Recipe source: sisterscafe.blogspot.com
Another kid-friendly recipe comin' at ya. All of these recipes have been kid-friendly, but I've loved them, too! This one is especially good, because it is so flexible. You can change it up really easily according to your own tastes.
For the kiddos, I used pepperoni and cheese in the rolls. For mine I did half with turkey pepperoni, ham, olives, and cheese, and half with low-fat cream cheese, shredded chicken (you could use any chicken), artichokes, and cheese. They were SO good! I think it would be yummy to do pineapple and ham or maybe barbecue chicken. Maybe next time! Also, the recipe says to use a homemade pizza dough (I used this one.), but you could use a thawed loaf of Rhodes dough, too. I love Rhodes!!
My favorite tip for rolling out dough like this is to lightly grease your countertop and rolling pin with crisco. This makes the dough stick a little and makes it much easier to roll the dough out without it shrinking back on you. I just stick my hand in a small ziploc and use that as a "glove" to grease with. Works great!
You can go here to see pictures of the process and of the finished product. With this recipe, I think it helps to have a visual. :-) Someday, I would really love to have a good camera and a good lesson on photography.
pizza dough
mozzarella cheese, shredded or cubed
pepperoni, cut into fourths (I used the mini-pepperonis.)
Whatever toppings you'd like to stuff your rolls with!
Roll pizza dough out into a large rectangle. Using a pizza cutter, cut into 12 pieces. (One time I made this, I got 12 out of the dough. Another time, I got 16.) Layer the toppings in the center of each square of dough; about 2-3 Tb total of toppings on each. Now stretch and fold the dough around the toppings, pinching to seal edges. This is the tricky part - the more toppings you use, the harder it gets to tuck them all within the dough! (fyi: pepperoni and cheese or ham and pineapple are much easier, as you can imagine.) Now place seam side down in a lightly greased casserole dish or glass baking dish. Brush with melted butter (I used spray butter) and sprinkle with garlic salt. (I used Lawry's garlic salt with parsley.) Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping.
Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts
07 June 2010
20 May 2010
Pepperoni Pizza Puffs
Recipe source: cassiecraves.blogspot.com
Russell has been super busy getting ready for his exam coming up in June, so he hasn't been able to make it home for dinner lately. Usually when he eats with us, I love trying new recipes and some oldies and favorites. Sometimes that means the kids don't care for what we're eating. Sometimes they are hungry enough to try what we are having and are so surprised when they actually like it! Since Russell isn't around for dinnertime right now, I have been trying some new kid-friendly recipes out on the kiddos. Tonight we tried these pepperoni pizza puffs. They are basically mini pizza muffins. I don't know about your kids, but mine love to dip things, so they liked having these to dip in pizza sauce. They turned out really yummy, everybody ate, and everyone was happy. :-)
Of course, you can mix in whatever pizza toppings your family prefers, but we were safe and stuck with pepperoni. I doubled the recipe and did one tray with those cute little baby pepperonis and one tray with chopped turkey pepperoni to be calorie-conscious. Both were delicious. Pair these cute muffins with whatever fruits and veggies you can get your kids to eat, and you've got a great kid meal. My kids love fruit salad. TOTALLY EASY and delicious. Chop one apple, one banana, and 5-6 strawberries and mix with
1/2-1 cup of strawberry yogurt. YUMMY.
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon pizza seasoning
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese (or whatever you've got. I used a monterey jack/colby blend.)
1/4 cup grated parmesan cheese
1 cup mini pepperoni rounds (or 1 cup cubed pepperoni)
1/2 cup store-bought pizza sauce (I used a jar of spaghetti sauce.)
1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder and pizza seasoning; whisk in the milk and egg. Stir in the mozzarella, parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Russell has been super busy getting ready for his exam coming up in June, so he hasn't been able to make it home for dinner lately. Usually when he eats with us, I love trying new recipes and some oldies and favorites. Sometimes that means the kids don't care for what we're eating. Sometimes they are hungry enough to try what we are having and are so surprised when they actually like it! Since Russell isn't around for dinnertime right now, I have been trying some new kid-friendly recipes out on the kiddos. Tonight we tried these pepperoni pizza puffs. They are basically mini pizza muffins. I don't know about your kids, but mine love to dip things, so they liked having these to dip in pizza sauce. They turned out really yummy, everybody ate, and everyone was happy. :-)
Of course, you can mix in whatever pizza toppings your family prefers, but we were safe and stuck with pepperoni. I doubled the recipe and did one tray with those cute little baby pepperonis and one tray with chopped turkey pepperoni to be calorie-conscious. Both were delicious. Pair these cute muffins with whatever fruits and veggies you can get your kids to eat, and you've got a great kid meal. My kids love fruit salad. TOTALLY EASY and delicious. Chop one apple, one banana, and 5-6 strawberries and mix with
1/2-1 cup of strawberry yogurt. YUMMY.
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon pizza seasoning
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese (or whatever you've got. I used a monterey jack/colby blend.)
1/4 cup grated parmesan cheese
1 cup mini pepperoni rounds (or 1 cup cubed pepperoni)
1/2 cup store-bought pizza sauce (I used a jar of spaghetti sauce.)
1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder and pizza seasoning; whisk in the milk and egg. Stir in the mozzarella, parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
22 April 2010
Barbecue Chicken Pizza
Recipe source: picky-palate.com
This pizza is super fast to make and is so delicious, I could seriously eat a whole pie! It's SO good and actually can be very calorie conscious. This is another one where I don't mind the fat free ranch. The ranch taste is very subtle, so it's not obvious when you don't have the good stuff. Also, I am too lazy to make my own barbecue chicken for this, but that's what makes it so fast! I swear by the brand "Curly's". It is my favorite to use in this recipe. You can buy the prepared tubs of pulled barbecue chicken over by the lunch meat (that's where ours is).
As far as the cheese goes, you can use whatever you love. My favorite cheese to use on pizza is the Sargento brand mozzarella/provolone blend. But anything works for this recipe, even cheddar. For this recipe, I use one recipe of pizza crust to make two pizzas. It creates a thinner crust, but it works well, plus it's half the cals! But if you'd like thicker, just use one recipe for one pizza. I also divide the tub of chicken between the two pizzas, but again, you can pile it all on one, if you're up for it! Anyway, here you go!
One recipe pizza dough (Click here for the one we love)
1/2 cup fat free ranch dressing
1 tub Curly's pulled barbecue chicken
8 ounces shredded cheese
Chopped cilantro (if you are anti-cilantro, you can leave it off. But if you aren't, don't , because it's so good on this pizza!)
Press pizza dough into two round pizza pans. Spread 1/4 cup ranch dressing over each crust. Divide tub of chicken between two pizzas, and spread evenly over pizzas. Sprinkle 4 ounces of cheese and chopped cilantro over each pizza.
Bake at 475 degrees for 12-15 minutes.
This pizza is super fast to make and is so delicious, I could seriously eat a whole pie! It's SO good and actually can be very calorie conscious. This is another one where I don't mind the fat free ranch. The ranch taste is very subtle, so it's not obvious when you don't have the good stuff. Also, I am too lazy to make my own barbecue chicken for this, but that's what makes it so fast! I swear by the brand "Curly's". It is my favorite to use in this recipe. You can buy the prepared tubs of pulled barbecue chicken over by the lunch meat (that's where ours is).
As far as the cheese goes, you can use whatever you love. My favorite cheese to use on pizza is the Sargento brand mozzarella/provolone blend. But anything works for this recipe, even cheddar. For this recipe, I use one recipe of pizza crust to make two pizzas. It creates a thinner crust, but it works well, plus it's half the cals! But if you'd like thicker, just use one recipe for one pizza. I also divide the tub of chicken between the two pizzas, but again, you can pile it all on one, if you're up for it! Anyway, here you go!
One recipe pizza dough (Click here for the one we love)
1/2 cup fat free ranch dressing
1 tub Curly's pulled barbecue chicken
8 ounces shredded cheese
Chopped cilantro (if you are anti-cilantro, you can leave it off. But if you aren't, don't , because it's so good on this pizza!)
Press pizza dough into two round pizza pans. Spread 1/4 cup ranch dressing over each crust. Divide tub of chicken between two pizzas, and spread evenly over pizzas. Sprinkle 4 ounces of cheese and chopped cilantro over each pizza.
Bake at 475 degrees for 12-15 minutes.
25 March 2010
Carmelized Onion & Prosciutto Pizza
Recipe source: thepioneerwoman.com
I cannot begin to describe the delicious-ness of this pizza. Please, please, please make this. This is me begging you to make this pizza for dinner. I wish I could have you all over to feed you this pizza, but I'm so sad that I can't. So you'll have to make it! I would definitely pay to eat this pizza, it is to-die-for good. Okay, I think I've gone on enough. Just trust me, this is so, SO good. I don't know if kiddos would like it, so I just did a plain ol' pepperoni pizza for them.
I'll give you the recipe, but go here for step by step pictures. I did actually refer to the pictures when I made this today. Pioneer Woman gives a pizza crust recipe to use for this pizza. Her crust is supposed to be made at least 24 hours in advance. I didn't want to do that, so I used a half recipe of my pizza crust (below), and it was still amazing. I'm sure PW's recipe is great, too, if you remember to make the crust beforehand.
Also, she says to find prosciutto in the specialty cheese section of the grocery store. In mine, that section is close to the deli. That's where I found the fresh mozzarella, but I didn't find prosciutto, so I used pancetta. Prosciutto is an italian style ham, and pancetta is an italian style bacon. So if you use prosciutto, you don't have to precook it. If you use pancetta, chop it in pieces and cook it up like you would bacon, and put it on the pizza in place of the prosciutto.
Okay, enough chatter. Here it is:
Pizza Crust
Olive Oil, For Drizzling
1 whole Large Red Onion, Halved And Thinly Sliced
¼ cups Brown Sugar
Kosher Salt To Taste
Parmesan Cheese, Grated
10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
8 slices Prosciutto (more To Taste)
Preheat oven to 475 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Roll out pizza dough to a rectangular shape. (I pressed mine into a regular round pizza pan.) Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.
Bake for 15 minutes, or until crust is golden brown. Serve immediately.
I cannot begin to describe the delicious-ness of this pizza. Please, please, please make this. This is me begging you to make this pizza for dinner. I wish I could have you all over to feed you this pizza, but I'm so sad that I can't. So you'll have to make it! I would definitely pay to eat this pizza, it is to-die-for good. Okay, I think I've gone on enough. Just trust me, this is so, SO good. I don't know if kiddos would like it, so I just did a plain ol' pepperoni pizza for them.
I'll give you the recipe, but go here for step by step pictures. I did actually refer to the pictures when I made this today. Pioneer Woman gives a pizza crust recipe to use for this pizza. Her crust is supposed to be made at least 24 hours in advance. I didn't want to do that, so I used a half recipe of my pizza crust (below), and it was still amazing. I'm sure PW's recipe is great, too, if you remember to make the crust beforehand.
Also, she says to find prosciutto in the specialty cheese section of the grocery store. In mine, that section is close to the deli. That's where I found the fresh mozzarella, but I didn't find prosciutto, so I used pancetta. Prosciutto is an italian style ham, and pancetta is an italian style bacon. So if you use prosciutto, you don't have to precook it. If you use pancetta, chop it in pieces and cook it up like you would bacon, and put it on the pizza in place of the prosciutto.
Okay, enough chatter. Here it is:
Pizza Crust
Olive Oil, For Drizzling
1 whole Large Red Onion, Halved And Thinly Sliced
¼ cups Brown Sugar
Kosher Salt To Taste
Parmesan Cheese, Grated
10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
8 slices Prosciutto (more To Taste)
Preheat oven to 475 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Roll out pizza dough to a rectangular shape. (I pressed mine into a regular round pizza pan.) Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.
Bake for 15 minutes, or until crust is golden brown. Serve immediately.
21 March 2010
The best & easiest pizza dough, no kidding!
Recipe adapted from realmomkitchen.blogspot.com
Seriously, guys. This has to be the easiest pizza dough out there. It is my backup meal that I make when there's nothing else to make. I always make sure I have the stuff for this, because I can throw it together and have it in the oven in about 10 minutes. The kids love it, and we love it, too. This dough is thick and doughy, which I love in a pizza crust. I usually double it so we have two pizzas for our fam. If you are trying to be calorie conscious, I often halve the dough for a thin crust pizza, and it's still yummy. I've used this recipe for traditional pizza, chicken alfredo pizza, chicken pesto pizza, barbecue chicken pizza, and we also love veggie pizza. Oh, and you can also use this dough for grilled pizza, if you are into that sort of thing. I tried grilling pizza last summer, and it was so fun! I'll put the instructions at the bottom, just in case you want to try it.
3 cups flour, more or less (I know humidity and elevation affect how much flour is necessary. 2 1/2 cups of flour is perfect here, but I'm not sure about anywhere else.)
2 tablespoons sugar
1 tablespoon oil
1 cup warm water
1 tablespoon yeast
1 teaspoon garlic salt
I also have a pizza seasoning grinder that I bought in the seasoning aisle at the grocery store, kind of like the pepper grinders. I do several twists of the grinder, but it tastes great without it, too.
Preheat oven to 475 degrees. Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then press into pan. I use a stand mixer to do the kneading; it just takes a minute or two. Top dough with sauce and toppings. Bake 12-15 minutes. Makes 1 large pizza.
To grill pizza:
Make 1 ½ recipes of the dough to make 6 personal sized pizzas that are about 7 inches in diameter.
Turn your grill on and set it to high for 15 minutes. While the grill heats up, roll out your dough. I rolled it out to about 7 inches in diameter and I'd guess it was around 1/4-1/3 inch thick. Roll out your first piece of dough and brush one side with olive oil. Place oil side down on a piece of aluminum foil and brush the other side. Then top with a piece of foil. Follow this same process with the next piece of dough. You're gonna make a little stack of oiled dough in between foil pieces. The oil keeps the dough from sticking to the foil and grill and adds to the flavor of the crust. I am able to fit 4 of these pizzas on my grill at a time. Now you're ready to grill the dough. So now you turn the grill down to medium. Place the dough on the grill. Just take off the top layer from your stack using the foil and flip it on the grill. Once the dough is all on the grill close the lid and let it cook for 2 minutes. Now, no peaking during the 2 minutes even though you may want to. After the 2 minutes check the dough to see if it's done. The dough will get nice and puffy, about twice the size it was when you put it on there. If not let it go a little bit more. Now you want to have a cookie sheet nearby. Remove the dough from the grill with your tongs and place on the cookie sheet grilled side up. Now you get to top your pizzas however you like. Once topped carefully place the pizzas back on the grill with the aid of your tongs, to cook the underside of the dough. I turned my grill down to low at this point because the underside of crust was cooking faster than the toppings were getting heated. Close the lid again and cook for another 5-7 minutes until the cheese is all melted. Remove from the grill using your spatula and enjoy!
Seriously, guys. This has to be the easiest pizza dough out there. It is my backup meal that I make when there's nothing else to make. I always make sure I have the stuff for this, because I can throw it together and have it in the oven in about 10 minutes. The kids love it, and we love it, too. This dough is thick and doughy, which I love in a pizza crust. I usually double it so we have two pizzas for our fam. If you are trying to be calorie conscious, I often halve the dough for a thin crust pizza, and it's still yummy. I've used this recipe for traditional pizza, chicken alfredo pizza, chicken pesto pizza, barbecue chicken pizza, and we also love veggie pizza. Oh, and you can also use this dough for grilled pizza, if you are into that sort of thing. I tried grilling pizza last summer, and it was so fun! I'll put the instructions at the bottom, just in case you want to try it.
3 cups flour, more or less (I know humidity and elevation affect how much flour is necessary. 2 1/2 cups of flour is perfect here, but I'm not sure about anywhere else.)
2 tablespoons sugar
1 tablespoon oil
1 cup warm water
1 tablespoon yeast
1 teaspoon garlic salt
I also have a pizza seasoning grinder that I bought in the seasoning aisle at the grocery store, kind of like the pepper grinders. I do several twists of the grinder, but it tastes great without it, too.
Preheat oven to 475 degrees. Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then press into pan. I use a stand mixer to do the kneading; it just takes a minute or two. Top dough with sauce and toppings. Bake 12-15 minutes. Makes 1 large pizza.
To grill pizza:
Make 1 ½ recipes of the dough to make 6 personal sized pizzas that are about 7 inches in diameter.
Turn your grill on and set it to high for 15 minutes. While the grill heats up, roll out your dough. I rolled it out to about 7 inches in diameter and I'd guess it was around 1/4-1/3 inch thick. Roll out your first piece of dough and brush one side with olive oil. Place oil side down on a piece of aluminum foil and brush the other side. Then top with a piece of foil. Follow this same process with the next piece of dough. You're gonna make a little stack of oiled dough in between foil pieces. The oil keeps the dough from sticking to the foil and grill and adds to the flavor of the crust. I am able to fit 4 of these pizzas on my grill at a time. Now you're ready to grill the dough. So now you turn the grill down to medium. Place the dough on the grill. Just take off the top layer from your stack using the foil and flip it on the grill. Once the dough is all on the grill close the lid and let it cook for 2 minutes. Now, no peaking during the 2 minutes even though you may want to. After the 2 minutes check the dough to see if it's done. The dough will get nice and puffy, about twice the size it was when you put it on there. If not let it go a little bit more. Now you want to have a cookie sheet nearby. Remove the dough from the grill with your tongs and place on the cookie sheet grilled side up. Now you get to top your pizzas however you like. Once topped carefully place the pizzas back on the grill with the aid of your tongs, to cook the underside of the dough. I turned my grill down to low at this point because the underside of crust was cooking faster than the toppings were getting heated. Close the lid again and cook for another 5-7 minutes until the cheese is all melted. Remove from the grill using your spatula and enjoy!
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