Garlic Parmesan Chicken Pasta

 Another great easy and delicious crock pot meal! This recipe is from one our favorite food bloggers. My boys call him the "man chef" and pretty much love everything he posts. Ha! Here's the recipe:

Ingredients

• 1 lb chicken breast
• 1/2 tsp each of salt and pepper
• 1 tsp each of paprika, onion powder, and Italian seasoning
• 1 TBSP minced garlic
• BWW Garlic Parmesan sauce
• 15 oz jar of Alfredo sauce
• 16 oz box of pasta I used Cellentani Pasta
• 1/4 cup of Parmesan cheese
• 1 cup of shredded mozzarella
• Dried parsley

Instructions

• Add the chicken, salt, pepper, paprika, and Italian seasoning to a slow cooker.
• Add minced garlic and enough of the garlic parm sauce to fully cover the chicken. Add one jar of Alfredo sauce.
• Cook on low for about 4 hours, or until your chicken is fully cooked.
• Shred or chop up chicken and add it back to the crockpot.
• Boil your favorite pasta according to the directions on the package.
• Add Parmesan cheese and Mozzarella cheese to the crockpot. Stir everything together well.
• Add the cooked and drained pasta to the slow cooker and stir everything together. Top with dried parsley.
• Serve and enjoy!

Anything with BWW sauce is usually a winner in our house, and this was no exception. It will be put into our regular dinner rotation.

Homemade Pepperoni Pizza Rolls

Mel is one of my favorite food bloggers! I almost never go wrong when I use one of her recipes. This one looked really good and my whole family was excited to try them. Here's the recipe:

Ingredients

Dough:

• 1 ½ cups warm water
• 1 tablespoon honey
• 2 tablespoon olive oil
• 4 teaspoons instant yeast
• 1 ½ teaspoons salt
• 3 ½ to 4 cups (497 to 568 g) flour (see note)

Filling:

• 2 ½ to 3 cups pizza sauce (see note)
• 2 cups (227 g) freshly shredded mozzarella cheese
• 1 cup (142 g) pepperoni, chopped
• ¼ to ⅓ cup cornmeal
• ¼ cup (28 g) freshly grated Parmesan cheese

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Instructions 

• Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet (about 12X18-inches) with parchment paper.
• For the dough, in an electric stand mixer fitted with the dough hook (you can also do this by hand in a large bowl with a spoon), stir together the water, honey, olive oil, yeast, salt and 1 cup of the flour. With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball. Knead for 3-4 minutes (add a few minutes if using whole wheat flour). Let the dough rest, covered, in the bowl for 10-15 minutes.
• Separate the dough into two pieces. On a lightly greased countertop, press one portion of dough into a thin rectangle, about 14X10-inches.
• Spread 1/2 to 3/4 cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella cheese and then half the pepperoni. Starting with on long side, roll up cinnamon-roll style, pinching the seam together to seal.
• Place the cornmeal in a bowl or shallow dish. Cut the dough into 1-inch sections. One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.
• Repeat with the remaining half of dough.
• Once all the pizza rolls are placed on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.
• Warm the extra pizza sauce, and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.

I used pizza dough from Trader Joe's instead of making my own, and it still turned out fabulous. It was pretty messy when I rolled it all up, but whatever. If you know that going in, it might not bug you as much. Ha. I also skipped the cornmeal (I thought I had it but I didn't) and it still turned out great.