1) Preheat oven to 375 degrees.
2) Unroll crescent rolls onto a baking sheet lined with a silicone baking mat.
3) Completely cover crescent roll sheet with ketchup.
4) Cook sliced mushrooms for about eight to ten minutes.
5) Place cucumber, pepperoni, pineapple, and cooked mushrooms on the crescent roll.
6) Cover everything with shredded cheese.
7) Sprinkle with Italian seasoning and garlic powder if desired.
8) Bake for 20-50 minutes or until golden brown.
1. Place 1oz unsalted butter into a metal bowl.
2. Pour 2oz milk into a metal bowl.
3. Melt the butter with milk.
4. Add 0.30oz almonds into a metal bowl.
5. Add 0.30oz dried cranberries into a metal bowl.
6. Sift 2tsp sugar into a metal bowl.
7. Sift 2tsp coffee powder into a metal bowl.
8. Sift 2tsp green tea into a metal bowl.
9. Stir the mix for 30 seconds, under low heat.
10. Add 2 cups of chopped crispy cookies into a metal bowl.
11. Mix everything together, until cookies are completely covered.
12. Place the mixture on a piece of plastic wrap.
13. Using your hands, shape it roughly into a log.
14. Don't worry if it's a little messy looking.
15. Refrigerate for about 4 hours or until the sausage is firm to the touch.
16. When ready to serve, remove from the fridge and take off the plastic wrap.
17. Using a clean sharp serrated knife, carefully slice into 1/4 inch thick slices.
1. Ensure your equipment is thoroughly sterilized and then rinsed clean.
2. Do not to wash the fruit. Since fruit has natural yeasts on its skin.
3. Slice and crush grapes, meyer lemon, tart cherry, and electric daisy herb.
4. Stir in the honey or sugar. To provide food for the yeast and sweetens the wine.
5. Transfer the crushed fruit into the bucket and cover it with the cloth.
6. It's important to keep bugs out but allow air to flow in and out.
7. Place the covered bucket in a warm area with a temperature around 70 degrees.
8. Stir the must few times per day. The mixture should start bubbling.
9. The must should ferment from one to two weeks.
10. When the bubbling slows down, it's time to strain out the solids.
11. Siphon the liquid into your carboy for longer-term storage.
12. Keep all bottles full, to minimize oxygen in the bottle.
13. Leave space for the airlock plus about a half inch or so of extra room.
14. Once you've siphoned it into the carboy, affix the airlock.
15. An airlock allows for the release of gas while preventing oxygen from coming in.
16. Let the wine age for at least one month. It's better if you can let it age for up to nine.
17. Use strainer to further filter the wine.
18. Bottle the wine. To prevent wine from catching a bacteria.
19. Allow to age two years in bottle before tasting.
20. Wine improves further with additional aging.