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Appetizers by LadyGenes

Tomato-Basil Squares

1 package (10 ounces) refrigerated pizza crust
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese
2/3 cup mayonnaise
2 tablespoons snipped fresh basil leaves (2 teaspoons dried basil leaves can be substituted for fresh basil.)
1 garlic clove, pressed
4 plum tomatoes, sliced
Preheat oven to 375°F. Using lightly floured rolling pin, roll pizza crust to within 1 inch of edge of a rectangle pizza stone or baking sheet. Sprinkle crust with 1 cup of the mozzarella cheese; set aside. Grate Parmesan cheese into a small batter bowl. Add remaining mozzarella cheese, mayonnaise, basil and pressed garlic. Mix well. Slice tomatoes; arrange evenly over crust. Using a medium scoop, scoop cheese mixture evenly over tomatoes. Spread evenly. Bake 15-20 minutes or until crust is golden brown. Cut into squares. Serve warm. Makes 20 servings.

Savory Vegetable Mini Quiches

1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices bacon, crisply cooked, drained and chopped
1/2 cup finely chopped zucchini
1/2 cup finely chopped mushrooms
1 green onion with top, sliced
1/2 cup (2 ounces) shredded cheddar cheese
1 garlic clove, pressed
dash of ground black pepper
Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray a mini-muffin pan with vegetable oil. Whisk milk and eggs in batter bowl. Chop bacon, zucchini and mushrooms using a food chopper or knife. Add bacon, zucchini, mushrooms, green onion, cheese, pressed garlic, and black pepper to batter bowl. Set aside. On lightly floured surface, roll one crust to a 12-inch circle with rolling pin. Using a scalloped bread tube or cookie cutter, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using a mini tart shaper. Repeat with remaining crust to fill remaining muffin cups. Using a small cup, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes. Carefully remove mini quiches from pan. Serve warm. Makes 24 appetizers.

Clubhouse Chicken Squares

2 packages (8 ounces each) refrigerated crescent rolls
1 package (8 ounce) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
1 teaspoon all purpose dill mix (optional) or dried dill weed can be substituted
1 can (10 ounces) chunk white chicken, drained and flaked
(or 1 and a half cups chopped cooked chicken can be substituted)
1/2 small cucumber, seeded, sliced and quartered
2 plum tomatoes, seeded and diced
1/2 cup (2 ounces) shredded Cheddar cheese
6 slices bacon, crisply cooked, drained and crumbled
Preheat oven to 375°F. Unroll one package of crescent rolls across one end of a bar pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven and let cool completely. In a batter bowl, combine cream cheese, mayonnaise, pressed garlic and dill mix, if desired. Mix well. Spread cream cheese mixture evenly over crust and top with chicken. Thinly slice cucumber, cut slices into quarters. Dice tomatoes. Grate cheese. Sprinkle cucumber, tomatoes, cheese and bacon over chicken. Refrigerate 30 minutes. Cut into squares. Makes 12 servings.