Stromboli

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If you couldn’t tell, this family loves pizza and “pizza-ish” recipes! This is a simple and satisfying meal and makes for easy school lunches ūüôā Thanks for reading, enjoy!

Stromboli – adapted from The Spiffy Cookie

**I made two with this recipe**

  • 2 lbs pizza dough, divided (I used this one)
  • 1/2 cup¬†pizza sauce, plus more for dipping
  • 2 cups grated cheeses (*I used mozzarella, Monterey jack, Romano and Parmesan*)
  • 5 ounces pepperoni (*I used Applegate Farms*)
  • 4 ounces of deli ham (*I used Applegate Farms*)
  • Olive oil, garlic powder, pizza seasonings and salt for topping, optional

Directions:

  1. Preheat oven to 400 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
  2. Spread pizza dough out on baking sheet to be approximately 10×16. Spread pizza sauce over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, pepperoni and ham.
  3. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Repeat for the second dough ball.
  4. Brush the entire Stromboli with oil and sprinkle the top with seasoning if desired, and gently cut slats in the top of the dough every 1-2 inches. Bake 20-25 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

Hungry for more? 

veggiepizza

Portobello and Kale Pesto Pizza

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Pizza Bites

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Pizza Dip

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If I was going to have to watch football, I was going to make up for it by enjoying some junk food at the same time ūüėČ I was pretty excited to find all the necessary ingredients in my fridge to make this, and just enough pizza sauce and pepperoni left in the freezer. The only thing I didn’t have on hand was a baguette, but tortilla chips were a fine substitute. This came together quickly, and the measurements aren’t too important to follow exactly (“There’s too much cheese in this” – said no one ever!) Thanks for reading, enjoy!

Pizza Dip – adapted from Closet Cooking

  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella, grated (divided)
  • 1/2 cup parmigiano reggiano, grated (divided)
  • 1 cup pizza sauce
  • 2 ounces pepperoni, sliced
  • fresh cracked pepper to taste
  • dried oregano (optional)
  • sliced baguette or chips for serving

Directions –

  1. Mix the cream cheese, sour cream mayonnaise, half of the mozzarella, half of the parmigiano reggiano and pepper to taste. Spread it across the bottom of a pie plate.
  2. Spread the pizza sauce on top and sprinkle on the rest of the cheeses and pepperoni. Sprinkle oregano over top if desired.
  3. Bake in a preheated 350F oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes.

Pepperoni Pizza Rolls

In an effort to give my kids something other than sandwiches (I would have gotten burned out on those a long time ago), I decided to make these. The best were so easy to make and the kids loved them. My son said I should have doubled the recipe so he could have eaten more – but these are pretty big and the kids split one. Thanks for reading, enjoy!

Pepperoni Pizza Rolls – adapted from Lauren’s Latest

**I used this sauce recipe and a new pizza dough recipe**

  • 1 lb. pizza dough
  • 2 cups grated mozzarella cheese
  • 1/2 cup grated cheddar cheese
  • 1-3.5 oz. package sliced pepperoni
  • 2/3 cup prepared pizza sauce

Directions-

Preheat oven to 400 degrees. Grease a baking sheet with non stick cooking spray and set aside. Roll pizza dough into a 12×18 inch rectangle and cut into 4 strips width wise (so you’d end up with 4 pieces of dough that are 4 1/2 inches x 12 inches). Divide pizza sauce between all 4 slices and spread, leaving a 1/4 inch border approximately. Shingle the slices of pepperoni on top of the sauce. Top with mozzarella cheese (1/2 cup per pizza roll) and cheddar cheese (2 tablespoons per roll).Roll up each piece of dough and place on prepared baking sheet seem side down. Press the open edges down to seal. Bake for 20-25 minutes or until tops are golden and bottoms are brown. Serve warm with more pizza sauce for dipping.

French Bread Pizzas

Quick Post: These were amazing! I tried out a new bread recipe that worked out really well for these, and this Greek dressing was a great addition to our green salad. Thanks for reading, enjoy!

French Bread Рadapted from The Galley Gourmet 

  • 3 cups bread flour (381 grams)
  • 1 Tablespoon dry active yeast
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon olive oil
  • 1 1/4 cups warm water
  • 1 1/2 teaspoons kosher salt
Directions –
In a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, olive oil, and water.  Mix on low speed until a dough forms and pulls away from the sides of the bowl.  Add the salt and increase the speed to medium; knead for 10 minutes.  Turn the dough out onto a lightly floured surface and form it into a ball.  Lightly grease the inside of the mixing bowl and return the dough to the bowl.  Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours, or until doubled in size.
Turn the dough out onto a lightly floured surface and gently deflate the dough.  Divide the dough in half and form into balls.  Cover with a clean kitchen towel and allow them to rest for 15 minutes.  Form each ball into a 16 x 2 inch loaf.  Place the loaves onto a large parchment lined baking sheet, cover with a damp cloth, and set aside in a draft-free space to rise for 1 1/2 hours.
Preheat the oven to 375¬ļ F. ¬†Bake the loaves until golden brown, about 30 minutes. ¬†Transfer to racks to cool completely. ¬†Slice and serve at room temperature or rewarm before serving. ¬†Enjoy!
French Bread Pizzas Рadapted from Budget Bytes 
  • 2 loaves of French bread
  • 1-2 cups marinara sauce
  • 8 ounces mozzarella cheese
  • pepperoni chopped
  • dried oregano for sprinkling over the top, optional
  • Parmesano Reggiano and other Italian cheeses for grating over top, optional
Directions-
Preheat your oven to 400 degrees and line a baking sheet with foil. Cut your baguette into the size you want your pizzas. I had a half length baguette so I cut it in half (lengthwise) then sliced it open to make four pieces, each about 8 inches long and four inches wide.Top each pizza with about 1/4 cup of sauce and 1/4 cup of shredded cheese. I like to sprinkle on a little extra Italian spices at this point to kick up the flavor. Follow this up with pepperoni or whatever other toppings you are using. Bake the pizzas in the oven at 400 degrees for 10 to 15 minutes or until the cheese is melted and bubbly and the edges of your bread are brown and crispy.
Greek Dressing Р adapted from Center Cut Cook
  • 1/4 cup + 2 TBSP extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp pepper
  • juice of 1/2 a lemon
  • 1/2 tsp salt
  • 3/4 tsp onion powder
  • 1 tsp Dijon mustard

Directions –

Mix all ingredients in a glass jar, shake and place in the refrigerator for at least 30 minutes before using.

Calzones

This family loves pizza night! Who doesn’t love a good pizza? All that cheesy, carby goodness?? It doesn’t get better than that! Calzone is pizza night with a twist and has two favorite elements of pizza. I love dipping my crust in marinara or pizza sauce, and I just love crust – if someone at the table doesn’t want theirs, I might snag it. Yeah, pretty shameless of me, right? If you’re a fan, calzone is a great way to get more crust and sauce in every bite. This time I painted the dough with a simple mixture of olive oil and garlic powder – true powder, not granulated garlic. After that, I grated a “healthy” amount of Parmesan cheese over top; which baked into a crispy, salty crust that we all loved. Thanks for reading, enjoy!
Calzones –¬†
  • 2 – 15 oz balls of pizza dough
  • 5 oz pepperoni, diced
  • Fresh mozzarella, torn
  • Pecorino Romano cheese, to taste
  • pizza seasoning
  • garlic powder
  • 2 TBSP olive oil
  • Parmesan cheese
  • marinara or pizza sauce for dipping

Directions:

Preheat your oven to 425 degrees.

Roll out your pizza dough as you would a round pizza 12 inches in diameter. Sprinkle your shredded mozzarella on the dough leaving at least an inch of space from the edge. Top with pepperoni and cheese, season as desired. Fold into a half and crimp the edges to seal well. Cut some slits to vent and lightly brush the top with olive oil if desired. Place on a Silpat-lined (or foil) cookie sheet. Bake for 15 Р20 minutes or until puffed and golden brown. Carefully place each calzone on a cooling rack for at least 5 minutes before cutting. Enjoy!

Deep Dish Pepperoni and Sausage Pizza

I know I have said this of dinner a lot lately, but really – this was just so good! Instead of the recommended 9″ skillet (who can find that size anyway?) I used 9″ cake pans. I loved that two pizzas can go in the oven at a time, whereas with my usual method (bottom of the oven on a pizza stone), I can only bake¬†one pizza at a time. The crust was pillowy, chewy and slightly crisp because of the olive oil. The kids and I enjoy dipping our crust in pizza or marinara sauce (I had some of this – it’s my favorite), and the salad is a mix of organic Romaine, baby spinach and Roma tomatoes and this dressing. Thanks for reading, enjoy!

Basic Pizza Dough – adapted from The Comfort of Cooking

  • 3 1/2 cups all-purpose flour
  • 2 tsp. salt
  • 1 tsp. sugar
  • 2 Tbsp. extra-virgin olive oil
  • 1 1/3 cups warm water
  • 1 envelope yeast

Directions:

Add the yeast to the warm water and set aside for 5 minutes.

Mix together the flour, salt, sugar and olive oil. Stir the yeast into the water and make sure it’s all dissolved. Add it to the flour mixture. Mix until everything is combined, and knead with a dough machine or by hand for about 8 minutes.

Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and brush the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use a turned-off oven). Let rise 2 hours.

Once risen, use the dough or wrap in plastic wrap, then a plastic bag, and freeze or refrigerate.

Chunky Pizza Sauce – adapted from Annie’s Eats

  • 14.5 ounce can of diced tomatoes, undrained
  • 1 1/2 TBSP olive oil
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 tsp. red pepper flakes
  • 1/8 tsp salt
  • 2-3 cloves garlic, finely minced

Directions:

Combine all ingredients in a medium saucepan over medium-high heat.  Bring to a boil, then reduce the heat to a simmer.  Allow to cook for at least 15 minutes.  Once finished cooking, remove from the heat.  If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato.  Alternatively, simply leave it as is if you prefer a chunkier sauce.  Store in an air-tight container in the refrigerator.

Deep Dish Pepperoni and Sausage Pizza – adapted from The Comfort of Cooking

  • 3 1/2 tablespoons olive oil, divided
  • 6 ounces Italian sausage, casings removed
  • sliced pepperoni, roughly chopped
  • 12 ounces pizza dough
  • 1/2 pound mozzarella, shredded
  • Parmesan, Asiago, Pecorino Romano or other hard Italian cheeses, grated (to taste, optional)
  • olive oil mixed with true garlic powder for painting the crust

Directions

Cook sausage over medium heat until browned, making sure to break the meat up into crumbles.

Heat oven to 400¬į F. Coat a 9-inch oven-proof skillet or cake pan with 1 ¬Ĺ tablespoons of the oil. Stretch and press the dough into the pan, covering the bottom and sides. Top the dough with chunky pizza sauce, top with half the mozzarella, sausage, pepperoni and remaining mozzarella. Grate Parmesan, Pecorino Romano and Asiago (optional – I had remnant blocks of these in my fridge) over all. Paint the crust with olive oil/garlic powder mixture and sprinkle dried oregano over top all.¬†Bake until the crust is golden brown, 30 to 35 minutes.

Pepperoni Pizza Puffs

I made these once before, but I think all the pictures that I took stunk, so I decided not to post about them. I have declared Wednesday night to be “Fun Kid Dinner Night”, because M is never able to be home with us on Wednesday nights. It’s a good opportunity to make something I know he wouldn’t care for, and that way I can still get my mushrooms, bell peppers, mustard and onions in somewhere. I mentioned her before that he’s a little picky ūüėČ

Verdict: These were really good and would make a great appetizer. The ratio of cheese and pepperoni is quite a bit higher than batter, so oil up your muffin tin liberally! I like my addition of chili flake which gave these a little kick. Also, marinara is a must for dipping which makes these little puffs a quick substitute when you’re craving pizza. Thanks for reading, enjoy!

Pepperoni Pizza Puffs – adapted from Gimme Some Oven

  • 3/4 cup flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried basil
  • pinch of chili flake
  • onion powder
  • garlic powder
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 4 oz. mozzarella cheese, shredded
  • 4 oz. pepperoni, diced
  • Pecornino Romano cheese to taste
  • 1/2 cup pizza sauce (homemade¬†or store-bought)

Directions:

Preheat oven to 375o.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour, baking powder and dried seasonings; whisk in the milk and egg.  Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20 to 25 minutes.

Warm the pizza sauce, then stir in 1 tablespoon basil.  Sprinkle the puffs with the remaining 1 tablespoon basil.  Serve the puffs with the pizza sauce for dipping.

Homemade Hot Pockets

Yum! These are worlds better than store bought Hot Pockets:) I made several different combinations for these and they all turned out to be really flavorful, cheesy and satisfying. I made a chicken, broccoli and cheese pocket, a pepperoni, sausage and cheese, and ham and cheddar cheese. Next time I think I’ll use a garlic and herb flavored dough to take the flavor up a few notches. We enjoyed the pizza pockets with what else – pizza sauce, drops of Frank’s Red Hot or green Tobasco. I had to stop myself from eating more of these – cheese and bread in combination are my weakness! The recipe below is really just a rough guideline for making these. They’re pretty fool-proof and don’t require any real measurements. I just made sure that I didn’t over-fill the dough. Thanks for reading, enjoy!

Homemade Hot Pockets –

  • 4 ounce balls of pizza dough (*I made 9)
  • cheddar, Swiss, mozzarella, Parmesan cheeses – odds and ends are great for these
  • pepperoni, ham, chicken sausage, and shredded chicken breast – cut into small pieces
  • steamed broccoli, mushrooms, tomatoes – or whatever leftover cooked veggies you have

Directions –

Take one ball of dough and roll it out on a lightly floured surface so that the long side is perpendicular to your body. It should have a rectangular shape and be only slightly thicker than paper thin. Add about about 1/4 cup of your filling over the dough, leaving a 1-inch border along the edges of the dough.

Pull the shorter ends toward each other and then pull the longer ends toward the middle. Seal the roll by pinching this last portion of dough against the roll. Smooth out with your fingers by gently pressing the seam. Place the pocket into onto the prepared baking sheet seam side down. If you’d like a crisper crust you can brush the tops with olive oil or egg wash. Repeat with the remaining pieces of dough.¬†Bake in a 375 degree oven for 20 – 25 minutes.

 

 

 

 

 

 

Buffalo Chicken Calzone

Quick Post: By now you can tell we like buffalo chicken! I love Frank’s Red Hot because it has great flavor and a mild kick to it. I made two calzones tonight – one for the adults and one for the kids. The other calzone had mozzarella, Parmesan, cheddar, pepperoni and sliced baby Portobello mushrooms in it. They both tasted excellent:) I warmed up some marinara sauce for the kids to dip theirs, and for the buffalo calzones I made a quick blue cheese dip. Thanks for reading, enjoy!

Buffalo Chicken Calzone – a Mom Make’s Recipe

  • 3/4 pound roasted chicken breast, shredded
  • 1/4 batch of this pizza dough
  • 1/4 cup Frank’s Red Hot
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/3 cup sharp white cheddar
  • 1/4 cup Parmigiano¬†Reggiano cheese
  • 1 egg plus a splash of water for the egg wash
  • pizza seasoning to taste

Directions –

1. Preheat oven to 475 degrees.

2. Roll out your pizza dough in a large rectangle – about 10×14 inches. Sprinkle your shredded cheddar on the dough leaving at least an inch of space from the edge. Toss your roasted chicken with the Frank’s Red Hot to coat, then layer on top of the cheese. Sprinkle the Gorgonzola and Parmesan cheeses over the top of the chicken.

3. Brush the egg wash around the perimeter of the dough, and then fold the long side of the dough to the opposite side and crimp to seal. Place on a lined baking sheet, brush the top of the calzone with the egg wash, and bake for 15 minutes.

Blue Cheese Dip – a Mom Make’s Recipe

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup blue cheese
  • fresh cracked pepper to taste

Directions –

1. Mix all ingredients together in a bowl. YUM!

My Favorite Pizza Dough

This is the best one I have tried so far! I didn’t have to search long for what I consider to be the best homemade dough out there. I love that it makes a huge four pound batch of dough because I portion the dough out into 16 ounce balls and freeze them to use for the next few weeks. It comes together easily, is tasty and economical – always a bonus! I have to use my giant 6 quart lidded containers to let it double in – those were a great buy. I found them at Sam’s Club in the restaurant supplies section. I have been eyeing some other items there…so tempting! I love shopping for kitchen supplies – I just wish that we had more money to blow on new toys for me…hey, those are the kind of “toys” that benefit everyone.¬† Our eight year anniversary is coming up, so maybe I will be able to get some things that I wouldn’t normally justify;o) Anyway, enough rambling on about that – here’s the recipe! The directions that Jamie Oliver gives are for hand kneading the dough. I use my standing mixer, so I will tell you how I make it. Thanks for reading, enjoy!

Pizza Dough Ingredients – adapted from Jamie Oliver

  • 5 cups bread flour
  • 2 cups semolina flour
  • 1 level tablespoon fine sea salt
  • 2 (1/4-ounce) packets active dried yeast
  • 1 tablespoon raw sugar
  • 4 tablespoons extra-virgin olive oil
  • 2 1/2 cups lukewarm water

Directions –

If you’re using active dry yeast, get it started proofing in about 1/2 cup of your lukewarm water, all the raw sugar and extra virgin olive oil. While waiting for the yeast to wake up, measure out all your dry ingredients – by weight for the flour is best, then combine them in a large mixer bowl.¬† Measure out 2 cups of lukewarm water, I always use bottled from our water cooler because of the added chlorine in tap water . Add the proofed yeast mixture and the 2 cups of water to the flour. I stir the mix with my dutch whisk, (you can use your hand or a wooden spoon) then once I have formed a rough dough, I hand knead for about a minute until it becomes a little smoother. Using your standing mixer with the dough hook, knead the dough for 5 to 7 minutes on low until the dough is smooth and springy. Place the kneaded dough in a large, lightly oiled container to rise, then lightly cover the container. Let rest until doubled in bulk – about 1 hour. Weigh and divide the dough as needed. I use Ziploc quart sized bags with a little extra virgin olive oil poured in to prevent sticking. It’s also helpful to write the date and weight of the dough on the bag.