Crockpot Pizza

Spring has been very busy with late baseball practices or games, and when you get home after 7:30 or so you really don’t want to cook. Takeout or fast food for us is not really on our menu.  And we like to sit down as a family and enjoy a meal together.  So crock pot meals are our go too.  Especially ones that don’t take too long to cook.  this recipe has been around for a few years and we have tweaked it lately with using Italian Sausage and adding green pepper.  This is adapted from Taste of Home Slow Cooker Meals.


1 package (16 ounces) wide egg noodles
1-1/2 pounds ground sausage or ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese


Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. 

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Press down to compact.
Cover and cook on low for 2-3 hours or until heated through and cheese is melted. Yield: 6-8 servings.


    Turkey Rollatini

    Turkey Rollatini! 

    This is an oldie, but a goodie.  Hubby started making this a few years ago, but it was with chicken breasts.  So, one morning we we looking through the freezer to bring something out for dinner.  He had mentioned the Asparagus Rollatini, which the recipe calls for chicken breast.  I found two packages of turkey breast cutlets handing out there in the freezer draw.  Why not make the rollatini with turkey breast?  They are both birds…

    And so, the original recipe posted below will say chicken, but what we made and pictured above was turkey. Gobble Gooble!

    Aspargus Rollatini – serves 2

    2 boneless, skinless chicken breasts
    24 slices of pepperoni
    Shredded Mozzarella Cheese
    4 asparagus spears
    24 oz. of tomato/basil sauce
    1/4 cup shredded Parmesan cheese
    1/4 cup shredded Romano cheese
    Salt and pepper to taste
    2 tablespoons olive oil

    Preheat oven to 350 degrees.  Flatten the chicken breast to 1/4 inch thick.  Season them on both sides with salt and pepper.  Place the pepperoni on the chicken to cover the surface of the flatten pieces.

    Put a handful of the shredded mozzarella on top of the pepperoni, Place 2 spears of asparagus on that.  Roll the chicken tightly and pin with toothpicks.

    Coat the bottom of your baking dish with oil, place a little sauce on the bottom of the dish and set the chicken rolls on top.  Pour the rest of the sauce on top of the chicken rolls.  Season with salt and pepper.  Sprinkle the Romano and Parmesan cheese on top.  Bake for 30 to 40 minutes uncovered.