08-04-10
Veggie Pizza
As seen on the following webpage: http://allrecipes.com/Recipe/Veggie-Pizza/Detail.aspx?ms=1&prop25=41711181&prop26=DailyDish&prop27=2010-08-03&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 16 Servings
Ingredients:
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
1/2 cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
NUTRITION INFORMATION: Per serving: 196 calories; 12.5 g fat; 1.5 g fiber; 14.5 g carbohydrates; 5 g protein
07-02-10
Pizza Rolls
As seen on the following webpage: http://allrecipes.com/Recipe/Pizza-Rolls/Detail.aspx?ms=1&prop25=39669940&prop26=DailyDish&prop27=2010-07-02&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 10 Servings
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:
1.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.
2.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.
3.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.
4.Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.
NUTRITION INFORMATION: Per serving: 437 calories; 30 g fat; 1.5 g fiber; 26 g carbohydrates; 13 g protein
06-02-10
Unbelievably Awesome Barbeque Chicken Pizza
As seen on the following webpage: http://allrecipes.com/Recipe/Unbelievably-Awesome-Barbeque-Chicken-Pizza/Detail.aspx?ms=1&prop25=38239250&prop26=DailyDish&prop27=2010-06-02&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 tablespoon sesame oil
1 skinless, boneless chicken breast half
1/4 cup barbeque sauce, divided
1/2 cup marinara sauce
1 (16 ounce) package pre-baked pizza crust
1 cup shredded mozzarella cheese
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
Directions:
Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks.
Preheat oven to 425 degrees F (220 degrees C).
In a small bowl, mix the remaining barbeque sauce and marinara sauce. Spread evenly over the pizza crust. Sprinkle with mozzarella cheese. Arrange cooked chicken chunks and red onion slices over the top.
Bake 15 minutes in the preheated oven, or until cheese is melted and bubbly. Remove from heat, sprinkle with cilantro, and let sit 10 minutes before slicing.
NUTRITION INFORMATION: Per serving: 359 calories; 11 g fat; 2.5 g fiber; 43.5 g carbohydrates; 20 g protein
05-25-10
BBQ Chicken Calzones
As seen on the following webpage: http://allrecipes.com/Recipe/BBQ-Chicken-Calzones/Detail.aspx?ms=1&prop25=37771550&prop26=DailyDish&prop27=2010-05-25&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
NUTRITION INFORMATION: Per serving: 565 calories; 19 g fat; 1.5 g fiber; 48.5 g carbohydrates; 45 g protein
02-15-10
Easy White Pizza
Makes 4 Servings
Ingredients:
Garlic-flavored olive oil
1 (1-pound) ball frozen pizza dough, thawed and at room temperature
3 cups shredded mozzarella cheese
1/2 cup whole milk ricotta
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh oregano leaves, plus more for garnish
Directions:
Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.
Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough “lip” around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.
Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.
Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.
02-13-10
Blue Cheesy Prosciutto Appetizer Pizza
Makes 12 Appetizers
Ingredients:
1 can (13.8 oz) refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded mozzarella cheese (4 oz)
4 slices prosciutto (about 2 oz), cut into thin strips
1/3 cup Apricot Preserves
Directions:
1. Heat oven to 400°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15×12-inch rectangle. Bake 8 to 10 minutes or until light golden brown.
2. In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto.
3. In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza.
4. Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.
NUTRITION INFORMATION: Per serving: 170 calories; 6 g fat; 0 g fiber; 22 g carbohydrates
02-13-10
Mango, Prosciutto and Goat Cheese Appetizer Pizza
Makes 24 Appetizers
Ingredients:
1 tablespoon Olive Oil
1 medium onion, chopped (1/2 cup)
1 firm ripe mango, seed removed, peeled and cut into 1/4-inch pieces (1 cup)
1/3 cup Orange Marmalade
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 to 2 teaspoons soy sauce
1 can (13.8 oz) refrigerated classic pizza crust
4 oz thinly sliced prosciutto
1 cup shredded mozzarella cheese (4 oz)
1 cup crumbled goat (chèvre) cheese (4 oz)
Directions:
1. Heat oven to 400°F. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup mango. Stir remaining mango into onion. Cook 3 minutes, stirring frequently.
2. Stir in marmalade, mustard, vinegar and soy sauce. Cook 2 to 3 minutes, stirring frequently, until mixture thickens and most of liquid is absorbed. Remove from heat; cool while preparing crust.
3. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15×10-inch rectangle. Bake 8 to 10 minutes or until edges just begin to brown.
4. Spread mango-onion mixture over crust. Top with prosciutto; sprinkle with mozzarella cheese and goat cheese.
5. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with reserved 1/2 cup mango.
02-09-10
Lamb and Feta Pita Pizzas
Makes 4 Servings
Ingredients:
8 oz lean ground lamb
1 small onion, chopped
4 medium plum tomatoes, chopped
2 tablespoons chopped fresh parsley
3/4 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 whole-wheat pitas (6 inches each)
2 teaspoons olive oil
1/3 cup crumbled feta
1 tablespoon pine nuts
Directions:
Heat oven to 400°. Place lamb and onion in a large skillet over medium-high heat and cook, breaking up meat with a spoon and stirring occasionally, until onion is soft and meat is no longer pink, about 5 minutes. Transfer meat and onion to a plate lined with a paper towel to drain fat. Blot with another paper towel. Wipe pan, then return meat and onion to pan. Stir in tomatoes; cook over medium-high heat until they soften slightly, 2 minutes. Remove from heat. Stir in parsley, cinnamon, salt and pepper. (The lamb mixture may be made up to 2 days ahead and stored in an airtight container in the refrigerator.) Place pitas on a baking sheet; brush top of each pita with oil. Divide lamb mixture among pitas. Sprinkle with feta and pine nuts. Cook until cheese is warm and pita is toasted, 10 to 12 minutes.
NUTRITION INFORMATION: Per serving: 416 calories; 22 g fat; 6 g fiber; 38 g carbohydrates
02-02-10
Spinach and Feta Pita Bake
As seen on the following website: http://allrecipes.com/Recipe/Spinach-and-Feta-Pita-Bake/Detail.aspx?ms=1&prop25=30896238&prop26=HealthyBites&prop27=2010-01-27&prop28=Main&prop29=Recipe&me=1
Makes 6 Servings
Ingredients:
6 (6 inch) whole wheat pita breads
1 (6 ounce) tub sun-dried tomato pesto
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
1/2 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 pinch ground black pepper to taste
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.
NUTRITION INFORMATION: Per serving: 350 calories; 17 g fat; 7 g fiber; 34 g carbohydrates
02-02-10
Sausage Pizza Dip
Makes 6 Servings
Ingredients:
Directions: