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Ingredients
US|METRIC
8 SERVINGS
- grape tomatoes
- black olives
- artichoke hearts
- mozzarella (pearls)
- green olives
- salami
- cheese tortellini (Cooked)
- Italian dressing (Sweet)
- 2 pkg. crescent rolls (Pillsbury)
- 16 mozzarella cheese sticks (cut in 1/2)
- 1 pkg. pepperoni
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. basil
- 1 egg
- marinara (optional)
- 4 flour tortillas
- 1 large tomato (sliced)
- 20 pitted black olives (sliced in 1/2)
- red onion (very thinly sliced)
- pesto (spread)
- fresh mozzarella cheese
- dried basil
- 8 cheese sticks (mozzarella string, cut in half)
- 2 eggs
- 2 Tbsp. milk
- 2 1/2 cups panko breadcrumbs
- 1 Tbsp. dried parsley
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/4 cup all purpose flour
- canola oil
- 2 onions (medium, halved and sliced thin)
- 2 Tbsp. butter
- 4 flour tortillas (8 inch)
- 3 Tbsp. bbq sauce (Moore's Honey)
- 4 slices crispy bacon (coarsely chopped)
- 2/3 cup shredded mozzarella
- 2/3 cup provolone (or shredded Provel)
- 1 Italian loaf (or ciabatta loaf)
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil
- 8 oz. fresh mozzarella (sliced thin)
- 12 leaves fresh basil (torn into bite size pieces)
- 16 oz. roasted red pepper
- 1/3 lb. genoa salami (thinly sliced)
- 2 oz. capocolla (cooked)
- 2 oz. sliced pepperoni
- 2/3 cup pepperoncinis (sliced)
- fresh ground black pepper
- 1 lb. bulk sausage (Jimmy Dean All Natural)
- 1 onion (medium, finely chopped)
- 1 red bell pepper (seeded and cored finely chopped)
- 3 cloves garlic (finely minced)
- 12 cups baby spinach
- 1 tsp. basil
- 1 tsp. oregano
- 1 can tomato sauce (15 oz. I use Contadina)
- 4 cups unsalted chicken stock (I use kitchen basics)
- 10 oz. frozen cheese ravioli (1/2 box of 20 ounce Louisa brand cheese ravioli)
- 1 cup shredded mozzarella
- 1 Tbsp. olive oil
- 1/2 orange pepper (julienned)
- 1/2 yellow pepper (julienned)
- 1/2 onion (sliced in thin rings)
- 2 chicken sausage (I used Aidells; Roasted Garlic & Gruyere)
- 1 slice mozzarella (enough to cover the rolls)
- bbq sauce (Kansas City sytle)
- 2 soft rolls (like hoagie or french, approximately 6-7 inches in length)
- 4 Tbsp. butter
- 6 jalapenos (veins and seeds removed)
- 2 large potatoes (peeled and cut into large pieces for boiling and mashing)
- 2 Tbsp. butter
- 3 Tbsp. sour cream
- 3 Tbsp. milk
- 1/2 cup sharp cheddar cheese (shredded)
- 1/2 cup gouda cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- chives (Chopped)
- salt
- pepper
- 5 cups bowtie pasta (cooked, drained but not rinsed)
- 1 1/2 cups fresh mozzarella (cubed)
- 2 cups grape tomatoes (sliced in 1/2)
- 1/2 cup basil leaves (torn in bite size pieces)
- 15 slices salami (quartered)
- 1/4 cup red onion slices (very thin, shaved)
- 1 1/2 cups croutons
- 3 Tbsp. balsamic vinaigrette
- 1/4 cup olive oil
- 2 tsp. brown sugar
- 1 pinch garlic powder
- salt
- pepper
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