• 1 pizza dough
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella
• Pepperoni slices
• Green bell pepper, diced
1. Roll dough, cut into sock shapes.
2. Spread sauce, add cheese.
3. Decorate with pepperoni, bell pepper.
4. Bake in Ventray Convection Oven until golden.
This delicious and healthy Spiced-up Potato Chips recipe is easy to make. These oven-baked Potato Chips are rustic and crispy!
If you are a potato lover, find more healthy potato recipes HERE.
Prep: 10 mins | Total: 20 mins | Yields: 15 – 20 servings
1. Preheat the Ventray Oven to 350°F.
2. Spread the chips on the baking sheet.
3. Bake until hot, oily-looking, and slightly golden, about 10 minutes.
4. Pour chips into a large bowl.
5. Combine garlic salt, paprika, black pepper, and chili powder in a small bowl.
6. Sprinkle over hot chips and toss lightly to coat.
This delicious pita bread pizza is a quick and easy recipe made with your oven. Topped with veggies, cooked meats, and cheeses.
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
1. Preheat Ventray Oven to 375°F.
2. Spoon the pizza sauce onto the pita.
3. Top with mozzarella cheese and desired toppings.
4. Place on a baking sheet and cook for 7 to 10 minutes.
5. Serve.
Enjoy homemade Fruit and Nut Flapjacks bursting with natural sweetness and crunch.
A delicious, wholesome treat perfect for snacking or breakfast.
Try our easy recipe today!
Prep:10 mins | Cook:20 mins | Make: 12 servings
1. Heat the Ventray Oven to 375°F. Line the baking sheet with parchment.
2. Put the dates in a food processor and blend quickly until they are finely chopped and stick together.
3. Place low-fat sauce, agave syrup, and dates in a saucepan and heat gently.
4. Stir until the low-fat sauce is melted and the dates are combined.
5. Add all remaining ingredients to the pot and stir until fully combined.
6. Scoop the mixture into a jar and spread out.
7. Bake in the oven for 15-20 minutes until golden brown.
8. Remove and cut into 12 pieces.
9. Enjoy.
Enjoy delicious homemade chicken strips with this easy recipe.
Crispy, tender, and perfect for dipping, these strips will satisfy your cravings in no time!
Prep/Total time: 30 min | Makes: 6 servings
1. Preheat Ventray Oven to 400°F.
2. Combine flour and seasoned salt in a bowl, and place cornflakes and butter in another bowl.
3. Coat chicken with flour mixture, dip in butter, and coat with cornflakes.
4. Place the chicken on an ungreased baking sheet.
5. Bake until chicken is golden brown and juices run clear.
Prep/Total time: 25 mins | Makes: 4 servings
1. Spread 3 tablespoons butter on 1 side of bread slices.
2. Toast bread, butter side down, in Ventray Grill over medium-low heat until golden brown. Set aside.
3. Mix together mayonnaise, Manchego cheese, onion powder and the remaining 3 tablespoons butter in a small bowl.
4. Combine cheddar, Monterey Jack, and Gruyere in another bowl.
5. Top 4 toasted bread slices with sliced Brie.
6. Sprinkle cheddar cheese mixture evenly over Brie.
7. Layer ham and apple slices over Brie.8. Top with remaining bread slices, toasted side facing inward.
9. Spread mayonnaise mixture on the outside of each sandwich.
10. Place in Ventray Grill again and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side.
11. Serve immediately.
Prep/Total time: 30 mins | Makes: 5 servings
1. In Ventray Grill, cook beef over medium heat until no longer pink, break it into pieces. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce. Turn off the heat, set aside.
2. Press each biscuit into the bottom and sides of a greased muffin cup. Scoop the beef mixture into cups, and top with cheese cubes.
3. Bake at 400° for 14-16 minutes.
4. Enjoy.
Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Servings: 1
1. In a small bowl, beat the eggs with the oats. Season with salt and pepper.
2. Brush Ventray Grill with oil, and add eggs, cook over medium heat, stirring frequently.
3. Serve.
Prep: 5 mins | Total: 5 mins | Servings: 2
1. Add all ingredients into Ventray Blender.
2. Blend to achieve desired consistency.
3. Serve immediately
Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Servings: 1
1. Beat eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture foams.
2. Melt butter in Ventray Grill over medium-low heat. Add the egg mixture. Cook until eggs are firm, stirring occasionally.
3. Sprinkle Emmentaler cheese down the middle of omelette; fold in half.
4. Cook until cheese is melted.
5. Slide omelette onto a plate.
