Recipes for Hungry Gators

Shelley Meyer's Pepperoni Bread

 - fresh pizza dough from Publix bakery (or can buy frozen loaf - thaw and rise)

 - Turkey pepperoni (much less greasy and WAY healthier than reg. pepperoni)

 - cheeses (shredded six-Italian cheese, few slices of Provolone, some shredded part-skim mozzarella)

Roll out pizza dough; cover the dough with the different cheeses; place pepperoni slices all over top of cheese, covering the surface. Roll dough into a loaf and seal all edges and seams. Place seam-side down on cookie sheet lined with non-stick foil. Bake in oven at 350 degrees until golden brown on top (approx. 25 min).

Immediately cover tightly with foil and transport, warm, to your tailgate. I bake this and pull it out RIGHT before I drive to the SWAMP! Slice with a serrated knife at your tailgate site and enjoy! 

Buffalo Chicken Dip
 - 1 rotisserie chicken (from the deli)
 - 2 (8 ounce) packages cream cheese, softened
 - 1 cup Ranch or Bleu Cheese dressing (your preference)
 - 3/4 cup wing sauce (such as Frank's Red Hot®)
 - 1-1/2 cups shredded Cheddar cheese
 - 1 bunch celery, cleaned and cut into 4 inch pieces
 - crackers for dipping

Directions:
Debone chicken and shred into relatively bite -sized pieces. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Antipasto Squares

 - 2 (10 ounce) cans refrigerated crescent dinner rolls
 - 1/2 pound thinly sliced ham or prosciutto
 - 1/4 pound thinly sliced provolone cheese
 - 1/4 pound thinly sliced mozzarella cheese
 - 1/4 pound thinly sliced Genoa salami
 - 1/4 pound thinly sliced pepperoni sausage
 - 1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
 - 3 eggs
 - 3 tablespoons grated Parmesan cheese
 - 1/2 teaspoon ground black pepper

Directions:
1. Preheat oven to 350 degrees F (175 C).

2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.

3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Mediterranean Pasta Salad

 - 2 (9 ounce) packages cheese tortellini
 - 1/2 cup extra virgin olive oil
 - 1/4 cup lemon juice
 - 1/4 cup red wine vinegar
 - 2 tablespoons chopped fresh parsley
 - 1 teaspoon dried oregano
 - 1/2 teaspoon salt
 - 1 pound baby spinach leaves
 - 1 cup crumbled feta cheese
 - 1/2 cup slivered red onion

Directions:

Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain. Let cool as long as you have time for.

In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.

Gently mix the spinach, feta cheese, and onion into the bowl with the pasta.