Pizza Bowl, BBT Bites, Tarts

Here are the recipes from the Cooking Workshop last night! I had so much fun and the food was VERY good. These are MUST HAVE recipes to use in your kitchen.
P.S. Everything was so good that I didn't get to take pictures! As soon as I get some I will add them to this post.

Bacon, Basil, & Tomato Bites

8 strips bacon, fully cooked and chopped

1 medium onion, chopped

1 medium tomato, chopped

½ cup parmesan cheese

¼ cup mozzarella cheese

½ cup mayonnaise

¼ cup fresh basil, chopped

1 can of refrigerated biscuits (flaky kind)

Preheat oven to 350 degrees F and place oven rack in center position. Use the Mini Muffin tray on the Perforated baking sheet and set aside.

In Mixing bow, combine all ingredients except for the biscuits. Separate each biscuit into 2 to 3 layers and flatten slightly in your hand. Place teaspoon of mixture in middle of dough and pull up sides to close like a purse. Place closed biscuit in tray and repeat!

Bake for 10-12 minutes, or until tops are golden brown. There was a little mixture left over, so I would estimate this make about 25 each. VERY delicious and EASY!!

Tuscan Pizza Bowl
INGREDIENTS:

• 1 ball Demarle in the Kitchen Herb Pizza Dough (1/2 recipe)
• 6 stalks asparagus, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 6 green onions, chopped
• 1 cup baby spinach leaves
• 1 vine tomato, diced
• 1/2 cup fresh basil, chopped
• 1 tablespoon olive oil
• ½ teaspoon Demarle in the Kitchen Sel Gris Sea Salt
• 1 cup mozzarella cheese, shredded
• 2 tablespoons Parmesan cheese (optional)
•  1 TBLS Demarle in the Kitchen Roasted Garlic and Chive Herb Blend
• Demarle in the Kitchen Apple Pear Balsamic Vinegar

WHAT TO DO:

1. Place Grande Mold upside down on the Large Perforated Baking Sheet.
2. Place the dough ball onto the Roul’Pat and roll into a circle that will completely cover the reverse side of the Grande Mold with a little extra allowed for shrinkage.
3. Gently lay dough over the reverse side of the Grande Mold. 
4. Place vegetables, olive oil, and sea salt in Round Mold and toss. Put in microwave for 2-4 minutes (with Octagonal Silpat on top) till veggies are tender.
5. Bake crust for 8-10 minutes until center of crust is a light golden brown and edges are cooked. Remove from oven and cool for 5 minutes.
6. Unmold crust onto plate.  Fill with vegetables top with herb blend and cheese and drizzle with the Apple Pear Balsamic Vinegar, bake for 5-8 minutes till cheese is completely melted. Serve right away and enjoy!

Fruit Tartlet with Fresh Whipped Cream

1ea 15 oz. package pie crust dough

Fresh fruit of your choice, blueberries, mandarin oranges, raspberries, strawberries, sliced peaches, sliced kiwi, sliced strawberries, etc.

Cream:

2 cups heavy cream

¼ cup confectioners sugar

½ tsp pure vanilla extract or ½ vanilla bean, split lengthwise (optional)

Preheat oven to 350 degrees F and place oven rack in center position. Plae Tartlet Tray on Perforated Baking Sheet and set aside. Roll piecrust out on Roul’Pat. Cut with Round Dough Cutter, Press dough into tartlet wells using the Shaper. Prick dough with fork. Bake until lightly brown. Remove from oven and cool just a few minutes.

In a chilled bowl, or kitchen aid mixer bowl, combine cream, confectioner’s sugar and vanilla extract or bean. Starting on low speed and gradually increasing to medium high, whip about 3-5 minutes or until stiff peaks form.

Spoon into Pastry Bag that is prepared with tip of your choice and fill tartlets. Garnish with desired fruit!! YUM!!