Skip to main content

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Breakfast Scramble Turnovers

Pin It
Warm and delicious breakfast turnovers. Ah, they are so darn good. It is wonderful how puff pastry transforms what might normally be a hum drum breakfast scramble into a hand held tasty treat.

One tip that I have for cooks who are looking to add more vegetables into their meals is to cook up a big pot of sliced onions and bell peppers until they are soft and the onions are caramelized. Let cool and store it in the fridge. Now they are ready to be added to pasta bakes, quesadillas, and breakfast turnovers like these. I happened to have spicy sausage to use up so I added that in with the vegetables and freshly shredded cheese. So good! Ready for the recipe?

There is a lot of room for adapting this recipe to fit your tastes. Like it really spicy? Add sliced jalapenos. Not a fan of sausage? Try ground beef instead.

Breakfast Scramble Turnovers
Makes several servings

Filling:
scrambled eggs, cooked and seasoned
sauteed onions and bell peppers
spicy sausage, cooked and crumbled
freshly shredded cheese, cheddar or anything you like

2 sheets puff pastry
egg for egg wash
garnishes: sour cream, salsa

1. Preheat oven to 400-f degrees. Line a baking sheet with parchment paper.

2.  Combine all of the filling ingredients in a bowl and mix together.

3. Lay out the puff pastry sheets. Cut each sheet into squares. I did four big squares per sheet, to make extra big turnovers. You can make them smaller if you'd like.

4. Add filling to squares. Fold over the squares to make a triangle. Using a fork, crimp the edges so they are sealed. Stir up the extra egg in a small bowl then brush the puff pastry with it.

5. Bake for 15-20 minutes, keep a close eye on it, until it is golden brown. Let cool for a few minutes, then remove from pan and serve.

Source: Jamhands

Comments

  1. Yum! This would make an amazing breakfast (or lunch or dinner!) Great recipe!

    ReplyDelete
  2. These look seriously good! Maybe some pieces of hashbrown patties in each one, too. YUM!!

    ReplyDelete
  3. @ Erin, Becca & SJerZGirl - Thank you for the compliments :) I think potatoes would be tasty in this as well.

    ReplyDelete
  4. Oh, I can never resist anything wrapped in puff pastry! What a yummy breakfast treat :)

    ReplyDelete
  5. Sour cream is a tasty garnish for the breakfast scramble.

    ReplyDelete
  6. I wonder how these would freeze/reheat? They look wonderful!

    ReplyDelete
  7. I was wondering if anyone did try to freeze and/or reheat these? Because they sounds and look wonderful, and they would be even better if I could make them ahead for those super busy mornings!

    ReplyDelete
  8. This will be fantastic for my 2 year old grands sons sounds amazing cant wait to make it!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!


Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!


Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!