Ingredients
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 unbaked pizza crust
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
Directions
Preheat oven according to pizza crust package directions.
In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
Bake according to pizza crust package directions.
Saturday, December 10, 2011
Sunday, September 11, 2011
Pizza Moons
Ingredients
1 (8 ounce) package refrigerated crescent rolls
4 cups shredded mozzarella cheese
16 slices pepperoni
1/2 cup Parmesan cheese
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Unroll crescents onto work surface. Top each piece of dough with shredded cheese and a few slices of pepperoni. Sprinkle on a bit more cheese, and roll into crescent shape. Place pizza "moons" on a baking sheet.
Bake until crescents are golden brown, 12 to 15 minutes. Remove from oven, and sprinkle with Parmesan cheese.
1 (8 ounce) package refrigerated crescent rolls
4 cups shredded mozzarella cheese
16 slices pepperoni
1/2 cup Parmesan cheese
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Unroll crescents onto work surface. Top each piece of dough with shredded cheese and a few slices of pepperoni. Sprinkle on a bit more cheese, and roll into crescent shape. Place pizza "moons" on a baking sheet.
Bake until crescents are golden brown, 12 to 15 minutes. Remove from oven, and sprinkle with Parmesan cheese.
Pepperoni Pizza Sticks
Ingredients
1 (14 ounce) package egg roll wrappers
24 (1 ounce) pieces string cheese
25 (4 ounce) packages sliced pepperoni sausage, cut into strips
1 (6 ounce) can sliced mushrooms, drained
2 tablespoons minced garlic
2 cups oil for frying, or as needed
1 (14 ounce) jar Classico® Tomato and Basil Sauce
Directions
Lay out the egg roll wrappers one at a time. Place one piece of string cheese in the center near the edge, then arrange some pepperoni, sliced mushrooms and garlic around the cheese. Roll up the string cheese a little, fold in the sides, then continue to roll up, and seal the edge by moistening with water. Repeat with remaining wrappers, cheese and fillings.
Heat oil in a large heavy skillet, or deep fryer to 365 degrees F (185 degrees C). Fry enough to fit loosely in the pan, turning once after about 5 minutes. Continue to fry for 3 to 5 more minutes or until golden brown. Drain on paper towels.
Warm the pasta sauce in a serving bowl in the microwave. Serve the Pepperoni Pizza Sticks on a platter with the bowl of sauce for dipping.
1 (14 ounce) package egg roll wrappers
24 (1 ounce) pieces string cheese
25 (4 ounce) packages sliced pepperoni sausage, cut into strips
1 (6 ounce) can sliced mushrooms, drained
2 tablespoons minced garlic
2 cups oil for frying, or as needed
1 (14 ounce) jar Classico® Tomato and Basil Sauce
Directions
Lay out the egg roll wrappers one at a time. Place one piece of string cheese in the center near the edge, then arrange some pepperoni, sliced mushrooms and garlic around the cheese. Roll up the string cheese a little, fold in the sides, then continue to roll up, and seal the edge by moistening with water. Repeat with remaining wrappers, cheese and fillings.
Heat oil in a large heavy skillet, or deep fryer to 365 degrees F (185 degrees C). Fry enough to fit loosely in the pan, turning once after about 5 minutes. Continue to fry for 3 to 5 more minutes or until golden brown. Drain on paper towels.
Warm the pasta sauce in a serving bowl in the microwave. Serve the Pepperoni Pizza Sticks on a platter with the bowl of sauce for dipping.
Beef Stroganoff
I think this is my third favorite food after Pizza and Hamburger
Ingredients
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
Directions
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Ingredients
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
Directions
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Thursday, September 1, 2011
Easy Beef Stroganoff
Ingredients
1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste
Directions
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste
Directions
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Friday, August 26, 2011
Pizza Bake with Sausage and Pepperoni
Ingredients
1 (19 ounce) package Bob Evans® Italian Sausage, cut into bite-sized pieces
1/2 pound elbow macaroni
1 (16 ounce) jar pizza sauce
1 (2 ounce) package sliced pepperoni
1/2 cup sliced yellow bell peppers
1 cup shredded four-cheese Italian blend, divided in half
Directions
Preheat oven to 400 degrees F. In nonstick skillet over medium heat, cook sausage until browned. In large saucepan, cook macaroni according to package directions, drain. In 9-inch square baking pan, combine sausage, macaroni, pizza sauce, pepperoni, yellow peppers and 1 cup cheese. Sprinkle remaining cheese over sausage mixture. Cover and bake 20 to 25 minutes or until sausage is fully cooked.
1 (19 ounce) package Bob Evans® Italian Sausage, cut into bite-sized pieces
1/2 pound elbow macaroni
1 (16 ounce) jar pizza sauce
1 (2 ounce) package sliced pepperoni
1/2 cup sliced yellow bell peppers
1 cup shredded four-cheese Italian blend, divided in half
Directions
Preheat oven to 400 degrees F. In nonstick skillet over medium heat, cook sausage until browned. In large saucepan, cook macaroni according to package directions, drain. In 9-inch square baking pan, combine sausage, macaroni, pizza sauce, pepperoni, yellow peppers and 1 cup cheese. Sprinkle remaining cheese over sausage mixture. Cover and bake 20 to 25 minutes or until sausage is fully cooked.
Saturday, August 20, 2011
Pepperoni Pizza Pita
Ingredients
2 tablespoons pizza sauce
1 whole pita breads
6 slices pepperoni sausage
2 fresh mushrooms, sliced
1/4 cup shredded mozzarella cheese
Directions
Spread pizza sauce over pita bread. Top with pepperoni, mushrooms and cheese. Place on an ungreased baking sheet. Bake at 400 degrees F for 4-6 minutes or until cheese is melted.
2 tablespoons pizza sauce
1 whole pita breads
6 slices pepperoni sausage
2 fresh mushrooms, sliced
1/4 cup shredded mozzarella cheese
Directions
Spread pizza sauce over pita bread. Top with pepperoni, mushrooms and cheese. Place on an ungreased baking sheet. Bake at 400 degrees F for 4-6 minutes or until cheese is melted.
Sunday, August 14, 2011
Pizza Bake with Sausage and Pepperoni
Ingredients
1 (19 ounce) package Bob Evans® Italian Sausage, cut into bite-sized pieces
1/2 pound elbow macaroni
1 (16 ounce) jar pizza sauce
1 (2 ounce) package sliced pepperoni
1/2 cup sliced yellow bell peppers
1 cup shredded four-cheese Italian blend, divided in half
Directions
Preheat oven to 400 degrees F. In nonstick skillet over medium heat, cook sausage until browned. In large saucepan, cook macaroni according to package directions, drain. In 9-inch square baking pan, combine sausage, macaroni, pizza sauce, pepperoni, yellow peppers and 1 cup cheese. Sprinkle remaining cheese over sausage mixture. Cover and bake 20 to 25 minutes or until sausage is fully cooked.
1 (19 ounce) package Bob Evans® Italian Sausage, cut into bite-sized pieces
1/2 pound elbow macaroni
1 (16 ounce) jar pizza sauce
1 (2 ounce) package sliced pepperoni
1/2 cup sliced yellow bell peppers
1 cup shredded four-cheese Italian blend, divided in half
Directions
Preheat oven to 400 degrees F. In nonstick skillet over medium heat, cook sausage until browned. In large saucepan, cook macaroni according to package directions, drain. In 9-inch square baking pan, combine sausage, macaroni, pizza sauce, pepperoni, yellow peppers and 1 cup cheese. Sprinkle remaining cheese over sausage mixture. Cover and bake 20 to 25 minutes or until sausage is fully cooked.
Tuesday, August 9, 2011
Pepperoni Pizza Bread
Ingredients
1 3/8 cups water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons butter
1/2 cup pepperoni sausage, chopped
1/3 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/3 cup canned mushrooms
1/4 cup dried minced onion
3/4 teaspoon garlic powder
2 1/2 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.
To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
1 3/8 cups water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons butter
1/2 cup pepperoni sausage, chopped
1/3 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/3 cup canned mushrooms
1/4 cup dried minced onion
3/4 teaspoon garlic powder
2 1/2 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.
To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
Thursday, August 4, 2011
Pizza Rolls
Ingredients
2 quarts canola oil for frying
1 egg
3 tablespoons water
1 (16 ounce) jar pizza sauce
1 (8 ounce) package sliced pepperoni
1 cup shredded mozzarella cheese
1 (14 ounce) package egg roll wrappers
Directions
Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.
2 quarts canola oil for frying
1 egg
3 tablespoons water
1 (16 ounce) jar pizza sauce
1 (8 ounce) package sliced pepperoni
1 cup shredded mozzarella cheese
1 (14 ounce) package egg roll wrappers
Directions
Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.
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