Tasty’s Late Night Snacks Pt 2

• Deep Fried Mini Calzones (Panzarotti)
• Caramel Brownies
• Garlic Parmesan Potato Wedges
• Stuffed Cookies
• Stuffed Rigatoni
• Bacon Cheddar Chips
• Pizza Chips
• Cheesy Cloud Chips
• Pesto Parmesan Chips

Deep Fried Mini Calzones (Panzarotti)

Ingredients

for 14 servings

PIZZA DOUGH

• 1 ⅓ cups warm water
• 1 ½ teaspoons active dry yeast
• 3 ½ cups flour, divided
• ¼ cup grated parmesan cheese
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 3 tablespoons olive oil, divided

FILLING

• 2 cups tomato sauce, divided
• 3 cups shredded mozzarella cheese, divided
• 1 cup fresh basil, chopped, divided
• salt, to taste
• oil, for frying
• 2 tablespoons fresh parsley, chopped, to serve

Preparation

1. In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
2. In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
3. Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
4. Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
5. Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
6. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
7. Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
8. Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
9. Spoon 1 tablespoon of tomato sauce on to the center of the dough.
10. Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
11. Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
12. Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
13. Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
14. Place a bowl filled with the rest of the tomato sauce on the plate.
15. Sprinkle with parsley. Serve immediately.
16. Enjoy!

Salted Caramel Brownies

Ingredients

for 16 servings

• nonstick cooking spray, for greasing
• 12 tablespoons unsalted butter, 1 1/2 sticks, melted
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• ¾ teaspoon vanilla extract
• 1 ½ cups all purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon salt
• ½ cup semi-sweet chocolate chips
• 3 cups soft caramel candy

TOPPING

• 1 ½ cups soft caramel candy
• ¼ cup heavy cream
• flaky sea salt, for sprinkling

Preparation

1. Preheat the oven to 350°F (180°C). Grease an 8×8-inch (20×20-cm) baking pan and line with parchment paper.
2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
7. Slice and serve.
8. Enjoy!

Baked Garlic Parmesan Potato Wedges

Ingredients

for 3 servings

• 3 large russet potatoes, sliced into wedges
• 4 tablespoons olive oil
• ½ cup parmesan cheese
• salt, to taste
• 2 teaspoons italian seasoning
• 2 teaspoons garlic powder
• 2 teaspoons paprika

Preparation

1. Slice the potatoes into wedges.
2. Place potato wedges in a large bowl. Drizzle olive oil and toss to coat. Sprinkle potato wedges with shredded cheese and toss again.
3. In a small bowl, mix salt, Italian seasoning, garlic powder, and paprika. Sprinkle seasoning onto potato wedges and toss to coat.
4. Place potato wedges on a baking sheet with skin-sides-down.
5. Bake for 40 minutes at 400˚F (200˚C ) until potatoes are fork-tender and golden.
6. Enjoy!

Stuffed Chocolate Chip Cookies

If there’s one thing you can never have too many of, it’s cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.

Ingredients

for 8 large cookies

DOUGH BASE

• 1 cup unsalted butter, 2 sticks
• ½ cup granulated sugar
• 1 ½ cups dark brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon greek yogurt
• 1 large egg
• 1 large egg yolk
• 2 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup milk chocolate chips
• ½ cup mini chocolate chips

STUFFINGS

• 1 tablespoon caramel, per cooking
• 1 tablespoon cookie butter, per cookie
• 1 tablespoon chocolate hazelnut spread, per cookie
• 1 tablespoon peanut butter, per cookie

TOPPINGS

• ¼ cup mini marshmallows
• ¼ cup chocolate caramel candy, chopped
• ¼ cup chocolate chips
• ¼ cup chocolate sandwich cookie, crushed
• ¼ cup white chocolate chip
• ¾ cup rainbow sprinkles
• ¼ cup pretzel, crushed
• ¼ cup potato chip, crushed

Preparation

1. In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
2. To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
3. Add the egg and egg yolk and beat again until fluffy and well-combined.
4. In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
5. Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they’re easier to work with later.
6. Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
7. Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
8. Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
9. To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don’t fall off. Repeat with the remaining stuffed cookie dough balls.
10. Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don’t spread into one another. You may need to use 2 baking sheets.
11. Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
12. Cool on a cooling rack for 10 minutes before devouring!
13. Enjoy!

Stuffed Rigatoni Poppers

Ingredients

for 10 servings

• 2 teaspoons salt, divided
• 16 oz rigatoni, 1 box
• 1 tablespoon olive oil
• 1 lb ground beef
• ½ teaspoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• oil, for frying
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup bread crumbs
• fresh parsley, for serving
• shredded parmesan cheese, for serving
• marinara sauce, warm for serving

Preparation

1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
2. Stir and cook until the pasta is al dente, about 5 minutes.
3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.

1. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
2. Heat the oil in a large pot until it reaches 350°F (180°C).
3. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
4. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
5. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
6. Drain on a wire rack or over paper towels.
7. Sprinkle with fresh parsley and Parmesan.
8. Serve with marinara sauce.
9. Enjoy!

Bacon Cheddar Chips

Ingredients

for 32 chips

• 2 cups shredded cheddar cheese
• 6 strips bacon, cooked and chopped
• ¼ cup chives
• salt, to taste
• pepper, to taste

Preparation

1. Preheat oven to 350°F (180˚C).
2. In a medium-sized mixing bowl, combine cheddar cheese, bacon, chives, salt, and pepper.
3. Spoon cheese mixture into a greased mini muffin tin. Press mixture into mini muffin tin.
4. Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
5. Cool on cooling rack or paper towel for 10 minutes.
6. Enjoy!

Pizza Chips

Ingredients

for 32 chips

• 2 cups shredded mozzarella cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ⅓ cup mini pepperoni slice
• salt, to taste
• pepper, to taste
• marinara sauce, to serve

Preparation

1. Preheat oven to 350°F (180˚C).
2. In a medium-sized mixing bowl, combine mozzarella cheese, basil, oregano, garlic powder, salt, and pepper.
3. Spoon cheese mixture into a greased mini muffin tin. Top with pepperoni.
4. Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
5. Cool for 10 minutes.
6. Serve with marinara sauce, if desired.
7. Enjoy!

Cheesy Cloud Chips

Ingredients

for 24 chips

• 4 egg whites
• 1 teaspoon garlic powder
• 2 teaspoons parsley
• salt, to taste
• pepper, to taste
• ½ cup shredded cheese blend

Preparation

1. Preheat oven to 400°F (200˚C).
2. In a bowl, whisk together egg whites, garlic powder, parsley, salt, and pepper.
3. Evenly distribute egg mixture in a greased mini muffin tin. The more mixture per muffin slot, the thicker the chip.
4. Top with shredded cheese.
5. Bake for 12-15 minutes, or until until cheese is melted and edges are slightly brown.
6. Cool for 10 minutes.
7. Remove chips using an offset spatula.
8. Enjoy!

Pesto Parmesan Chips

Ingredients

for 32 chips

• 2 cups shredded parmesan cheese
• ¼ cup pesto
• salt, to taste
• pepper, to taste

Preparation

1. Preheat oven to 350°F (180˚C).
2. In a medium-sized mixing bowl, combine Parmesan cheese, pesto, salt, and pepper.
3. Spoon cheese mixture into a greased mini muffin tin.
4. Bake 5-8 minutes, or until cheese is melted and edges are slightly brown.
5. Cool for 10 minutes.
6. Enjoy!