¼ cup blue cheese dressing
  
• Top with chicken, mozzarella cheese, and blue cheese crumbles.
  1 cup freshly shredded mozzarella cheese, ¼ cup crumbled blue cheese
  
• Using your pizza peel or parchment, slide the pizza into the oven with a quick motion.
• Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes.
• Top with celery and hot sauce if desired, slice, and serve.
  1 rib celery, Hot sauce
  

Video

Notes

• If you don’t have a pizza peel, a cutting board will also work. Place parchment on top and use gloved hands to gently shift the pizza onto the stone or baking sheet.
• If your dough won’t slide off the pizza peel or parchment paper, gently lift up the sides and spread some more cornmeal under the pizza. The quicker you top and get your pizza in the oven, the less likely it is to stick.
• I like to use leftover shredded cooked chicken, but store-bought rotisserie chicken also works.

Nutrition

Serving: 2slices | Calories: 545kcal | Carbohydrates: 59g | Protein: 36g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 1910mg | Potassium: 246mg | Fiber: 2g | Sugar: 8g | Vitamin A: 328IU | Vitamin C: 0.4mg | Calcium: 212mg | Iron: 4mg

How to Make Buffalo Chicken Pizza Step by Step

Sauce the Chicken: Toss 2 cups of shredded cooked chicken with ⅓ cup of Buffalo sauce and set aside.

Prep the Dough: Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go. Dust a pizza peel or piece of parchment paper heavily with 2 tablespoons of cornmeal. Stretch or roll 1 pound of pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.

Sauce the Dough: Place the dough on your prepared pizza peel or parchment paper. Working quickly to prevent the pizza dough from sticking to the peel, spread ¼ cup of blue cheese dressing on the bottom of the pizza, leaving a 1-inch border around the edge.

Top the Pizza: Top with the chicken, 1 cup of shredded mozzarella cheese, and ¼ cup of blue cheese crumbles.

Bake and Serve: Using your pizza peel or parchment, slide the pizza into the oven with a quick motion. Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes. Top with 1 rib of diced celery and hot sauce if desired. Slice and serve.

How to Store and Reheat

Store leftover Buffalo chicken pizza in an airtight container in the refrigerator for up to 3 days or freeze individual slices with parchment between them in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating slices in a 350°F oven for 5-7 minutes or in a covered dry skillet with 1 teaspoon of water until warmed through.

Serving Suggestions

I like to serve Buffalo chicken pizza with extra Buffalo sauce or ranch dressing for dipping. Some garlic knots or mozzarella sticks would be the perfect accompaniment. When I want something a little healthier, I’ll make a spinach salad, too.

More Pizza Recipes To Try

Kid-Friendly Recipes

Breakfast Pizza

Cookies

S’mores Dessert Pizza Recipe (Easy S’mores Pizza)

Dinners

White Pizza (Mellow Mushroom Copycat)

Dinners

Cauliflower Pizza Crust (Low Carb)

The post Buffalo Chicken Pizza appeared first on The Cookie Rookie®.

I’m always looking for new ways to eat tacos, and this ultra-creamy and cheesy baked taco dip is a game day dip worth cheering for! Loaded with ground beef, refried beans, and salsa, it’s bursting with taco flavor.

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Hot Taco Dip

Quick to prep, this hot dip recipe filled with seasoned beef, cream cheese, and your favorite taco ingredients is so easy to make. Just pop it in the oven then dig in!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 364kcal

Author Laurel Perry

Equipment

• 8×8-inch Baking Pan

Ingredients

• 1 pound lean ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 1 ounce taco seasoning (1 envelope)
• 8 ounces cream cheese room temperature (1 brick)
• 15 ounces canned refried beans (1 can)
• 2 ounces chopped green chiles (½ small can)
• 1 cup salsa
• 2 cups freshly shredded Monterey jack cheese
• Chopped fresh cilantro optional, for garnish
• Tortilla chips for serving

Instructions

• Preheat the oven to 375°F.
• In a large skillet over medium heat, cook the ground beef and onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.
  1 pound lean ground beef, 1 onion
  
• Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute. Set aside.
  2 cloves garlic, 1 ounce taco seasoning
  
• While the beef cooks, mix the cream cheese, refried beans, and green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.
  8 ounces cream cheese, 15 ounces canned refried beans, 2 ounces chopped green chiles
  
• Top with the ground beef and salsa. Sprinkle on the cheese.
  2 cups freshly shredded Monterey jack cheese, 1 cup salsa
  
• Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through.
• Garnish with cilantro and serve warm with tortilla chips
  Chopped fresh cilantro, Tortilla chips
  

Video

Notes

• After taking it out of the oven, we topped our hot taco dip with halved grape tomatoes for a little extra pop of freshness, but this is totally optional. A dollop of sour cream would be a great addition too.
• The great thing about this hot taco dip is how versatile it is. Try swapping out the ground beef for turkey, chicken, or chorizo. If you’re not a fan of refried beans, you can mash some black, pinto, or kidney beans. And for a bit more spice, we like throwing in some chopped jalapeños.

Nutrition

Calories: 364kcal | Carbohydrates: 14g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 1130mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 6mg | Calcium: 279mg | Iron: 2mg

How to Make Hot Taco Dip Step by Step

Cook the Beef: Preheat the oven to 375°F. In a large skillet over medium heat, cook 1 pound of lean ground beef and 1 diced onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.

Season the Beef: Stir in 2 cloves of minced garlic and 1 ounce (1 envelope) of taco seasoning and cook until fragrant, about 1 minute. Set aside.

Mix the Filling: While the beef cooks, mix 8 ounces (1 brick) of room-temperature cream cheese, 15 ounces (1 can) of refried beans, and 2 ounces (½ can) of chopped green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.

Layer the Dip: Top with the ground beef and 1 cup of salsa. Sprinkle on 2 cups of shredded Monterey jack cheese.

Bake the Dip: Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through. Garnish with cilantro and serve warm with tortilla chips.

How to Store and Reheat

Store leftover hot taco dip tightly covered with plastic wrap in the refrigerator for up to 4 days. The dip may get a bit watery as it sits, but you can simply drain off any excess liquid before reheating. Reheat in a 350°F oven for 20-30 minutes, or until warmed through and melty.

Serving Suggestions

I love classic tortilla chips for dipping in this delicious hot taco dip. For something a little different, you could try wonton chips or pretzels. This is the perfect hot party dip for game day, so serve it alongside some spicy Buffalo wings and a frosty mug of beer!

If you have leftovers, roll it up in warmed tortillas to make super quick burritos for a next-day lunch.

More Dip Recipes To Try

Dips

White Queso Recipe

Dips

Mexican Street Corn Dip

Appetizers

Beer Cheese Buffalo Chicken Dip

Appetizers

Velveeta Queso Recipe (Rotel Dip)

The post Hot Taco Dip appeared first on The Cookie Rookie®.

When I was a kid, I loved garlic bread pizzas because they just seemed more fun than regular pizza, and I think my kids feel the same way. I know they love being able to pick their own toppings–though it’s usually just pepperonis or extra cheese.

Even though this recipe is just as easy as the ones I had after school (way back when), this version definitely taste even better. I think making the garlic butter from scratch is the real secret!

Tips for Beginners

• Use minced or pressed garlic. Fresh garlic cloves will have the most flavor, but those jars of minced garlic are great for convenience.
• Fresh parsley is used for the garlic butter, and as garnish. You can use your preferred herbs instead (basil, tarragon, or Italian seasoning if you don’t have fresh herbs).
• Store-bought jar of pizza sauce is easiest, or try making my homemade marinara sauce.

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Garlic Bread Pizza Recipe

Quick, easy, and fun to make, these French bread pizzas with homemade garlic butter, pizza sauce, and toppings are the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 744kcal

Author Laurel Perry

Ingredients

For the Garlic Butter:

• ½ cup salted butter softened
• 6 garlic cloves finely minced or pressed
• 1 tablespoon chopped fresh parsley

For the French Bread Pizzas:

• 1 pound French bread or Italian bread
• ½ cup pizza sauce
• 8 ounces low-moisture mozzarella cheese shredded
• 15 pepperoni slices
• 2 tablespoons parmesan cheese
• red pepper flakes optional
• chopped fresh parsley to garnish, optional

Instructions

• Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside.
• In a small bowl, mix together all the ingredients for the garlic butter.
  ½ cup salted butter, 6 garlic cloves, 1 tablespoon chopped fresh parsley
  
• Cut the bread in half lengthwise to make 2 long pieces, just like garlic bread.
  1 pound French bread
  
• Spread half of the butter mixture on each piece of bread. Place the bread, cut side up, on the prepared sheet pan. Bake for 5 minutes.
  
• Remove from the oven and spread ¼ cup pizza sauce on each bread.
  ½ cup pizza sauce
  
• Evenly divide the shredded mozzarella, pepperoni, and parmesan between the slices of bread.
  8 ounces low-moisture mozzarella cheese, 15 pepperoni slices, 2 tablespoons parmesan cheese
  
• Bake for 15-18 minutes or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let sit for 2-3 minutes.
• Garnish with red pepper flakes, parsley, and more parmesan, if desired. Slice and serve.
  red pepper flakes, chopped fresh parsley
  

Video

Notes

• A bakery style loaf with a soft crust is best for this recipe.
• For an uber fast dinner use frozen garlic bread in place of the bread and garlic butter mixture. If starting with frozen garlic bread, skip the garlic butter, then just add the pizza sauce, cheese, and toppings.
• Low-moisture, freshly-shredded mozzarella is best for this recipe. I also mix in some Parmesan.

Nutrition

Calories: 744kcal | Carbohydrates: 65g | Protein: 29g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1570mg | Potassium: 345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1291IU | Vitamin C: 5mg | Calcium: 496mg | Iron: 5mg

How to Make Garlic Bread Pizza Step by Step

Make the Garlic Butter: Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside. Next, in a small bowl, mix together ½ cup of softened salted butter, 6 minced garlic cloves, and 1 tablespoon of chopped fresh parsley.

Slice the Bread: Cut a loaf of French bread in half lengthwise, to make 2 long pieces.

Spread on the Garlic Butter: Spread half of the garlic butter mixture onto each piece of bread.

Bake: Place the bread, buttered side up, on the prepared sheet pan, and bake for 5 minutes.  

Add the Pizza Sauce: Remove from the oven, then spread ¼ cup of pizza sauce on each piece of bread.

Add the Toppings: Evenly divide 8 ounces of shredded mozzarella cheese, 14-15 pepperoni slices, and 2 tablespoons of parmesan cheese between the 2 slices of bread. Then bake the French bread pizzas for 15-18 minutes, or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let them sit for 2-3 minutes.

Serve: Garnish the garlic bread pizzas with red pepper flakes, parsley, and more parmesan, if desired. Then slice and serve!

Topping Ideas

I love how versatile these easy garlic bread pizzas are–you can really get creative with the toppings, and make them however you like. Keep it classic with pepperonis, sausage crumbles, cheese, olives, or peppers. Or make them feel a little gourmet, with roasted garlic, feta crumbles, sun-dried tomatoes, pesto, or anything else you can dream up!

How to Store and Reheat

These are best served fresh after baking, but they can be stored wrapped in foil (or in an airtight container) in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to make them crisp again.

Serving Suggestions

These French bread pizzas make a fun lunch, snack, or easy dinner! Since they’re garlic bread and pizza in one, they’re great as a quick meal without any extras. For the little ones, I try to add some applesauce or sweet potato chips to the plate so they get some fruits and veggies in too. For myself, I toss up a greek salad or cucumber tomato salad.

More Fun Pizza Recipes To Try

• Pizza Bagels
• Pizza Sticks
• Texas Toast Pizza
• Pizza Cupcakes
• Air Fryer Pizza Rolls
• Pizza Sliders
• More Pizza Recipes

The post Garlic Bread Pizza appeared first on The Cookie Rookie®.