May 10, 2017

Two recipes today: Italian Crescent Roll Squares and Lemon Poppy Seed Muffins!


This morning as I opened the editor to decide on a recipe I thought to myself "I wonder what recipes I posted on this day in the past?"  So I quickly just opened up an old random page and found a post from May 10th.  It just happened to be 2007 which is kind of neat considering it's now 2017.

So todays post is a blast from the past archives - originally posted on this day in 2007.  Re-posting 10 years later for 2017.  A hot Italian Sandwich made with crescent rolls - and a recipe for Lemon Poppy Seed Muffins!

Italian Squares

2 pkg. crescent rolls

14 oz jar roasted red peppers (drain)
1 can artichoke hearts, chopped
4 T Italian dressing, prepared
1/4 lb. pepperoni
1/4 lb. ham, sliced thin
1/4 lb. Genoa or Hard Salami, sliced thin
1 small can sliced black olives
1/4 lb. Provolone Cheese
1/4 lb Swiss cheese
1/2 c grated Parmesan cheese
3 eggs

Spread 1 roll of crescent rolls into the bottom of a 9" x 13" baking pan and seal the edges to make a crust. Layer the Ham, artichokes, Swiss cheese, Salami, Provolone, olives and Pepperoni over crescent roll bottom. Spread well drained peppers over top of the meats and sprinkle with black olives. Beat the eggs and cheese together pour over the top of the olives.

Use the 2nd container of crescent rolls to lay out on a piece of plastic, seal the edges and then lay it over the top, pressing seams to seal. Cover with foil. Bake at 350° for 25 minutes. Remove foil and bake an additional 15 minutes, until golden brown. Cool 10 minutes before cutting.

Lemon Poppy Seed Muffins

2 cs (280 grams) all-purpose flour
1 T poppy seeds
1/2 t (3.5 grams) salt
1/2 t (2.5 grams) baking soda
1/2 c (113 grams) unsalted butter
1 c (200 grams) granulated white sugar
2 large eggs
1 c (240 ml) plain yogurt (do not use non fat yogurt)
1 t (5 grams) pure vanilla extract
Zest of one lemon

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a muffin pan with paper liners or else spray with a vegetable spray. Set aside.

In a small bowl, stir together flour, poppy seeds, salt and baking soda. Set aside.

In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugar. Beat in eggs, one at a time, beating well after each addition. Add the yogurt, vanilla, and lemon zest and beat until well blended.

By hand, stir in flour mixture until just moistened. Do not overmix. Spoon batter using either two spoons or an ice cream scoop into greased or paper lined muffin tins and bake for 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before removing from pan and serving.

For The Glaze:
1/2 c (60 grams) powdered sugar
1 T fresh lemon juice

Stir together the powdered sugar and lemon juice. The mixture will be runny. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon.

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