Born from my love of bread and pizza. This is a pretty yummy snack or dinner.
1 cup warm milk
1 Tbl yeast
2 Tbl sugar
3 Tbl butter, softened
1 large egg, beaten
1 tsp salt
3 cups flour
1 (6oz) can tomato paste
dry seasonings (oregano, basil, Italian Seasoning, garlic)
1 cup shredded mozzarella cheese
1 cup sharp cheddar
1 cup cooked sausage crumbles
1 cup mini pepperoni
1 (3.8oz) can sliced olives
In mixer bowl, sprinkle yeast over warm milk, sprinkle sugar over yeast, let sit until bubbly. Add butter, egg, salt and flour. Mix until well combined. Knead. Turn out into oiled bowl, cover and let rise until doubled. In small bowl, mix tomato paste and seasonings to taste.
Punch down dough, turn out onto floured surface and roll out to 12″x20″ rectangle. Spread tomato paste mixture evenly over dough. Sprinkle cheeses, sausage crumbles, mini pepperoni, and olives. Roll up gently to keep filling in place and seal edge. Cut (I use a thread to neatly cut through) into 12 rolls. Place rolls in sprayed 9″x13″ pan (or can use a 10″x15″ pan). Let rise about 45 minutes to 1 hour. Bake at 350° for 30-35 minutes or until browned on top and bread looks well baked. You can sprinkle a little cheese on top and put back in the oven for a couple minutes to melt. Eat just as is or you can dip in marinara sauce.
P.S. These Pizza Rolls warmed up the next day are just as delicious! I put the leftover rolls on a piece of foil in the oven preheated to 300° and baked until warmed through. Serve with green salad, yum!
1 (1 lb) box elbow pasta
1 (14 oz) pkg smoked sausage, sliced (I used McCormicks Grill Mates Montreal Steak)
1/2 cup chopped onion
1/2 cup butter
1/2 cup flour
1 Tbl season salt
1 tsp pepper
4 cups milk
6 cups shredded cheese (I used *Beechers No Woman and Sharp Cheddar)
1 (10 oz) can Rotel tomatoes & chilies, **drained well
1 (4 oz) can diced green chilies, drained
1 (2.25 oz) can sliced olives, drained
Preheat oven to 350°. Prepare pasta in large pot as directed on package. While pasta cooks, saute sausage and onion; set aside. Prepare cream sauce by melting butter in large saucepan over medium heat. Sprinkle flour over butter, mix and cook 2 minutes. Add season salt and pepper. Slowly whisk in milk, cook and whisk over medium heat until thickened and bubbly, remove from heat. In the large pot with pasta drained, throw in sausage, Rotel, green chilies, olives and cheese. Pour hot cream sauce over top of cheese and gently stir all together as cheese melts. Pour into sprayed 13″x9″ baking dish and bake about 15 minutes, just until heated through. Buttered bread crumbs or crumbled french fried onions can be added as a topping before baking if desired.
*Beechers is a Seattle based company but their award winning cheeses are sold in many locations including Costco. No Woman is flavored with Jamaican Jerk spices, so it adds a lot of flavor. You can substitute any flavorful cheese you like.
**Squeeze as much liquid out as possible so it doesn’t thin down the thickness & creaminess of the your mac & cheese.
I saw a picture on Pinterest which lead me to make this recipe. The site that Pinterest directs you to is kalynskitchen.com and she makes an all zucchini crust and it looks delicious. I love the idea of incorporating zucchini into the crust, I just still want the bread too. So, this is my version, thanks Kalyn for the delicious idea. This has become one of our favorite dinners.
2 cups grated zucchini
2 Tbl water
In microwave safe dish, put grated zucchini and 2 Tbl water. Cover with plastic wrap and microwave 2 minutes. Cool while making the dough.
1/3 cup warm water (110°)
1 tsp dry yeast
1 tsp sugar
1 Tbl olive oil
1 cup flour
1/2 tsp seasoning salt
Add warm water to bowl, sprinkle yeast over water, and sprinkle sugar over yeast. Let sit until foamy. Add olive oil, flour, and salt. Stir just until combined. Drain and squeeze water from cooked zucchini, add to dough and stir just enough to combined. Let rest for 10 minutes.
Preheat oven to 500°. Turn zucchini dough out onto well floured surface, coat with flour, and cut in half. Working with one half and adding more flour as necessary, press into a circle. Place on baking sheet lined with silpat and sprinkled with cornmeal or sprayed with nonstick spray and cornmeal. Press out so the circle fills half of baking sheet. Repeat with other half of dough. Let rest for about 15 minutes. Bake crust for 5-8 minutes. Remove from oven, spread with sauce, cheese, and desired toppings. Return to oven for another 5-10 minutes, or until crust is golden brown and cheese is melted.
Pie Crust Pastry:
2 cups flour
1 tsp salt
2/3 cup shortening
6 Tbl ice water
Measure flour and salt into bowl. Cut shortening into flour. Add ice water 2 Tbl at a time, stirring into flour just until dough together. Wrap dough in plastic wrap and refrigerate.
Creamy Chicken Vegetable Filling:
2/3 cup butter
1/2 cup chopped onion
2/3 cup flour
2½ cups chicken broth
1 cup milk
salt & pepper to taste
2 cups cubed or shredded cooked chicken
1 (4 oz) can green chopped chilies (optional)
1 (12 oz) bag frozen mixed vegetables (thawed)
Preheat oven to 425°. Stray four oven proof bowls or mugs (16 oz or 2 cups each) with non-stick spray. In large saucepan over medium heat, melt butter, stir in onion and cook until tender. Stir in flour until well blended. Gradually stir in chicken broth and milk, stirring and heating until thickened. Salt and pepper to taste. Turn heat to low, stir in chicken, green chilies, and vegetables and cook for 2 minutes, turn off heat.
Remove pastry dough from refrigerator, divide into four pieces. Work with one piece at a time. On floured surface, cut off 1/4 of the piece of dough and save for top crust. Roll out the 3/4 piece to large circle, gently work down into prepared bowl or mug to cover inside. Repeat with remaining three pieces of dough. Spoon the chicken filling evenly between pastry lined bowls or mugs. Roll out each of the top pieces of dough and place over filling, pinch top crust to bottom crust to seal, and cut a couple slits in top crust to vent. Bake 25-30 minutes, let sit at least 5 minutes before serving. Careful, filling will be hot. Enjoy!
If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
This is a family favorite for dinner. It combines lots of great flavors in a bun all warm and melted together!
1¾ cup warm water (approx. 110°)
3 tsp yeast
3 Tbl sugar
3 Tbl oil
4 2/3 cup flour
1 tsp salt
In large bowl for mixer, sprinkle yeast over warm water, and sprinkle sugar over yeast. Let proof until foamy. Mix in oil, flour, and salt. Knead. Place in sprayed bowl, cover and let rise until double, about 1 hour. Roll out and cut out buns (Makes about 16 4″ buns), place on baking sheets and cover to let rise about 1/2 hour. Bake in a preheated 375° oven for 15 minutes or until golden brown. Cool.
1 (14 oz) turkey kielbasa, beef kielbasa, or ham, your favorite precooked meat, cubed
2 cups shredded cheddar cheese
1 (3.8 oz) can sliced olives, drained
1/3 cup finely chopped onion
4 hard boiled eggs, chopped
1/3 cup mayonnaise
1/2 cup chili sauce
1/2 tsp celery salt
Mix together turkey, cheese, onion, olives and eggs. In separate small bowl mix mayo, chili sauce and celery salt, stir into turkey mixture. Spread on sliced buns. Wrap in foil, individually or in a group on a baking sheet and bake in preheated 400° oven for 15 minutes.