WHOLESALEFUNDRAISERSFAIRS AND FESTIVALSBLOG
Halladay's Harvest BarnHarvest BarnRecipesCrowd Favorites

Lasagna Dip

cup Italian sausage, cooked and crumbled
1 cup mozzarella cheese, shredded
cup Parmesan cheese, grated
1 cups ricotta
1 egg
2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 375F. Combine all ingredients and pour into a pie plate. Bake until hot and golden brown, about 20 minutes

SIMILAR RECIPES

Bruschetta Cheeseball

1 Tbsp. Garlic Tomato Basil Seasoning
1 (8 oz.) block cream cheese, softened
cup black olives, chopped, optional
1 cup mozzarella or Italian cheese blend, shredded
cup of walnuts, chopped

Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.

Sausage and Broccoli Rabe Flatbreads

1 Tbsp. olive oil
12 oz. broccoli rabe, trimmed and coarsely chopped
1 (8.8 oz.) package naan
5 oz. spicy Italian sausage, cooked and crumbled
⅓ cup pizza sauce
⅓ cup ricotta
1 Tbsp. Halladay's Roasted Red Pepper Seasoning

Combine oil and broccoli rabe on a rimmed baking sheet. Broil until slightly browned, about 3-5 minutes. Remove and add naan; broil 1-2 minutes on each side until slightly gold. Divide sauce evenly among naan. Combine ricotta and seasoning; dollop onto naan. Top with broccoli rabe and sausage. Broil until cheese melts, 2-3 minutes.

Spinach & Artichoke Dip with Sausage

Spinach & Artichoke Dip with Sausage

1 (15 oz.) can artichoke hearts, drained and chopped
cup mayo
cup sour cream
cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
4 oz. sausage, cooked and crumbled
2 Tbsp. Halladay's Spinach Artichoke Farmhouse Artisan Dip

Preheat oven to 350˚F. Combine ingredients; fold into 9-inch pie plate or ramekin. Bake until hot and bubbly.

Zucchini and Ricotta Roll-Ups

1 cup ricotta
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
3 small zucchinis, cut into -inch thick lengthwise strips
2 Tbsp. parmesan, grated

Heat a gas grill or grill pan to high. Place zucchini strips on grates and grill, covered until well browned and limp, 3-4 minutes per side. Transfer to a cooling rack. Combine ricotta and seasoning; season with salt and pepper. Spread a heaping teaspoon of ricotta over one side of each zucchini strip and roll and sprinkle with parmesan. Transfer to a lightly greased baking sheet and brown under broiler, about 1 minute.