from pioneer woman
calzones
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Friday, January 11, 2013
Wednesday, April 11, 2012
Saturday, February 11, 2012
Monday, January 30, 2012
Saturday, January 14, 2012
Tuesday, December 20, 2011
Wednesday, September 28, 2011
Wednesday, September 21, 2011
Saturday, September 17, 2011
Friday, July 22, 2011
Sunday, June 26, 2011
Wednesday, March 30, 2011
greek style chicken
from cooking light
greek style chicken
then with the leftovers the next day I made "greek style chicken pizza"
spread a piece of flatbread pita with tomato sauce and some italian herbs.
layered on a little bit of mozzarella cheese, chicken, feta, kalamata olives and a bit more mozarella. cooked at 350 in the toaster oven for 5 or 6 minutes, then spread with some of the yogurt sauce. YUM!!!
greek style chicken
then with the leftovers the next day I made "greek style chicken pizza"
spread a piece of flatbread pita with tomato sauce and some italian herbs.
layered on a little bit of mozzarella cheese, chicken, feta, kalamata olives and a bit more mozarella. cooked at 350 in the toaster oven for 5 or 6 minutes, then spread with some of the yogurt sauce. YUM!!!
Sunday, February 20, 2011
Tuesday, April 27, 2010
"homemade" pizza pockets
tweaked from MckMama's recipe
INGREDIENTS
at least 2 refrigerated pie crusts
spaghetti sauce
fresh mozzarella (I used shredded)
pepperoni (I used turkey pepperoni)
egg white (which I forgot!)
1. preheat oven to 350 degrees.
2. Bring pie crusts to room temperature. Unroll pie crusts and cut into 3 semi-equal sections. (do NOT defrost in microwave....it just makes it a MESS and leads to very ugly and frustrating pizza pockets....TRUST ME, I know!) I put them directly onto a greased cookie sheet. You could also put them onto a cutting board or a clean countertop to work.
3. Spoon and spread a few scoops of sauce on crusts....make 1 "stripe" down the middle of each section.
4. One one 1/2 of a section sprinkle a small handful of cheese and then place pepperonis on top of cheese.
5. Fold the other end of the strip over the toppings and press the open edges closed. If needed fold over the edges to seal the pocket. (This is when I should have brushed with egg white, had I remembered) Poke each section 2 or 3 time with a knife to vent.
6. Bake until golden brown, about 30 minutes.
Variations to try: other ingredients....also curious to try using refrigerated cresecent roll dough as the crust.
INGREDIENTS
at least 2 refrigerated pie crusts
spaghetti sauce
fresh mozzarella (I used shredded)
pepperoni (I used turkey pepperoni)
egg white (which I forgot!)
1. preheat oven to 350 degrees.
2. Bring pie crusts to room temperature. Unroll pie crusts and cut into 3 semi-equal sections. (do NOT defrost in microwave....it just makes it a MESS and leads to very ugly and frustrating pizza pockets....TRUST ME, I know!) I put them directly onto a greased cookie sheet. You could also put them onto a cutting board or a clean countertop to work.
3. Spoon and spread a few scoops of sauce on crusts....make 1 "stripe" down the middle of each section.
4. One one 1/2 of a section sprinkle a small handful of cheese and then place pepperonis on top of cheese.
5. Fold the other end of the strip over the toppings and press the open edges closed. If needed fold over the edges to seal the pocket. (This is when I should have brushed with egg white, had I remembered) Poke each section 2 or 3 time with a knife to vent.
6. Bake until golden brown, about 30 minutes.
Variations to try: other ingredients....also curious to try using refrigerated cresecent roll dough as the crust.
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