Monday, September 27, 2010
The Kids Cook Monday - Zucchini-Monterey Jack Stuffed Biscuits
Another edition of The Kids Cook Monday and another zucchini recipe.
What can I say, the boy loves his zucchini and it's such a nice versatile veggie to work with. And the mom in me can't exactly object to being able to easily add a veggie to the meal.
Today, Mr. Ben & I made our own adaptation of these Meatless Italian Strombolis from All Home Cooking, All Year Long. I didn't have crescent roll dough, but I did have biscuits. Biscuits worked, we used two flattened ones for each stromboli, filled the middle, and crimped the edges with a fork. I also used Monterey Jack because I still don't have mozzarella and we added a half teaspoon or so of marinara to each one.
(Mommy says we used 1 small zucchini.)
(Mommy says about 1 cup or so shredded cheese.)
(Mommy says about a half teaspoon or so, you don't want tons of sauce, we served ours with marinara for dipping instead.)
(Mommy says maybe 1-2 tblsp should do it.)
(Mommy says pinch the edges so they stick, then use a fork to crimp it.)
(Mommy says bake at 400 for however long the biscuit package recommends, and excuse the yucky bottom cookie sheet, it's the only one that fits in the toaster oven.)
(Mommy says that it is also recommended that you do not burn your chin on the cookie sheet because you have to smell them, even though she already told you they are too hot to eat and not to touch them.)