Babycakes PM-16 Instruction Manual - Turkey and Cheese Lunch Pops
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Turkey and Cheese Lunch Pops
Ingredients:
•
4 slices sandwich bread
•
6 half-inch squares deli-style turkey lunchmeat
•
6 half-inch squares American cheese
Directions:
1. Roll bread with a rolling pin until thin. Using the cutter, cut 3 circles from each slice
of bread.
2. Thinly spread margarine or butter on 1 side of each bread circle.
3. Place 1 bread circle, buttered side down, in each cooking reservoir of the preheated
BABYCAKES pie pop maker.
4. Add 1 stick to each bread circle and lightly press down.
5. Add 1 turkey square and 1 cheese square to each crust.
6. Add the top bread crust with buttered side facing out.
7. Latch the lid and bake 2 to 4 minutes.
8. Open the lid and carefully remove baked pops.
Makes 6 pops
Cheese Ravioli
Ingredients:
•
½ cup ricotta cheese
•
1 egg
•
½ cup shredded Mozzarella cheese
•
¼ cup shredded Parmesan cheese
•
Salt and pepper, to taste
•
18 to 22 won ton wrappers, about 3¼ inches square
Directions:
1. In a small bowl, combine ricotta, egg and Mozerrella and Parmesan cheeses.
Season to taste with salt and pepper.
2. Place about 1 to 1½ teaspoons of cheese mixture into the center of each won ton
wrapper. Fold all 4 edges up over the filling, overlapping in the center. It will form a
square packet about 1¾ to 2 inches square. Be sure the corners are sealed.
3. Place 1 filled won ton wrapper into each of the reservoirs of the preheated
BABYCAKES pie pop maker.
4. Latch the lid and bake 2 to 4 minutes or until golden brown.
5. Open the lid and carefully remove baked pops.
6. Repeat with remaining won ton packets.
Makes 18 to 22 ravioli
Tip: Serve as a main dish topped with warm marinara sauce or serve as an appetizer with
marinara sauce for dipping.