Ingredients

• 1 sheet puff pastry, thawed
• ½ lb Dietz & Watson gruyere
• ½ lb deli-sliced Dietz & Watson Honey Ham, cut in half
• 1 bunch asparagus, trimmed
• 1 egg, plus 1 Tbsp water for egg wash
• 1 Tbsp white sesame seeds
• 2 tsp poppy seeds

Version 1

• Dietz & Watson Roasted Chicken Breast
• Dietz & Watson Mozzarella
• Prepared Pesto, 2 tsp

Version 2

• Dietz & Watson Herb Roasted Turkey Breast
• Dietz & Watson Peppadew Cheddar
• Roasted Red Pepper, sliced

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking tray with parchment paper.
3. Roll out puff pastry to a square, on a lightly floured surface, to double in size.
4. Cut into 8 squares.
5. Brush each square with egg wash.
6. Top with a slice of cheese, ham, followed by 3 asparagus spears.
7. Bring two corners together and overlap. Press to seal.
8. In a small bowl combine sesame seeds and poppy seeds.
9. Brush with additional egg wash and sprinkle seed mixture over top.
10. Bake for 10-12 minutes, or until golden brown.

Ingredients

• Dietz & Watson Cheddar Cheese, cut out star

• Dietz & Watson Peppadew Cheese

• Cubed Dietz & Watson Capocollo

• Dietz & Watson Manchego, sliced

• Dietz & Watson Truffled Salami Medallions Blackberries, or other low carb fruit

• Dietz & Watson Pepperoni

• Folded Dietz & Watson 3 Prosciutto Panino Sticks

• Parmesan Crisps

• Folded Pistachios, or other desired nuts

• Assorted Marinated Olives

Preparations

1. Arrange desired quantity of meat and cheese variety in layers on a large board to create a Christmas tree shape.

2. Using a cookie cutter, or paring knife, cut a star shape with cheddar cheese to top.

3. For the trunk, cut the tip off of 3 prosciutto panino sticks and align together on the bottom of the tree.

Ingredients

• 1 sheet puff pastry, thawed
• ½ lb Dietz & Watson gruyere
• ½ lb deli-sliced Dietz & Watson Honey Ham, cut in half
• 1 bunch asparagus, trimmed
• 1 egg, plus 1 Tbsp water for egg wash
• 1 Tbsp white sesame seeds
• 2 tsp poppy seeds

Version 1

• Dietz & Watson Roasted Chicken Breast
• Dietz & Watson Mozzarella
• Prepared Pesto, 2 tsp

Version 2

• Dietz & Watson Herb Roasted Turkey Breast
• Dietz & Watson Peppadew Cheddar
• Roasted Red Pepper, sliced

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking tray with parchment paper.
3. Roll out puff pastry to a square, on a lightly floured surface, to double in size.
4. Cut into 8 squares.
5. Brush each square with egg wash.
6. Top with a slice of cheese, ham, followed by 3 asparagus spears.
7. Bring two corners together and overlap. Press to seal.
8. In a small bowl combine sesame seeds and poppy seeds.
9. Brush with additional egg wash and sprinkle seed mixture over top.
10. Bake for 10-12 minutes, or until golden brown.

Ingredients

• Dietz & Watson Manchego Cheese

• Dietz & Watson Muenster Cheese

• Dietz & Watson Pepper Jack Cheese

• Dietz & Watson Baby Swiss Cheese

• Dietz & Watson Colby Jack Cheese

• Dietz & Watson Originals Havarti Dill

• Dietz & Watson Original Genoa Salami Chub

• Dietz & Watson Pepperoni

• Dietz & Watson Smoked Hot Beef Sausage

• Dietz & Watson Mild Sausage

• Dietz & Watson Oktoberfest Chicken Sausage

• Seasonable vegetables and snacks - carrots, dried fruits, etc.

• Crackers

Preparations

1. Slice Dietz & Watson meats and cheeses to desired size - coins and flat shapes will work best for this design

2. Starting in the bottom center or one corner of your board, create the turkey "head" using a meat coin, cheese triangle and prepared produce.

3. Layer ingredients in growing semi-circles in different colors and flavors to create a "feathered" look, like a proud turkey.

Ingredients

• 1 sheet puff pastry, thawed
• ½ lb Dietz & Watson gruyere
• ½ lb deli-sliced Dietz & Watson Honey Ham, cut in half
• 1 bunch asparagus, trimmed
• 1 egg, plus 1 Tbsp water for egg wash
• 1 Tbsp white sesame seeds
• 2 tsp poppy seeds

Version 1

• Dietz & Watson Roasted Chicken Breast
• Dietz & Watson Mozzarella
• Prepared Pesto, 2 tsp

Version 2

• Dietz & Watson Herb Roasted Turkey Breast
• Dietz & Watson Peppadew Cheddar
• Roasted Red Pepper, sliced

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking tray with parchment paper.
3. Roll out puff pastry to a square, on a lightly floured surface, to double in size.
4. Cut into 8 squares.
5. Brush each square with egg wash.
6. Top with a slice of cheese, ham, followed by 3 asparagus spears.
7. Bring two corners together and overlap. Press to seal.
8. In a small bowl combine sesame seeds and poppy seeds.
9. Brush with additional egg wash and sprinkle seed mixture over top.
10. Bake for 10-12 minutes, or until golden brown.

Ingredients

• Dietz & Watson Manchego Cheese

• Dietz & Watson Muenster Cheese

• Dietz & Watson Pepper Jack Cheese

• Dietz & Watson Baby Swiss Cheese

• Dietz & Watson Colby Jack Cheese

• Dietz & Watson Originals Havarti Dill

• Dietz & Watson Original Genoa Salami Chub

• Dietz & Watson Pepperoni

• Dietz & Watson Smoked Hot Beef Sausage

• Dietz & Watson Mild Sausage

• Dietz & Watson Oktoberfest Chicken Sausage

• Seasonable vegetables and snacks - carrots, dried fruits, etc.

• Crackers

Preparations

1. Slice Dietz & Watson meats and cheeses to desired size - coins and flat shapes will work best for this design

2. Starting in the bottom center or one corner of your board, create the turkey "head" using a meat coin, cheese triangle and prepared produce.

3. Layer ingredients in growing semi-circles in different colors and flavors to create a "feathered" look, like a proud turkey.

Ingredients

• Dietz & Watson Beef Franks

• Crescent Rolls

• Orange Grape Tomatoes

• Caramel Popcorn

• Small Mozzarella Balls

Preparations

1. Preheat the oven to 375°F.

2. Unroll refrigerated puff pastry dough and cut the sheet to create 4 equal rectangles. If the dough has perforations, press the dough to create a sheet before cutting.

3. With knife of kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 strips of dough.

4. Wrap 4 pieces of dough around each D&W Beef Frank like "bandages", stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so the Frank shows through for a face.

5. On a large, non-greased cookie sheet, place wrapped hot dogs equally spaced from each other and spray dough lightly with cooking spray.

6. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.

7. After dogs have cooled, create creepy eyes using a small ball of mozzerella and a cut olive.

8. Serve with your favorite Dietz & Watson dips and enjoy!

Ingredients

• Dietz & Watson Fontina Cheese

• Dietz & Watson Brie Cheese

• Dietz & Watson Jalapeño and Cayenne Cheddar Cheese

• Dietz & Watson Pre-Sliced Prosciutto

• Dietz & Watson Originals Genoa Salami

• Dietz & Watson Pre-Sliced Capocollo

• Dietz & Watson Dietz Nuts

• Dietz & Watson Landjaeger Sticks

• Dietz & Watson Originals Truffle Salami Medallions

• Dietz & Watson Originals Panino Snack Sticks

• Black Cherries

• Orange Grape Tomatoes

• Dried Persimmon

• Chocolate

• Caramel Popcorn

• Fresh Mozzarella Balls

• Black Pitted Olives

Preparations

1. On a medium sized cutting board, arrange all of the different D&W meats and cheeses across the board, grouping each type of meat together. Tip: start with larger pieces first.

2. Fill in the open areas between the meats with grapes, blackberries, raisins, orange cherry tomatoes, caramel popcorn, slices of dried persimmon and chocolate. Anything goes!

3. For spooky flare, add in halved mozzarella balls stuffed with halved pitted black olives.

4. Serve with crackers and enjoy!

Ingredients

• 1 package of Dietz & Watson Buffalo Style Chicken Sausage, sliced

• 1/2 Red Onion, cut into cubes

• 1/2 fresh Pineapple, cut into cubes

• 1 large Zucchini, sliced

• 1 Red Pepper, sliced

• Buffalo Glaze, if desired

• 12-inch metal or wooden skewers

Preparations

1. Preheat grill, then reduce heat to medium.

2. Place vegetables and sliced D&W Buffalo Style Chicken Sausages on skewers, alternating between the various ingredients. Lightly sprinkle with salt and pepper.

3. Place the completed D&W Buffalo Style Chicken Sausage and veggie skewers on the hot grill and cook, rotating occasionally until the vegetables have softened, the D&W Buffalo Style Chicken Sausage is heated through and there are slight grill marks.

4. Remove from the grill, brush with your preferred Buffalo Glaze sauce if desired, and serve immediately.

Ingredients

• 2 pounds Dietz & Watson London Broil Roast Beef
• 12 ounces Dietz & Watson Steakhouse Onion Cheddar Cheese
• 5 tablespoons Dietz & Watson Smoky Horseradish Sauce
• 2 tablespoons Dietz & Watson Yellow Mustard
• 12 strips Dietz & Watson Thick Cut Applewood Smoked Bacon, cooked
• One jar Dietz & Watson Kosher Pickles
• All-purpose flour, for dusting
• 1 1/2 pounds store-bought pizza dough, at room temperature
• 1 medium red onion, finely chopped
• Sesame seeds, for garnish

Preparations

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2. Roll the dough into a 20-by-14-inch rectangle. Layer in the D&W London Broil Roast Beef slices and half of the D&W Steakhouse Onion Cheddar Cheese slices evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides.

3. Add the 2 tablespoons of D&W Yellow Mustard evenly, and then the red onion. Lay down the remaining cheese slices evenly over the half of the dough, leaving a 1-inch border on the sides. Then, arrange the cooked D&W Thick Cut Applewood Smoked Bacon.

4. Working from the short side, tightly roll up the dough into a log. Pinch the open ends together to seal, then tuck them underneath. Transfer seam side-down, to the prepared baking sheet. Brush with water and sprinkle with sesame seeds. Bake until the bread is golden brown, about 40 minutes.

5. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with D&W Smoky Horseradish Sauce.

Ingredients/shopping list

• 1 package of Dietz & Watson Thick Cut Applewood Smoked Bacon, cooked (1 slice per waffle fry slider)

• ¼ pound Dietz & Watson Oven Roasted Turkey Breast (1 slice per waffle fry slider)

• ¼ pound of Dietz & Watson Yellow Cheddar Cheese (1 slice per waffle fry slider)

• ¼ pound Dietz & Watson Pepper Jack Cheese (1 slice per waffle fry slider

• ¼ pound Dietz & Watson Buffalo Style Chicken Breast (1 slice per waffle fry slider)

• Dietz & Watson Smoky Horseradish Sauce

• 1 package of frozen waffle fries

• 3 tomatoes, sliced

Preparations

1. Prepare waffle fries and Dietz & Watson Applewood Smoked Bacon according to package instructions.

2. Heat oven to 350 degrees.

3. For the Turkey Slider, layer Dietz & Watson Oven Roasted Turkey Breast, Dietz & Watson Yellow Cheddar Cheese, Dietz & Watson Thick Cut Applewood Smoked Bacon, a dollop of Dietz & Watson Smoky Horseradish Sauce, and one sliced tomato between two waffle fries.

4. For the Chicken Slider, layer Dietz & Watson Buffalo Style Chicken Breast, Dietz & Watson Pepper Jack Cheese, Dietz & Watson Applewood Smoked Bacon, and one sliced tomato between two waffle fries.

5. Bake in the oven until the cheese melts, for about 5 minutes.

6. Let cool, and enjoy!

Ingredients

• 1 package Dietz & Watson Italian Style Blends, sliced
• 1 Yellow Pepper, sliced
• 1 Red Pepper, sliced
• 1 package Button Mushrooms
• 1 Red Onion, sliced
• 1 Zucchini, sliced
• 1 Yellow Squash, sliced
• ½ cup Fresh Basil, Rosemary, or Thyme
• Salt and Pepper
• Olive Oil

Directions

1. In a large bowl, toss all of the sliced vegetables together and drizzle with a little olive oil. Season with salt and pepper and add your favorite herbs (like basil, thyme, or rosemary). Toss around with a spoon to evenly coat.

2. Arrange sliced D&W Italian Style Blends and vegetables on large skewers. Put three pieces of sliced D&W Italian Style Blends on each skewer and alternate different vegetable slices accordingly.

3. Grill over direct heat to give some color and to char the veggies, for about 3-4 minutes each side until fully cooked or warmed through.

4. Drizzle with a little olive oil and sprinkle with basil, and serve warm.

Ingredients

• 1 sheet puff pastry, thawed
• ½ lb Dietz & Watson gruyere
• ½ lb deli-sliced Dietz & Watson Honey Ham, cut in half
• 1 bunch asparagus, trimmed
• 1 egg, plus 1 Tbsp water for egg wash
• 1 Tbsp white sesame seeds
• 2 tsp poppy seeds
• Verison 1: Dietz & Watson Roasted Chicken Breast
  Dietz & Watson Mozzarella
  Prepared Pesto, 2 tsp
• Verison 2: Dietz & Watson Herb Roasted Turkey Breast
  Dietz & Watson Peppadew Cheddar
  Roasted Red Pepper, sliced

Preparations

1. Preheat oven to 400 degrees.

2. Line a baking tray with parchment paper.

3. Roll out puff pastry to a square, on a lightly floured surface, to double in size.

4. Cut into 8 squares.

5. Brush each square with egg wash.

6. Top with a slice of cheese, ham, followed by 3 asparagus spears.

7. Bring two corners together and overlap. Press to seal.

8. In a small bowl combine sesame seeds and poppy seeds.

9. Brush with additional egg wash and sprinkle seed mixture over top.

10. Bake for 10-12 minutes, or until golden brown.

Ingredients

• 1 cup Dietz & Watson London Broil, shaved

• 1 cup Dietz & Watson Sliced Horseradish Cheddar

• 2 tbsp Dietz & Watson Parmesan Cheese, grated

• 2 tbsp butter

• 1 pkg dry onion soup mix

• 1 pkg "rolled" pie crust

Preparations

1. Preheat oven to 425°.

2. Add London Broil, dry soup mix, and hot water to sauté pan.

3. Cook over medium heat for 4-6 minutes.

4. Roll out one pie crust and place on a greased baking sheet.

5. Add three slices of Horseradish Cheddar Cheese to 1/2 side of the pie crust.

6. Place London Broil mixture over cheese.

7. Fold pie shell and crimp edges. Brush with butter and Parmesan cheese.

8. Bake until desired doneness (15-20 minutes)

Ingredients

• Dietz & Watson Cheddar Cheese, cut out star

• Dietz & Watson Peppadew Cheese

• Cubed Dietz & Watson Capocollo

• Dietz & Watson Manchego, sliced

• Dietz & Watson Truffled Salami Medallions Blackberries, or other low carb fruit

• Dietz & Watson Pepperoni

• Folded Dietz & Watson 3 Prosciutto Panino Sticks

• Parmesan Crisps

• Folded Pistachios, or other desired nuts

• Assorted Marinated Olives

Preparations

1. Arrange desired quantity of meat and cheese variety in layers on a large board to create a Christmas tree shape.

2. Using a cookie cutter, or paring knife, cut a star shape with cheddar cheese to top.

3. For the trunk, cut the tip off of 3 prosciutto panino sticks and align together on the bottom of the tree.

Ingredients

• 1-2 slices Dietz & Watson Tavern Ham or Chef Carved Ham

• 1-2 slices Dietz & Watson Peppadew Cheddar

• 1 Poppy seed croissant

• 1 Egg

• 1 handful of Arugula

• 1 lb Blueberries

• 1 cup Sugar

Preparations

1. To make the Blueberry Compote, add blueberries and sugar to a medium saucepan.

2. Simmer until sugar has dissolved, blueberries have burst, the mixture has become homogenous, and has reduced by half (about 30 minutes.)

3. To assemble the sandwich, first fry egg to your liking (we recommend over medium)

4. Cut croissant in half length-wise and add 1-2 slices of D&W Peppadew Cheddar and 1-2 slices of D&W Tavern Ham.

5. Add egg and arugula.

6. Add blueberry compote to the top half of the croissant and top off the sandwich.

7. Slice and enjoy!

Ingredients

• 1 Dietz & Watson Black Angus Beef Frank

• 2 tbsp Julianne Jicama

• 2 tbsp Tropical Salsa

• A pinch Cilantro

• 1 Hot Dog Bun

Preparations

1. Cook Black Angus Beef Frank until golden brown.

2. Top it off with tropical salsa, julienne jicama and a pinch of chopped cilantro.

3. Watch the big game.

Ingredients

• 1 package of Dietz & Watson Buffalo Style Chicken Sausage, sliced

• 1/2 Red Onion, cut into cubes

• 1/2 fresh Pineapple, cut into cubes

• 1 large Zucchini, sliced

• 1 Red Pepper, sliced

• Buffalo Glaze, if desired

• 12-inch metal or wooden skewers

Preparations

1. Preheat grill, then reduce heat to medium.

2. Place vegetables and sliced D&W Buffalo Style Chicken Sausages on skewers, alternating between the various ingredients. Lightly sprinkle with salt and pepper.

3. Place the completed D&W Buffalo Style Chicken Sausage and veggie skewers on the hot grill and cook, rotating occasionally until the vegetables have softened, the D&W Buffalo Style Chicken Sausage is heated through and there are slight grill marks.

4. Remove from the grill, brush with your preferred Buffalo Glaze sauce if desired, and serve immediately.

Ingredients

• 5 oz Dietz & Watson Sopressata Dry Sausage

• 5 oz Dietz & Watson Cooked Ham Capicola

• 5 oz Dietz & Watson Prosciutto

• 6 slices (3/4 oz each) Dietz & Watson Provolone

• Dietz & Watson Sandwich Spread

• 1 1/2 cups Lettuce, shredded

• 2 medium Tomatoes, cut in ¼ inch slices

• 2 cans (11 oz each) Pillsbury™ refrigerated French bread

• Bundt pan (to make bread)

Preparations

1. Preheat oven to 350°F.

2. Spray 12-cup fluted tube cake pan with cooking spray.

3. Remove dough from both cans; do not unroll. Place in pan in a circle; pinch ends together to seal into 1 ring.

4. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes.

5. Remove bread from pan to cooling rack. Cool completely, 30 to 40 minutes.

6. Cut bread in half horizontally; place halves on cutting board. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell.

7. Drizzle D&W Sandwich Spread to taste on cut sides of top and bottom bread rings.

8. Fill top side of the bread ring with D&W Sopressata, D&W Capicola, D&W Prosciutto, and D&W Provolone. Top with lettuce and tomatoes.

9. Place the bottom bread ring (more decorative side) on top.

10. Cut and enjoy.

Ingredients

• Dietz & Watson Originals Mozzarella Cheese, cubed

• Dietz & Watson Salumeria Pepperoni 3/4 cup

• Dietz & Watson Grated Parmigiano Reggiano

• 1 (16 oz.) package, pasta of choice, cooked and drained

• 8 oz. cherry tomatoes, halved

• 3/4 cup extra-virgin olive oil

• 1/2 cup red wine vinegar

• 3 tsp Italian seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp red pepper flakes, optional

• kosher salt and freshly ground pepper, to taste

Preparations

1. Combine all dry ingredients in a large bowl.

2. Toss in wet ingredients.

3. Refrigerate for at least 1 hour before serving.

Ingredients

• 2 tbsp Butter

• 4 slices Dietz & Watson Yellow Cheddar

• 4 slices Dietz & Watson Havarti

• 4 slices Dietz & Watson Colby Jack

• 1 cup Figs

• 1 cup Shitake mushrooms

• 2 slices Hearth bread

Preparations

1. Preheat a pan to medium-high heat and add 1 tbsp of butter.

2. Slice up the figs & shiitake mushrooms and sauté both in the pan.

3. Remove the figs and mushrooms from the pan and add the other tbsp of the butter into the pan.

4. Layer six slices of cheese onto one slice of Hearth bread along with half of the fig and mushroom mixture. Add the remaining cheese, figs, & mushrooms onto the other slice of bread.

5. Place the sandwich onto the pan and toast both sides, allowing the cheese to fully melt.

6. Cut in quarters and serve.

Ingredients/Shopping List

• 8 Dietz & Watson Jalapeno Cheddar Franks

• 2 cups Dietz & Watson Cheddar Cheese, shredded

• 1 cup Dietz & Watson Monterey Jack Cheese, shredded

• 8 Hot dog buns

• Chili (made from your preferred recipe)

• 2 Avocados, diced

• 2 cups Tomatoes, diced

• 2 cups Green Onion, diced

Preparations

1. Grill Dietz & Watson Jalapeño Cheddar Franks according to package.

2. Once cooked, place each Dietz & Watson Jalapeño Cheddar Frank in a hot dog bun

3. Cut each hot dog in thirds.

4. Sprinkle the shredded Dietz & Watson Cheddar Cheese and Dietz & Watson Monterey Jack Cheese on top.

5. Top each hot dog with your preferred chili recipe.

6. Top with diced tomatoes, avocados, and green onions.

7. Serve and enjoy!