Air fryer cheese stuffed garlic crescent rolls

They other night my friend told me that they made crescent rolls in the air fryer. “You can do that?”, I asked. I use my air fryer pretty much every day but I’m still learning to think outside the box for ways I can use it. Apparently TikTok knows all the ways so I may need to start opening that app more often. Anyway, she says they made them in the air fryer and they were amazing. And then mentions you can do fun things with them. I had to find out for myself because I am a bread lover! I decided to do Italian style crescents with mozzarella, Italian seasoning, garlic and butter. Basic but essential when having pasta, right? I paired these with a homemade cajun chicken broccoli fettucine alfredo. The combination was amazing!

INGREDIENTS

1 - 8 ounce can refrigerated crescent rolls
1 cup shredded mozzarella cheese
2 tablespoons butter melted
1 tsp garlic powder

1 tsp Italian seasoning

DIRECTIONS

Spray air fryer basket with non-stick spray. In a small bowl, mix the melted butter, garlic, and Italian seasoning. Open the crescent rolls and separate the triangles. Add a pinch of shredded mozzarella cheese to the widest part of the crescents. Roll the crescents and pinch the ends together so that no cheese spills out. Brush each crescent with the butter garlic mixture.

Add crescent rolls to air fryer at 375 and cook for 7 to 8 minutes, until golden brown. Air fryers vary so be sure to check on them halfway through. Once done, remove the crescents from the air fryer and brush with additional melted butter.

I have so many recipes I want to try for these crescents now like adding pepperoni, stuffing with buffalo chicken dip, ham and swiss, jalapeno popper, Nutella and a chocolate syrup drizzle…mind blown.

Makes: 8 servings

Cheesy Chicken Penne Pasta (clean eating)

If you think clean eating can't be delicious, this recipe will prove you wrong. I can’t say enough how phenomenal this pasta dish was. Also, it says 4 servings, but it makes a very large batch. It ended up being 6 servings for me. I’ve never cooked the spinach this way and I was nervous it wouldn’t work but it did. New cooking hack! This is definitely going into my dinner rotation. Also, feel free to add mushrooms or other veggies that you enjoy too.

Makes: 4 servings

Each Serving Contains: 2 Proteins, 1 Carbohydrate, 2 Vegetables, 1 Fat

INGREDIENTS

1 cup whole wheat penne pasta, uncooked

1 tsp olive oil

1 lb chicken breast, cut into bite-sized pieces

5 cups baby spinach

1 tsp dried basil

1 14.5-oz jar spaghetti sauce (I used organic)

2 cloves garlic

1 14.5-oz can diced tomatoes, liquid drained

2 oz ricotta cheese

1 cup mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 375°F. Cook pasta according to package directions (omit salt). Add spinach to boiling water for the last minute of cooking.

Heat oil in a large skillet over medium-high heat. Add chicken and basil. Cook 3 minutes. Stir in spaghetti sauce, garlic and drained tomatoes. Bring to a boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in ricotta cheese.

Drain pasta and return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese. Spoon into 2-quart baking dish. Bake 20 minutes. Top with remaining mozzarella cheese and bake 3 minutes more, or until cheese is melted.

Low Carb Garlic "Bread"

Today was the most Monday-est Tuesday ever. Work was a total poop show. And although every ounce of me wanted to opt for pizza and some wine I went with a treadmill workout and healthy dinner.  Baby steps. But Lyndee for the win today. I paired this with a 4 oz boneless sirloin chop and it was delicious. Not to mention, super easy to make.  18 minutes starts to finish and it tasted just like a slightly doughy cheesy bread stick from Pizza Hut.

Ingredients
1 cup mozzarella cheese
1/4 cup parmesan
1 egg
Garlic powder
Italian seasoning

Preheat over to 350 degrees. Break egg into a bowl and beat.  Add a few dashes of garlic powder and Italian seasoning. Stir in the cheeses. Line a cookie sheet or pizza pan with parchment paper.  Dumb the "bread" mixture on the paper and spread into a circle.  I threw a few squirts of butter spray on top and another dash of garlic but that's optional.  Bake for 15 minutes or until golden brown. I did 15 minutes and then a low broil for 1 minute and 30 seconds. That's it! Remove from oven and cut. I did half of the bread for dinner which was 3 carbs.  Yes, for half of it.  6 carbs if you wanna eat the entire thing and you probably will want to.

Zucchini Cheesy Bread

Ingredients:

3 medium zucchini, or about 4 cups grated zucchini

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano

3 c. shredded mozzarella, divided

1/2 c. freshly grated parmesan

1/4 c. cornstarch

kosher salt

Freshly ground black pepper

pinch of crushed red pepper flakes

2 tsp. freshly chopped parsley

Marinara, for dipping

Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.  Slice and serve with marinara.