Best Christinas Chili Bites Recipes

CHRISTINA'S TV DINNERS

Steps:

• If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
• Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 meatballs over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.
• Divide the frozen peas among 1 of the remaining compartments in each tray and top with a pat of butter. Put a piece of brownie dough in each of the remaining compartments. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
• Preheat the oven to 350 degrees F.
• Let dinners stand at room temperature for 5 minutes. Uncover the brownie compartment and bake dinners until heated through, 35 to 40 minutes. Serve immediately.
• Cook the lasagna noodles according to package directions. Drain and pat dry.
• Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in the marinara sauce and basil and let simmer for 5 minutes.
• Spread 2 tablespoons of spinach across 1 end of a lasagna noodle, about 1-inch from the edge. Sprinkle with a little garlic salt. Spread 2 tablespoons of ricotta over the spinach. Arrange about 1/8 of the provolone over the spinach and top with 1/8 of the prosciutto. Roll up the noodle around the filling. Repeat with remaining noodles and filling.
• If making Christina's TV Dinners, proceed according to that recipe. Otherwise, preheat the oven to 350 degrees F. Spread half of the sauce in a shallow baking dish and set the roll-ups on top. Spoon the remaining sauce over the roll-ups and sprinkle with Parmesan. Bake until heated through, about 30 minutes. Serve immediately.
• Preheat the oven to 350 degrees F.
• In a small mixing bowl, whisk egg and milk together. Tear bread into pieces, add to the egg mixture and let soak for a few minutes.
• Place beef in a medium mixing bowl. Add egg-bread mixture, salt, and pepper and mix well. Form the mixture into 12 (1-inch) meatballs.
• In a medium bowl, combine the bread crumbs and Parmesan. Roll the meatballs in the bread crumb mixture to coat evenly.
• Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake until cooked through, about 15 minutes.

PULL-APART DOG BITES

Steps:

• Preheat the oven to 375 degrees F and line a 9-by-13-inch baking sheet with parchment.
• Slice off and discard the ends of each hot dog. Quarter the trimmed hot dogs, crosswise. Unroll the crescent roll dough on the prepared baking sheet. Split the dough in half lengthwise. Pinch the perforated seams of the dough together.
• For the chili dog bites: Evenly space 6 teaspoon-size dollops of chili down the center of one strip of dough. Top each with some onions and Cheddar. Stand a hot dog piece upright in each pile of toppings. Fold the sides of the dough on the chili dog bite lengthwise to cover the filling, leaving holes for the hot dogs to stick out. Pinch the dough together between each hot dog. The filling should be sealed inside and the hot dogs peeking out. Use the dull side of a butter knife to score the dough between each hot dog. Brush the dough with egg and sprinkle with the sesame seeds.
• For the Chicago dog bites: Arrange the remaining 6 hot dog pieces standing upright on the other dough strip. Nestle against each hot dog half a cornichon, half a tomato and a teaspoon relish. Fold and seal as the chili dog bites above. Brush the dough with the egg and sprinkle with poppy seeds.
• Bake until golden brown, 15 to 17 minutes. Cool for 5 minutes. Pull-apart and serve with yellow and spicy brown mustard for dipping.

JANETTE'S CHILI LITE-BITES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium-size mixing bowl, combine all ingredients except the crescent roll dough and cheese.
• Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
• Spoon a little of the bean mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
• Place on a parchment-lined baking sheet and bake until browned, about 30 minutes. Serve hot.