21 recipes. Page 1 of 3.
Small flour tortillas wrap pizza sauce, pepperoni and a stick of cheese for an air-fryer snack. Roll firmly and cook in uncrowded batches with the seams underneath. Start checking before the original timer ends because tortilla thickness and air fryers vary.
Alfredo chicken wings are baked wings coated with a butter, garlic, cream, and Parmesan sauce. Bake at 375°F and confirm that several wings reach at least 165°F before adding the sauce. A brief broil can brown the skin, but the cream coating softens it. Toss immediately before serving for the best balance of browned skin and creamy sauce.
These potato rounds use half-inch slices as the base for cooked bacon, Cheddar and green onion. Bake the potatoes until tender before adding the toppings. The final few minutes melt cheese; they cannot reliably finish a hard potato center. This two-stage approach also prevents the bacon and onion from spending the entire roasting period exposed to heat.
Four baked russets are filled with steak bites and garlic Parmesan cream. Start the potatoes well before the steak, and divide the butter into three two-tablespoon portions: one for steak, one for sauce and one for the potato interiors. Check large steak pieces with a thermometer rather than a short searing timer.
Flour tortillas are filled with mozzarella, pizza sauce and ready-to-eat meat, then sliced into small pinwheels before baking. A thin filling layer makes the spirals easier to cut and hold together. Serve promptly while their exposed edges are crisp.
Refrigerated biscuit dough encloses a cooked beef filling mixed with Cheddar and cream cheese. Pinch each parcel closed before brushing with butter and Parmesan. The key checks are the seam, the dough underneath and the hot filling—not just the color of the top.
These loaded fries combine Cajun seasoning, a thick cheddar sauce and a small drizzle of ranch. Frozen fries offer the clearest cooking instructions; fresh potatoes need a separate tenderness check. Make the cheese topping while the fries finish and assemble only the portions being served.
Brown sugar and Dijon coat thick-cut bacon for these goat-cheese crostini. Bake the bacon on a rimmed tray, toast the baguette separately and assemble shortly before serving. Let the bacon cool enough to handle before chopping its sticky coating.
Shredded cheddar mixes into these small beef meatballs before a short barbecue-sauce finish. Shape them evenly so their centers cook at a similar rate. Add the glaze after the first bake to limit scorching from the sauce’s sugar.