PEPPERONI-SAUSAGE STUFFED PIZZA
For 30 years, friends have been telling me to open a pizzeria using this recipe. It even freezes well. -Elizabeth Wolff, Carmel, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Grease a 13x9-in. baking pan. Punch down dough; divide into three portions. On a lightly floured surface, combine two portions of dough and roll into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella cheese and 2 cups cheddar cheese. Sprinkle with flour, seasonings, cooked sausage, mushrooms and pepperoni., Roll out remaining dough into a 13x9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with a fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes., Reduce oven setting to 375°. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with Parmesan cheese., Freeze option: Freeze cooled baked pizza pieces in a resealable freezer container. To use, reheat on a baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 483 calories, Fat 28g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 1092mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
GRILLED STUFFED PIZZA BURGERS
Two all-time favorite foods together in one terrific sandwich!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In large bowl, mix ground beef and salt. Shape mixture into 12 thin patties, each about 4 inches in diameter.
- In small bowl, mix pepperoni, olives and 1/3 cup of the pizza sauce. Spoon rounded tablespoon pepperoni mixture onto center of 6 patties; spread slightly. Top with remaining patties; press edges together firmly to seal.
- Place patties on grill; cover grill. Cook with medium heat 8 to 12 minutes, turning once, until thermometer inserted in center of patties reads 160°F (avoid inserting in filling). During last 1 to 2 minutes of cooking time, top each patty with cheese and rounded teaspoon of remaining pizza sauce, and place buns, cut side down, on grill; cook until cheese is melted and buns are lightly toasted.
- To serve, place lettuce and patties in bottom halves of buns. Cover with top halves of buns.
Nutrition Facts : Calories 470, Carbohydrate 21 g, Cholesterol 110 mg, Fat 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 3 g, TransFat 1 1/2 g
STUFFED PIZZA BITES
After trying a similar dish at a local restaurant, I came up with my own version of pizza bites. This delicious recipe is easy and fun for potlucks or parties. -Sarah Gilbert, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease 12 muffin cups; set aside., On a lightly floured surface, unroll pizza crust. Spread ranch to within 1/2-in. of edges. Sprinkle with pepperoni, cheeses, green onions, green pepper, bacon and seasonings. Roll up jelly-roll style; pinch the edge closed. Cut crosswise into 12 slices. Place each slice into prepared muffin cups., Bake until lightly browned, 20-25 minutes. Serve warm with marinara or Alfredo, if desired.
Nutrition Facts : Calories 234 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 664mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
SICILIAN STUFFED PIZZA WITH RICOTTA AND ARUGULA
At a pizzeria in the small Sicilian town of Vallelunga-Pratameno, about a couple of hours' drive from Palermo, you could get nearly any kind of pizza, but the house specialty didn't look like a pizza at all. To make it, the dough was stretched as usual, then slid naked, with no toppings, onto to the oven's stone floor. In no time at all, the dough began to puff up until nearly spherical, like a giant pita bread. It was taken from the oven, split open and filled with fresh local sheep's milk ricotta and a large handful of arugula. To serve, it was cut into wedges, like a heavenly sandwich. My version includes a few anchovies and strips of roasted pepper, but even without them, it is delicious.
Provided by David Tanis
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Turn oven to 450 degrees and put a pizza stone on the middle shelf to heat for 20 to 30 minutes. (Alternatively, use a heavy-duty baking sheet.)
- Sprinkle a clean work surface lightly with semolina. Place the pizza dough on top and push down with your hands, flattening it. Dust lightly with semolina, if it seems sticky. Press down and outward with fingers to a diameter of about 8 inches. (You may use a rolling pin if you prefer.)
- Sprinkle more semolina beneath the dough so it will easily slide as you begin to stretch it in all directions to a diameter of about 10 inches.
- To transfer the dough to the oven, slide a pizza peel (or something similar, like the steel, rimless bottom of a tart pan or a stiff piece of cardboard) under the dough. There should be sufficient semolina on the bottom of the dough to keep it from stickling to the peel.
- Transport the dough to the oven and quickly slip it from the peel onto the pizza stone. In a few minutes it will begin to puff. Let it bake for 8 to 10 minutes, until nicely browned and well puffed. Remove from oven and place on a cutting board.
- Use a knife to cut all the way around at the edge, separating the top half from the bottom. Add the fillings: Spoon the ricotta in blobs to cover the surface, then smooth briefly. Drizzle ricotta with 3 tablespoons olive oil and arrange randomly the anchovy, pepper strips and basil. Season lightly with salt, pepper and crushed red pepper to taste.
- Cover everything with pecorino and arugula and put the top back on the pie. Use a large knife to cut the pie in half, then in wedges of what ever size you with. Serve immediately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 1 gram
STUFFED PIZZA
A new Stuffed Pizza option for your menu means loads of possibilities. Fill with Italian sausage, peppers and mushrooms or get brave and add in whatever your family's favorite pizza toppings might be. Stuffed Pizza? Yes, please! Just scroll down for delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease rectangular baking dish,13x9x2 inches. Cook sausage and ground beef in 10-inch skillet over medium heat, stirring occasionally, until brown. Drain; set aside.
- Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16x14 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.
- Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish; unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese. Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.
Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1370 mg
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