Ground beef Calzone. Source : Les Aliments 2000 inc.

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Emmeline Pierce
6 years ago
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1 Ground beef Calzone IngrEdients 1 (15 oz.) ricotta cheese 8 oz. pkg. shredded Mozzarella cheese 1/2 lb. cooked ham, diced 1/4 c. grated Parmesan cheese 1 tbsp. chopped parsley 1 egg 2 (10 oz.) pkg. refrigerated pizza crust 1 (14 oz.) jar pizza sauce 1. Preheat oven to 450 degrees. In large bowl, mix first 5 ingredients. In cup, with fork, beat egg and 1 tablespoon water. Grease large cookie sheet. 2. On floured surface, unroll 1 package of pizza dough. With knife, cut dough in half. Spoon 1/4 of filling along 1 short side of a dough half to within 1 inch of edge. Brush edge of dough with some egg mixture. Fold dough over, enclosing filling. Press edges together firmly to seal. 3. With pancake turner, transfer calzone to cookie sheet. Brush with some egg mixture. Cut several slits in top. Repeat with remaining dough and filling to make 4 calzones in all. Bake minutes until golden brown. 4. Meanwhile, in small saucepan over medium heat, heat pizza sauce. Serve sauce with calzones to pour over top.

2 Mexican Pizza with Monterey Jack Basic pizza dough 1 lb. hot sausage, not in casing 1 lb. grated monterey jack cheese 1 lb. grated cheddar or colby cheese 6 oz. can jalapeno peppers 1 pkg. taco seasoning 1 1/2 c. Mexican salsa (tomato and chili sauce) 3 tbsp. olive oil 1. For one 13 inch deep dish pizza, brown hot sausage (drained) and taco seasoning together. Preheat oven to 450 degrees. 2. Roll out the dough to form a circle slightly larger than pizza pan. Press dough to sides of pan; cut off excess dough that hangs over rim. Brush with olive oil. 3. Combine the cheese and spread two thirds of mixture over the dough. 4. Distribute the jalapeno peppers over the cheese and then hot sausage over the peppers. 5. Next spread the salsa as evenly as possible over the entire pizza, sprinkle the remaining cheese over the top and bake for 25 minutes until the crust is golden brown.

3 Pear and Gorgonzola Cheese Pizza 1 (16 ounce) package refrigerated pizza crust dough 4 ounces sliced provolone cheese 1 Bosc pear, thinly sliced 2 ounces chopped walnuts 2 1/2 ounces Gorgonzola cheese, crumbled 1. Preheat oven to 450 degrees F (230 degrees C). 2. Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese. 3. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

4 Cajun Pizza with Chicken 1 lb sausage, cooked and crumbled (you can use a sausage meat 1/2 substitute like gimme lean) 2 chicken breasts, cooked and cut into strips 1 small zucchini, about 6 oz. sliced thin 1 red bell pepper, diced 1/2 cup chopped onions 2 cloves chopped garlic 1 (4 ounces) can tomato sauce 1 (15 ounces) can diced tomatoes 1 tablespoon brown mustard 1 tablespoon chopped fresh ginger 2 teaspoons brown sugar 2 teaspoons Worcestershire sauce 2 teaspoons cumin 2 teaspoons Essence of Emeril or other cajun seasoning 1/2 teaspoon oregano 1 dash hot sauce, to taste 8 ounces grated cheese, i use mozzarella 1. Put onions,tomato sauce, tomatoes,brown sugar,garlic,ginger,and all the seasonings into food processor and puree for about 15 seconds until smooth. 2. Pour sauce into pan and cook for 30 minutes on medium heat. 3. Spread half of the sauce on the crust then lay zuchini slices and chicken, sprinkle sausage and bell peppers on top, spoon on more sauce and cover with cheese. 4. Bake about 15 minutes at 350.

5 Quick Niçoise Pizza 4 ounces goat cheese 1/2 cup ricotta cheese 1/2cup minced fresh basil 1 teaspoon black pepper 1 purchased 12-inch bread or pizza crust (16 ounces) 2 tablespoons olive oil, divided 1 large red onion, cut in half and sliced 1/4 pound fresh young green beans, trimmed and cut into pieces 1 yellow or red bell pepper, seeded and cut into thin strips 3 tablespoons sliced ripe olives 1/2 cup freshly grated Parmesan cheese 1. Combine goat cheese, ricotta cheese, basil and black pepper until blended. Spread on bread crust to within 1/2 inch of edge. Set aside. 2. Preheat oven to 450 F. Heat 1 tablespoon oil in large skillet over medium heat until hot. Add onion; cook and stir 8 to 10 minutes or until onion is very tender and brown. Arrange on top of cheese mixture. 3. Heat remaining 1 tablespoon olive oil in same skillet over medium heat until hot. Add beans; cook and stir 1 minute. Add bell pepper; cook and stir 1 minute or until crisp-tender. Arrange on top of onion. 4. Top with olives; sprinkle with Parmesan cheese. Bake 8 to 10 minutes or until bread crust is heated through. Garnish, if desired.

6 Tex-Mex Pizza 2 12 purchased or homemade pizza crusts Tex-Mex Pizza Sauce 1 pound Tyson frozen Southwestern chicken strips 1 can blackbeans -- drained and rinsed 1/2 green or red bell -- sliced 1/2 to 1 onion -- sliced 2 cups Monterey jack cheese -- shredded jalapeno slices chopped tomato chopped avocado salsa 1. Prepare crust. 2. Saute chicken strips with onion and peppers in a skillet sprayed with cooking spray. 3. Cook until chicken is thawed and onions and peppers are crisp tender. 4. Spread pizza sauce on crust and top with chicken mixture, black beans, and cheese. 5. Place pizza in a 500 degree oven. Cook until crust is golden and cheese is melted and bubbly. 6. Cut into wedges and serve with chopped tomato, avocado, and salsa.

7 Four-Season Pizza 2 cups grated mozzarella 2 cups grated Fontina 6 ounces button mushrooms, sliced 3 tablespoons olive oil Salt and pepper 1/2 pound steamed clams (Manila or Littleneck) 1 tomato 8 thin slices prosciutto, cut into julienne 1 1/2 cups Tomato Sauce, recipe follows 2 tablespoons basil, chiffonade 1 tablespoon grated Parmesan 1. Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 (6-ounce) balls. Allow to rise until ready to shape. 2. Preheat oven with pizza stone to 500 degrees F. 3. Prepare the toppings. In a bowl, combine the mozzarella and Fontina. In a small saute pan, over high heat, saute the mushrooms in the olive oil until done. Season with salt and pepper. Transfer to a plate and allow to cool. Reserve. Remove the meat from the steamed clams and reserve. Discard the shells. Slice the tomato into at least 6 thin round slices. Reserve. 4. To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches. Repeat with 2 additional balls. Divide last dough ball into 6 pieces, and roll each one into 10-inch strips. Divide tomato sauce evenly on dough circles leaving a small rim. Divide the cheese on top of each pizza. Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons. 5. Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne. 6. Slide pizza onto hot pizza stone. Bake for 7 to 8 minutes or until the crust is golden brown. 7. Remove from the oven and transfer to a serving plate. Sprinkle basil over tomato section and grated Parmesan over the mushroom section. Serve immediately.

8 Mini-pizzas aperitif: Brie and Pear Use regular, whole wheat or multigrain pizza dough and make small circles with a cookie cutter or spread the pizza in a rectangular shape, so once it is cooked you can cut in rectangle or lozenge shapes. In a mixer, puree 50 g of brie cheese and 1 tablespoon of each of the following ingredients: fresh chopped coriander, fresh chopped basil, fresh chopped parsley, cooking cream, water and olive oil. Add salt and pepper. Empty two pears and mince into 14 small strips. Spread half the brie mix onto the pizza dough, add 1 pear strip and cover with the remaining brie mix. Oven cook for 15 minutes until the crust is golden brown and crunchy. Serve right away

9 Spinach pesto and smoked salmon pizza 1 ball of pizza dough (thaw the day before) 1 small jar of spinach or basil pesto 1 diced tomato 100g smoked salmon, 80g mozzarella, Pepper Thyme 1. Preheat the oven 2. Once the dough is thawed, stretch based on the size of the cooking plate. 3. Brush the dough with pesto. 4. Place the smoked salmon strips, the diced tomato, the mozzarella and sprinkle some pepper and thyme. 5. Bake for about 30 minutes. 6. Serve hot with a small salad.

10 Seafood and goat cheese pizza 8-ounce ball of pizza dough or 1 12-inch pizza crust 60 ml basil or tomato pesto 1 minced onion 100 g shelled small shrimp 100 g scallops 100 g smoked salmon cut in strips 150 g crushed goat cheese Spiced oil or basil oil (optional) 1. Preheat the oven at 190 C or 375 F. 2. Brush the pesto of your choice on the precooked crust or thaw the ball of dough for 24 hours in the refrigerator and place next to a source of heat for two hours prior to use before kneading. 3. Cover the crust with the sliced onion, shrimp, scallops and the smoked salmon in strips. 4. Spread the cheese, pour a dash of oil and Place in the oven s lower rack for 10 to 12 minutes. Serve with a tossed salad. Bon appétit.

11 Pear and chocolate summer pizza 8-ounce ball of pizza dough Custard (previously prepared mix) Sliced pears 3 teaspoons brown sugar Cooking chocolate, preferably 70% 1. Thaw the pizza dough in the refrigerator for one night. Take out of the refrigerator and place next to a source of heat for two hours prior to use. 2. Using a rolling pin, knead the dough and make a very thin crust. 3. Spread a layer of custard on the dough. Place the pear slices and sprinkle some brown sugar on top. Place in the oven s lower rack and cook at 200oC or 400oC for about 10 to 12 minutes. 4. Once out of the oven, cover with a chocolate sauce made with chocolate squares previously melted in a bain marie. Enjoy! Note: Depending on the season or your personal taste, you may also use fresh fruit.

12 Raw ham pizza 8 oz (300 g) pizza dough 200 g mozzarella 4 fine slices of raw, Prosciutto-style ham 15 cl tomato coulis 1 large onion 1 tablespoon olive oil 1 dash basil 1. Peel and chop the onion. In a non-stick pan, brown in olive oil for 7 minutes. Add the coulis and simmer for 3 to 5 minutes. 2. Preheat the oven at 210 C (or 410 F). Using your fingertips, stretch a fine circular shape and flatten with your fist. Cover with onion coulis and fine mozzarella slices. 3. Over bake the pizza for about 20 minutes, until the edges are golden brown. Break the ham into strips, place onto the pizza, add some basil leaves and serve. 4. Enjoy with an arugula salad.

13 Small mexican pizzas 8 oz (300 g) pizza dough 20 cl tomato coulis 180 g grated Emmenthal or cheddar 2 green peppers 150 g canned corn 2 tablespoons olive oil 1 fresh red pepper 1 blade oregano or 1 teaspoon dried oregano 1. Remove the seeds from the green peppers and dice. Heat the olive oil in a pan and fry for 10 minutes. Cut the red pepper in half, remove the seeds and mince it. 2. Preheat the oven 210 C (or 410 F). Divide the pizza dough into 6 smaller circular crusts and stretch with your fingertips. Brush some tomato coulis and add some green peppers, corn and red peppers. Cover with grated cheese and oregano. 3. Oven bake the pizzas for approximately 20 minutes. Serve hot.

Easy Crock Pot BBQ Chicken

Easy Crock Pot BBQ Chicken 4 pounds chicken breasts 3 C BBQ sauce (recommendation of Sweet Baby Ray s) 1/3 C brown sugar 1/3 C apple cider vinegar 1 t onion powder Makes 8 servings Crock-pot 1. In crock-pot,