What should we eat?

I am looking for some good appetizer recipes, vegan or not. Who has some recipes that they'd like to share with me?

Spinach Artichoke Pull-apart Bread-bowl

Recipe here

Gluten Free Pizza Pinwheels

Ingredients

Double recipe Weight Watchers-style Pizza Dough (i.e., x 2)

3/4 cup (6 fluid ounces) Simple Tomato Sauce (or your favorite tomato sauce), plus more for serving

2 to 3 ounces miniature pepperoni pieces (optional)

6 ounces low-moisture mozzarella cheese, shredded

2 ounces Parmigiano-Reggiano cheese, shredded

Egg wash (1 egg + 1 tablespoon water, beaten), for brushing 

Instructions

1.- Preheat your oven to 400°F. Grease a standard 12-cup muffin tin and set it aside.

2.- Prepare the double batch of pizza dough as directed without shaping it. Divide the dough into two equal portions. Work with one at a time, and cover the other with plastic wrap so it doesn’t dry out. Sprinkle a flat work surface lightly with gluten free flour, place the first piece of dough on top of it, and sprinkle it again lightly with more flour. Roll out the dough into a rectangle that’s about 1/4-inch thick, then fold it over on itself at least once then roll it again, to ensure you’re working with a smooth dough. Roll out the dough again into a rectangle that’s about 10-inches long x 8-inches wide, sprinkling lightly with extra flour as necessary if it becomes sticky in spots.

3.- Spread about half of the tomato sauce on top of the rolled-out dough, leaving about 1-inch clean all around the perimeter. Sprinkle with half of the pepperoni slices, then half of the shredded Parmigiano-Reggiano cheese, and finally the shredded mozzarella cheese, still leaving that edge clean. Press the fillings down with your palm to help them adhere to the dough. Working from one short end, roll the dough tightly into a coil, pinching the ends and seams as you go. With the seam on the bottom and using a sharp knife, slice the roll by cross-section into 6 equal portions. Lift each of the pinwheels carefully and place in its own well in the prepared muffin tin, cut side up. Press each of the pinwheels carefully but firmly into its well to help it fill the space. Repeat with the second half of the dough, and the remaining filling ingredients. Brush the tops and sides of each pinwheel in its well with the egg wash.

4.- Place the muffin tin in the center of the preheated oven and bake until pinwheels are firm and beginning to brown on the top and sides, and the cheese is bubbling (about 22 minutes). Remove the pan from the oven and allow the pinwheels to cool slightly before serving warm.

5.- Leftovers can be cooled to room temperature, then refrigerated for up to 3 days. Refresh in the microwave before serving, or sprinkle lightly with water and refresh in a 350°F toaster oven until the bread is soft and warm, and the cheese is melted.

Recipe here

@wykoon I've never tried jack fruit. What does it taste like? It looks yummy! Thanks for sharing!