Pizza Pot Pies

My son-in-law sent a video of the Pizza Pot Pies from Chicago Pizza and Oven Grinder Co. As we watched the Pizza Pot Pie being inverted on the plate with all the saucy meat and melted cheese spilling into a golden pizza crust bowl, we knew we had to create it at home. So here is what we did…

pizza-pot-pies

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add olive oil, flour, and salt.  knead.  Let rise in warm place until doubled. While waiting for dough to rise, make filling.

Pizza Pot Pie Filling:
1 lb ground turkey sausage
1/2 cup chopped onion
2 (8 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/4 tsp seasoned salt
1/8 tsp garlic powder
20 slices turkey pepperoni, cut into quarters
1 (oz) can sliced black olives, drained
12 large slices mozzarella cheese
1 cup shredded sharp cheddar

In large skillet, brown turkey sausage and onion. Add tomato sauce, Italian seasoning, oregano, seasoned salt, garlic powder, pepperoni, and olives. Set aside. *Add peppers, mushrooms, your favorite pizza toppings.

Preheat oven to 350°. Spray or butter 4 oven-proof bowls (I used bowls approx 6″ diameter and 1½” deep, see picture above). Line each bowl with 3 slices mozzarella, overlapping to totally cover inside of bowl (break slices in half if necessary). Sprinkle 1/4 cup shredded cheddar in bottom of each bowl. Spoon 1/4 of filling into each bowl over cheese. Divide dough into 4 even pieces. Roll or stretch each piece into a round large enough to fit over the bowls and over the edge about 1/2″. Press around edge of bowls to seal dough. Set bowls on cookie sheet covered with foil. Bake 20-25 minutes or until pizza crust is golden brown. Remove from oven, let sit a couple minutes. Invert each pizza pot pie onto a plate, use a rubber scraper to get every bit of cheese, grab forks and serve. Makes 4 servings.

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Pizza Pie

Happy Pi Day! You know, 3.14. Any excuse for pie is OK by me. To celebrate, I chose to make main dish pie rather than pie for dessert.

Pizza Pie

Pizza Pie 1   Pizza Pie 2

Pizza Pie

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt (I like to use season salt)

Sprinkle yeast over warm water, sprinkle sugar over yeast. When yeast if foamy, add olive oil, flour, and salt. knead. Let rise in warm place until doubled. While pizza dough is rising make filling.

Filling:
1 (8oz) pkg cream cheese, room temp
2 cup grated mozzarella cheese
1 lb sausage (I use Italian turkey sausage)
1/2 cup chopped onion
1/2 cup chopped peppers (I use mixture of red, green, and yellow)
1 (2.25oz) can sliced black olives, drained
1/2 cup quartered turkey pepperoni
1 tomato, diced, salted
1 egg, beaten with 1 tsp water
turkey pepperoni, green onion sliced, and oregano for garnish

Preheat oven to 350°. Put cream cheese and mozzarella cheese in large bowl; set aside. Brown sausage. Add onion and peppers; cook just until tender. Drain. Add olives and pour over cheeses in large bowl. Mix thoroughly to incorporate all ingredients.

Spray and sprinkle cornmeal in a large (9″deep dish or 10″) pie plate. Divide dough in half. Stretch or roll one half into a circle about 11″-12″, to fit in bottom and up sides of pie plate. Place dough in prepared pie plate, fitting down in and up sides with edge of dough resting around top of plate. Spoon filling into pie plate, spreading evenly. Put diced tomato evenly over the filling. Stretch or roll remaining dough into a circle, and place over top of pizza pie. Pinch together bottom and top layers of dough, folding over as you go around. Brush top crust with egg wash, garnish with pepperoni slices, green onion, and oregano. Bake 35-45 minutes, until crust is golden brown. Slice and enjoy!
This is a variation of the recipe found at foodrecipes.info.

 

Easy Cheesy Breadsticks

If you’re a bread lover, this is for you! Try them, AMAZING! Recipe from jaimecooksitup.net.

Easy Cheesy Breadsticks

    Easy Cheesy Breadsticks 1   Easy Cheesy Breadsticks 2

1½ cups hot water (110°)
1 Tbl dry yeast
2 Tbl sugar
3½ cups flour
1/2 tsp salt
1/4 cup butter
Johnny’s Season Salt (or similar)
3/4 cup shredded mozzarella or Parmesan cheese (or mixture of both)

In bowl of mixer, put hot water, sprinkle yeast over water, and sprinkle sugar over yeast. Let sit until yeast is foamy, about 3-5 minutes. Mix in flour, one cup at a time and salt. Knead for about 3-5 minutes. Let rest 5 minutes. Melt butter and pour half into a 11″x15″ or 12″x16″ baking sheet (cookie sheet). Place dough in center of baking sheet and let rest 2-3 minutes (makes it easier to spread out). Spread dough out flat in pan out to edges. Pour remaining butter on dough and spread. Sprinkle with season salt and sprinkle shredded cheese evenly over dough. Cut with pizza cutter (can cut as pictured above, 3×6). Place in preheated 170° oven for 7-10 minutes, breadsticks will rise to about 1″. Turn oven up to 350° and bake 12-14 minutes or until golden brown. Remove from oven and let sit 5 minutes. Cut again with pizza cutter and edges with kitchen shears.

One Year Ago: Triple Chocolate Brownie Pie Triple Chocolate Brownie Cream Pie

Two Years Ago: Italian Muffuletta Italian Muffuletta

Three Years Ago: Homemade Pizza Homemade Pizza

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Baked Spasagna

We love, love, love this dish! Crazy name but really makes sense, Lasagna and Spaghetti together makes Spasagna. This really is an amazing dish, if you love pasta and cheese, this is for you! A recipe from plainchicken.com.

Baked Spasagna

24 oz spaghetti
*32 oz (2 lbs) mozzarella cheese, grated
8 oz ricotta cheese
8 oz sour cream
1¼ cups half-and-half
1/2 cup grated parmesan cheese , divided
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1 tsp minced garlic
1 tsp salt
1 jar (26oz) spaghetti sauce
1 lb italian sausage or ground beef (I used turkey sausage)

Cook spaghetti according to package directions, drain. Preheat oven to 350°.

In large bowl, stir together mozzarella, ricotta, sour cream, half-and-half, half the Parmesan cheese, oregano, basil, pepper, garlic, and salt.  Add cooked spaghetti and toss until well coated. Pour into 9×13 pan lightly sprayed with cooking spray. Top with remaining Parmesan cheese. Cover with foil and bake 30 minutes.

While pasta is baking, prepare meat sauce. Brown Italian sausage in skillet. Drain, add spaghetti sauce and simmer. Remove pasta from oven.  Cut into squares and top with meat sauce.

*I used half the amount of cheese called for, still amazing and cheesy

One Year Ago: Reuben Sandwich Ring Reuben Sandwich Ring

BBQ Chicken Pizza

My family loves meaty pizza, lots of pepperoni and sausage.  This time I went with chicken, but to make it more appealing to my guys, I went with spicy barbeque sauce, added some sharp cheddar cheese, bacon, and bleu cheese.  This is a favorite!

                       

Pizza Crust:
2 pkg yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups flour

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add salt, oil, and flour.  knead.  Let rise in warm place until doubled.  Divide dough in half.  Stretch or roll each piece into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake each crust for 4-5 minutes, remove and spread with sauce, cheese, and toppings.  Bake additional 5-7 minutes until golden and bubbly.  Makes 2 pizzas.

BBQ Chicken Pizza Toppings:
1¹⁄3 cups BBQ sauce (your favorite, store bought or homemade)
4 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
2 cups cooked, diced chicken
sliced yellow, orange, and green peppers
diced onion
1 cup bacon bits
bleu cheese crumbles (optional)

Spread 2/3 cup BBQ sauce over partially baked crust.  Sprinkle with 1 cup mozzarella cheese, sprinkle 1 cup sharp cheddar.  Evenly distribute 1 cup chicken, half of sliced peppers, half of onion, and 1/2 cup bacon bits.  Sprinkle 1 more cup mozzarella cheese.  Repeat with second pizza crust.  Bake using instructions above.

One Year Ago Today:  Blueberry Muffins Blueberry Muffins

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.

Beef & Sausage Butternut Squash Lasagna

I love finding new products that taste terrific, and this pasta sauce is a new favorite.  Dave’s Gourmet Butternut Squash Pasta Sauce, I usually buy it at Costco but I have also seen it at grocery stores.  This is a lasagna I made using this incredible tasting sauce.

                       

1 lb lean ground beef
1 lb ground sausage
1 cup chopped onion
salt & pepper
1 jar Dave’s Gourmet Butternut Squash Pasta Sauce
1 can (14.5 oz) diced tomatoes, with basil, garlic & oregano
1 can (14.5 oz) diced fire roasted tomates
1 (15 oz) ricotta cheese
2 eggs
4 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 pkg no-boil lasagne noodles

Preheat oven to 375°.  In large skillet over medium heat, brown ground beef, sausage, and onion, drain and season with salt and pepper.  Add pasta sauce and both cans diced tomatoes.

In medium bowl, mix ricotta cheese, eggs, 2 cups mozzarella, and Parmesan.

Spray 13×9 baking pan with no-stick spray.  Spread 1½ cups meat sauce on bottom of pan.  Layer ingredients in following order:
4 noodles, overlapping, 1/3 of ricotta mixture, 1/3 of meat sauce, 1/3 of mozzarella.  Repeat two more times, ending with mozzarella on top.  Set baking pan on cookie sheet in case of spill over.  Bake for 45-50 minutes, covering last 15 minutes with foil.  Remove and let stand 15 minutes before serving.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Italian Zucchini Crescent Pie

I can remember making this with my mom when I was a teenager.  It has been a favorite of my kids.  It is a great way to eat your veggies, nice to have when you want a meatless meal.   As my kids have gotten older, I use a little more dijon mustard.  All these flavors work so well together, thanks to Pillsbury for this recipe.

Italian Zucchini Crescent Pie

4 cups thinly sliced zucchini
1 cup coarsely chopped onion
1/2 cup butter
1/2 cup chopped parsley or 2 Tbl parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp oregano
2 eggs, beaten
2 cups (8 oz.) shredded mozzarella
1 (8 oz) can crescent rolls
2 tsp dijon mustard

Heat oven to 375°.  In large skillet, cook zucchini and onion in butter until tender (10 min.), remove from heat.  Add parsley, salt, pepper, basil, and oregano.  In large bowl, beat eggs and add cheese, stir into zucchini mixture.  Separate crescent rolls into 8 triangles.  Place in ungreased 11” quiche pan, flan pan or 12X8 dish.  Press over bottom and up sides to form crust.  Spread dijon mustard over dough.  Pour zucchini mixture over mustard.  Bake for 18-20 minutes or until knife comes out clean.  Let stand 10 minutes before serving.

I like to mix things up.  I had all my kids home for dinner today so I made two Zucchini Crescent Pies, but I wanted to make a change on one and see how my taste testers liked it (plus, I didn’t have quite enough zucchini for two pies).  It is the recipe above with a few changes.  Yes, my taste testers all liked it.

Zucchini & Tomato Crescent Pie

1½ cups thinly sliced zucchini
1 cup thinly sliced carrots
1 cup coarsely chopped onion
2 Tbl butter
1 (14.5 oz) can Italian style diced tomatoes
1/2 cup chopped parsley or 2 Tbl parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp oregano
3 eggs, beaten
2 cups (8 oz.) shredded mozzarella
1 (8 oz) can crescent rolls
4 tsp dijon mustard

Used a deep dish pie plate, used whole can of diced tomatoes including juice.  Letting the pie sit for at least 10 minutes after coming from the oven is crucial, it sets up for a nice slice.