Neat Recipe – Neat Italian Stromboli

Vegetarian ~ Vegan (if vegan cheese is used) ~ Quick and Easy


1 pack neat Italian, cooked into crumbles, according to package instructions
1 jar pizza sauce, we used Muir Glen organic pizza sauce

Shredded mozzarella cheese, or vegan substitute

Pizza dough:

Combine the following 3 ingredients, let sit 10 minutes:
1 package active dry yeast
1 teaspoon white sugar
1 cup warm water
Then add:
2 1/2 cups bread flour
2 tablespoons olive oil
2 teaspoons salt

Knead 2 minutes, then let rest 5 minutes.  Roll dough into a 1/4″ thick circle

Preheat oven to 450.  To assemble the Stromboli, place pizza dough circle on a pizza pan or cookie sheet.  Spoon 1/3-1/2 cup pizza sauce only on half of the circle.  Top the pizza sauce with the cooked neat crumbles.  Then top with the mozzarella.  Fold the other half of the circle over top of the sauce/neat/cheese side, forming a semi-circle.  Seal the dough together around the edges by pressing a fork into both layers of dough.

Top the unbaked stromboli with the following (optional):

Olive oil, brushed on top
Parmesan cheese, or vegan substitute
Dried basil

Garlic salt

Bake in a 450 oven for 16-20 minutes until golden brown.  Let cool 5 minutes, then slice with a pizza cutter and enjoy!

Neat Recipe – Garlic Roasted Vegetables with Mini neatballs



6 cup vegetables, diced in small ½” pieces (Squash, carrots, onion, eggplant, celery, bell pepper, sweet potato, whatever you have on hand!)

½ cup olive oil

Salt & Pepper

6 cloves garlic, minced

1 package neat Italian, neat egg

½ parmesan cheese, or vegan cheese

1 cup vegetable stock

Optional: Serve over Quinoa, Rice, or Pasta

Preheat oven to 450. In a large bowl, toss vegetables in olive, garlic, and add salt and pepper to taste. Line a deep cookie sheet with sides or a deeper roasting pan with a silicone non-stick mat or spray with cooking spray. Arrange the veggies in a single layer on the sheet or pan and roast at 450 for 20 minutes.

Meanwhile, mix the packet of neat Italian, with 2 eggs or substitute (neat egg), and ½ cup parmesan cheese or vegan cheese. Add water, 1 tablespoon at a time, until the mixture is thoroughly moistened, yet still formable. Make 12-15 mini meatballs, approximately the diameter of a quarter or smaller.

After the veggies have cooked 20 minutes, remove the tray from the oven. Place the mini neatballs on top of the veggies. Pour 1 cup of vegetable stock over the neatballs and the veggies. Cook the veggies and neatballs for 10-12 minutes, until the neatballs are cooked through and the veggies are browning on the edges. Serve over quinoa, rice, or pasta, or makes a filling and healthy meal just as the veggies and neatballs!


Neat Recipe – Neat Italian Pizza Poppers


Makes 24-30 pizza poppers.

1 pack neat Italian
1 jar pizza sauce
Pre-made pizza dough for 2 pizzas
1  1/2cups mozzarella cheese or Daiya vegan cheese
1/4 cup olive oil
1 teaspoon garlic powder


Cook neat Italian according to package instructions, making crumbles (made vegan with the neat egg).

Roll out pizza dough to 1/4″ thickness.  Cut 4″ squares of the pizza dough with a pizza cutter.

In the center of each square, spread 1 teaspoon sauce, top with 1 tablespoon neat Italian, and a sprinkle of cheese.  Fold 2 diagonal corners together, making a triangle.   Seal the edges with a fork and make a slit in the top of each triangle to allow steam to escape.

In a small bowl, stir olive oil and garlic together.   Brush the top of each triangle with the olive oil & garlic mixture.

Place the triangles on a greased cookie sheet,  bake at 350 degrees for about 12 minutes or until light golden brown.  Serve with a side of pizza sauce for dipping.


Neat-est Dish – Top 3 Entries

Last week we unveiled the winning dish – neat Mini Pastry Pies!

Let’s show some love to the next top 3 dishes (in no specific order).

neat Chips by Kelly Loke

neat Chips 1 - Kelly Loke neat Chips - Kelly Loke

Yield: 6 to 8 servings (as a snack)


  1. 1 pack of your favorite neat
  2. 2 tablespoons neat egg
  3. 6 tablespoons water
  4. Pinch of sea salt
  5. 2-3 tablespoons extra virgin olive oil
  6. Dusting of gluten free flour or regular flour


  1. Preheat oven to 375F.
  2. Mix neat, neat egg and water in a mixing bowl until well combined.
  3. Cut 2 pieces of parchment paper the size of your baking sheet plus about an inch of border.
  4. Using a spatula, spread neat as evenly as you can over 1 piece of parchment paper.
  5. Dust 2nd piece of parchment paper with some gluten free flour (or regular flour). Place parchment paper over neat mixture and using a rolling pin, roll out neat mixture as thin as you can. Keeping it within the margins of the size of your baking sheet.
  6. Gently remove the top parchment paper.
  7. Sprinkle sea salt and brush with olive oil.
  8. Place flattened neat (still on parchment paper) onto baking sheet and bake in oven for 20-25 minutes until golden and crispy.
  9. Once done, remove from oven, let cool before breaking it into dip-size pieces.
  10. Enjoy it with your favorite dip!


Neatest Stuffed Shells by Pam Correll

shells 2
Serves 5

6 ounces jumbo shell pasta (1/2 box)
1 (5.5 ounce) package neat Italian Mix
2 tablespoons neat Egg
6 tablespoons water
2 tablespoons olive oil
¼ cup chopped onion
1 cup cottage cheese
½ cup Parmesan cheese
24 ounces marinara sauce
2 cups shredded mozzarella cheese

Preheat oven to 350 F.

Boil jumbo shells according to package directions.

While pasta is cooking, stir together Italian Mix neat and neat Egg in a medium sized bowl. Add water and mix well. In a large skillet, heat olive oil over medium heat. Add neat mixture and chopped onion. Cook over medium heat 7 minutes, stirring frequently with a wooden spoon to make it crumbly. Remove from heat. Stir in cottage cheese and Parmesan cheese.

Pour 1 cup marinara sauce in the bottom of a 13 X 9 baking pan. Using a spoon, fill each shell with Neat mixture. Place on top of sauce in pan. Pour remaining sauce over filled shells. Top with shredded mozzarella cheese.

Bake 25 minutes in preheated oven.


Neat Taco Stuffed Peppers by Kristen Heigl


Serves 6

6 red bell peppers, tops removed, seeded
1 pack neat Original Mix, prepared according to package directions
2 tablespoons olive oil
1 onion, diced
1 yellow pepper, diced
1 cup mild salsa
1 (6 ounce) can tomato paste
1 can (15 ounces) black beans
1/2 cup can corn
1/4 cup sour cream
1 neat egg, prepared according to package directions
salt and pepper to taste
1 tablespoon taco seasoning
1 teaspoon ground cumin
1 cup quinoa, prepared
3/4 cup cheddar cheese, shredded

Preheat oven to 350 degrees and place peppers upright into a baking dish.

Brown the neat mixture in large pan, add the olive oil, onion, yellow pepper and cook until the onions are translucent. Add the salsa, tomato paste, black beans, corn and cook for about 3 minutes until mixture is thick and combined. Stir in the sour cream, cheddar cheese, Neat egg, salt, pepper, taco seasoning, quinoa and cumin. Cook for 5 minutes. Stuff the green peppers with the skillet mixture. Bake peppers for 20 minutes. Remove from oven and top with cheddar cheese. Bake for about another 15 minutes or until the peppers are tender.

Thank you to everyone who submitted a neat dish! Be sure to keep on being creative and we’ll look for your next dish next March for the neat-est dish III!