Italian Meatball Hoagie
recipe courtesy of Angie Meismer from the CJRA Cookbook
ingredients:
2 (8 oz.) cans Pillsbury Refrigerated
Crescent Dinner Rolls
16 (1/2-inch) frozen fully cooked
Italian meatballs (about 1 lb.)
thawed, halved
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozarella
cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
DIRECTIONS: Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Makes 8 sandwiches.
Pistachio Pudding Cake
recipe courtesy of Paula Morehouse from the Pioneer Journey Cookbook
ingredients:
1 pkg. pistachio instant pudding
1 pkg. (2 layer size) yellow cake mix
1/2 tsp. almond extract
4 eggs
1½ cups water
3/4 cup oil
1/4 cup flour
a few drops green food coloring
DIRECTIONS: Combine all ingredients. Blend then beat at medium speed for 2 minutes. Pour into greased and floured 10” tube or Bundt pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan for 15 minutes. Remove from pan and cool.
This cake recipe was a first place winner in the Bundt Cake classification at the Larimer County Fair three different times.