Recipe Rundown: What To Know

• Quick: Start to finish, this veggie pizza is ready in 30 minutes.
• Great Texture: Soft crust, creamy filling and lots of crunchy veggies!
• Simple To Make: All you need is a baking sheet, knife, and a mixing bowl.
• Crowd-Pleaser: Loved by both kids and adults alike.
• Easy Ingredients: Uses readily available, simple ingredients.
• Make-Ahead Friendly: Best made in advance — perfect for a party!

I’m always amazed at how quickly these veggie pizza bars disappear. This timeless recipe brings back fond memories of 90’s potlucks and family reunions. Whether it’s a potluck, game day party, or even a Christmas gathering, this easy appetizer recipe is always the most popular! They are perfect for balancing heartier appetizers like my grape jelly meatballs or cheesy warm spinach puffs. For a larger gathering, consider making a double batch of this veggie pizza as it is truly addictive and always goes fast!

Tips For Making Crescent Roll Veggie Pizza

After rinsing your veggies, make sure to pat them dry to prevent any excess moisture on the pizza as it can make it soggy. Important Tip: Make sure to allow the baked crust to cool completely before adding the cream cheese spread to prevent it from melting. If you need to speed this process up, feel free to pop the crust in the fridge or freezer for a few minutes.

Keep in mind that this veggie pizza will need to chill in the fridge for a few hours before serving. This helps the crust to become softer as it melds with the cream cheese mixture. It also makes it much easier to cleanly slice the bars as the cream cheese mixture will firm up once chilled. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

What Makes This BBQ Shotgun Shells Recipe So Good?

• Drool Worthy: The crispy caramelized bbq bacon exterior complements the tender pasta and creamy and meaty filling so perfectly.
• Make-Ahead Friendly: Assemble them a day before your event, then cook when ready for an easy, stress-free appetizer.
• Smoky and Savory: My Dad described these as a “meaty flavor explosion” and we couldn’t agree more, they are truly bursting with bold flavors.
• Perfect for Parties: These beefy shotgun shells are guaranteed to be a hit, especially for a Fourth of July bash or game day. Your guests will be begging for you to share the recipe!

Key Ingredients

You’re going to love how all of these bold ingredients taste when they come together in one bite. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Manicotti Shells: These large, fat noodles are perfect for stuffing. Many shotgun shell recipes don’t cook the noodles, but after trying it that way, we don’t recommend it. The noodles don’t soften all the way and stayed crunchy. Doing a quick 3-minute boil easily fixes that issue!
• Ground Meat: We like to use a combination of ground beef and ground Italian sausage, but you can use any kind of ground meat you prefer. Chorizo is another great choice! We like to use hot ground sausage when we are not making them for the kids.
• Cheese: We used Colby Jack, but you can substitute this with Monterey Jack, sharp cheddar, or any similar melty cheese.
• Cream Cheese: It needs to be room temperature, so don’t forget to leave it on the kitchen counter for an hour or so prior to using.
• Barbecue Sauce: Use your favorite brand! I typically go for the original Sweet Baby Ray’s as it’s slightly sweet and perfectly compliments all the spicy and savory flavors.
• Jalapeños: For mild heat, remove the seeds as that’s where most of the heat is. Or, if you like a little extra spice, leave the seeds in the mix.
• Bacon: Any brand/type of bacon will get the job done, but we prefer to use thick-cut bacon.

How to Make BBQ Shotgun Shells

Take a quick look at how to make these bbq shotgun shells, but please scroll down to the recipe card for full instructions! You can grill them, smoke them, or even oven bake or air fry them if you don’t want to have to go outside. If you are cooking them inside, feel free to add a 1/2 teaspoon of liquid smoke to the filling for a more authentic taste.

Chef’s Tips & Variations

• Stuffing the Shells: Make sure to press the meat all the way in, making sure there are no air bubbles in the middle. I find it easiest to add the meat mixture from just one side, that way you know it’s full when it starts coming out the other side.
• BBQ Sauce: We like to brush them multiple times with bbq sauce throughout the cooking process to really caramelize the bacon and help to develop a deeper, richer flavor.
• Extra Spicy: For an extra fiery version, swap the jalapeños for serrano peppers or habaneros. You can also use a spicy bbq sauce.
• Add a Sweet Kick: Mix a little honey or brown sugar into the BBQ sauce for a subtle sweetness that balances the heat.
• Make It a Meal: Serve alongside creamy garlic mashed potatoes and grilled corn, sweet creamed corn, or these crispy corn ribs recipe for a complete dinner.

How To Prepare This Shotgun Shells Recipe in Advance

Yes you can make these ahead – just make sure that you do not cook the noodles any longer than 3 minutes or they can become soggy as they rest.

• Make Ahead: Assemble them in advance, stopping at the step of wrapping them in bacon (do not brush them with bbq sauce yet). Store them in the fridge in an airtight container for up to 48 hours.
• Ready To Cook: Remove them from the fridge 30 minutes before cooking. Brush them with bbq sauce and cook as directed. 

Key Ingredients

You likely already have everything you need in your pantry and fridge. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: It’s best to fluff and then spoon the flour into the measuring cup. If you dunk the cup right into the bag, you end up packing it, which results in too much flour creating overly dense biscuits.
• Cheese: I like to use sharp cheddar cheese, but you can opt for milk or extra sharp. You can also swap out cheddar for gouda, pepper jack, or even a mix of mozzarella and parmesan for a unique twist.
• Sugar: While these are a savory biscuit, a little sugar will balance the flavors. If you don’t have sugar on hand, you can use honey instead!
• Milk: Whole milk is typically my go-to because it’s has a higher fat content and will make your biscuits more moist and tender. Feel free to use any milk you like best, you could even make these with half and half!
• Butter: You’ll need some for the biscuit dough AND for the topping to make these biscuits supremely buttery! I wrote the recipe to use unsalted butter, but if you only have salted butter, just cut back a little on the added salt.
• Garlic: We prefer to use garlic powder in the biscuits and in the butter topping so as not to overpower the cheddar flavor in these biscuits. However, for all my garlic lovers, you can absolutely use finely minced fresh garlic instead!

Chef’s Tips & Variations

• Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture. Grate your own cheddar for the best melt and flavor.
• Stuff with Cheese: Place a small cube of cheese inside each biscuit before baking for a melty surprise in the middle. Be warned it may ooze out a little, but while they may not be as pretty the taste is worth it!
• Add Fresh Herbs: While I used dried parsley for ease, fresh parsley is great too! For more flavor options, try adding some diced fresh chives, thyme, or rosemary.
• Make Mini Biscuits: Use a medium sized cookie scoop to scoop two tablespoons of dough to portion out smaller biscuits, perfect as an appetizer or snack!
• Air Fryer: While I recommend using the oven as air fryers can vary and be unreliable for baked goods, you can air fry these cheddar biscuits. I recommend lining your air fryer with parchment paper and cooking the biscuits at 325°F for about 10 to 12 minutes.

How to Make Cheddar Biscuits — Step By Step

Impress your guests with homemade biscuits that taste like they came from a restaurant! Above is a quick recipe overview, but please scroll down to the recipe card for full instructions.

What Makes These Asian Chicken Meatballs So Great?

• Balanced Flavors: Made with fresh ginger, garlic, honey, sriracha, and soy sauce, the sweet and savory glaze is pure magic!
• Quick and Easy: Everything comes together in just over half an hour with simple to follow steps.
• Party or Potluck Ready: Keep them warm in a crockpot and watch how quick they disappear!
• Versatile: Serve them as an appetizer or make it a meal with rice, noodles, or veggies on the side.
• Make-Ahead: Prepare the meatballs in advance and bake them when you’re ready. Bonus: They also freeze great!

Ingredients Needed

Below you will find helpful notes for key ingredients used to make this recipe for Asian meatballs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Chicken: You can use ground turkey instead. Just note that the texture and flavor may vary slightly. I don’t recommend ground beef with this recipe as it will overwhelm the other flavors.
• Panko Breadcrumbs: Panko breadcrumbs are coarser than traditional breadcrumbs and will create the perfect texture.
• Egg: Don’t skip this ingredient! It’s helps to bind everything together so the meatballs don’t fall apart.
• Ginger: Don’t swap the fresh ginger for dried ground ginger, the flavors will not pop in the same way.
• Sesame Oil: You can use regular or toasted sesame oil, but for flavor reasons, I do not recommend swapping it for regular oil.
• Soy Sauce: Coconut aminos or tamari will also work very well.
• Rice Vinegar: Rice vinegar is slightly sweet and gives great balance, but plain white vinegar can be used instead.
• Sriracha: Add more or less to adjust how spicy the sauce is. If you don’t have sriracha, any hot sauce will do in a pinch.
• Honey: Just like the sriracha sauce, you can add more or less honey to control the sweetness.
• Cornstarch and Water: These get mixed together to create a cornstarch slurry, then stirred into the sauce to create a thick and glossy consistency.

How to Make Asian Chicken Meatballs

Bold flavors in bite-sized form? Yes, please! Pro Tip: Prepare the meatballs in advance and bake them when ready for a stress-free dinner. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

More of the Best Meatball Recipes

• Lemon chicken piccata meatballs are so easy to make in just 30 minutes!
• Greek chicken meatballs are loaded with fresh flavor from homemade Greek seasoning.
• I love an appetizer that you can keep warm in the slow cooker, like Crockpot bbq meatballs and crockpot buffalo chicken meatballs.
• Swedish meatballs with creamy sauce is a spot-on Ikea copycat recipe.
• Easy baked Italian meatballs are juicy, tender, and so flavorful.

Say hello to your new favorite salmon recipe! Thanks to the air fryer, these salmon bites are super crispy with a juicy and flaky texture on the inside. I’ve tested countless variations of air fryer salmon bites, and this is the recipe that hits the sweet spot between simplicity and flavor. It’s all about using the right combination of spices and coarse panko breadcrumbs to enhance the salmon without overpowering it. And that garlicky and creamy dill sauce? It’s a must — trust me, you’ll want to drizzle it on everything!

Ingredients Needed

Besides the salmon, this recipe uses simple and affordable ingredients you likely have on hand. Below you will find helpful notes for key ingredients used to make this recipe for air fryer salmon bites. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Panko Breadcrumbs: I don’t recommend swapping these with any other type of breadcrumbs. Panko breadcrumbs are extra coarse and stick well to the salmon, creating the best crunch!
• Seasonings: I use a medley of paprika, garlic powder, onion powder, salt, and pepper. Feel free to change this mix up as desired – this recipe is very flexible.
• Salmon: Cut your salmon into 1-inch pieces. Try to make sure all of the pieces are about the same size so they cook evenly.
• Mayonnaise: You can use regular or low-fat, either one will work just fine for the dipping sauce. You could also use sour cream or Greek yogurt, but the final sauce will be less creamy and more tangy.
• Lemon Juice: I recommend using freshly squeezed lemon juice if possible!
• Fresh Dill: Using fresh dill will create the best flavor, but swapping in 1 teaspoon of dried dill will work in a pinch.

How to Make Air Fryer Salmon Bites

By air frying, you avoid the greasiness of deep frying and still get that perfect crunch. A salmon dinner with homemade sauce ready in under 30 minutes? Yes, please! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

How To Serve Salmon Bites

• Sauces: If the creamy garlic dill sauce doesn’t float your boat, no worries! This homemade honey mustard recipe, creamy sweet chili sauce, and tangy tzatziki sauce would pair perfectly as well.
• Tacos: Yes! Salmon bites make great crispy fish tacos. Toss them in warmed tortillas with mango slaw or corn salsa for the perfect bite!
• Bowls: You could also serve these over any flavor of rice bowl, salad bowl, quinoa bowl, etc. Add your favorite toppings, like this cilantro lime dressing, and dig in!

Chef’s Tips & Variations

• Pat Dry Before Breading: If your salmon is wet, pat it dry with paper towels to help the breadcrumbs stick and prevent any sogginess.
• Preheat Air Fryer: I know some air fryers say they don’t need to be pre-heated, but starting with a hot air fryer helps to create a crispy crust.
• Don’t Overcook: Salmon is cooked through when it flakes easily with a fork and reaches 145°F. Watch closely as some air fryers run a little hotter than others, there is nothing worse than dry fish!
• Line Air Fryer Basket: If things in your air fryer tend to stick, cut a round of parchment paper to fit the bottom of your basket. This ensures you won’t loose any of the crispy coating to the bottom of your air fryer.
• Make it Cheesy: Sprinkle up to 1/3 cup grated parmesan into the breadcrumb mix for a cheesy twist.
• Add Heat: Sprinkle in some cayenne powder, or red pepper flakes, to turn up the heat.

Looking for the perfect holiday appetizer? This cranberry cheese ball recipe is easy, festive, and a huge hit with any crowd. Each bite is creamy, sweet, tangy, and packed with a delightful crunch from toasted pecans. It checks all the right boxes and is sure to disappear fast! You can even make them into mini cranberry goat cheese balls if you prefer them to be bite sized.

Why You’ll Love This Cranberry Cheese Ball Recipe

• Oh-so-rich and creamy, with tart cranberries and crunchy nuts!
• No need to turn on the oven, just mix, shape, and chill.
• Make it a day or two in advance, it tastes even better as the flavors meld!
• The bright red and green colors make it festive for the holidays.
• It looks fancy, but only you’ll know how easy it was to make!

How to Make a Cranberry Cheese Ball

Using simple ingredients, this appetizer won’t break the bank, but it will make a big impression. Below is a quick recipe overview, but please scroll to the recipe card below for the full instructions or to watch the step-by-step recipe video!

Chef’s Tips & Variations

• Use Feta Instead: For a saltier, tangier option, swap the goat cheese with feta. It will also pair well with the honey and cranberries.
• Toast the Pecans: Lightly toast the pecans in a dry pan for a deeper, nuttier taste.
• Add Orange Zest: Mix in 1 to 2 teaspoons of fresh orange zest for a citrusy note that pairs beautifully with the cranberries.
• Don’t Skip Chilling: This cranberry cheese ball needs to sit in the fridge for at least one hour. Don’t rush this process! It’s important to let the flavors meld, but also to allow it time to firm up.
• Shape It Differently: Instead of a ball, shape it into a log for even easier slicing and serving.
• Add Garlic: A pinch of garlic powder adds a subtle savory note that complements the cheese.

How to Serve a Cranberry Cheese Ball

• Dippers: You’ll need to serve this Christmas cheese ball with some tasty dippers like crackers, crostini, low carb crackers, bagel chips, pita chips, or pretzel chips. For a savory pairing, we really love to serve it with garlic bagel chips.
• More Apps: It’s not a party unless you’ve got a few appetizers out, right? More of my favorite holiday appetizers include hot spinach dip, crockpot bbq meatballs, and these cheesy sausage balls!

Make Ahead, Storing, and Freezing

• Make Ahead: Prepare the cheese ball up to 3 days in advance and keep it wrapped in plastic wrap in the fridge. Roll it in the pecans, cranberries, and parsley just before serving for the best presentation.
• Storing: Store any leftover cheese ball in an airtight container in the fridge for up to 5 days. The parsley may lose its vibrant color, but the flavors will still be great.
• Freezing: You can freeze the cheese ball (without the outer coating) for up to a month. Wrap it tightly in plastic wrap and store in a freezer bag. Thaw overnight in the fridge before adding the topping and serving.