Back-to-school season in North Dakota means busy days don’t end when the final bell rings. Between practices, activities and homework, hungry students – from elementary school to high school to college – need something easy to make before heading to whatever comes next. These simple snacks come together in a snap and are just right for tackling those afternoon munchies.
14 oz. package cocktail sausages, such as Lit’l Smokies
1 package Pillsbury crescent roll dough sheets
1 egg
1 T. water
2 tsp. Everything Bagel Seasoning, optional
Preheat oven to 350 degrees.
Unroll the crescent dough and cut each perforated triangle into six long strips to make enough strips for about 30 smokies. Wrap a strip of dough around each smokie, trimming off any excess dough. Place seam-side down on a large baking sheet. Repeat until all sausages are wrapped.
Whisk together the egg and water. Brush the egg wash over the dough and sprinkle with Everything Bagel Seasoning, if desired.
Bake for 18 to 22 minutes, or until the dough is cooked through and golden brown.
Serve warm on their own or with your favorite dipping sauce.
Recipe by North Dakota Living test kitchen
4 bell peppers, halved and cored
1 T. extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup pizza sauce
2 cups shredded mozzarella cheese
½ cup finely grated Parmesan cheese
⅓ cup mini pepperoni
1 T. chopped fresh parsley
Preheat oven to 350 degrees.
Arrange the pepper halves, cut side up, on a baking sheet. Lightly coat with olive oil and add salt and pepper.
Divide the pizza sauce among the peppers, spreading it inside each half. Add the mozzarella and Parmesan, then scatter mini pepperoni over the top.
Roast until the peppers have softened slightly, but still have some bite and the cheese is hot and melted, about 10 to 15 minutes. Finish with chopped parsley and serve immediately.
Recipe by North Dakota Living test kitchen
