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September 13, 2017

Easy Autumn Entertaining with Roth Organics

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From tailgating to an evening dinner party, serve up appetizers, mains and more with a little help from our friends from Roth Cheese!

Grand Cru Stuffed Mushrooms

Ingredients

  • 1 lb white button mushrooms
  • 1/2 cup panko breadcrumbs
  • 1/4 cup freshly chopped Italian parsley
  • 2 tbsp dried Italian seasoning
  • 1/2 cup grated Roth Grand Cru cheese
  • 1 egg
  • 1 tsp minced garlic
  • 1/4 cup ShopRite Imported olive oil

Directions

  1. Preheat oven to 400 degrees and spray a large cookie sheet with cookin spray. Clean off any dirt from the mushrooms and pat dry.
  2. Gently remove the mushroom stemps from the caps. Set aside the caps, and then chop the stems.
  3. Combine the chopped mushroom stems with the breadcrumbs, Grand Cru cheese, parsley, Italian seasoning, egg and garlic, tossing to combine evenly. Drizzle in olive oil and toss gently to incorporate.
  4. Spoon breadcrumb mixture into mushroom caps, filling them to the top, but being sure not to pack too tightly, as the mushrooms will shrink during cooking.
  5. Place mushrooms, stuffing side up, on prepared baking sheet and bake at 400 degrees until browned and puffy, about 15 minutes. Serve warm.

Ham and Van Gough Gouda Rolls

Ingredients

  • 1 (8-oz.) container ShopRite crescent roll dough
  • 4 tbsp. melted butter
  • ¾ lb. sliced Black Bear Forest Fresh Applewood Smoked Ham
  • 1 cup shredded Roth Van Gogh Gouda
  • 2-4 tbsp. chopped parsley

Directions

  1. Preheat oven to 350° and grease an 8-x-8″ baking pan or round cast iron skillet with cooking spray.
  2. Lightly dust your workspace with flour, then unroll crescent dough. Separate the crescrent dough into rectangle, pinching the other perforations with your fingers to seal.
  3. Top your rectangles with shredded Gouda and sliced ham. Beginning on a short side, roll up your rectangles into rolls. Pinch to seal, then cut each of these longer rolls into 4-5 smaller rolls. Place these in your prepared baking dish
  4. Brush melted butter over your pinwheels, then top with chopped parsley, if desired. Bake for 13-17 minutes, or until the rolls are golden.

Cheddar Bacon Jalapeno Scones

Ingredients

  • 2 cups ShopRite all-purpose flour
  • 2 tsp Baking Powder
  • 1/4 cup Wholesome Pantry butter, chilled
  • 3 Wholesome Pantry eggs, divided
  • 1/2 cup ShopRite light cream
  • 1-1/2 cups Roth Organic Cheddar Shredded Cheese
  • 8 slices Farm Promise Applewood Bacon, cooked & crumbled
  • ¼ cup chopped jalapeno peppers
  • 1 Tbs water

Directions

  1. Mix flour and baking powder in large bowl. Cut in butter until mixture resembles coarse crumbs. Beat 2 of the eggs and cream in medium bowl. Add to flour mixture; stir just until moistened.
  2. Stir in cheese, bacon and jalapenos. Shape into ball. Knead dough 10 times on lightly floured surface. Roll out to 12 x 6-inch rectangle.
  3. Cut into rounds or squares. Place on lightly greased cookie sheet. Mix remaining egg and water in small bowl; brush over tops of scones.
  4. Bake at 425°F for 14 to 16 minutes or until lightly browned. Serve warm

Havarti and Wild Mushroom Flatbread Pizza

Ingredients

  • 1 refrigerated thin crust pizza crust
  • 4 cups sliced assorted mushrooms, like Baby Bella, Shiitake and Oyster
  • 1/4 cup ShopRite Imported Olive Oil
  • 2 cups shredded Roth Organic Havarti cheese

Directions

  1. Preheat oven to 450°F. Place pizza crust on a large greased baking sheet. Top with all but 1/4 cup of the shredded cheese.
  2. Spread mushrooms over pizza crust to within 1/2 inch of the edge. Drizzle with 1-2 more tbsp of olive oil and sprinklr the rest of the cheese over top.
  3. Bake 12-14 minutes or until cheese is melted and mushrooms are a deep brown.

BBQ Chicken Pizza with Van Gough Gouda

Ingredients

  • 2 cups shredded SR Kitchen NAE Rotisserie Chicken
  • 1 pizza crust, 12-in (homemade or store-bought)
  • 1/2 cup Wholesome Pantry barbecue sauce
  • 1/2 cup red onion, thinly sliced
  • 1 cup shredded Van Gough Gouda cheese

Directions

  1. Preheat oven to 450°F. Place pizza crust on a large greased baking sheet. Bake for 5 minutes.
  2. Spread barbecue sauce over pizza crust to within 1/2 inch of the edge. Sprinkle evenly with chicken, onion, and cheese. Bake 10-12 minutes or until cheese is melted and toppings are heated through.