Fake it with Takeout

Put a new twist on takeout food to impress your guests.
By Melissa Clark

Caren AlpertCaren Alpert
Tiny-Size Pizza Pies

Start with: A large cheese pizza. (Ask for it unsliced and, if possible, slightly underbaked.)

To make: Avoiding the crust, cut out mini pizzas with round cookie or biscuit cutters. Heat the rounds at 400º F for about 5 minutes. Top with slices of olives, marinated mushrooms, chopped prosciutto, an anchovy fillet, or fresh herbs (such as basil, flat-leaf parsley, rosemary, thyme, or oregano).

See More: 10 Instant Hors d'Oeuvres

Mediterranean Bruschetta

Start with: Garlic bread from your favorite Italian spot.

To make: Slather slices with prepared marinara or pesto sauce. Top with mozzarella or goat cheese, a marinated pepper, or an oil-packed sun-dried tomato, then toast in the oven.

Also try: Hummus po' boys. Spread hot garlic bread with hummus and top with coleslaw or lettuce and tomato. Cap with more hot, crunchy bread.

See More:10 Delicious, Easy Desserts

Chicken- or Shrimp-Boat Hors D'Oeuvres

Start with
: Your favorite chicken or shrimp Chinese stir-fry.

To make: Mound spoonfuls of stir-fry into the cuplike center leaves from a head of Boston lettuce. If desired, top the boats with chopped nuts or scallion slices.

Also try: Asian-Mexican fusion. Roll the dish with rice and some soy sauce in a giant tortilla. Slice into single-serving pieces.

See More: 24 Nutritious and Tasty Snacks

Chicken Pasta With Blue Cheese and Walnuts

Start with: A golden-brown rotisserie chicken.

To make: Toss thin slices of chicken with hot pasta, crumbled blue cheese, and chopped walnuts.

Also try: Quick chicken salad. Stir Dijon mustard, mayo, and chopped onion and herbs into shredded chicken meat. Season with salt and pepper and spoon onto whole-grain bread for sandwiches.

Click Here to See 4 More Twists on Classic Takeout Food