How to Make Easy Buffalo Chicken Wraps

By Food No Comments

Super Bowl Sunday was yesterday and that means buffalo themed dinners! If you were watching the game last night you know that the Buccaneers and Tom Brady DOMINATED the game. When that happens food definitely becomes a main focus of the night! These buffalo chicken wraps are so easy to make and are perfect for any family dinner or game time you have coming up. I highly recommend them when you are looking to compliment that buffalo chicken dip you have in the crock-pot!

The recipe I am reviewing today came from Tastes Better From Scratch and the link is below. There are a couple things about these wraps that I changed from the original recipe. For one, I omitted the avocado and cheese because my husband is lactose intolerant and doesn’t like avocado. Even with omitting these items, the wraps were tasty and hit the spot. You could add pickles or other veggies that you love and it will only enhance the wraps. What I loved most about these buffalo chicken wraps is you can prep the chicken the night before and let it marinate in the fridge. If you do it ahead of time, when it comes time to cooking and preparing the wraps you will only need about 10 minutes!

Buffalo chicken wraps are perfect for any hot sauce lover and would be easily complimented with some pasta salad, chips or french fries. Whatever you decide to pair it with I hope you enjoy it and post pictures in the comments below! Also, if you are interested in more recipes and reviews check out our page here: Cultivate Confidence Food Reviews.

xoxo – Kayla

Buffalo Chicken Wraps

Recipe from: https://tastesbetterfromscratch.com/buffalo-chicken-wrap/
Servings 4

Ingredients
  

  • 4 Wheat or Flour Tortillas
  • 1 pd Chicken Breasts
  • 1/2 cup Reds Buffalo Sauce
  • 2 tbsp Olive Oil
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • Pinch of Salt
  • 1/2 cup Ranch Dressing
  • 2 cups Romaine Lettuce
  • 1/2 cup Carrots shredded
  • 1/2 Avocado Sliced (optional)
  • 1/2 cup Shredded cheddar cheese optional

Instructions
 

  • Slice chicken breast into several long thin strips
  • In a small bowl, whisk olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and marinate for 10 minutes to 24 hours (as much as you can)
  • In a large pan over medium heat add the strips and extra sauce from bowl and cook until no longer pink.
  • On tortillas, spread a layer of ranch, add lettuce, carrots, avocado and cheese.
  • Add chicken strips to center of toritlla, wrap and serve. Personally, I added another line of hot sauce on top of the chicken before serving.

One Week Easy and Delicious Dinner Schedule

By Food No Comments

I am not going to lie to you, pregnancy has been absolutely kicking my butt when it comes to food. For the first 16 weeks I didn’t eat much and there were a lot of foods that sounded awful. Couple that with the fact that I had absolutely no desire to cook, and you can guess what my diet looked like. HORRIBLE! My poor husband and bank account just rolled with the flow of these pregnancy hormones. But now that my appetite has been coming back and I’m feeling up to cooking again, I wanted to share what my weekly meals look like. Right now it’s been a lot of meals I’ve made before because I’m not quite ready to try new meals after so many food aversions. So, today I am going to walk through a one week dinner schedule that has worked for me in my 2nd trimester.

One Week Dinner Schedule

  • Monday – Zuppa Toscana

Monday’s Zuppa Toscana came from The Chunky Chef and is an easy yet comforting soup to make. It make plenty of soup as its so hearty. Great for leftovers and lunches the next day. This is a copycat of the soup that Olive Garden soup and is my husband and I’s favorites. It’s also one of the things I can stomach at this point in the pregnancy so that always gives it an extra boost in my book!

  • Tuesday – Chicken Piccata

Tuesday’s meal was a combination of foods. Let’s explain the boxed pasta up front. My husband is hilarious in the fact that he loves simple foods. Boxed foods, chips from the grocery store, nothing fancy. So this particular box pasta is one of his favorites and honestly doesn’t bother my stomach right now so it got added to the weeks list as well. Sometimes you just have to be okay with some adjustments in pregnancy, am I right?! For the chicken piccata, I found that it is a lighter but tasty meal. Again, one that tastes good and isn’t difficult to make. You can find my full review here: click here.

  • Wednesday – Spinach, Mushroom and Spicy Sausage Pasta

Wednesday is one of my favorite recipes that I’ve ‘developed’. It’s simple but so good and full of flavor. All it really is is, penne pasta, Alfredo sauce, mushrooms, spicy ground sausage, spinach, salt and pepper. My next blog post will include a full recipe on how to make it so watch out for that!

  • Thursday – Jalapeno Chorizo Queso

Thursday was a spicy meal so if you are prone to heartburn be weary. This is my husbands favorite queso as it has a whopping six jalapenos in it. Jalapeno Chorizo Queso is so easy to make and is a great dinner if you don’t want something super traditional. You can find my full review of this queso here: click here.

  • Friday -Frozen Meal/Pizza Night

Friday’s meal is the epitome of not underestimating pregnancy hormones. I have been scheduling one night a week where there is flexibility. If I am feeling sick or I don’t feel like cooking. This is the day I pull out the frozen meal. I know its not healthy or what is recommended, however some nights it’s just needed. I also think its good to plan for night where you aren’t feeling well or feeling like cooking. It happens in pregnancy so planning for it in your dinner schedule is the best option!

For those who are pregnant or have been pregnant, I’m curious what were your cravings in pregnancy? Anything interesting or out there? Let me know in the comment section below!

How to Make Paula Deans Corn Casserole

By Food No Comments

There is nothing better than a classic Midwestern home style meal, and this corn casserole fits the bill. When I first moved to Arizona I had a boss, who when I showed him some of the ingredients in Midwestern cooking exclaimed, “it’s all canned items!” Not going to lie, there is some truth there! But when you are in a landlocked state, sometimes canned items are the best way to go. This is one of those canned, classic recipes that never goes out of style!

Corn casserole is a super easy recipe to make and is one you could throw together on a weeknight with no hassle. Its perfect for holiday meals like Thanksgiving and Christmas as a side for turkey and ham. I will preface this by saying this corn casserole is not a special or unique recipe. Its simple comfort food and it tastes that way. There aren’t a bunch of spices that will entice you to eat more. This casserole will simple warm your heart and fill your belly.

Overall Review: 5/5

I’m a big fan of corn casserole and am always the first to hit the pan when its brought to family dinners. As we approach the Christmas holiday, I’d highly recommend trying this out! It’s simple, cheap and easy to make. I also love the fact that this dish is re-heatable and still tastes great. You can eat it a few days after cooking and it still maintains its flavor. Overall, I highly recommend this corn casserole recipe for any family dinner you have coming up!

If you are interested in more of our reviews you can find them here: Recipe Reviews. As always, if you try this recipe, let me know what you think in the comments below! xoxo – Kayla

Paula Dean’s Corn Casserole

Ingredients
  

  • 1 can Creamed Sweet Corn
  • 1 can Whole Sweet Corn Kernels
  • 1 box Corn Muffin Mix
  • 8 oz Sour Cream
  • 1 stick Butter
  • 1 cup Cheddar cheese I omitted this step

Instructions
 

  • Preheat to 350 degrees
  • In a large bowl, combine all the ingredients except for the cheese. Drain the can of whole kernel corn.
  • Pour the mixture into a greased casserole dish
  • Bake uncovered for 45 minutes
  • After the 45 minutes, top with cheddar cheese and bake for another 10 minutes until the top begins to brown.
  • Let cool for a few minutes and serve. Enjoy!

How to Make Cranberry Jalapeno Dip

By Food No Comments

Cranberries and jalapenos are two ingredients that were meant to coexist. I was looking for a new and unique dish for our Thanksgiving dinner this year. Since we couldn’t go anywhere due to my husband being call at the hospital and Covid, we had dinner just the two of us. So each dish was customized to be something that we would like. I was so excited about this cranberry jalapeno dip because it looks absolutely beautiful and can be made ahead of time!

So let’s get into this recipe! The ‘hardest’ part is that you need to hand chop the cranberries. If you put them in a food processor the dip won’t turn out correctly. It does require a good 20-30 minutes to chop up and entire bag of cranberries. Especially if you want them to not be too big in size. You will need to let the top part of the dip chill overnight before its topped on the cream cheese. But I think that’s what makes this dip so great. You can do almost all the prep ahead of time and just need 10 minutes to put the dip together in the morning.

As weird as these flavors might seem and as worried as you might be about trying it, please trust me, it’s worth it! Letting the top mixture sit overnight softens the cranberries and jalapenos and lets those flavors meld so that everything has this phenomenal flavor. Once it’s placed on top of the whipped cream cheese, any ‘spiciness’ is cut with the cream cheese flavor. To scoop out the dip I bought a box of Triskets and they paired beautifully with this cranberry jalapeno dip. The Triskets added to the flavor and didn’t overpower or change the taste of the dip. I’m sure there are other crackers that would work well, but Triskets are what I went with.

Overall Review: 5/5

Overall this is definitely a must make recipe for the holidays. I think that this cranberry jalapeno dip recipe is easy to make and looks good to boot. The taste is great even for those who aren’t big spice fans and is a perfect pre-dinner dip. If you do end up trying the recipe, let me know what you think in the comments below. And for more recipe reviews you can head to our reviews page: Recipe Reviews.

Cranberry Jalapeno Dip

Ingredients
  

  • 12 oz Fresh uncooked cranberries
  • 1-2 Jalapenos I left seeds in for more flavor
  • 2 tbsp Cilantro (optional)
  • 1/4 cup Green Onion
  • 3/4 cup Sugar You can add more if you'd like
  • 1 tbsp Lemon Juice
  • 1/8 tsp Salt
  • 16 oz Cream Cheese Whipped

Instructions
 

  • Hand chop all the cranberries into bite size pieces
  • Chop green onion, jalapenos and cilantro (if using)
  • In a bowl combine cranberries, green onion, cilantro and jalapenos
  • Add sugar, lemon juice and salt and lightly mix until combined.
  • Cover and place in fridge overnight
  • The next day take out the mixture and stir. Drain out the liquid using a collander.
  • Whip softened cream cheese. I used a hand mixer to make it go quicker. I'd say it takes anywhere from 2-4 minutes to get to the right texture.
  • Transfer the cream cheese to a circular pie dish and spread evenly on the bottom.
  • Top the cream cheese with the cranberry jalapeno mixture. Make sure its evenly spread out.
  • Keep in fridge until ready to eat. Serve with crackers and enjoy!

https://sparrowsandlily.com/cranberry-jalapeno-dip-holidays/

How to Make Easy Pecan Sticky Buns

By Food No Comments

After cooking a big meal its nice to be able to make a quick and easy dessert! These easy pecan sticky buns are the perfect dessert for a busy night. The entire process from start to finish took about 25 minutes and 18-20 of that was cooking in the oven! Now let me preface this review by stating these are easy pecan sticky buns, but they are not perfect.

I found that the glaze didn’t thicken up near what it needed too and a lot of it stayed in the pan no matter what I did. Because you are flipping these pecan sticky buns at the end, the glaze needed to thicken up a bit more to transfer to the plate. I tried to pull up as much as I could with a spoon and stick it on top of the buns but it definitely wasn’t perfect. However, they tasted pretty darn good for a quick dessert option!

Overall Review: 3.5/5

My overall review of these pecan sticky buns is that they are great if you don’t want to spend a lot of time cooking. But they are no where near the real thing. The glaze is very thin and doesn’t transfer well after cooking. But if you transfer as much as you can with a spoon the sticky buns actually taste good! Don’t knock them until you try them but go into making them with reasonable expectations! If you decide to try them, comment below and post pictures!

Easy Pecan Sticky Buns

Original Recipe – Tornadough Alli
Prep Time 5 mins
Servings 6 Buns

Ingredients
  

  • 1 8 Count tube of crescent rolls
  • 6 tbsp Brown Sugar
  • 6 tsp Water
  • 3 tbsp Butter
  • 1/2 cup Coarsely chopped pecans

Instructions
 

  • Preheat your oven to 365 degrees
  • Spray a muffin tin pan with non stick spray
  • Open the crescent rolls and roll them up individually. Then cut 6 of them in half and 2 of them into thirds (see pictures below).
  • In each of your 6 muffin openings, add 1 tbsp of brown sugar, 1 tsp water, 1/2 tbs butter and 1 tbsp of pecans. Try to distribute as evenly as possible.
  • Pace 2 of the half crescents to each side of the muffin openings. They should flank each side. Then place 1 of the 6 smaller pieces in the middle between the two larger crescent roll pieces. (see pictures below)
  • Bake in oven for 15-20 minutes or until golden brown and brown sugar mixture is bubbling. Let sit in pan for 1-3 minutes before removing. Serve immeditely and enjoy!

You can find the original recipe from Tornadough Alli by clicking here. More recipe reviews can be found at our Recipe Review tab here.

How to Make Magnolia Table Gaines Family Chili

By Food No Comments

I got a text from my husband one day after he had a ridiculous day at the hospital, and all he asked for is whether we could have chili. A simple request that I could absolutely do. I remembered that I hadn’t had a chance to try the Gaines Family Chili from the Magnolia Table cookbook so I thought why not give it a try. And without doubt this is the easiest family chili I have ever made! I was pretty skeptical since it seemed like little ingredients for a chili, but holy crap is it good! I swear it has to be the juices from the cans that adds that extra punch you are looking for.

There is a note from Joanna in this recipe that clearly states, don’t forget the Fritos and cheese. And she was so right! Those little touches at the end of this chili recipe really took it to the next level and I loved how it tasted! I will say that I added double the beans to make it a bit heartier since my husband eats so much food and doesn’t like cheese. But even with the extra beans the texture was beautiful! This is the perfect family chili for a busy winter night when you don’t want to spend hours cooking.

Overall Review: 5/5

This Gaines Family Chili recipe was wonderful and so easy to make. I will be making this again, probably in the next week, and I highly suggest you do as well. Especially with the lockdowns coming back into play, an easy and comforting family chili is the perfect answer. For more recipes and reviews head to our Recipe Reviews page.

Stay safe out there and know you are loved! xoxo-Kayla

Gaines Family Chili

From Magnolia Table by Joanna Gaines
Servings 6 people

Ingredients
  

  • 1 tbsp Vegetable Oil
  • 1 Large White Onion finely chopped
  • 2 pds Ground Beef
  • Salt
  • Black Pepper
  • (2) 10 oz Cans Diced Tomatoes
  • (2) 26 oz Cans Southwestern-Style Beans undrained
  • 1 bag Fritos
  • 2 cups Grated Sharp Cheddar Cheese

Instructions
 

  • In a large soup pot, heat the vegetable oil over medium heat. Add chopped onion and cook until translucent. This should take about 8 minutes
  • Add ground beef and a few dashes of salt and pepper for taste. Stir to break up and cook until all the pink is gone. 6-7 minutes
  • Sit in tomatoes and beans with their juices. Bring to a simmer, reduce heat, and then simmer again. Stir occasionally for about 30 minutes.
  • Taste and add more salt and pepper if needed.
  • Transfer chili to bowls and top with crushed fritos and cheddar cheese. Enjoy!

How to Make Double Chocolate Espresso Muffins

By Food No Comments

There is nothing I love more than coffee and chocolate. If I could live off just those two things I would! That’s what made these double chocolate espresso muffins sound so good! They honestly were not difficult to make at all and tasted pretty good to boot! This recipe is from Browned Butter Blondie, so definitely make sure to check out her page!

Let’s dive into the recipe. The biggest thing with these muffins is that I noticed they didn’t stay moist for long. I felt like they lost a lot of their softness within about 24 hours. I’m not 100% why they didn’t retain moisture but they were way better the day you make them. While these are really good muffins, these are best eaten day of and not something that will last all week and taste as good. I will have to test out a few other recipes to see if I can figure out why these didn’t stay as moist over the following days! Maybe they need to stay in the fridge after you make them? If you have any ideas let me know in the comments below!

Overall Review: 3.5/5

Overall, I loved the flavor of these double chocolate espresso muffins! They were so tasty and had that little punch of espresso which was so fun. If I could get them to stay as fresh for a few days I’d give them a 5/5! They were not hard to make and didn’t take much time either, perfect for the coffee and chocolate lover in your life!

Double Chocolate Espresso Muffins

From Browned Butter Blondie.

Ingredients
  

  • 1 1/2 cups All purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 3/4 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2-3 tbsp Espresso
  • 1 1/2 tsp Vanilla Extract
  • 1/2 cup Unsalted butter
  • 3/4 cup Granulated Sugar
  • 2 Large Eggs room temperature
  • 1 cup Low-fat buttermilk room temperature
  • 6 oz Semisweet chocolate chips
  • Confectioner's sugar for dusting

Instructions
 

  • Preheat oven to 350 degrees and prep a muffin tin with liners.
  • In a large bowl mix the melted butter, granulated sugar, eggs, espresso and vanilla until blended. Highly recommend using a hand mixer or standing mixer if you have one.
  • In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt
  • Alternate adding the flour mixture and buttermilk to the large bowl mixture. You should end by adding the last bit of the buttermilk.
  • Mix until combined and some streaks of flour remain
  • Stir in chocolate chips.
  • Fill muffin tins to 3/4 full. Sprinkle chocolate chips on top.
  • Bake for 15-18 minutes in center of oven. You will know its done when a toothpick comes out clean.
  • Let cool on a wire rack and enjoy!

How to Make the Easiest Chicken and Dumplings Soup

By Food No Comments

It’s been a long day, all you want is to sit on the couch and watch Netflix. At least that’s how I feel after a long day! But you still have to make dinner and you don’t want to eat a frozen meal. This is the recipe for those days. This chicken and dumplings soup is perfect for a busy evening where you don’t want to put in a ton of work.

The hardest part of this entire recipe is cutting the biscuits into 9 pieces, but beyond that you have to put in little to no work. And the payoff is worth it, this is a great meal that serves quite a bit of people. And the best part is you just have to buy a rotisserie chicken! You don’t have to put in the work of cooking the chicken yourself unless you want too! That is such a blessing on busy days!

Overall Review: 4.9/5

This chicken and dumplings recipe is good and definitely serves the purpose of being a quick and easy dinner. While it’s not homemade, in her book, Magnolia Table, she does have alternatives to make it homemade. You can substitute all the ingredients below with her homemade chicken broth, JoJo’s biscuits and Perfect Roast Chicken. All of which I plan to use in my next go around with this recipe. But the day I tried this I wanted to try the quick and easy option to see how it would taste. And it’s definitely worth it and worth the time it takes to make!

You can get her book and all her recipes at this link: Magnolia Table Cookbook. For more of my recipe reviews you can head over to the Recipe Reviews tab on the website. As always I hope you all are doing well and staying safe! xoxo – Kayla

Chicken & Dumplings

From Magnolia Table
Servings 8 people

Ingredients
  

  • 2 48-oz Cans Chicken Broth
  • 1/2 cup All purpose flour
  • 2 16.3 oz Pillsbury Grands! Southern Homestyle Original Biscuits
  • 1 cup Half and Half
  • 4 cups Shredded Chicken from a Rotisserie Chicken
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions
 

  • In a large soup pot, pour in broth an bring to boil over medium heat. Reduce to simmer.
  • Dust your work space with flour. Remove biscuits from can and seperate. Cut each one in thirds in one direction and then in thirds at a 90-degree angle. This makes the dumpling shape and should produce 9 pieces. Scrape pieces and flour into broth.
  • Stir in half and half, chicken and salt and pepper.
  • Cover and simmer gently until heate through and dumplings are cooke. Takes 20-22 minutes to cook.
  • Serve warm and top with crackled pepper!

How to Make Festive Chocolate Cake Skulls

By Food No Comments

The best treat for all your Halloween needs! These chocolate cake skulls are so easy to make and have the most festive look! My big goal with these chocolate skulls was to keep the recipe easy. I don’t bake cakes (really ever) and I wanted something simple. And what’s simpler than a chocolate cake box?! Yes, I know this is not the ‘right’ way to make a cake and its frowned upon. But sometimes you need an easier option when you are in a hurry or don’t want to spend all the time mixing the ingredients.

There are a few things to note about this recipe. The box recommends water and I switched the water for milk. I also added one more egg to what was recommended on the box. The goals was to make the box cake taste a bit better without making it any harder to make. Also, to get the skull shape you will need to have the skull cake pan. You can get this pan at Target by following this link: Skull Pan. I found mine for $10 and it’s totally worth the money as you can utilize it for years to come!

For the decoration on the chocolate cake skulls, I got the cookie icing that you can find at Walmart. This way I could cut the tip and just run with it. It wasn’t perfect decor by any stretch but it worked just fine! I will definitely be looking into some betters options in the future. No one said the skulls had to be perfect right?! Lastly, I didn’t spray the pans with cooking spray, I covered them in cocoa powder. This way it didn’t stick to the pan and gave the skulls a two-tone look which I think made them look more dynamic and spooky!

Overall Review: 5/5

These chocolate cake skulls are so easy to make and take very little effort! I hope that you enjoy them and the festive air they give you in the holidays! If you make them, please post a photo in the comments below!

Chocolate Cake Skulls Recipe

Servings 14 Skulls

Equipment

  • Skull Cake Pan

Ingredients
  

  • 1 box Chocolate Cake Mix
  • 4 Eggs
  • 1 1/4 cups Milk
  • 1/2 cup Vegetable Oil
  • 4 Eggs
  • 1 bag White Icing

Instructions
 

  • Preheat oven to 350 degrees
  • Sprinkle cocoa powder into the skulls in cake pan
  • Pour cake mix into a medium bowl.
  • Add milk, vegetable oil and eggs to cake mix. Whisk well to combine.
  • Pour mixture into skull pan until each skull is about 2/3 full.
  • Cook for 14 minutes. Test by inserting a toothpick and making sure the toothpick comes out clean.
  • Let sit for a few minutes to cool and then transfer to wire rack.
  • Repeat until all batter has been used.
  • If you want to icing/decorate the skulls, place skulls in fridge for 15-20 minutes so the cake cools down.
  • Decorate however you wish. Cool in fridge so icing sets and serve with a glass of milk! Enjoy!

For more recipes and recipe reviews click HERE.

How to Make Buffalo Turkey Pizza Skulls

By Food No Comments

These buffalo turkey pizza skulls are such a fun and unique Halloween dinner idea! This was my husbands Halloween recommendation after he saw it on Pinterest! It’s perfect for a quick dinner or snack for a group. I highly recommend marinara or ranch as a dipping sauce as there is a lot of dough and not much sauce inside. Additionally, make sure to choose a hot sauce you love as it’s the main flavor of the insides of your skulls. We are a Red’s hot sauce family so that’s what I choose and it worked out beautifully. I’ve also seen people sub the meats for other options like chicken or pepperoni. So feel free to customize any way you’d like!

They do require a special skull pan to create the skull shape. I found the pan at Target and you can get the pan at this link: Skull Pan. Mine was only $10 which made it worth it to me! Once you have the right pan the rest of the dish is super easy to make!

Overall Review: 5/5

These buffalo turkey pizza skulls are fun, different and super festive. They taste great and are easy to make which is a huge plus in my book! Dinner doesn’t have to be stiff and boring, have fun with it and cooking becomes a hobby instead of a chore! I especially like to customize things for the holidays because it gives a fun spin on your everyday dishes.

Also, Happy Halloween everyone! Let me know in the comments what you are dressing up as this year! If you are interested in more recipes you can find them here: Recipe Reviews. As always be good and make smart choices. xoxo-Kayla

Buffalo Turkey Pizza Skulls

Equipment

  • Skull Cake Pan

Ingredients
  

  • 1 can Pizza Dough
  • 1 jar Marinara Sauce
  • 1 tbsp Olive Oil
  • 1 pd Ground Turkey
  • 2 Celery Stalks diced
  • 1 Carrot diced
  • 1 tsp Minced Garlic
  • 1 tsp Salt to taste
  • 1 tsp Black Pepper to taste
  • 1/2 cup Franks Reds Hot Sauce to taste
  • 1/4 cup Mozzarella Cheese

Instructions
 

  • Preheat oven to 400 degrees
  • In a medium skillet heat the olive oil.
  • Add the ground turkey to olive oil and brown. Add black pepper, salt and garlic once browned.
  • When ground turkey is brown add the diced celery and carrots. Add hot sauce and simmer.
  • Simmer until veggies are cooked
  • Remove from heat and set aside.
  • Cut the pizza dough into sections that fit across the skulls on your pan. This will depend on the side of your pan, but make it longer than wider if necessary so it covers the skull.
  • Place the dough on the skulls and then fill with the ground turkey mixture. Don't overfill, about 2/3 full. Top with cheese and close. Be sure to pinch the dough so it stays together better.
  • Place in oven for 18 minutes until dough is fully cooked.
  • Remove from oven and serve immediatley with marinara sauce for dipping. Enjoy!