This post is sponsored by KC Masterpiece®.

You guys, I love that it's spring and that it's almost summer. The weather is great, perfect for grilling, perfect for BBQ. This recipe for BBQ Chicken Flatbread Pizzas is perfect for a weeknight meal or perfect for your next get together. It's so easy to put together and I know you'll love it!

I'm so excited about this new product from KC Masterpiece®, their BBQ Sauce Mix and Dry Rubs. There are three great flavors: Original, Sweet Honey, and Spicy Habanero. For this recipe, I used the Original.

You can customize it to your taste, use cola, water, beer or juice. I opted to use pineapple juice and loved it!

Whisk it together.

And that's it!

Divide the BBQ sauce in half…two different bowls and then set aside.

I had leftover bacon in my fridge, just cut it up. But not too small, I like to have big chunks on my pizza.

Prep the chicken and cut into cutlets. Salt and pepper each side and then add the dry rub on each side.

I have a grill pan and love that I can grill outdoors with our grill on our porch or on a grill pan indoors.

Nice marks, right?

Once you flip the chicken, add some sauce with a grill brush. Cook for another 60 seconds on each side.

Let your chicken rest at least 4 minutes before cutting it up.

Now prep the pizzas. I brushed some BBQ sauce onto the flatbreads (that's my pizza sauce).

Add cheese and chicken.

If you're using broccoli, add that and then add the bacon.

It only takes 10 minutes in the oven.

Cut it up and serve 'em hot!

KC Masterpiece® BBQ Sauce Mix and Dry Rubs are available at Walmart. It's so helpful that you can grab everything you need for spring and summer entertaining at Walmart!

We loved loved this pizza…you can add different veggies if you'd like. Next time, we're going to add red onions. And if you like traditional red sauce, you can add some of that too!

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BBQ Chicken Flatbread Pizza Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 to 3 (6 to 8 as an appetizer)

Ingredients

• KC Masterpiece® Original BBQ Sauce Mix and Dry Rub
• 3/4 cup liquid can be water, cola, pineapple juice or beer
• 2 to 3 boneless skinless chicken breasts cut into cutlets
• 2 pieces flatbread I used Naan flatbread
• 4 pieces cooked bacon chopped
• 3/4 cup grated mozzarella cheese
• broccoli cut into florets

Instructions

• Heat oven to 425 degrees F.
• Make the BBQ sauce. Take one packet from the KC Masterpiece® Original BBQ Sauce Mix and Dry Rub and empty the contents into a small mixing bowl. Add 3/4 cup liquid, I used pineapple juice. Use a whisk to mix. Divide in half, put half in another bowl. Set both bowls aside.
• If you’re using an outdoor propane grill, turn the grill at high heat. Allow grill to heat up for about 10 minutes. If you’re using an indoor grill pan on your range, turn the heat on to medium heat and allow to heat up for about 5 to 6 minutes.
• Prep the chicken and cut into cutlets. Salt and pepper each side and then add then add the KC Masterpiece® dry rub on each side. (Place the remaining dry rub into a sealed container for later use.)
• If using outdoor grill, turn heat to medium heat. Add chicken and cook for 3 to 4 minutes on each side. Adding BBQ sauce with a grill brush after flipping the chicken. Cooking an additional 60 seconds on each side.
• Remove the chicken from the grill and place on a clean plate. Allow the chicken to rest at least 4 to 5 minutes before cutting it up.
• Place flatbreads on a baking sheet, add reserved BBQ sauce with a brush or a spoon. Add 1/4 cup mozzarella cheese to each flatbread. Add chicken, broccoli (if using) and bacon. Then, add the remaining cheese about 2 tablespoons on each pizza.
• Bake in the oven for about 10 minutes. If you like the cheese crispy on top, turn the oven to broil and broil the pizzas for about 2 to 3 minutes (being careful not to burn them).
• Cut into pieces and serve immediately.

This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.

The post BBQ Chicken Flatbread Pizzas appeared first on The Little Kitchen.

I'm excited to be partnering with Tuttorosso Tomatoes to bring you this post and recipe.

Oooey gooey cheese and the sauce…that's what makes a good pizza, right? When I came up with the idea for this recipe…I didn't know if it was going to call it. It doesn't taste like a pizza…

But it looks like one right? Disclaimer: No it doesn't taste like pizza but it's ooey gooey cheesiness, the sauce is amazing and the pepperonis so I'm allowed to call it pizza-baked right?

Recently, I returned to Atlanta (one of my favorite cities and I mean that!) to attend a tasting event at Empire State South in midtown Atlanta sponsored by Tuttorosso Tomatoes.

I can't get enough of this place. The food is always amazing and Chef Hugh Acheson is always hilarious!

I feel very fortunate that I get to do what I love, friends. You all make it possible. Thank you for your support!

We tasted tomatoes…have you tasted them from the can before? You should do it sometime, it will be eye-opening for you!

These baked eggs with crushed tomatoes were amazing, this is on my list to try to make at home!

Chef Hugh demoed this recipe for us…Tomato, Potato and Leek Gratin…it was so good! I made it once at home already!

And this recipe…it's sheer genius…a braised salmon in a Tuttorosso tomato sauce miso and roasted vegetables. The miso added another dimension to the tomatoes…I'm totally going to experiment with these flavors more!

And now to the baked gnocchi! First cook the garlic in olive oil for a few minutes.

Add the Tuttorosso crushed tomatoes with basil. You can use the regular ones or the no salt tomatoes. I made this recipe with both!

Add the dried oregano, dried thyme, salt, pepper and crushed red pepper.

Cook the sauce for 8 minutes.

Cook the gnocchi while the sauce is going. You can also use pasta if you don't have any gnocchi available.

Grate the cheese and get ready!

Once the sauce is all done.

Spread 1/2 cup at the bottom of an 8-inch square baking dish. I love this baking dish so much…I use it so much!

Add 2 tablespoons each of the swiss and the parmesan cheese.

Then, add half of the gnocchi…spread evenly across the dish.

And then add half of the remaining sauce.

Then, add 1/4 cup of both of the swiss and parmesan cheeses and half of the mozzarella cheese…I love layering the cheeses. This is how we get the ooey gooey cheese!

And then the rest of the gnocchi.

And then the rest of that gorgeous sauce!

And the rest of the cheese.

Top with 16 mini pepperonis…

I even tested this recipe with 16 ounces of pasta twists.

Layer the cheese and sauce the same way. Curtis loved the pasta!

I can't get him to try gnocchi. You know how it is sometimes, you don't fight a losing battle. But at least he loved the pasta version of this dish!

I can't even begin to tell you how much I love this dish. In fact, the sauce gets richer the next day…so if you can make the sauce a day ahead of time, you'll thank me. I know it!

This recipe makes great leftovers too…I enjoyed it for lunch for a few days after I shot these photos. I can't wait to make this again soon!

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Pepperoni Pizza-Baked Gnocchi Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

• 1 teaspoon olive oil
• 1 garlic clove minced
• 1 28-ounce can Tuttorosso® Crushed Tomatoes with basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• salt and pepper
• pinch of crushed red pepper
• 2 16-ounce containers of gnocchi, uncooked (or if using pasta, you'll need just 16 ounces)
• 8 ounces fresh mozzarella sliced and then cubed
• 1/2 cup plus 2 Tablespoons grated swiss cheese
• 1/2 cup plus 2 Tablespoons grated parmesan cheese
• 16 pieces of mini pepperoni

Instructions

• Add olive oil and garlic to a medium sized pot and turn heat to medium high. Once olive oil is heated, cook garlic for 1 to 2 minutes (be careful not to burn the garlic). Add Tuttorosso® Crushed Tomatoes with basil, dried oregano, dried thyme, salt and pepper to taste and crushed red pepper. Cook sauce for 8 minutes.
• While cooking the sauce, heat oven to 375 degrees F. Cook gnocchi according to package instructions.
• In an 8-inch square baking dish, add 1/2 cup of sauce at the bottom of the dish. Add 2 Tablespoons swiss cheese and 2 Tablespoons parmesan cheese. Add 1/2 of the gnocchi.
• Spread 1/2 of the remaining sauce on top the gnocchi and top with 1/4 cup of swiss cheese, 1/4 cup of parmesan cheese and half of the fresh mozzarella.
• Repeat the last step and then top with the pepperonis.
• Bake for 15 to 20 minutes and then turn on the broiler and broil the top for 4 minutes. Let the dish sit for 5 to 10 minutes before serving.

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions.

The post Pepperoni Pizza-Baked Gnocchi appeared first on The Little Kitchen.

I'm excited to share this quick and simple summer recipe thanks to Cobblestone Bread Co..

To me, summer is about long sunny days, icy cold drinks, grilling outside and hanging out with friends and family. I think it's my favorite season of the year because of the long sunny days (but not the Florida heat part of it ). I love easy grilling recipes and this recipe is a fresh take on a classic – a caprese sandwich with grilled zucchini and I love that it's vegetarian.

This recipe is so easy, it will take you less than 20 minutes and you'll be eating soon!

You know as well as I do, how important the bread is. The bread makes the sandwich! For this recipe, I chose the Cracked Wheat Kaiser Rolls. It's so good and works great for every day sandwiches and for your favorite grilling recipes.

Add olive oil and salt and pepper your zucchini slices. You can use eggplant or red peppers, if you want.

There's nothing like grilled vegetables…my favorite side dish during the summer!

It's so good. I used a fig balsamic glaze when I made these and it's awesome. It's your favorite caprese sandwich kicked up a notch. For Curtis, I would have to add a piece of grilled chicken. Light, easy, quick and it's even gourmet!

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Grilled Zucchini Caprese Sandwich Recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 sandwiches

Ingredients

• 1 zucchini sliced lengthwise
• olive oil
• salt and pepper
• 8 ounces fresh mozzarella sliced
• 1 large tomato sliced
• basil leaves
• balsamic glaze
• 4 Cobblestone Bread Co. Cracked Wheat Kaiser Rolls

Instructions

• Preheat a grill on high or a grill on pan on your indoor range at medium high. Season zucchini slices with salt and drizzle olive oil on top. Grill zucchini slices on medium high for 2 to 3 minutes on each side.
• Layer zucchini, mozzarella, one slice of tomato, basil leaves on Cobblestone Bread Co. 

  Cracked Wheat Kaiser Rolls. Drizzle balsamic glaze to taste and serve immediately.

Notes

Notes: Grilled zucchini can be substituted with red peppers or eggplant. Feel free to add grilled onions or to make it for your favorite meatlover, add a piece of grilled chicken.

Disclosure: Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.

The post Grilled Zucchini Caprese Sandwich appeared first on The Little Kitchen.

Cooking is how I show my love for my family and friends. Is it that way for you? I know it's that way for Sara…it was a blast cooking with her in Italy along with Mike and Martha. She is a funloving Italian grandmother who is serious about fresh ingredients only going into the food she cooks for her family. Even better from our trip to Italy last year, we gained two friends, Mike and Martha!

There's Mike! Mike was the Michael Angelo's sweepstakes winner. After our trip, we have been emailing together and Martha is so sweet, she leaves comments on my recipes and on facebook. I wish they didn't live so far away in Oregon.

Do you love eggplant as much as I do? I'm sharing a variation of Sara's (above) stuffed eggplant recipe that I learned while cooking with her in Italy.

Use a knife to score the sides. And then use a spoon to scoop out the insides of the eggplant.

Sara's secret is to add salt to allow the eggplant to sweat.

Dice the eggplant you scooped out.

Cook the uncased mild Italian chicken sausage in a heavy-bottomed pot. I used a French oven. I added chicken sausage which is not in Sara's original recipe. When it's done cooking, remove the sausage.

Cook the onion and then add the garlic.

Cook the eggplant down.

Ahhh, I know this doesn't look appetizing but if you're an eggplant lover like me, you know how good this tastes.

Add the sausage back to to pot and add breadcrumbs.

And cook the filling down even more.

These eggplant pieces have been rinsed and dried.

Add the filling to the eggplant.

Ladle in the tomato sauce. Add some sauce to the eggplant. Cover with foil and bake.

Remove from the oven and add the sliced fresh mozzarella on top of the eggplant and broil for about 5 minutes.

Look at those cheetah spots. That's what Curtis calls those brown spots on cheese. We loved this meal when we had it in Italy and love being able to make it at home! Serve with spaghetti and garlic bread and it's a meal. Comfort food for sure!

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Stuffed Eggplant Recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Ingredients

• 2 eggplants cleaned and dried
• salt
• 5 Tablespoons olive oil
• 1/2 pound chicken or pork mild Italian sausage uncased
• 1/3 cup diced onion
• 1 garlic clove smashed, peeled and minced
• 1/2 cup plain breadcrumbs
• 1 Tablespoon capers drained and smashed

Tomato Sauce

• 2/3 cup diced onion about 3/4 medium onion
• 2 Tablespoons olive oil
• 2 garlic cloves smashed, peeled and minced
• 28 ounce can of whole peeled plum tomatoes with or without basil is fine
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano
• 8 ounces fresh mozzarella cheese sliced
• uncooked pasta prepared according to directions or homemade pasta

Instructions

• Heat oven to 375 degrees F.
• Halve the eggplants and scoop out the middle. It may be helpful to cut out of the edges and then scoop out. Rub with salt and let stand to sweat. Dice the eggplant innards that you scooped out. (Right now is a good time to start the sauce.)
• Heat 2 Tablespoons of olive oil in a French oven and add sausage. Use wooden spatula to break up the sausage. Cook for about 8 to 10 minutes. Remove cooked sausage and place in a clean bowl. Set aside.
• Add 1 Tablespoon of olive oil to French oven. Add onions and cook for 3 minutes. Add garlic and cook for 2 minutes. Add eggplant and 2 more Tablespoons of olive oil and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally. Add back the cooked sausage and breadcrumbs and cook for about 5 to 6 minutes. The breadcrumbs should be soaked into the eggplant mixture.
• Remove eggplant filling from heat and add capers and mix. Season with salt and pepper. Rinse out eggplant shell halves and wipe dry with a paper towel. Place upside on a covered baking sheet to remove excess water.
• Stuff eggplant with cooked eggplant mixture and place in a casserole baking dish. Ladle tomato sauce into the baking dish underneath the eggplant and a little bit on top of each eggplant.
• Cover baking dish with foil and bake for 35 to 40 minutes at 375 degrees F.
• Uncover and add sliced mozzarella cheese on top each of each eggplant to cover. Bake for another 5 minutes and then broil for another 5 minutes. Serve with cooked pasta.

Tomato Sauce

• In a heavy bottomed pot, sauté the onion with olive oil for about 3 to 5 minutes on medium high, until onions are softened. Add garlic and cook for 60 to 90 seconds.
• Add whole tomatoes with juice plus 1 cup of water to the pot. Break down tomatoes with a wooden spoon or rubber spatula. Add dried basil. Lower heat and allow sauce to simmer while prepping the rest of the eggplant dish. Season with salt and pepper.

Disclosure: Thanks to Michael Angelo's who hosted me on my trip to Italy. I only work with brands that I love and always share with you my honest opinions.

The post Stuffed Eggplant appeared first on The Little Kitchen.

I have been so excited to share this with you and have been bursting to share this virtual baby shower for Aggie! I'm happy to be organizing it with Sandy and Liz. They are the sweetest and so is Aggie. She's a dear dear friend — who gets me and is such a great cheerleader and friend. She keeps me sane! I say it over and over again, I'm so lucky to have such great friends. Friends who know me and know when I'm being ridiculous and tell me so. You absolutely need friends in your life who can be completely honest with you. Last month, I attended her live and in-person baby shower.

I got to meet her sweet friends and see her sweet daughter, Gina. Isn't Aggie so cute pregnant? I was in Chicago for BlogHer and when I found out when her baby shower was, I had to change my flight to be back in time for the baby shower. I just had to. It's funny, a few days before I left, I received an email from Delta saying that I was upgraded to first class…I texted Aggie and told her, see it's meant to be!

This cake that was served at her baby shower, not only is it cute but it's the BEST cake I have had in a longgg time! Aggie loved it and she's not a total sweets person either!

Back to the recipe! When I was trying to decide what to make to bring to Aggie's “baby shower”, I knew I wanted to do some kind of dumpling since we made Chinese dumplings together earlier this year. The theme for our baby shower to celebrate Aggie's impending arrival of her little boy is an Italian theme so I knew I wanted to do it with pesto. And there were “born”. They are seriously addicting and my Bunko group got to taste test for me…they approved it!

One of the big things about this recipe is getting all of the ingredients into place and having a paper towel near by. Wipe your fingers a lot so you don't get your wontons all sticky.

Here's a quick video to show you exactly how I fold them. You can use this same technique to fold Asian wontons too!

Aren't they cute? If you scroll down, the recipe is below but first…

Look at what Aggie's other friends made for her baby shower!! Aggie is such a sweet person, I hope she enjoys this baby shower and I know she'll definitely enjoy baby Micah when he arrives! Congratulations, Aggie!! I'm so happy for you and I can't wait to meet your baby boy!

Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell'alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Drinks
Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch from Amy of She Wears Many Hats

Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl's dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace

Entrees
Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
Potato-Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin' Canuck
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy

Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

I bet you won't be able to eat just one!

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Pesto Caprese Fried Wontons Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 18 to 20 wonton appetizers

Ingredients

• 18 to 20 wonton wrappers
• 1/4 cup store-bought or homemade basil pesto
• 18 to 20 small pieces of round fresh mozzarella or cut into 1/4 cubes
• 5 to 10 grape tomatoes cut into quarters
• 1 cup olive oil
• Parmesan cheese to garnish
• Tomato sauce to serve

Instructions

• For each wonton, take one wonton wrapper and wet the edges with water using your index finger. Add 1/2 teaspoon or less pesto to the center of the wonton wrapper, one piece of mozzarella and one or two pieces of tomato. Fold in half to make a triangle and be sure to seal and not allow for any air pockets. If any pesto leaks out, use a paper towel to wipe it. Pull the left and right corners down and add a little dab of water. Fold together and fold up about three times. Repeat with the rest of the wontons. (See my video on how to fold a wonton!)
• Heat oil in a non-stick pan on medium for a few minutes. Add wontons to oil and cook on each side for 60 to 90 seconds on each side or until browned. Remove and place on a paper towel-lined plate. Sprinkle with parmesan cheese and serve with your favorite tomato sauce.

The post Pesto Caprese Fried Wontons appeared first on The Little Kitchen.

Do you like caprese salads? (Sliced fresh mozzarella, sliced tomato, basil and usually drizzled with some kind of balsamic vinegar glaze.) I do and I must admit I usually end up eating like three pieces (okay slices) of fresh mozzarella before my salad is made. And I love love using fresh mozzarella when I'm making pizza.

So how about a caprese salad in a little bite size version made with puff pastry? I'm in appetizer mode for this Super Bowl Sunday. I'm loving it. And I'm loving how easy this recipe is. Hope you enjoy it and make it for the game this Sunday!

Cut up a bunch of grape tomatoes – into quarters.

Honestly, I love how easy it is to work with Pepperidge Farm Puff Pastry. This time on a lightly floured cutting board, I rolled out the puff pastry into a 10 inch square with a rolling pin.

Then cut into 6 strips and then into squares.

Then, I brushed reduced fat (store bought) pesto onto the puff pastry sheet squares.

Then I put two squares into each mini muffin pan cavity. I put them offset into the pan, can you see the corners of the bottom ones?

Place two to three pieces of cheese and 2 quarters of a grape tomato on top of the puff pastry. Bake for 9 to 12 minutes and that's it.

So easy, my favorite kind of recipe. I will not tell you how many I had the first time I made these! Check out the jalapeno poppers I made with Pepperidge Farm Puff Pastry and many other Super Bowl recipes!

Be sure to visit PuffPastry.com for more recipes, tips and how-videos and vis the Puffection™ tab on the Pepperidge Farm facebook page where you can share your own Puff Pastry recipes.

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Caprese Puff Pastry Bites Recipe

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 18 -20 servings

Ingredients

• 4-6 ounces fresh mozzarella cheese sliced and cut into small cubes
• 10 grape tomatoes washed and quartered
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets 1 sheet, thawed
• pesto homemade or store bought
• fresh basil to garnish

Instructions

• Heat oven to 400 degrees F. Prep cheese and tomatoes.
• Roll Pepperidge Farm® Puff Pastry into 10 inch square on a floured surface. Cut into 6 1 1/2 to 2 inch strips and then into 1 1/2 to 2 inch squares. Using a silicon pastry brush, brush pesto onto one side of the puff pastry sheet.
• Take two pieces of puff pastry squares and press into mini muffin tin. Add mozzarella cheese and tomatoes. Bake for 9-12 minutes. Garnish with torn or cut up strips of basil.

Disclosure: This post is sponsored by Pepperidge Farm Puff Pastry. As always, opinions are always my own and I only work with brand I love.

The post Caprese Puff Pastry Bites appeared first on The Little Kitchen.