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DISCOVER A WORLD OF DELICIOUS

HOOK'S JOLLY ROGER PEPPERONI ROLL UPS

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HOOK'S JOLLY ROGER PEPPERONI ROLL UPS

INGREDIENTS
1 (13.8-ounce) can refrigerated pizza dough
1 teaspoon olive oil
⅓ cup pizza sauce
Dried basil, to taste
Garlic powder, to taste
½ cup shredded mozzarella cheese
30 HORMEL® Pepperoni slices
¼ cup yellow cornmeal
3 tablespoons grated Parmesan cheese
Additional pizza sauce, for dipping
DIRECTIONS
  1. Heat oven to 350°F. Line large baking sheet with parchment paper.
  2. Roll out refrigerated pizza dough onto lightly floured surface.
  3. Roll into 9x12-inch rectangle. Brush top lightly with olive oil.
  4. Using fork, poke multiple indents into the surface of dough to prevent bubbling. Spread pizza sauce on top of dough.
  5. Sprinkle lightly with basil and garlic powder, to taste.
  6. Sprinkle mozzarella cheese evenly over sauce. Top cheese with pepperoni slices. Carefully roll dough into long, tight log, starting at the long side. Place log on prepared baking sheet, seam-side down. Refrigerate 25 minutes.
  7. Remove from refrigerator and cut log into 12 (1-inch) slices.
  8. Pour cornmeal into small bowl. Dip the bottom of each roll into cornmeal and place on baking sheet, cornmeal-side down.
  9. Sprinkle tops of rolls with Parmesan cheese.
  10. Bake 20 minutes or until sides are lightly browned. Cool 5 minutes. Serve with pizza sauce for dipping.
Makes 12 roll ups.

BLACKBEARD'S BACON CLUB BOUNTY

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BLACKBEARD'S BACON CLUB BOUNTY

INGREDIENTS
¼ cup mayonnaise
4 (12 inch) burrito size flour tortillas, room temperature
1 cup shredded Cheddar or Colby Jack cheese
½ cup diced Roma tomatoes
1 ½ cups spinach
1 (12-ounce) package deli-sliced turkey
8 slices HORMEL® Fully Cooked Bacon
DIRECTIONS
  1. Spread thin layer of mayonnaise evenly over each tortilla.
  2. Sprinkle each with cheese, tomato and spinach. Layer with 4 turkey slices and 2 bacon slices.
  3. Start at one end and roll each wrap into long tube.
  4. Cut wraps in half with serrated knife. 
Makes 8 wraps.

NEVERLAND NACHOS

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NEVERLAND NACHOS

INGREDIENTS
1½ tablespoons unsalted butter
½ tablespoon olive oil
½ cup heavy cream
¼ cup milk
1 pinch salt
1 pinch pepper
¼ cup grated Parmesan cheese
Tortilla chips
¼ cup diced onion
½ cup HORMEL® Pepperoni, cut into quarters
½ cup sliced black olives
½ green bell pepper, diced
1 cup shredded Colby Jack cheese
DIRECTIONS
  1. In small saucepan on low heat, melt butter and olive oil. Once melted, increase heat to medium.
  2. Stir in cream and milk. Bring to a boil. Stir in salt, pepper and Parmesan cheese.
  3. Continue to stir until sauce thickens. Remove from heat and set aside.
  4. Heat oven to 400ºF. In cast-iron skillet or 9x12 baking dish, place tortilla chips.
  5. Drizzle cheese sauce over chips. Top with onions, pepperoni, olives and bell pepper. Top with the Colby Jack cheese.
  6. Bake 7 minutes or until the cheese is bubbly and veggies are warmed through.
Serves 4.

PAN’S EPIC NEVERWOOD BLT BITES

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PAN’S EPIC NEVERWOOD BLT BITES

INGREDIENTS
Mayonnaise, to taste
4 slices sourdough or white bread, toasted and cut into fourths
16 small pieces lettuce
2 Roma tomatoes, sliced
8 slices HORMEL® Fully Cooked Bacon, cut in half
8 large toothpicks
DIRECTIONS
  1. Spread mayonnaise on one side of one piece of bread.
  2. Top with 2 lettuce pieces, 1 tomato slice and 2 bacon slices.
  3. Spread mayonnaise on a second piece of bread and place on top.
  4. Secure with toothpick.
  5. Repeat with remaining ingredients.
Makes 8 BLT bites.
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