Ronco Pizza & More Operational manual

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Table of Contents
Introduction ……………...............……………..………........…..............…………3
Important Safeguards ….............……………..…………………….........…………4
Product Specifications .……………….................................….........…….………6
Getting to Know Your Ronco Pizza More™ Oven ...….....…………….………7
How to Use ............................……………………………….........………………8
Fresh Ideas Recipes ...............……....…….……...........………………………9
Pizza Cook Times Chart .................................................................................. 24
Other Foods Cook Times Chart .......................................................................25
Care and Cleaning ..........................……....…….……...........……………………26
Questions Answers .......…………………………........…………………………26
Warranty .....................................……....…….……...........………………………27
TM

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Introduction
The Ronco Pizza More™ oven is the best way to enjoy pizza, hands down.
Whether fresh, frozen or take-and-bake, we know pizza never gets old. Create
your own or add your own flare to a store-bought pie. And always make enough
to share with friends.
• Quick and easy! The fastest way to cook your favorite pizza, fresh or frozen!
• Move over pizza - Perfect for frozen chicken strips, hot wings, egg
rolls, pizza rolls, jalapeño poppers, fish sticks, sandwiches, nachos,
cinnamon rolls and more.
• Great for every day use or feed your friends whenever they stop by.
• The Warming Tray keeps apps warm as more food bakes below.
• A cinch to clean! The Baking Pan and Warming Tray have a
non-stick coating and you can toss them in the dishwasher.

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This is a listed appliance. The following important safeguards arerecommended by most portable
appliance manufacturers.
IMPORTANTSAFEGUARDS
When using electrical appliances, basic safety precautions should always be taken, including the
following:
1. VERYIMPORTANT: Read carefully all instructions before using the appliance. Save all the
instructions provided with the appliance.
2. Do not touch hot surfaces. Use handles or knobs.
3. Toprotect against electrical hazards, do not immerse cord, plug or appliance itself in water or
other liquids.
4. Always unplug by grasping the plug – do not pull cord.
5. Unplug from outlet when appliance isnot in useand before cleaning. Allow to cool beforeputting
on or taking off parts.
6. Do not operate any electrical appliance with a damaged cord or after the appliance malfunctions
or is dropped or damaged in any manner. Return the appliance to Ronco Holdings, Inc. for
examination. Call 1-855-85-RONCO(76626) for return instructions.
7. Always use your appliance from a power outlet with the voltage (A.C. only) marked on the
underside of the appliance.
8. FORADULTUSEONLY: Close supervision is necessary when your appliance is being used near
children. Do not leave hot appliances or appliances with moving parts near where children may
touch them.
9. Never leave an appliance unattended when in use.
10. Do not use an appliance for other than its intended use.
11. Do not place appliance on or near a hot gas ame or electric element or in a heated oven.
12. Do not let the power cord of the appliance hang over the edge of a table or countertop or touch any
hot surface.
13. Use your Ronco Pizza & More oven on a stable, heat-resistant surface and place unit at least 8”
(inches) from walls and 8” clear above unit.
14. Use away from curtains.
15. Do not use beneath overhanging cupboards.
16. Unplug the Ronco Pizza & More oven if you smell or see heavy smoke or re. After it has cooled
down, make adjustments so nothing touches the Heating Element. This is an electrical appliance,
never put water in it, or on it tocool it down or stop it fromsmoking.
17. Always unplug the unit before attempting to move it. Never move the unit when it contains hot oil,
liquids or hot foods.
18. Use extreme caution when working near thehot pieces and theHeating Element after using Ronco
Pizza & More oven, as these parts become (and remain) very hot.

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19. Oversized foods or metal utensils must not be inserted in the appliance as they may create a re or
risk of electrical shock.
20. Front, back, top and side surfaces become very hot. Do not allow contact with any objects. A re
may occur if the Ronco Pizza & More oven is covered or touching ammable material, including
curtains, draperies, walls and the like, when in operation. Do not storeany item other than
Warming Tray on top of the appliance when in operation.
21. Do not place or store any objects or material other than foods and manufacturer’s recommended
accessories in the Ronco Pizza & More oven. Do not place or store anything on top of the oven
when plugged in, other than Ronco recommended accessories.
22. Polarized Electrical Plug: To reduce the hazard of potential shock, this item has a polarized plug
(one prong is wider than the other), which will t only one way in a polarized outlet. If the plug
does not t the outlet properly, turn the plug the other way; if it still does not t, contact a quali ed
electrician for assistance. DONOTATTEMPTTODEFEATTHISSAFETYFEATURE.
23. SHORT CORDINSTRUCTIONS: Ashort cord is provided to reduce the risks of becoming tangled in
or tripping over a longer cord. DONOTUSEWITHANEXTENSIONCORD.
24. This is an indoor product, do not use it outdoors. Not for commercial use.
25. The use of accessory attachments not recommended by the appliance manufacturer may cause
injuries.
26. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts
involving a risk of electric shock.
27. Do not place any of the following materials in the appliance: paper, cardboard, plastic, and the like.
28. Do not cover any part of the appliance with metal foil. This will cause overheating of the oven.
SAVETHESEINSTRUCTIONS
THISPRODUCTISFORHOUSEHOLDUSEONLY.
IMPORTANTCORDANDPLUGINFORMATION
Ashort power supply cord is provided to reduce the risk resulting from becoming entangled in or
tripping over a longer cord. DONOT USEWITHANEXTENSIONCORD.
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric
shock, this plug is intended to t into a polarized outlet only one way. If the plug does not t fully into
the outlet, reverse the plug. If it still does not t, contact a quali ed electrician. Do not attempt to
modify the plug in any way.
Connect the power supply cord to a 120VACelectrical outlet only.

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Getting to know your
TM
Removable WARMING/SERVING
TRAY sits on top, keeping food
warm from the heat of the oven
as more food cooks below.
The COOKING TIMER
automatically shuts off
when the time is done.
ON/OFF SWITCH starts
rotating foods for perfect,
even cooking every time.
DUAL HEATING ELEMENTS
on top and bottom cook
foods up to 40% faster than
a regular oven!

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How to Use
After you’ve familiarized yourself with the Ronco Pizza More oven, make sure
you wash the Baking Pan and Warming Tray in warm, soapy water. Then rinse
and dry thoroughly.
1. Insert empty Baking Pan all the way to the back of the oven.
2. PREHEAT OVEN: Turn ON/OFF switch to ON. The Baking Pan will auto-
align and begin to rotate. Turn TIMER and preheat 3 minutes.
3. After preheating, slide pizza or place food onto the rotating tray. NO FOOD
should hang off the end of the tray. Adjust TIMER to the desired cook time.
4. BAKING PIZZA: Remove pizza from packaging (box, plastic wrapper, and
cardboard disc). Center pizza on Baking Pan and set TIMER to desired
cooking time. Pizza will cook faster than suggested box cook times. Refer
to the PIZZA COOK TIMES CHART on page 24.
5. BAKING OTHER FOODS: Remove foods from all packaging. Place foods
on Baking Pan as it rotates so that they do not touch. Avoid placing small
foods directly in the center of the pan. Set TIMER to desired cooking time.
Most foods will cook faster than the suggested oven cook times. Refer to
the OTHER FOODS COOK TIMES CHART on page 25.
6. Check your food regularly as it cooks. The beauty of the Ronco Pizza &
More oven is that you can readily see when food is done. Some foods
will cook faster than others. For best results, some foods may benefit from
being turned about halfway through their suggested cooking time.
7. When food is done:
a. Using oven mitts, carefully slide the Baking Pan immediately from oven.
Due to the heat of the oven, food will continue to cook if left inside.
b. Use rubber or plastic tongs to remove hot, smaller foods directly from
Baking Pan. If you are continuing to cook more food in the oven, place
the already cooked foods into the Warming Tray that sits directly on top.
The Warming Tray will keep them warm while more food is cooking.
c. Turn off TIMER, turning off the heating elements.
d. Turn ON/OFF switch to OFF. Rotating gear will stop spinning and the red
indicator light will go OFF.
8. IMPORTANT: Remove pizza from pan before cutting and avoid using metal
utensils on the Baking Pan. For best results, use wooden, silicon or rubber
utensils to prevent scratching the non-stick surface.
9. Invite your friends over for some pizza and more!

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Fresh Ideas & Pizza Reci es
Frozen foods are quick, easy and necessary at times. However, the Pizza
More oven is not just for convenience/frozen foods. You can make delicious
fresh foods with this oven as well! Here are some fabulous recipes to impress
your family and friends.
Pizzas
The following pizza recipes call for using store-bought dough, dough mix,
homemade pizza dough or a 12-inch premade pizza crust such as Boboli ® . See
our fresh, scratch recipes for Basic Pizza Dough on page 15 and our Pizzeria
Pizza Sauce recipe on page 16.
Chicken & Bacon Alfredo Pizza
1 pizza crust or dough*
½ cup alfredo sauce
1½ cups mozzarella cheese, shredded
12 ounces precooked chicken
1 piece crispy bacon, chopped
¼ cup purpleonion, chopped
¼ cup red bell pepper, chopped
½ cup parmesan cheese, grated
1. Prepare desired pizza crust* and place on the Baking Pan.
2. Pour alfredo sauce onto center of prepared crust. Using a spoon, spread sauce out
in a circular motion, leaving a ½-inch of outer crust without sauce.
3. Add mozzarella cheese and top with chicken, bacon, purple onion, red bell pepper
and parmesan cheese. Make sure ingredients are distributed evenly.
4. Bake for 14-20 minutes depending on thickness of crust (see cook times chart).
*Pizza crust canbepremadeor madefromstore-bought dough, dough mix or fromscratch (see recipepage 15).

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Four Cheese Pe eroni Pizza
1 pizza crust or dough*
½ cup traditional pizza sauce
½ cup mozzarella cheese, shredded
½ cup parmesan cheese, grated
½ cup cheddar cheese, shredded
½ cup provolone cheese, shredded
3 ounces sliced pepperoni
1. Prepare desired pizza crust* and place on the Baking Pan.
2. Pour pizza sauce onto center of prepared crust. Using a spoon, spread sauce out
in a circular motion, leaving a ½-inch of outer crust without sauce.
3. Add cheeses and distribute evenly over sauce. Then, layer pepperonis evenly on top.
4. Bake for 14-20 minutes depending on thickness of crust (see cook times chart).
Greek Chicken Pizza
1 pizza crust or dough*
½ cup traditional pizza sauce
1 cup mozzarella cheese, shredded
½ cup fetacheese
12 ounces pre-cooked chicken
8-12 roasted garlic cloves
¼ cup Kalamataolives, diced
¼ cup sun-dried tomatoes
¼ red onion, thinly sliced
½ cup artichoke hearts, sliced
¼ cup pepperoncini peppers, sliced
1. Prepare desired pizza crust* and place on the Baking Pan.
2. Pour pizza sauce onto center of prepared crust. Using a spoon, spread sauce out
in a circular motion, leaving a ½-inch of outer crust without sauce.
3. Add mozzarella and feta cheese evenly over sauce.
4. Distribute chicken, roasted garlic, Kalamata olives, sun-dried tomatoes, onion,
artichoke hearts and pepperoncini peppers evenly over cheese.
5. Bake for 14-20 minutes depending on thickness of crust (see cook times chart).

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Sausage & Mushroom Pizza
1 pizza crust or dough*
½ cup traditional pizza sauce
8 ounces sweet Italian sausage, cooked
and drained
1 cup cremini mushrooms, sliced
1½ cups mozzarella cheese, shredded
½ cup ricotta cheese
½ tbsp. fennel seeds
1. Prepare desired pizza crust* and place on the Baking Pan.
2. Pour pizza sauce onto center of prepared crust. Using a spoon, spread sauce out
in a circular motion, leaving a ½-inch of outer crust without sauce.
3. Add sausage, mushrooms and mozzarella cheese, distributing evenly over sauce.
Then, spoon ricotta cheese evenly over pizza. Sprinkle with fennel seeds.
4. Bake for 14-20 minutes depending on thickness of crust (see cook times chart).
Margherita Pizza
1 pizza crust or dough*
1-2 tbsp. extra virgin olive oil
— salt and pepper
4 garlic cloves, minced
8 ounces fresh mozzarella cheese, sliced into
rounds
2 roma tomatoes, thinly sliced
6-8 basil leaves, cut into strips
1. Prepare desired pizza crust* and place
on the Baking Pan.
2. Drizzle crust with olive oil and brush evenly to coat. Salt and pepper oiled crust to
taste.
3. Layer with minced garlic and mozzarella slices. Then, distribute tomato slices evenly
around pizza crust. Top with basil.
4. Bake for 14-20 minutes depending on thickness of crust (see cook times chart).
*Pizza crust canbepremadeor madefromstore-bought dough, dough mix or fromscratch (see recipepage 15).

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White Garlic & Shrim Pizza
1 pizza crust or dough*
½ cup alfredo sauce
1½ cups mozzarella cheese, shredded
1 lb. med. shrimp (raw), peeled, deveined
¼ cup red onion, chopped
3 garlic cloves, minced
3 tbsp. pine nuts
¼ red bell pepper, cut intostrips
½ cup feta cheese, crumbled
½ cup parmesan cheese, grated
2 cups fresh arugula
1 tbsp. olive oil
— salt and pepper to taste
1. Prepare desired pizza crust* and place on the Baking Pan.
2. Pour alfredo sauce onto center of prepared crust. Using a spoon, spread sauce out
in a circular motion, leaving a ½-inch of outer crust without sauce.
3. Add mozzarella cheese and top with shrimp, red onion, garlic, pine nuts, red bell
pepper, feta and parmesan cheese.
4. Bake for 14-20 minutes depending on thickness of crust (see cook times chart).
5. When pizza is done, remove from oven. In a small bowl, drizzle arugula with olive oil
and season with salt and pepper to taste. Top cooked pizza with arugula mixture.
Breakfast Pizza
1 pizza crust or dough*
½cup traditional pizza sauce
1½cups mozzarella cheese, shredded
4 slices sandwich ham
4 eggs
½cup parmesan cheese, shaved
— salt and pepper to taste
— pinch of dried parsley

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1. Prepare desired pizza crust* and place on the Baking Pan.
2. Pour pizza sauce onto center of prepared crust. Using a spoon, spread sauce out
in a circular motion, leaving a ½-inch of outer crust without sauce.
3. Add mozzarella cheese and ham slices. Rip a 2-inch hole in the center of each ham
slice to fit eggs. Try to make the ham a “boat” for the eggs.
4. Bake for 12-14 minutes depending on thickness of crust (see cook times
chart) .
5. Carefully remove Baking pan from oven. Crack one egg onto each slice of ham.
Sprinkle with parmesan cheese and return to the oven for 6-8 minutes.
6. Add salt and pepper to taste and sprinkle parsley to garnish.
Fresh Fruit Tart Pizza
1 pizza crust or dough*
8 ounces of cream cheese, softened
¼ cup strawberry jam
½ cup butter, softened
1 tsp. vanilla
½ cup powdered sugar
2 kiwis, peeled
2 cups mixed berries; strawberries, blue-
berries, raspberries, blackberries
1. Prepare pizza crust*, making sure crust is not made with savoury ingredients such as
garlic, parmesan, rosemary, etc. Place on the Baking Pan.
2. Poke raw dough all over with a plastic fork to prevent bubbling. Bake for 8-10
minutes or until golden brown. Check crust periodically to make sure bubbles do not
form and touch the heating element. When browned, remove and allow crust to cool
before adding ingredients.
3. While crust is cooling, blend cream cheese, strawberry jam, butter and vanilla with
hand mixer until light and airy. Add powdered sugar and mix well.
4. Using a rubber spatula, evenly spread cream cheese out onto crust, leaving a ¼-inch
of outer crust without cream cheese.
5. Slice kiwis and strawberries. Layer fruit in a circular pattern on top.
Helpful hint: Use different avors of jam and fruits to make this a completely different dessert.
*Pizza crust canbepremadeor madefromstore-bought dough, dough mix or fromscratch (see recipepage 15).

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Smores Pizza
1 pizza crust or dough*
¼ cup Nutella® hazelnut spread
2 graham crackers, crumbled
1 cup mini marshmallows
1. Prepare pizza crust*, making sure crust is
not made with savoury ingredients such
as garlic, parmesan, rosemary, etc.
2. Place dough on Baking Pan. Poke raw
dough all over with a plastic fork to prevent bubbling. Place Baking Pan in the oven
and partially bake for 5-10 minutes, until desired crispiness. Let cool 2-3 minutes
before adding ingredients.
3. Using a rubber spatula, evenly spread Nutella® out onto crust, leaving a ¼-inch of
outer crust bare. Top with graham cracker crumbs and mini marshmallows.
4. Return to oven and bake for an additional 3-4 minutes to brown marshmallows.
A le Crumble Pizza
1 pizza crust or dough*
2 tbsp. butter, melted
1 tsp. vanilla
¼ tsp. cinnamon
8 ounces cream cheese, softened
½ cup butter, softened
¾ cup powdered sugar
2 cans (21 ounces) apple pie lling
1 cup pecan shortbreadcookies, crushed
½ cup pecans, chopped
1. Prepare pizza crust*, making sure crust is not made with savoury ingredients such as
garlic, parmesan, rosemary, etc. Place on the Baking Pan.
2. Poke raw dough all over with a plastic fork to prevent bubbling. Brush dough with
melted butter and sprinkle with cinnamon. Bake for 8-10 minutes or until golden
brown. Check crust periodically to make sure bubbles do not form and touch the
heating element. When browned, remove and allow crust to cool.

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3. While crust is cooling, blend cream cheese, softened butter and vanilla with hand
mixer until light and airy. Add powdered sugar and mix to incorporate.
4. With a rubber spatula, spread cream cheese mixture evenly over pizza crust. Top
with apple pie filling, then sprinkle with crushed cookies and pecans. Serve cool.
Cheesy Garlic Bread
1 pizza crust or dough*
6 tbsp. salted butter, melted
6 garlic cloves, minced
— fresh cracked pepper
1 cup mozzarella cheese, shredded
½ cup parmesan cheese, shredded
½ cup cheddar cheese, shredded
½ cup provolone cheese, shredded
— ranch or marinara dipping sauce
1. Prepare desired pizza crust* and place on the Baking Pan.
2. Melt butter in small sauce pan over medium heat, stir in garlic. Cook over low heat
for 2-3 minutes, being careful to not burn butter.
3. Brush raw dough with butter garlic mixture. Generously grind some fresh black
pepper onto buttered dough. Layer cheeses evenly on top.
4. Bake for 12-16 minutes until dough is cooked through and cheese is browned.
5. Serve with ranch dressing or marinara sauce for dipping.
Basic Pizza Dough (makes 2 crusts)
¾ cup warm water (105°Fto 115°F)
1 tsp. sugar
1 envelope active dry yeast (2½tsp)
2-3 cups bread our
½ tsp. garlic powder
¾ tsp. salt
4 tbsp. olive oil (divided)
1. In a medium bowl, add warm water and sugar. Stir to dissolve. Add yeast and lightly
stir to incorporate. Let yeast mixture stand until bubbly (about 10-15 minutes).
*Pizza crust canbepremadeor madefromstore-bought dough, dough mix or fromscratch (see recipepage 15).

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2. Add 2 cups of bread flour to large bowl. Use a spoon to form a well in the center of
the flour. Add garlic powder, salt and 2 tbsp. olive oil in the center of the well in flour.
3. With a large wooden spoon, stir dough mixture for 2-3 minutes, incorporating all
ingredients. If dough is sticky, add one tablespoon of flour at a time to form soft dough.
4. Turn out dough onto a floured surface; knead until smooth and elastic (6-8 minutes).
5. Grease bowl with remaining olive oil. Add kneaded dough and turn once to coat.
Cover and let rest in a warm place for 1½ - 2 hours to rise.
6. Place dough onto floured surface, divide in half and form two equal dough balls. Let
rest, covered for an additional 15-20 minutes for the final rise.
7. On a floured surface, roll one dough ball into a 13-in. circle, building a rim around the
edge for crust.
8. Transfer crust to the Baking Pan. Prick dough with a plastic fork or tooth pick.
9. Top with your favorite toppings and bake for 14-20 minutes depending on thickness
of crust and density of toppings.
Note: Freeze extra or unused dough in a freezer bag (up to 5 months). The night before,
move to refrigerator to thaw, at least 12 hours. Let sit out at least 1 hour to warm and rise.
Pizzeria Pizza Sauce
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
6 garlic cloves, nely minced
1 tbsp. honey
1 tsp. anchovy paste
¼ tsp. onion powder
¼ tsp. dried oregano
¼ tsp. dried red pepper akes
2 tbsp. parmesan cheese, grated
5-6 fresh basil leaves, minced
— salt and pepper to taste
1. In a medium saucepan, whisk together tomato paste, tomato sauce, garlic, honey
and anchovy paste. Mix in onion powder, oregano and red pepper flakes.
2. Simmer over low heat for about 5 minutes.
3. Turn off heat and let cool for about 10 minutes. Stir in parmesan cheese and fresh
basil. Add salt and pepper to taste.

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Other Fresh Reci e Ideas
Pe eroni Rolls
1 can (8 oz.) crescent roll dough
½ cup pizza sauce
½ tsp. Italian seasoning
½ tsp. garlic powder
¼ tsp. red pepper akes (optional)
4 slices provolone cheese, cut into 4 strips
1 pkg (6 oz.) pepperoni slices
— ranch or marinara dipping sauce
1. Open crescent rolls and lay out into 8 triangles.
2. Spread 1 tablespoon pizza sauce onto each triangle. Sprinkle sauce with equal parts
Italian seasoning and garlic powder. If desired, add red pepper flakes.
3. Top each triangle with 2 strips of provolone cheese. Then layer with 4-5 pepperonis.
4. Roll up crescent roll starting at the wider edge.
5. Place onto Baking Pan, at least 1 inch apart, and bake for 4-6 minutes until crescent
rolls are browned and cheese is melted.
6. Serve with ranch dressing or marinara sauce for dipping.
Zucchini Pizza Boats
4 small zucchini, washed and dried
1 tbsp. olive oil
1 tsp. garlic powder
— salt and pepper to taste
1 cup marinara sauce
1½ cups mozzarella cheese, shredded
24 pepperoni slices
1 tsp. red pepper akes
2 tbsp. fresh basil, chopped
1. Slice zucchini in half, lengthwise. Spoon out the center (about ¼-inch deep) of the
zucchini so that it makes a boat. Pat the inside of the zucchini dry and season with
olive oil, garlic powder, salt and pepper.

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2. Add 1-2 tablespoons of marinara sauce to each zucchini half. Add mozzarella
cheese, then place 3 slices of pepperoni down the center of zucchini.
3. Place onto Baking Pan, at least 1 inch apart, and bake for 8-10 minutes.
4. Remove Baking Pan and let zucchini cool for 5 minutes. Garnish with red pepper flakes
and fresh basil.
Portobello Mushroom Ca Pizzas
4 portobello mushrooms
½ tbsp. olive oil
½ tsp. Italian seasoning
— salt and pepper totaste
2 tbsp. marinara sauce
4 large tomato slices
2 cups mozzarella, shredded
16 pepperoni slices
1 yellow bell pepper, sliced
¼ cup black olives
— fresh basil to garnish
1. Wash, de-stem and remove gills of the portobello mushrooms. On the top side of the
mushroom, slice about a ¼-inch off so that they will sit flat on the Baking Pan. Pat
dry with paper towel.
2. Brush each mushroom with olive oil. Season with Italian seasoning, salt and pepper.
3. Place mushrooms, top-side down, on the Baking Pan and cook for 5 minutes.
4. Carefully remove Baking Pan from oven and drain off any moisture from the
mushrooms. Pat dry with paper towel.
5. Layer each mushroom cap with marinara sauce, tomato slice, mozzarella cheese, 4
pepperoni slices, yellow bell pepper and black olives.
6. Return Baking Pan to the oven and bake for an additional 6-10 minutes to melt
cheese and warm all ingredients.
7. Remove from oven, garnish with fresh basil and serve.

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Beef Fajita Nachos
1 bag tortilla chips
½ can black beans, drained
1 cup Mexican cheese, shredded
10 ouncespre-cookedbeef fajitameat,diced
¼ red onion, diced
½ green bell pepper diced
¼ cup pickled jalapeños, sliced
2 tbsp. sour cream to garnish
¼ cup salsa togarnish
¼ cup guacamole to garnish
1. Layer 20-30 tortilla chips in a flat layer on the Baking Pan. Do not stack chips too high.
2. Top with black beans, cheese, beef fajita meat, red onion, bell pepper and jalapeños.
3. Bake for 4-7 minutes to melt cheese and warm beef fajita meat. Let pan cool for 2-3
minutes before serving. Serve pan of nachos with sour cream, guacamole and salsa.
Garlic Parmesan Wings
12 chicken wings/drumettes
— salt and pepper to taste
4tbsp. salted butter
¼cup parmesan cheese, grated
1 tsp.garlic powder
1 tbsp. parsley, dried
— ranch or blue cheese dipping sauce
1. Arrange wings on the Baking Pan so
that they are not touching, making sure that none stick out past the edge. Salt and
pepper to taste.
2. Place Baking Pan in oven and set timer for 30 minutes. At 15 minute mark, remove
pan from oven to turn the wings over. Drain off any excess grease. Return pan to
oven and bake for the remaining 15 minutes.
3. In a medium sized bowl, combine butter, parmesan, garlic, parsley, salt and pepper.
4. Remove wings from oven. Toss wings in a bowl with garlic parmesan sauce to coat
and return to oven for 4-5 minutes. Serve with your favorite dipping sauce.

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O en-Faced Tuna Melt
1 can (12 oz.) tuna in water, drained
½ tbsp. fresh lemon juice
2 tbsp. sweet onion, nely minced
3 tbsp.mayonnaise
1 tbsp. coarsegrain mustard
½ tsp. celery salt
¼ tsp. garlic powder
¼ tsp. white pepper
4 slices sandwich bread
4 slices pre-cooked bacon
4 slices hickory smoked cheddar cheese
8 slices avocado
1. Flake tuna in a small bowl. Combine lemon juice, onion, and mayonnaise and grain
mustard with tuna. Stir to incorporate all ingredients.
2. Add in celery salt, garlic powder and white pepper. Stir to incorporate.
3. Place slices of bread on the Baking Pan. Top with equal parts of tuna mixture, then
layer with a slice of bacon and a slice of hickory smoked cheddar cheese.
4. Bake for 4-6 minutes until cheese is hot and bubbly. Remove from the oven, top
with avocado and serve warm.
Shrim and Goat Cheese Bites
14 large shrimp, pre-cooked and peeled
6 ounces goat cheese, room temperature
¼ cup onion jam
— salt and pepper to taste
½loaf French bread, cut into 14 slices
1 roasted red bell pepper, cut into 14 strips
1 tsp. orange zest
— micro greens for garnish
1 tbsp. honey