Everyone loves a treat fresh from the oven. And these are quick to make because they use refrigerated dough (the kind in a cardboard can).
Preheat the oven to 375°F. Unroll the dough, and separate it into four rectangles. Press perforations to seal the dough. Press or roll out the sides of the rectangles to make six-inch squares. Cut each square in half, then in half again to make 16 three-inch squares. Cut the Brie into 16 pieces of roughly one square inch each and about half-inch thick (include rind). Place one square of Brie in the middle of each square of dough. Bring the four corners of each square together on top of the Brie. Twist them together. Pinch the corners of the dough to make sure that the Brie is completely sealed in the square. Place on an ungreased baking sheet, and bake 10 to 12 minutes or until golden brown. Serve warm. Makes 16 mini wrapped Brie.
Preheat the oven to 375°F. Mix the butter, garlic, salt and pepper together to form a smooth spread. Unroll the dough, and separate it into four rectangles, about 3¾ inches by five inches each. Press perforations to seal them. Spread each rectangle with the butter mixture. Cut each rectangle in half lengthwise. Bring the long sides together, and pinch to close. Twist and stretch to form a six-inch strip. Bake 12 to 15 minutes or until golden brown. Serve warm. Makes eight garlic sticks.
Preheat the oven to 425°F. Grease a baking sheet with the olive oil. Unroll pizza crust dough on a floured surface. It will be in the shape of a rectangle. Cut the dough lengthwise into four strips about 2½-inches wide. Place the pepperoni slices evenly over the strips (eight slices for each strip), leaving about a half-inch space at each end. Sprinkle mozzarella cheese over the slices. Spread pizza sauce over the cheese, and sprinkle with oregano. Bring the sides of each dough strip together, and pinch firmly to close, working along the length of the strip until it is completely closed over the filling. You may need to stretch the dough. With your hands, roll each strip into a tubular shape that is 18 inches long.
To form each tube into a pretzel shape: First form each tube into a U shape. Place the end of one tube on the bottom of the U. Cross the other end of the tube over the first one, and attach to the bottom of the U. Use a spatula to place the pretzel on the baking sheet. Brush the top of the pretzel with beaten egg, and sprinkle with salt. Bake 12 to 15 minutes or until the pretzels are golden brown. Serve warm. Makes four pretzels.
