I'll take that to go

It's time for our first baseball tournament. Three games on Saturday, and more Sunday if they advance. I did some checking around for food ideas to take with us. Someone posted a link to this recipe for salsa roll-ups, which sounded great, but should be kept somewhat cold.

While I was making them, the cream cheese reminded me of another recipe that I used for a tea party with Bethany and her friends a few years back. It's baked, so it doesn't need refrigerating, and we can throw them in a plastic bag and take them anywhere.

I give you (drum roll please...) Stuffed Pinwheels!

You need:

1 package Lipton Savory Herb with Garlic Soup Mix (or Ranch dip mix) 8 ounces cream cheese 1 cup shredded mozzarella cheese (about 4 ounces) 2 tablespoons milk 1 tablespoon grated Parmesan cheese 2 packages refrigerated pizza crust (about 10 oz. each) Prep Time: 10 minutes Cook Time: 15 minutes ENJOY!! Should be a fun weekend!

Preheat Oven to 425 degrees. In a medium bowl, combine all ingredients except pizza crusts, set aside. Unroll pizza crusts and top evenly with filling. Roll starting at longest side, jelly-role style. Cut each roll into 16 rounds. Spray a cookie sheet with non-stick cooking spray. Arrange cutouts on the sheet. Bake uncovered about 13 minutes until golden brown.

Shhh...I'm skipping the first game to go to this:

If you don't hear from me it will be because I'm buried under piles of pictures and can't figure out what to post first.

What's your favorite food to take wherever you're going?