Cream Cheese Pizza Pasties Recipes

Steps:

• 1. ~~FOR SAUCE~~
• 2. in thick-bottomed saucepan sautee onions and garlic in olive oil for 3 to 4 minutes, or until tender. Add spices and sausage drippings. Fry for 1 minute.
• 3. Add tomato paste and combine. fry this mixture for about a minute (stirring) or until color begins to orange slightly. Add water, crushed tomatoes and bay leaf.
• 4. bring sauce to gentle boil, then reduce heat and cover for half an hour, stirring occasionaly. chill completely before using on pizza
• 5. ~~~NOTE~~~for sausage drippings: remove sausage from the casings of about 1/2 lb Italian sausage and fry in a fry pan. Reserve meat for toppings or another recipe. Use pan drippings for this sauce.
• 6. ~~For Pizza~~
• 7. if you have a pizza stone, put it in the 2nd from the bottom rack in the oven, and preheat to 550 degrees.
• 8. sprinkle pizza pan with flour. stretch dough out and lay on pan.
• 9. beginning in the middle, spoon on sauce and spread in outward circle until you've reached where you want your crust to start. I like less crust so i put the sauce almost to the edge. Be careful to use the sauce sparingly, as too much will make the pizza soggy.
• 10. next sprinkle a generous amount of oregano and pizza seasonings over the sauce.
• 11. crumble desired amount of cream cheese onto pizza. arrange pepperoni, then sliced tomato and basil leaves. top with mozzerella.
• 12. bake on top of pizza stone for 5 to 7 minutes, then turn pizza and bake for 2 more minutes.
• 13. slide pizza off pan and directly on stone and bake for another 2 to 3 minutes. remove from oven and allow to cool for 3 to 5 minutes before serving.

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl.
• On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border. Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.
• Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Bake until golden brown; begin checking for doneness at 30 minutes. (It's alright if some of them break open at the seams while baking; it's part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving.

Steps:

• Preheat oven to 375.
• Line a 9×13 baking dish with parchment paper. With a handheld mixer, mix cream cheese, eggs, Italian seasoning, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 25 minutes, or until golden brown. Allow crust to cool for 10 minutes.
• Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 10-15 minutes, until cheese is melted.

Steps:

• Heat oven to 425 degrees F.
• Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
• Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
• Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened.
• Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge. Top with the cheese, followed by the pepperoni and olives (this keeps the cheese from sticking to the top of the pastry as it melts). Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up.
• Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
• While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
• Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.

Steps:

• Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
• Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
• Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
• Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
• Brush edges with milk, fold corners to the centre sealing edges.
• Brush with beaten egg or milk and bake for 35 minutes until golden brown.
• Eat warm or cold.

Steps:

• Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
• Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
• Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
• Make filling (see our Pecan Pie recipe).

Steps:

• Preheat oven to 400 degrees.
• Prepare pizza crust according to directions as desired. I made it with a crispy crust.
• Remove the lid and seal from the cream cheese. Microwave on high for 15-20 seconds until it is very soft and spreadable.
• Spread softened cream cheese on prepared crust.
• Mix together the flour, cinnamon and sugar.
• Cut in butter until it resembles coarse crumbs.
• Sprinkle the flour mixture on top of cream cheese.
• Bake for 12-17 minutes, or according to pizza crust dirctions, until done.

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.