Quick and Easy Holiday Appetizers
Need inspiration for your holiday party or catering menu? Chef Robert Stegall-Smith has you covered with a selection of easy, cost-effective recipes your customers will love. Give them a try this holiday season.
Stuffed Mushrooms for the Holidays
You might have forgotten about these easy, utterly poppable appetizers, but we have some fresh flavors your customers will love. Plus they are easy to put together and inexpensive!
- Place Roma Pinched Italian Sausage, Raffinato Grated Parmesan, Italian bread crumbs and melted butter in a food processor for a savory stuffing.
- Defrost Empire's Treasure Crab Cakes, stuff mushrooms, and top with West Creek Barbecue Sauce for a zesty filler.
- Combine Bacio Cheese, Diced Roma Prosciutto, salt, pepper and chopped basil for a third option.
Preheat oven to 350 degrees. Stuff mushrooms, then bake for 8-10 minutes or until browned.
Braveheart Beef Philly Roll
Easy to throw together and big on flavor for meat lovers.
1 Ultimo Pizza Crust
1 Braveheart Beef Skirt Steak
Defrost the pizza shell. Preheat oven to 350 degrees. Once defrosted, square and cut shell into three strips. Cut skirt steak into strips and sauté with onion and pepper. Season to taste and allow to cool. Roll out the dough and place the beef and cheese in the center. Fold the dough over and seal edges. Bake for 12 to 15 minutes. Remove from oven, brush with oil, cut and serve.
Use Ultimo Supreme Pizza Dough to make these quick-and-easy beignets.
Simply defrost the dough, then fold it in half and use any size round cutter to cut out beignets. Then, drop them into a 350-degree fryer. Beignets will float, so be sure to flip them in order to achieve a nice golden brown on both sides.
Serve them right away plain with powdered sugar, or take them up a notch by stuffing with chocolate cream cheese, or chocolate cream cheese mixed with puréed chipotle peppers for a gourmet twist.
A few colorful ingredients create some festive and flavorful hors d'oeuvres. Both variations cost less than $0.30 per skewer!
Layer Roma Tri-Color Tortellini, Luigi Pepperoni, Bacio Cheese and grape tomatoes.
Use Roma Greek Feta Cheese, a slice of cucumber tossed in olive oil, lemon juice, and oregano, a grape tomato and a kalamata olive stuffed into half a Roma Pepperoncini.
These apps are easy to put together in minutes and they look elegant.
Ultimo Sheeted Pizza Dough
Assoluti Pecorino Romano
Defrost crust and preheat oven to 350 degrees. Brush crust with olive oil and season with salt and pepper. Grate Pecorino Romano cheese over crust. Fold the crust over and cut into strips. Twist ends of each strip in opposite directions and close each into a ring. Bake for 7 minutes, then remove, brush with melted butter and serve. These can be made ahead and stored in an airtight container for several days.
Robert Stegall-Smith, Corporate Executive Chef, PERFORMANCE Foodservice - IFH Florence