JAMIE YOST / MRS. GRISSOM'S SALADS
Pimento Cheese Veggie Pizzas
(1) can of crescent roll dough
(1) 11 oz tub Mrs. Grissom's Premium Cheese Spread
4 oz. cream cheese, softened
Finely chopped veggies for topping (carrots, red peppers, broccoli, etc.)
Begin by rolling out the crescent roll dough into one big rectangle, sealing perforations. In mixing bowl, combine cheese spread and cream cheese. Spread cheese mixture onto crescent roll dough. Top with veggies, forming an even layer. Bake at 350 degrees for 13-15 minutes, or until crust is thoroughly cooked. Let cool and cut into bite-sized pieces.
Jalapeno Pimento Scalamis
(1) 10.75 oz tub Mrs. Grissom's Jalapeno Cheese Spread
(1) lb salami, thinly sliced
(2) bunches of green onions, washed and roots trimmed
Begin by taking one piece of salami and covering it with a layer of the jalapeno pimento cheese spread. Top with another piece of salami. Put one more layer of jalapeno cheese spread on top, forming a stack of alternating salami and jalapeno cheese spread. With the cheese spread facing inward, wrap salami around the white part of the green onion (green part should stick out as sort of a handle.) Serve chilled.
Chicken Salad Apple Bake
8-10 apples (mixture of red and green)
(1) 10.75 oz tub Mrs. Grissom's Gourmet Chicken salad
1 tablespoon curry powder
1/2 c dried cranberries
1/2 c toasted almonds, chopped
8-10 slices provolone cheese
Pre-heat oven to 350 degrees. Meanwhile, using an apple corer, core apples. Cut length-wise to form two halves with grooves down the center. Mix chicken salad, curry powder, cranberries, and toasted almonds. Place chicken salad mixture in the grooves of each apple. Top each apple half with a slice of provolone cheese. Place finished apples on cookie sheet and cook for 5-10 minutes, or until cheese is nicely melted and brown.