Heat large skillet over medium heat until hot. Crumble pork sausage and
ground beef into skillet. Cook, stirring to separate meat, until no pink
remains. Drain off fat. Add beans, cumin, and garlic powder; heat through.
Oil two baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide
dough into 8 pieces. Form each piece into a ball. On lightly floured
surface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to within 1/2
inch form edge. Layer each calzone with 2 T crushed tomatoes, 1/4 c
Monterey Jack cheese and 2 T cheddar. Moisten edges of dough with water
and fold over to enclose filling. Press edges firmly together with fork.
Brush with melted butter. Cut slit in each calzone to allow steam to
escape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole,
if desired.
Serving Size : 8

Continue reading "Baja Pizza Pouch (Calzones)" »

Posted by Scott at 03:25 PM | Permalink

Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5
minutes to soften. Add 1 1/2 cups flour; Beat with mixer until smooth.
Stir in oil and salt. Gradually blend in enough of remaining flour with
wooden spoon to make moderately stiff dough. Turn out onto lightly floured
surface. Knead until smooth. Return to bowl; cover and let rise in warm
place until doubled/ Punch down dough; divide into three equal portions.
Roll one potion on lightly floured surface to a 9 inch circle. Place 1/3
of the mozzarella on one side of the dough; dot with 1/3 of the goat
cheese and top with 1/3 of the proscuitto. Repeat with remaining dough,
cheeses and proscuitto. Mix chives and garlic; sprinkle over filling.
Moisten edges of dough with water and fold over to enclose filling. Press
edges firmly together. Place on lightly greased baking sheets. Let rise
for 30 to 45 minutes or until dough feels light to the touch. Cut slit in
each calzone to allow steam to escape. Preheat oven to 375 F. Bake 30 to
45 minutes or until browned. Remove from oven; brush tops with oil.
Sprinkle each with grated parmesan cheese. Serve warm.

Continue reading "Calzone (Large)" »

Posted by Scott at 03:25 PM | Permalink

1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises,
prepare filling. In a medium frying pan heat tomato oil over moderate
heat; add onion and cook, stirring often, until soft but not browned. Mix
in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese
with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide
dough into two equal portions. Roll each half out on a floured surface to
a 12-inch circle. Spread half of the ricotta filling over half of each
circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each
circle with half of the prosciutto strips and 1 cup of the mozzarella
cheese. Fold circles in halves over filling, moistening and pinching edges
together (or pressing with tines of a fork) to seal. 6. Preheat oven to
450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal.
Place calzone well apart on prepared baking sheet. Let rise until puffy
(12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

Continue reading "Calzone With Sun-Dried Tomatoes" »

Posted by Scott at 03:25 PM | Permalink

Set oven control to broil. Place bread slices on ungreased cookie sheet.
Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to
6 inches from heat 1 to 2 minutes or until light brown; set aside.

Cut beef into thin strips (beef is easier to cut if partially frozen,
about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high
heat. Cook beef, bell pepper and garlic in oil, stirring occasionally,
until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2
to 4 minutes or until hot.

Place 2 toasted bread slices on each of 4 serving plates; top with beef
mixture.

Continue reading "Beefy Skillet Calzone" »

Posted by Scott at 03:25 PM | Permalink