Here are two:
Warm Garlic-Brie Crostini for 4Total Time: 25m
1 clove halved garlic
1/4 pound thinly sliced Brie
1 dozen Cherry Tomatoes
2 teaspoons plus one tablespoon olive oil
Salt (Kosher is best)
Black Pepper - freshly ground is best
A. Preheat oven to 400°F. Put the cherry tomatoes on a baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt, and a few grinds of black pepper. Roast, tossing occasionally, until they begin to burst, 20 to 25 minutes. Set aside.
B. Rub each baguette slice with the garlic clove and place a slice of brie on top. Place on a baking sheet and heat in a 400°F oven until the brie begins to melt, 3 to 4 minutes.
C. Remove and top each with one of the roasted cherry tomatoes. Drizzle evenly with 1 tablespoon of olive oil.
Meatball Bubble Biscuits
12 oz. can of Pillsbury Golden Layers refrigerated flaky biscuits
10 frozen cooked meatballs ( We like the IKEA meatballs)
2 sticks of string cheese
Grated Parmesan cheese
A. Heat your oven to 375 degrees F. Separate each of the 10 biscuits in half, and cut each meatball in half. Cut each stick of string cheese into 10 pieces. You should have 20 parts of each.
B. Place one meatball half along with a string cheese piece into the center of a biscuit half. Roll the dough into a ball so that it completely covers the meatball and the cheese. Do this with all 20 meatballs, and arrange them in an ungreased 8 or 9 inch round cake pan.
C. Sprinkle the Parmesan cheese, Italian seasoning, and garlic powder over the meatball biscuits to your liking.
D. Bake the biscuits for 20 to 25 minutes or until golden brown on top. Serve with marinara sauce on the side.