I have to give credit to my lil' sis who suggested I make these and they were a huge hit. They were delicious! Way better than the personal pizzas we were planning on making.
I made my dough from my Homemade White Bread Dough instead of a pizza dough because I wanted it to be more like a roll with yummy goodness inside. They were light and fluffy and we dipped them in some flavorful Homemade Pizza Sauce.
Ingredients:
Dough, risen and ready to fill
Pepperoni
Diced Ham
Onion, chopped
Green Pepper, chopped
Olives, sliced
Bag of Shredded Pizza Cheese
I rolled out and cut out my dough into squares like these pictures. I topped each square of dough with my desired pizza ingredients, next time I'll tray some with just ham and pineapple. Some I made with just pepperoni and cheese for the kids, but the better tasting Pizza Rolls had everything inside them.
Fold the four corners up and pinch the edges together. Lay each roll inside a greased muffin tin. After that, I let them rise for about 20 minutes. Bake in 350 degree oven for 9-11 minutes or until tops are golden brown. Dip Pizza Rolls in your Homemade Pizza Sauce.
Tuesday, February 5, 2013
Monday, February 4, 2013
Pasta Pizza
We love this! Love love love, this combo of past and pizza!
Ingredients:
5 oz packaged dried corkscrew pasta (2 cups)
1 beated egg
1/4 cup milk
2 Tbsp grated Parmesan cheese
8 oz. ground Italian sausage
1 small onion, sliced
1 green pepper, sliced
8 mushrooms, sliced
1 (14.5 oz) can Italian Styled Diced Tomatoes
2 cups shredded mozarella cheese
Directions:
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. For pasta crust, in a large mixing bowl combine egg, milk, and Parmesan cheese. Stir in pasta. Spread pasta mixture evenly in a greased 12-inch pizza pan. Bake in a 350 degree F oven for 20 minutes.
Ingredients:
5 oz packaged dried corkscrew pasta (2 cups)
1 beated egg
1/4 cup milk
2 Tbsp grated Parmesan cheese
8 oz. ground Italian sausage
1 small onion, sliced
1 green pepper, sliced
8 mushrooms, sliced
1 (14.5 oz) can Italian Styled Diced Tomatoes
2 cups shredded mozarella cheese
Directions:
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. For pasta crust, in a large mixing bowl combine egg, milk, and Parmesan cheese. Stir in pasta. Spread pasta mixture evenly in a greased 12-inch pizza pan. Bake in a 350 degree F oven for 20 minutes.
Meanwhile, in a large skillet cook sausage until browned. Drain fat. Add onion, pepper, mushrooms, and undrained tomatoes. Bring to a boil; reduce heat. Simmer, uncovered for 10-12 minutes or until peppers are crisp-tender and most of the liquid is evaporated, stirring once or twice.
Spoon meat mixture over pasta crust. Sprinkle with mozzarella cheese. Bake for 10 to 12 minutes more or until heated through and cheese is melted. To serve, cut into wedges. Serves 6.
Cream Cheese Frosting
Wonderful over Cinnamon Rolls.
Ingredients:
2 (3 oz) packages cream cheese
1/2 cup softened butter
2 tsp vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar.
Directions:
In a bowl beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
Ingredients:
2 (3 oz) packages cream cheese
1/2 cup softened butter
2 tsp vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar.
Directions:
In a bowl beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
Cinnamon Rolls
Homemade yummy goodness. Always make a big batch of Cinnamon Rolls so you can enjoy them for a few days. I only make these with my Homemade White Bread Dough.
Ingredients:
Bread Dough
Cinnamon
Sugar
Melted Butter
Dental Floss
Pastry Cloth and Pastry Brush
Directions:
After your dough has risen once pull out your pastry cloth and rolling pin. Spread a little flour on your pastry cloth so the dough won't stick. Roll out the dough in a large rectangle shape to desired thickness. I usually roll mine to about 1/4 inch thick.
Spread melted butter over entire rectangle of dough. I like to use a pastry brush and paint the butter evenly over the dough. Sprinkle sugar and cinnamon over the butter. Use as much as you'd like. I think, the more the better! Sometimes I have added raisins and craisins to liven things up.
Starting at the top of your dough, roll into one big log. Slide a strand of dental floss under the log about 2 inches from the end, overlap the two ends of the dental floss as if to tie a knot (don't really tie a knot) and then "cut" through the dough. The dental floss works better than a knife by not smashing your dough.
Place your cinnamon rolls on a greased cookie sheet and bake at 350 degrees for approximately 15 minutes or until lightly golden. Top with Cream Cheese Frosting.
Ingredients:
Bread Dough
Cinnamon
Sugar
Melted Butter
Dental Floss
Pastry Cloth and Pastry Brush
Directions:
After your dough has risen once pull out your pastry cloth and rolling pin. Spread a little flour on your pastry cloth so the dough won't stick. Roll out the dough in a large rectangle shape to desired thickness. I usually roll mine to about 1/4 inch thick.
Spread melted butter over entire rectangle of dough. I like to use a pastry brush and paint the butter evenly over the dough. Sprinkle sugar and cinnamon over the butter. Use as much as you'd like. I think, the more the better! Sometimes I have added raisins and craisins to liven things up.
Starting at the top of your dough, roll into one big log. Slide a strand of dental floss under the log about 2 inches from the end, overlap the two ends of the dental floss as if to tie a knot (don't really tie a knot) and then "cut" through the dough. The dental floss works better than a knife by not smashing your dough.
Place your cinnamon rolls on a greased cookie sheet and bake at 350 degrees for approximately 15 minutes or until lightly golden. Top with Cream Cheese Frosting.
Homemade White Bread Dough
This light dough makes a bunch of what you like most. I often make it into Dinner Rolls and Cinnamon Rolls all at once. Just the other day I used half of it to make my Ham and Swiss Pockets and the other half to make Cinnamon Rolls.
Ingredients:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 Tbsp SAF yeast
3 eggs
10 1/2 cups flour
Mix the warm water, oil, sugar, and yeast in a large bowl. I like to mix it with a whisk. Let it rest for 15 minutes. When you come back it should be super frothy and bubbly.
Add the flour and eggs. Mix the dough with your hands, place the dough on the counter and then knead it for 5 minutes. It will be sticky, if it's too sticky feel free to add a bit more flour.
Spray a large bowl with cooking spray. Place your dough in the bowl and cover with a thin cloth. Let it rise for 30 minutes or until double in size. Punch dough down and form into your desired rolls or cinnamon rolls, bread pans, etc. Let it rise one more time, about 30 minutes or until double in size.
Bake in 350 degree oven for approximately 15 minutes for Cinnamon Rolls, 20 minutes for Dinner Rolls, or 11 minutes for Ham and Swiss Pockets.
Ingredients:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 Tbsp SAF yeast
3 eggs
10 1/2 cups flour
Mix the warm water, oil, sugar, and yeast in a large bowl. I like to mix it with a whisk. Let it rest for 15 minutes. When you come back it should be super frothy and bubbly.
Add the flour and eggs. Mix the dough with your hands, place the dough on the counter and then knead it for 5 minutes. It will be sticky, if it's too sticky feel free to add a bit more flour.
Spray a large bowl with cooking spray. Place your dough in the bowl and cover with a thin cloth. Let it rise for 30 minutes or until double in size. Punch dough down and form into your desired rolls or cinnamon rolls, bread pans, etc. Let it rise one more time, about 30 minutes or until double in size.
Bake in 350 degree oven for approximately 15 minutes for Cinnamon Rolls, 20 minutes for Dinner Rolls, or 11 minutes for Ham and Swiss Pockets.
Ham and Swiss Pockets
These are perfect eaten warm, cold, or frozen for a later time. They are perfect for the lunchbox. Makes 10-12. Ready in 30-60 minutes.
*I make these with my Homemade White Bread Dough and it is so much tastier than the packaged dough. I do like to buy the 32 oz. packaged diced ham at the grocery store and the 2 cup bag of shredded Swiss cheese and double the recipe. I make some for dinner and freeze what's left for another days lunch. I was able to cook 6 pockets on one baking sheet at a time.
Ingredients:
1 loaf (1 pound) thawed frozen bread dough (or homemade dough)
2 1/2 cups finely chopped fully cooked ham
1 cup (4 oz) shredded Swiss cheese
1 egg yolk
1 Tbsp water
Directions:
Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lighly floured surface, roll each piece into a 5-inch circle. Carefully place one circle on a greased baking sheet.
Place about 1/4 cup ham and 2 Tbsp cheese to within 1/2 inch of edges; press filling to flatten. Combine egg yolk and water; brush edges of dough with egg yolk mixture. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture.
Bake at 375 degress for 11-15 minutes or until golden brown. Serve warm or cold. If desired, cool and freeze.
*I make these with my Homemade White Bread Dough and it is so much tastier than the packaged dough. I do like to buy the 32 oz. packaged diced ham at the grocery store and the 2 cup bag of shredded Swiss cheese and double the recipe. I make some for dinner and freeze what's left for another days lunch. I was able to cook 6 pockets on one baking sheet at a time.
Ingredients:
1 loaf (1 pound) thawed frozen bread dough (or homemade dough)
2 1/2 cups finely chopped fully cooked ham
1 cup (4 oz) shredded Swiss cheese
1 egg yolk
1 Tbsp water
Directions:
Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lighly floured surface, roll each piece into a 5-inch circle. Carefully place one circle on a greased baking sheet.
Place about 1/4 cup ham and 2 Tbsp cheese to within 1/2 inch of edges; press filling to flatten. Combine egg yolk and water; brush edges of dough with egg yolk mixture. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture.
Bake at 375 degress for 11-15 minutes or until golden brown. Serve warm or cold. If desired, cool and freeze.
General Tsao's Chicken
We love the hot kick in this chicken and the sauce goes perfectly over white rice. It is so much better than you'd find at a Chinese Restaurant. Ready in 30 minutes. Serves 4.
Ingredients:
3/4 Cup Canned chicken broth
2 Tbsp Cornstarch
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp White Wine Vinegar
1/2 tsp Ground Ginger
2 tsp peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces
Directions:1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice.
Ingredients:
3/4 Cup Canned chicken broth
2 Tbsp Cornstarch
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp White Wine Vinegar
1/2 tsp Ground Ginger
2 tsp peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces
Directions:1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice.
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