Flour for dusting work surface while rolling out dough
1 sheet frozen puff pastry, (half of 17.3 ounce package), thawed
2 ounces packaged sliced pepperoni (about 24 slices), cut into small dice
1/2 cup aged Asiago cheese, grated
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/8 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 Tablespoons honey-Dijon mustard
Fresh thyme for garnish

Preheat oven to 350ºF.

Puff Pastry: Flour your work surface. Unfold puff pastry. Roll out pastry to 1/8-inch thickness. Using a small 2 1/2 inch circle pastry cutter, cut out 30 rounds. Transfer rounds to parchment-lined sheet pan and prick each circle 3 times with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake pastry for about 10 minutes, then remove the sheet pan and bake until browned; remove pastry from oven. Increase oven temperature to 400?F.

Pizza Filling: Mix diced pepperoni, Asiago cheese, dried thyme, dried oregano, kosher salt and black pepper in a medium bowl.

Make Pizzas: Brush mustard on cooked puff pastry. Place a full teaspoon of the cheese and some pepperoni mixture on top.

Bake Pizzas: Bake 5-7 minutes or until hot and cheese is melted. Serve immediately garnished with a sprig of thyme.

Recipe created by Parties That Cook®.

Makes 30 pizzas.

1 red bell pepper
1 pound French bread, crusts removed, cut into 1-inch cubes
1 Tablespoon unsalted butter
1/2 medium yellow onion, minced (about 1/2 cup)
1 clove garlic, minced
1 (10-ounce) package frozen, chopped spinach, thawed and squeezed dry
3/4 cup medium-dry white wine, such as Sauvignon Blanc
6 large eggs
2 cups heavy cream
8 ounces Fontina cheese, grated (about 1 1/2 cups grated)
2 Tablespoons parsley, chopped
2 1/4 teaspoons kosher salt
Cooking spray

Roast Red Bell Pepper: Roast the pepper over a stovetop flame until blackened (or cut in half and broil in the oven, skin side up, until blackened). Transfer to a paper bag for 5 minutes to steam then peel off the charred skin, remove seeds, stem and dice. Set aside.

Dry Bread: Heat oven to 375ºF. Arrange bread cubes in a single layer on a sheet pan and bake until dry and stale feeling, about 5-10 minutes. (Alternatively, leave slices out overnight to dry.) Set aside.

Saute Vegetables: Melt butter in medium skillet over medium heat. Saute minced onions until translucent, about 5 minutes. Add garlic, spinach, roasted bell pepper, and wine. Cook, stirring occasionally, about 3-5 minutes. Transfer to medium bowl; set aside.

Assemble: Whisk eggs in a large bowl until combined; whisk in reduced wine, heavy cream, half of the Fontina cheese, sauteed vegetables, parsley and salt. Add bread. Combine then let sit for 5 minutes so the liquid can be absorbed.

Bake: Spray a 9x13 baking dish with cooking spray (or 8 ramekins). Spoon bread mixture into the pan; sprinkle remaining cheese over surface. Bake until both edges and center are puffed and slightly golden, about 25-30 minutes. Cool slightly; serve.

Serves 8 as a main course for breakfast or as a side dish.

Recipe created by Parties That Cook®.

Mousse:
1 cup Nutella
1/2 cup creme fraiche or sour cream (can substitute Greek yogurt)
1 Tablespoon brandy or Frangelico liqueur
1 cup heavy cream

Whipped Cream:
1 cup well-chilled heavy cream
2 Tablespoons Frangelico (hazelnut-flavored liqueur)

Make Mousse: In a medium bowl, use an electric mixer to beat the chocolate-hazelnut paste with the creme fraiche and brandy at low speed until smooth.

In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes.

Make Whipped Cream: In a bowl with an electric mixer beat cream until it just holds soft peaks and stir in Frangelico.

Serve: Fill ramekins 1/2 full with mousse and serve with a dollop of whipped cream.

Recipe created by Parties That Cook®.

Makes 8

Steak Marinade:
2 two-pound flank steaks (can substitute skirt steak)
2 cups soy sauce
1 clove garlic, smashed
1 Tablespoon ginger, minced
1 Tablespoon brown sugar
1 teaspoon canola oil

Cilantro-Scallion Pesto:
3/4 teaspoon kosher salt
3 scallions (light green parts only), roughly chopped
1/2 bunch cilantro leaves
1/2 bunch flat-leaf parsley
1/2 cup extra-virgin olive oil
1 teaspoon toasted sesame oil
2 Tablespoons pine nuts, toasted
1 Tablespoon sesame seeds, toasted
1 clove garlic, peeled and smashed

Heat oven to 400ºF.

Steak: Trim the silver skin and excess fat from the flank steak. Score the meat with the tip of the knife on each side of the meat. Mix together all the marinade ingredients. Set the steaks in a large, glass or ceramic baking dish. Pour the marinade over the steaks and rub into the steaks. Cover the baking dish with plastic wrap and refrigerate the steak for at least 4 hours or overnight. Let the steak return to room temperature before grilling. (Alternatively, marinate in an instant marinator).

Pesto: Place all the pesto ingredients except the sesame seeds into the bowl of a food processor. Process until smooth. Stir in the sesame seeds and adjust seasoning if necessary.

Grill the Meat: Remove the steaks from the marinade and scrape off most of the marinade. Heat a ridged grill saute pan or an outdoor grill over high heat. Brush the grill with a bit of canola oil; then sear the flank steaks on both sides until golden brown in color. Transfer the browned steaks to a sheet pan, and finish cooking in the oven to desired doneness, about 10-15 minutes. (For rare meat, cook steak to 125ºF, for medium- rare to 135-140ºF.) Slice and serve.

Recipe created by Parties That Cook®.

Serves 10