Cut ‘n Seal Recipes

Easy Spinach Tarts

 

1 pkg. (10 oz) frozen creamed spinach, thawed
Soft white or wheat bread
1/4 cup butter or margarine, melted

 

Preheat oven to 350F. Use one slice of soft wheat or white bread for each

tart. Place about 1 tsp of filling in center of each bread slice. Fold bread

over in center. Use 3-inch cut-n-seal to seal and cut bread. Brush top

lightly with melted butter or margarine. Bake for 12 minutes or until

lightly browned. Serve immediately.

 

Other fillings:

 

Ham ‘n Swiss:

Spread center of bread with Dijon mustard. Add finely chopped ham and finely

grated swiss cheese.

 

Pepperoni Pizza:

Spread center of bread with pizza sauce. Add finely chopped pepperoni and

finely grated mozzerella cheese. Sprinkle with oregano.

 

Deviled Ham:

Spread center of bread with deviled ham. Add finely grated swiss cheese.

Sprinkle with dried parsley. (note: a 4 1/2 oz can of deviled ham is enough

for about 22 tarts.)

 

………………………………………..

 

Cheese-Filled French Toast

 

From The Pampered Chef Favorites

 

4 oz cream cheese, softened

2-3 TBSP canned pastry filling (almond, apricot, raspberry, etc.)

2 eggs

1/3 cup milk

1/2 tsp vanilla

24 slices fresh, soft bread

powdered sugar

 

Preheat oven to 400F. Blend cream cheese with filling until smooth. Set

aside. Beat eggs. Blend in milk and vanilla. Set aside. Spread filling

mixture in small circle on each of 12 slices of bread. Top each slice with

another slice of bread. Cut and seal using 3-inch Cut – N – Seal. Dip filled

bread in egg mixture. Place dipped pieces on baking stone and bake for 5

minutes. Turn pieces and continue baking for 5 additional minutes or until

golden brown. Serve warm, dusted with powdered sugar.

 

Yield: 12 pieces

……………………………….

 

 

Honey Nut Apple Tarts

 

1 medium apple, chopped

1/4 cup walnuts, chopped

1/4 cup seedless raisins

1/4 tsp cinnamon

1/8 tsp nutmeg

1 tsp lemon zest

2 TBSP honey

Melted butter or margarine

Soft white or wheat bread

Cinnamon sugar

 

Preheat oven to 375. Peel, core and slice apples. Chop apple and walnuts.

Combine chopped ingredients with raisins, spices, lemon zest, and honey in

batter bowl.

 

Place a scant tsp. of apple mixture in the center of bread. Gently fold

bread in half, covering the mixture. Use 3″ cut n seal to cut and seal

crescent shaped tarts. Brush tarts with melted butter. Sprinkle with

cinnamon sugar mixture. Bake on 15″ baking stone for 10-12 minutes or until

golden brown.

 

Yield:

25 tarts

 

……………………….

Toasty Breakfast Pockets

 

6 slices American cheese

2 hard cooked eggs, peeled

2 ounces sliced deli turkey breast, chopped (1/2 cup)

1 TBSP mayonnaise

24 slices of soft wheat or white bread

3 TBSP butter or margarine

paprika (optional)

 

Preheat oven to 400 degrees F. Using 3″ cut n seal, cut 6 circles from

cheese slices on cutting board. Cut each circle into quarters using my safe

cutter. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of

cheese into small pieces and place in 2qt batter bowl. For each egg, slice

egg using egg slicer. Turn the egg a quarter turn and slice again to make

small pieces. Add egg pieces to batter bowl. Using food chopper, chop

turkey. Add turkey and mayonnaise to batter bowl. Mix lightly with super

scraper. For each pocket, place one bread slice on cutting board. Gently pat

down center of bread. Using small stainless steel scoop, place a level scoop

of egg mixture in center of bread slice. Gently pat down center of second

bread slice and place over filling. Use cut n seal to make pokets. Arrange

pockets on flat baking stone placed in rack. Melt butter. Using pastry

brush, brush tops of pockets with butter. Bake 11-12 minutes or until

lightly browned. Remove from oven. Top each pocket with two pieces of cheese

and sprinkle with paprika if desired. Return stone to oven and continue

baking 1 minute or until cheese begins to melt. Serve warm.

…………………………

 

Chicken Salad Tarts

 

Filling:

2 Tbs. water chestnuts

1 Tbs. onion, chopped

1 can (6 oz) white chicken, drained

2 Tbs. sour cream

2 Tbs. Mayo

1/4 tsp. dill weed

24 slices soft white or wheat bread**

1/4 cup butter or margarine, Melted

Preheat oven to 375 degrees. Chop water chestnuts and onion with food

chopper. Combine all ingredients except bread and butter in Classic

2qt. BB; stir together with Super Scraper. Place one scant Tbs. onto

one bread slice. Cut into rounds using 3″ CnS. Brush melted butter

over tops using Pastry Brush and sprinkle with dill weed. Bake 10

minutes or until golden brown

Yield 12 tarts or 24 Sample Servings.

*Any type of nut can be substituted

** For change, use 12 slices white and 12 slices wheat bread. Place

filling on one flavor, and top with opposite flavor

Approx. 181 ca and 7 g of fat per serving

………………………..

 

Breakfast Biscuits

 

Biscuit Dough:

2 cups flour

1-tsp. sugar

1/4-tsp. salt

1-Tbs. baking powder

1/3-cup butter or margarine, chilled

2/3-cup milk

Fillings:

  1. Cooked crumbled sausage and grated sharp Cheddar cheese
  2. Chopped canned peaches and red raspberry preserves
  3. Ricotta or soft cream cheese mixed with orange marmalade.

Preheat oven to 450 degrees. Mix together flour, sugar, salt and

baking powder. Cut in butter with Pastry Blender until mix is size of

small peas. Add milk all at once. Stir until dough sticks together.

(Food processor may be used. Use frozen butter cut into pieces) With

floured hands, knead dough a little on lightly floured pastry cloth

or board. Roll out half of dough to about 1/4″ thick.

Place about a scant tsp. of filling on dough near the edge. Fold

dough over filling. Cut and seal into crescent with 3″ Cut `n Seal.

Cut a slash or two in the top. Place on Baking Stone. Repeat using

remainder of dough.

Breakfast Biscuits may be frozen. Defrost and warm in the oven

(wrapped in foil) before serving.

Recipe Variation

You may sub. Refrigerated biscuits for the homemade biscuit dough.

Use 2 pkg. (10 oz) refrigerated. Buttermilk biscuits. Separate

biscuits, flatten with palm of hand. Fill and seal. Bake at 350

degrees for 10 minutes.

 

 

 

 

Bananas Foster Filled French Toast

 

Filling:

2 Tbs. Butter or margarine

1/4 cup dark brown. sugar, packed

1/4 tsp. cinnamon

1 banana, peeled and chopped finely

1/8 tsp. rum extract

Melt butter in 1 1/2-qt. saucepan. Add brown sugar and cinnamon. Cook

over medium heat until bubbly. Stir in bananas and rum; remove from

heat.

French Toast:

1 egg

1/4-cup milk or water

1/4-tsp. vanilla extract

pinch of salt

1 loaf fresh, soft bread

Butter or margarine for frying

Powdered sugar

Beat egg, liquid, vanilla and salt with 10″ Whisk. Set aside. Place a

scant tsp. of filling in center of a slice of bread. Cover with

another slice. Cut `n Seal the 2 layers of bread with 3″ Cut `n Seal.

(Use the remaining bread crusts for breadcrumbs, or bread pudding).

Dip filled bread in egg mixture. Lightly sauté on both sides in

melted butter. Serve warm, dusted with powdered sugar.

10 to 12 pieces

………………………………..

 

Cheese Filled French Toast

 

4 oz cream cheese

2-3 Tbs. canned filling (almond, apricot, raspberry, strawberry, etc.)

2 eggs, slightly beaten

1/3-cup milk

1/2-tsp. vanilla extract

24 slices fresh, soft bread

powdered sugar

Preheat oven to 400 degrees. Blend cream cheese with filling until

smooth Set aside. Beat eggs, blend in milk and vanilla, set aside.

Spread filling mixture in small circle on each of the 12 slices of

bread. Top each of these slices with one of the remaining slices. Cut

and seal using Cut `n Seal.

Dip filled bread in egg mixture. Place dipped pieces on Baking Stone

and bake. Turn the French Toast pieces after 5 minutes and bake an

additional 5 minutes or until golden brown. Serve warm, dusted with

Powdered Sugar.

12 pieces

………………………………………………

 

Hot Pepper Cheese Tarts

 

1 pkg. (12 oz) Won Ton Wrappers

1 pkg. (8 oz) Mexican or hot pepper cheese, cut into 1/2″ cubes

1 egg, beaten

3 cups oil for deep frying

salsa

Place 1 cube of cheese on each won ton wrapper off-center. Paint a

half circle on the edge of the wrapper with beaten egg. Fold won ton

wrapper in half to form a triangle. Cut and sea crescent shaped tarts

with 3″ Cut `n Seal. Heat oil in Stir-Fry Skillet. Deep fry crescents

until they are puffy and light brown. Drain and serve hot with salsa

for dipping.

Approx. 50 tarts.

………………………

 

Pesto Pepperoni Filling for Tarts

 

1/4-cup fresh pesto sauce

2 Tbs. chopped pepperoni

2 Tbs. shredded mozzarella cheese

Melted butter or margarine.

1 loaf soft white or wheat bread.

Preheat oven to 400 degrees. Combine all ingredients. Spoon 1 scant

tsp. of filling per tart onto bread. Fold bread, the cut and seal

with 3″ Cut `n Seal. Brush tarts with melted butter. Bake 8-10

minutes, or until lightly browned

Approx. 20 appetizers

……………………………………..

 

Cheddar Artichoke Crescents

 

1 pkg. frozen puff pastry

1/2 cup Mayo

3/4 cup grated Cheddar cheese

1/8 tsp. onion salt

1 tsp. dill weed

1/8 tsp. lemon pepper

1 jar (6 oz) artichoke hearts, drained

1 egg, lightly beaten

Preheat oven to 375 degrees. Take puff pastry out of freezer and

handle according to pkg. directions. Combine Mayo, Cheddar cheese,

onion salt, dill weed and lemon pepper together and chill. Cut each

artichoke into six pieces. Roll out dough as thin as possible on a

lightly floured surface. Place a piece of artichoke on dough. Top

each artichoke with 1 scant tsp. of Mayo mixture. Fold dough over

filling. Dip 3″ Cut `n Seal in flour. Cut and seal crescent shaped

tarts with Cut `n Seal. Repeat process until all pastry is used.

Brush beaten egg on tarts and bake 12 – 15 minutes.

24 – 30 appetizers

 

 

 

 

 

 

 

 

 

 

 

 

Toasty Sandwich Tarts

 

Method: Use one slice of soft white or wheat bread for each tart.

Place 1 scant tsp. of filling off center of each slice of bread. Fold

bread over in the center. Use 3″ Cut `n Seal to seal and cut the

bread. Brush top lightly with melted butter or margarine. Bake at 350

degrees for 12 minutes or until lightly browned. Serve immediately.

Fillings

Ham and Swiss Spread center of bread with Dijon-style mustard. Add

finely chopped ham and finely grated Swiss cheese Pepperoni Pizza

Spread center of bread with pizza sauce. Add finely chopped pepperoni

and finely grated Mozzarella cheese. Sprinkle with oregano.

Deviled Ham Spread center of bread with Deviled Ham. Add finely

grated Swiss cheese. Sprinkle with dried parsley. (Note: a 4.5-oz can

of Deviled ham is 1/2 cup,

Enough for about 22 tarts.

 

Zesty Beef Filling for Tarts

 

1/2 cup finely chopped cooked beef

1 pkg. (3 oz) cream cheese, softened

1 Tbs. horseradish

1 Tbs. chopped green onion

1 loaf soft white or wheat bread

Preheat oven to 400 degrees. Combine ingredients Spoon about 1 scant

tsp. filling per tart onto bread. Fold bread. Cut and Sea tarts with

Cut `n Seal. Bake 8 – 10 minutes or until lightly browned.

Approx. 24 Appetizers

 

Cheddar Apple Tarts

 

Piecrust dough for 2 crusts

1 medium apple, finely chopped

1/4-tsp. cinnamon-sugar mixture

1 oz shredded Cheddar Cheese

Preheat oven to 425 degrees. Roll out dough for one crust to 1/8″

thick. Form small mounds of apples, topped with 1/4-tsp. cinnamon-

sugar and shredded cheese about 3″ apart on dough.

Roll out second dough same as first. Place over first dough covering

apple mounds. Cut and seal round tarts with 3″ Cut `n Seal. Bake 10-

12 minutes or until lightly browned.

8 tarts

 

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