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| | From:  Genie· (Original Message) | Sent: 4/16/2008 4:11 AM |
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Reply
| | | From: Genie· | Sent: 4/16/2008 4:11 AM |
OAMC Calzones---sonja
2 loaves frozen bread dough (Italian, french, or pizza)
6 ounces sliced mozzarella cheese, to taste (we usually use more)
5 cups spaghetti sauce
1. Thaw two loaves of bread dough.
2. Divide each loaf into five parts each.
3. One at a time, roll each dough piece on a floured board or
stretch with your hands, making 10 7 inch squares.
4. Fold each dough square over half a cheese slice to form a
turnover, and pinch edges to seal.
5. (You can also ladel 1/3 cup to 1/2 cup sauce into center of each
square before making the turnover, but the sauce tends to seep out.)
Place each turnover in a small sandwich bag.
6. Put 5 turnovers in a 1 gallon freezer bag.
7. Divide sauce in half, and store in 2 1-quart freezer bags;
enclose each bag of sauce in a bag of calzones.
8. Do the same with the remaining 5 turnovers.
9. To prepare for serving, thaw sauce; heat in a medium pan 10-15
minutes until bubbly.
10. At the same time, take frozen turnovers out of bags, and place
them about 2 inches apart on a baking sheet sprayed with a nonstick
spray.
11. Preheat oven to 350.
12. Bake for 15 minutes.
13. Turnovers will be golden brown when done.
14. Ladle sauce on top of turnovers, and serve.
Makes about 10.
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Reply
| | | From: Genie· | Sent: 4/16/2008 4:12 AM |
| Meat Pizza
2-3/4 to 3-1/4 cups all purpose flour
1 pkg. active dry yeast
1/4 tsp. salt
1 cup warm water (120º F., to 130º F.)
2 TB cooking oil
1/2 lb. ground beef and/or bulk Italian sausage or pork sausage
1 cup onions, chopped
1 pkg. (3-1/2 oz.) pepperoni, sliced
1 cup Canadian bacon, diced
1 cup chopped green bell pepper
2 cups (8 oz.) mozzarella cheese, shredded
1/4 cup Parmesan or Romano cheese, grated
3/4 cup chopped onion
2 cloves garlic, minced
1 TB olive oil, margarine, or butter
1 can (14-1/2 oz.) can tomatoes, cut up
1 can (8 oz.) can tomato sauce
1 bay leaf
1 TB chopped fresh basil or 1 tsp. dried basil, crushed
1 TB chopped fresh oregano or 1 tsp. dried oregano, crushed
1 tsp. fennel seed, crushed, optional
1/2 tsp. sugar
1/4 tsp. ground black pepper
1. Cook the 3/4 cup chopped onion and garlic in 1 tablespoon oil. Stir in
tomatoes, tomato sauce,
bay leaf, basil, oregano, fennel seed, if using; sugar; and pepper. Bring to
boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring
occasionally. Discard
bay leaf.
2. In a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt.
Add warm
water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30
seconds, scraping
bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as
much of the remaining
flour as you can. Turn dough out onto a lightly floured surface. Knead in
enough remaining flour to
make a moderately stiff dough that is smooth and elastic, about 6 to 8
minutes total. Divide dough
in half. Cover and let rest 10 minutes.
3. Grease two 11" to 13" pizza pans or baking sheets. On a lightly floured
surface roll each half of
dough into a circle 1" larger than pizza pan. Transfer to pans. Build up
edges slightly. Flute edges, if
desired. Prick dough generously with a fork. Do not let rise. Bake in a 425º
F., oven for 10 to 12
minutes or until lightly browned.
4. In a large skillet cook ground beef and/or sausage and the 1 cup chopped
onion until meat is brown
and onion is tender. Drain fat. Spread pizza sauce over hot crusts. Sprinkle
with beef mixture. Top with
pepperoni, Canadian-style bacon, and green sweet pepper. Sprinkle with
mozzarella and Parmesan or
Romano cheese.
5. Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly.
Makes 6 to 8 servings.
Tips: Prepare pizza dough; divide into 2 equal portions. Place in plastic
freezer bags. Seal, label, and
freeze up to 1 month. Thaw overnight in refrigerator before using. Prepare
pizza sauce; cool. Transfer
to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight
in refrigerator before using. | |
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Reply
| | | From: Genie· | Sent: 4/16/2008 4:13 AM |
| Stuffed Pizza Florentine
1-3/4 to 2-1/4 cups all purpose flour
1 pkg. active dry yeast
1/4 tsp. salt
1 cup warm water (120º F., to 130º F.)
1 cup whole wheat flour
1 cup (4 oz.) shredded mozzarella cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 slightly beaten egg
1/4 cup grated Parmesan cheese
1 pkg. (3-1/2 oz.) sliced pepperoni
1 can (2 oz.) mushroom stems and pieces, drained
1/4 cup black olives, sliced, optional
1 slightly beaten egg
1 TB grated Parmesan cheese
2 TB cooking oil
1. In a large bowl combine 1-1/4 cups of the all purpose flour, the yeast,
and the salt.
Add warm water and oil. Beat with an electric mixer on low speed for 30
seconds, scraping
bowl constantly. Beat on high speed for 3 minutes. Using a spoon stir in
whole wheat flour
and as much of the remaining all-purpose flour as you can. Turn dough out
onto a lightly
floured surface. Knead in enough remaining flour to make a moderately stiff
dough that is
smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and
let rest 10 minutes.
2. Grease a 13" pizza pan. On a lightly floured surface, roll each half of
dough into a 13"
circle. Transfer one circle to pizza pan. Build up edges slightly. Sprinkle
with mozzarella
cheese. Set aside.
3. Pat spinach dry with paper towels. Combine spinach, 1 slightly beaten egg,
and the
1/4 cup Parmesan cheese. Spread spinach mixture over mozzarella cheese. Top
with pepperoni,
mushrooms, and, if desired, ripe olives. Brush edge of dough with some of the
remaining
slightly beaten egg. Top with second circle of dough. Pinch edges to seal.
Score edges with
a knife, if desired. Cut 14 to 16 slits, about 1 inch long, in top crust for
steam to escape.
Brush crust with the remaining egg and sprinkle with the 1 tablespoon
Parmesan cheese.
4. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through.
Makes 6 servings.
Note: Prepare dough. Divide into 2 portions. Place in plastic freezer bags.
Seal, label, and
freeze up to 1 month.
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Reply
| | | From: Genie· | Sent: 4/16/2008 4:13 AM |
| Meat Pizza
2-3/4 to 3-1/4 cups all purpose flour
1 pkg. active dry yeast
1/4 tsp. salt
1 cup warm water (120º F., to 130º F.)
2 TB cooking oil
1/2 lb. ground beef and/or bulk Italian sausage or pork sausage
1 cup onions, chopped
1 pkg. (3-1/2 oz.) pepperoni, sliced
1 cup Canadian bacon, diced
1 cup chopped green bell pepper
2 cups (8 oz.) mozzarella cheese, shredded
1/4 cup Parmesan or Romano cheese, grated
3/4 cup chopped onion
2 cloves garlic, minced
1 TB olive oil, margarine, or butter
1 can (14-1/2 oz.) can tomatoes, cut up
1 can (8 oz.) can tomato sauce
1 bay leaf
1 TB chopped fresh basil or 1 tsp. dried basil, crushed
1 TB chopped fresh oregano or 1 tsp. dried oregano, crushed
1 tsp. fennel seed, crushed, optional
1/2 tsp. sugar
1/4 tsp. ground black pepper
1. Cook the 3/4 cup chopped onion and garlic in 1 tablespoon oil. Stir in
tomatoes, tomato sauce,
bay leaf, basil, oregano, fennel seed, if using; sugar; and pepper. Bring to
boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring
occasionally. Discard
bay leaf.
2. In a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt.
Add warm
water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30
seconds, scraping
bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as
much of the remaining
flour as you can. Turn dough out onto a lightly floured surface. Knead in
enough remaining flour to
make a moderately stiff dough that is smooth and elastic, about 6 to 8
minutes total. Divide dough
in half. Cover and let rest 10 minutes.
3. Grease two 11" to 13" pizza pans or baking sheets. On a lightly floured
surface roll each half of
dough into a circle 1" larger than pizza pan. Transfer to pans. Build up
edges slightly. Flute edges, if
desired. Prick dough generously with a fork. Do not let rise. Bake in a 425º
F., oven for 10 to 12
minutes or until lightly browned.
4. In a large skillet cook ground beef and/or sausage and the 1 cup chopped
onion until meat is brown
and onion is tender. Drain fat. Spread pizza sauce over hot crusts. Sprinkle
with beef mixture. Top with
pepperoni, Canadian-style bacon, and green sweet pepper. Sprinkle with
mozzarella and Parmesan or
Romano cheese.
5. Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly.
Makes 6 to 8 servings.
Tips: Prepare pizza dough; divide into 2 equal portions. Place in plastic
freezer bags. Seal, label, and
freeze up to 1 month. Thaw overnight in refrigerator before using. Prepare
pizza sauce; cool. Transfer
to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight
in refrigerator before using. | |
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Reply
| | | From: Genie· | Sent: 4/16/2008 8:45 PM |
French Bread Pizzas for the Freezer - Make Ahead
This recipe is meant to make individual French Bread pizzas that you store in your freezer until you're ready to heat them up for dinner. The recipe is healthy and low in fat. These are so easy to make, a child could do it. A six-pack of rolls makes 12, so this is a convenient number to make at a single outing, but this recipe is very adaptable -- just multiply the ingredients below by the number of pizzas you want to make.
If you like dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love this homemade alternative. You'll save money and time (cook once and make twelve dinners), not to mention you can avoid unnecessary sodium and preservatives. And unlike the commercial versions, you can season these meals to suit your taste.
Timesavers: If you don't feel like making homemade sauce, use a jar of your favorite marinara or pizza sauce from the Supermarket.
Money Savers: If you have a bakery thrift store in your neighborhood, you can usually pick up the French rolls for a song.
Variations: You can add all kinds of veggies to these pizzas without significantly affecting the fat or calorie counts. Try chopped onions, green peppers, mushrooms or artichoke hearts. Just remember to blanch vegetables destined for the freezer. Olives also add great flavor, but they do add a small amount of fat as well.
Finishing Touches: Before serving sprinkle on some dried Italian herbs or some fresh basil. Finish off with a sprinkle of crushed red pepper if you like things hot.
Per Pizza
1/3 C pizza sauce (i.e. Ragu or a homemade sauce recipe)
6 slices low fat beef and turkey pepperoni
1 1/2 tablespoons grated mozzarella cheese
1 teaspoon grated Parmesan cheese
one half long French roll
Cut each roll in half. Spread 1/3 cup sauce over the cut side of each roll, sprinkle with grated cheeses and top with pepperoni and other desired optional toppings. Wrap each pizza tightly in foil or other freezer wrap of choice and freeze.
When you're ready to eat dinner, here's how to cook your pizzas:
Conventional Oven: Preheat oven to 350°F and place unwrapped pizza on a baking sheet. Bake for about 20-25 minutes or until heated through and cheese is melted.
Microwave Oven: This recipe is best when cooked in a conventional oven, as it's difficult, if not impossible to get a crisp crust in the microwave). But if you must cook in the microwave, 2 1/2 to 3 minutes on high usually does the trick.
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Reply
| | | From: Genie· | Sent: 11/4/2008 7:24 PM |
Veggie Calzones 1/2 pound fresh mushrooms, chopped 1 medium onion, chopped 1 medium green pepper, chopped 2 tablespoons canola oil 3 plum tomatoes, seeded and chopped 1 can (6 ounces) tomato paste 1 cup (4 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese 2 loaves (1 pound each) frozen bread dough, thawed 1 egg 1 tablespoon water In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside.
On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes.
Whisk egg and water; brush over calzones. Bake at 375° for 15 minutes. Cool desired number of calzones; place in freezer bags. Seal and freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.
To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Yield: 8 servings. To use frozen calzones: Place calzones 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. | |
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