Let's Eat!

Italian Sausage Roll

1 lb. mild sausage
1 8oz cream cheese
1 cup mozzarella cheese (shredded)
2 cans crescent rolls
Italian seasoning
1 tsp diced garlic
Extra virgin olive oil (or what ever kind of olive oil you have)

Brown sausage with a few of dashes of Italian seasoning and garlic.  Drain.  While still warm mix in cream cheese.  This will let the cream cheese become "smooshy" and will mix better! 

On cookie sheet, roll out crescent rolls, still all attached, to make a bottom for the roll.  Take sausage mixture and spread over crescent dough, leaving enough dough on the outside to attach the top.

After sausage mixture is even, top with shredded mozzarella.  Then roll out the other can of crescent dough, all attached and put on top.  Pinch top and bottom crescents together around the edges to make a BIG "Hot Pocket."  Bake according to dough directions! 

Feeds my family of 4:)  Serve with pizza sauce on side if that tickles ya.  A salad is also good to make it a complete meal.


Recipe for Chicken Rotini
This was formally the recipe for Chicken spaghetti but it stuck to my face when I would eat it.  So...I switched pastas!

3 to 4 boneless, skinless chicken breast
1 can Rotel (I use the original heat)
16oz Velveeta cheese cubed
1lbs rotini pasta
1 small onion diced (optional)

Cube chicken.  Brown with onions.  Drain.  In another pot, cook pasta according to box directions.  After meat is drained add can of Rotel and cheese.  Turn the heat off, but I still keep the pot on the burner to help melt cheese.  Stir until cheese is melted or at least close.  I have also bought the "knock off" brand and it was still good!  Drain pasta.  Dump pasta into your chicken mix.  Stir some more. 
I like to let mine set for about 10 minutes with the lid on so the pasta can soak up all the cheesy goodness! Plus it gives me time to pop my Texas toast in the toaster oven.  Enjoy!