These bite-size nibbles are simple, tasty, and, best of all, affordable!
Green Olive Poppers. Makes 60 poppers. Prep: 20 min., Bake: 12 min.
Whisk together 1 egg and 2 Tbsp. water. Cut 1 frozen puff pastry sheet, thawed, into a 15 (3/4-inch) strips. Cut strips into fourths. Brush 1 side of pastry strip with egg mixture, and wrap around 1 small green olive, pressing edges to seal. Repeat with remaining pastry and olives. Arrange seam sides down, on a lightly greased baking sheet and sprinkle with red or black pepper. Bake at 400 degrees for 10 to 12 minutes or until golden.
Pizza Sticks. Makes about 12 strips. Prep: 5 min., Bake: 12 min.
Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450 degrees directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips. Note: For testing purposes only, we used Buitoni Classic Bruschetta.
Spicy Grilled Chicken Wings. Makes 6 servings. Prep: 10 min., Chill: 3 hrs., Grill: 20 min.
Combine 1 ½ cups barbecue sauce and ¾ cup hot sauce in a large zip-top plastic bag; remove and reserve ¾ cup sauce. Add 1 (40-oz.) package frozen chicken wing sections, thawed, to bag. Seal and chill at least 3 hours or up to 24 hours. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium-high heat 20 minutes or until done, turning occasionally. Toss wings with reserved ¾ cup sauce.
Roasted Garlic Spread. Makes about 2/3 cup. Prep: 5 min., Bake: 1 hr.
Cut off pointed end of 5 large garlic bulbs. Place garlic bulbs on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake at 400 degrees for 1 hour. Squeeze pulp from garlic into a small bowl. Stir in 2 Tbsp. olive oil, ½ tsp. chopped fresh thyme, and salt and pepper to taste. Serve with toasted bread slices, if desired.
Chutney-Topped Brie. Makes 6 to 8 servings. Prep: 10 min., Bake 10 min., Cook: 3 min.
Trim and discard rind from top of an 8-oz. Brie round, leaving a ¼-inch border. Place Brie in an ovenproof serving dish; top with ¼ cup apricot chutney. Bake at 400 degrees for 10 minutes or until cheese is melted. Heat 2 Tbsp. chopped almonds in a small nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted. Sprinkle Brie evenly with almonds.
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