Stuffed Pizza Rolls

Stuffed Pizza Rolls
by OurBestBites

1 roll refrigerated pizza dough
marinara/pizza sauce
2 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
mozzerella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)

Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. *Don't put marinara in the rolls. Save it for dipping.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them!

Recipe from 'The girl who ate everything'

Pizza Rolls

Pizza Rolls
by Let's Dish

Pizza Dough (I bought fresh dough from the bakery or make her dough here)
1 teaspoon garlic salt
2 teaspoons basil
1 cup sliced pepperoni, chopped
2 cups shredded mozzarella cheese (or pepperjack)
1/2 cup shredded Parmesan cheese

Preheat oven to 425 degrees. Divide pizza dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Just think about the size of a piece of paper. Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni. Starting at a short end, roll dough up tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.

Her recipe for dough makes enough dough for 2 pizzas. So if you just have one batch of dough half the recipe toppings. Makes 12 pizza rolls.



Rcipes from 'The Girl who ate everything'

Wedding Sugar Cookies

So yes, I may have fallen off the face of the earth... but I am back! I did a wedding last weekend, which took weeks of my time. Crazy, right! But I am glad I did it, just another wedding to put under my belt. (I am getting better at them :) So here are the wedding favors... Wedding cake sugar cookies. I frosted each one with different designs, did I mention I did 150 of these bad boys! So here they are, along with the recipe!


One of the designs... kinda looked like a strand of Christmas lights...but oh well!



Another design. I should have taken the pictures before I bagged them!



Piping the edges.



Fooding them with the royal icing.



All bundled up and ready to go!


Rolled Sugar Cookies-taken from Cookie Craft

3 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla* or 1 teaspoon vanilla plus zest of 1 lemon
food coloring (if cookie design calls for it)

*Instead of vanilla, you can use other extracts such as almond or peppermint.

1. Whisk together the flour and salt in a medium bowl.

2. Using your mixer, use the paddle attachment to cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla (and lemon zest, if you're using it) or your extract of choice and mix until well blended.

3. With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.

4. If your cookie design calls for adding food coloring, do so now, and continue blending until desired color is reached and is evenly incorporated.

5. Turn out dough onto work surface and divide into two or three equal portions, Form each one into a rough disk. Click here for step by step and visuals of how to roll out dough and attain cookies of the same thickness.

6. Preheat oven to 350 degrees.

7. After you have rolled and cut the dough and the cookie shapes are on parchment-lined cookie sheets, bake them in the middle rack of the oven for 12-16 minutes or until the cookies start to turn slightly golden around the edges.

8. Cool cookies completely on a rack before icing or decorating.

Yield
2 1/2-inch cookies--about 30
3 1/2-inch cookies--about 16
4 1/2-inch cookies--about 12


Antonia74’s Royal Icing Recipe
Ingredients:
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar

Directions:
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Cover the bowl with a dampened tea-towel to prevent crusting and drying. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

30 meals in 1 day

ATTENTION WORKING MOMS (this means me, too!) The hardest part I am finding about working nights is that my kids end up eating top ramen, or quesadillas. There are nights that I am at work feeling sad that I didn't have the energy to make something before I left...but NOT any more! There are some pretty cool websites out there that help Mrs. working Mom! Go HERE for recipes and HERE for a fun calender and 'how-to'



So needless to say tomorrow I am going to dig in my two freezers to gather ingredients to start baking for the month, it is actually perfect timing because this week I am working every night except Friday. :)

Cinnamon roll sugar cookies

I wanted to make something different to have for Keagan when she came home from her first day of school, and this was definetively it! The kids loved them, and they were good in a cinnamon roll way :)

**Yes, I fogot to take a picture of them...but go HERE to see Picky Palate's picture.

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!
Makes at least 6 dozen

From Picky Palate

Crunchy peach cobbler

I went to Bakerella looking for a yummy dessert, she had LOTS to choose from, so I tried the peach cobbler one. It was so sweet and yummy, I recommend eating this with vanilla ice cream.


(this picture is from bakerella.com)


Go HERE for the original post and the 'how to'.

Penne Rustica

Last week I was craving some yummy pasta from Macaroni Grill, so I again...went to the world wide web and searched for "macaroni grill pasta". Let me tell you I was NOT dissapointed! This recipe was amazing. So yummy and creamy, almost better than my chicken scampi, almost.


(this picture, like most of my pictures does not do this justice)

Penne Rustica from Macaroni Grill

Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one−third. Add remaining ingredients
and reduce by half of original volume. Set aside:|Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.