Stuffed Pizza Bacon Ckn Alfredo

original recipe adapted from stuffed pizza

INGREDIENTS

9" springform cake pan

dough:

1.5 t sugar

1 c warm water

1.5 t dry active yeast

1 T olive oil

1/2 t salt

3 c flour (have extra for kneading)

filling:

1 jar alfredo sauce (I used Newmann's brand)

8oz shredded mozzarella

8oz shredded provel (I used Imo's brand from the groc store)

12oz chopped cooked chicken breast

turkey bacon

jarred sliced mushrooms (drained)

crumbled feta

chopped fresh spinach

Italian seasoning to taste

DIRECTIONS

make dough: 

Proof yeast in the sugar/water.

Stir in the olive oil and salt, then slowly mix in the flour.

Beat it down on floured surface, then let rise in an oiled bowl till doubled in size (40-60min).

assemble:

Preheat oven to 450F.

After dough has risen, beat it on a floured surface.

Divide dough in half, roll one half into a 12" circle and fit into the bottom and sides of ungreased springform cake pan.

Sprinkle dough with cheese, then layer in the sauce and the rest of the toppings.

Roll out the other half of the dough into a 9" circle, place on top of the pizza and seal up the dough edges.

Slice some ventilation holes in the top of the pizza.

Cover edges with foil (to keep from burning) and bake 40-45min. Let it rest a little before eating.

more photos:

Stuffed Pizza

recipe adapted from this

INGREDIENTS

9" springform cake pan

dough:

1.5 t sugar

1 c warm water

1.5 t dry active yeast

1 T olive oil

1/2 t salt

3 c flour (have extra for kneading)

sauce:

8oz crushed tomatoes

1 T brown sugar

1/2 t garlic powder

1 t olive oil

1/2 t salt

italian seasonings (optional)

filling:

8oz shredded mozzarella

8oz shredded provel (I used Imo's brand from the groc store)

12oz bulk italian sausage

turkey pepperoni

jarred sliced mushrooms (drained)

half yellow onion, sliced

1 red bell pepper, chopped

DIRECTIONS

make dough: 

Proof yeast in the sugar/water.

Stir in the olive oil and salt, then slowly mix in the flour.

Beat it down on floured surface, then let rise in an oiled bowl till doubled in size (40-60min).

make sauce:

In saucepan over low heat, combine tomatoes, brown sugar, garlic, oil, salt, seasonings and cover for ~30min.

assemble:

Preheat oven to 450F.

After dough has risen, beat it on a floured surface.

Divide dough in half, roll one half into a 12" circle and fit into the bottom and sides of ungreased springform cake pan.

Sprinkle dough with cheese, then flatten the sausage patty and place over the cheese. Add in the sauce and the rest of the toppings (sauce can be poured on top of the sealed up pizza instead, but I didn't do it that way).

Roll out the other half of the dough into a 9" circle, place on top of the pizza and seal up the dough edges.

Slice some ventilation holes in the top of the pizza.

Cover edges with foil (to keep from burning) and bake 40-45min. Let it rest a little before eating.

note* I forgot to add in the sauce until after I sealed the thing up (durrr) so I ended up undoing the top dough layer and pouring the sauce on top of the other toppings, then resealed the top dough layer. It still came out fine.

more photos:

Chicken Bacon Alfredo Slug Roll

we made this up and it is AWESOME!!

INGREDIENTS

3 chicken breasts

1T olive oil 

1 canister Pillsbury refrigerated pizza dough
jarred mushrooms, to taste. (tastes better than fresh mushrooms for this)
13 strips cooked turkey bacon
1 or 2 c chopped fresh spinach
1 jar Newmans alfredo sauce (or desired alfredo sauce)
8 oz shredded mozzarella
4 oz crumbled feta

DIRECTIONS
Preheat oven to 475F
Cut chicken breasts into cubes and cook with olive oil in skillet
After chicken is cooked, add in the mushrooms and like 1/3 of the jar of alfredo. Let mixture simmer for a few minutes, then remove from heat.
Spread pizza dough on a floured/cornmealed surface and roll the dough thin.
Spread remaining alfredo on the dough, then top with the rest of the ingredients.
Carefully roll it all up into a big slug shaped monster, seal up edges.
Transfer to a foil-lined baking pan that has been coated with pam and/or cornmeal.
Bake for 20-25 min, until dough is lightly browned.

more photos:

Jalapeno Wontons

recipe adapted from this

INGREDIENTS

wonton wrappers

2 pkg cream cheese (or neufchatel cheese)

8oz shredded cheddar

~12 strips crumbled bacon

2t minced garlic

8oz diced jalapenos

olive oil

DIRECTIONS

Preheat oven to 475F.

Mix everything except the olive oil and wonton wrappers in a bow.

Scoop filling into wonton wrappers and seal the edges (cornstarch+water helps to seal the edges, but I didn't need any).

Brush wontons with olive oil and bake for about 10 min or until crispy.

more photos:

Green Bean / Potato / Sausage Stew

original recipe also posted here

INGREDIENTS

1.5 - 2 lb fresh green beans

3 large red potatoes

3 (15oz?) kielbasa or smoked sausages

2 sticks butter
1 c flour

paprika/Italian seasoning/salt/pepper to taste

DIRECTIONS
Clean and break off the ends of the green beans, and boil in a large pot of water for ~20min, or till green beans start to soften.
Peel and chop the potatoes, and throw in with the green beans, Continue to boil another ~20min.
Cut the sausage into slices and add into the stew, let it all simmer while you make the roux.
Make roux: in a separate saucepan, melt the butter until it starts to boil.  Gradually add in the flour while stirring continuously.  After like 5min, the color should be a little darker and it should be a paste-like substance.  After this happens, put the roux in the fridge/freezer so it cools down. (The point is to add a cold roux into a hot stew).
Mix the roux into the stew until it dissolves.
Add seasonings to taste.

NOTES
I poured the liquid out of the stew and mixed the roux in with the liquid, then poured it all back into the stew, it was just easier to mix this way.
I tried making this in a slow cooker and it failed, I ended up having to just cook it on the stove.  I had the green beans on low all day in the slow cooker and they didn't cook much for some reason.

more photos

Slow Cooker Chili

recipe adapted from this

INGREDIENTS (fills a 7qt slow cooker)

3 raw chicken breasts

1 can cream of chicken

1 large (or 2 medium) yellow onion, chopped or sliced

~24oz smoked sausage, chopped

2 cans rotel with chiles

1 small can green chiles

1 (28oz) can baked beans w/ bacon (I have used store brand or "Bush's baked beans, country style flavor)

1 (30oz) can Brooks hot chili beans

2 (15oz) cans no bean chili

1 (15oz) can Hormel hot chili or similar (added after I took the photo of the cans)

1 red bell pepper, chopped

1 green bell pepper, chopped

seasonings:

(note: I don't ever measure spices I just wing it & dump some in, esp cumin & pepper)

1T minced garlic

1T oregano

1/4c chili powder

2t cumin

1t basil

1t pepper, or white pepper is stronger

1t cayenne pepper

1t paprika

1t sugar

Worcestershire

if you want it spicier: hot sauce, and Sriracha to taste

shredded cheese (optional, to go with the chili) I also like to put cheezits in the chili :D

DIRECTIONS

Before you make chili, make shredded chicken by putting 3 chicken breasts, 1 can cream of chicken, the chopped onion in a small slow cooker on high for 2-4 hours (till it reaches at least 165°F). 

After the chicken is cooked, take it out of the slow cooker & shred it in a bowl. Strain out the onions from the cream of chicken goo as best you can, and mix the onions in with the shredded chicken.

This will be added into the chili at the end.

(I usually make the chicken the day before, or get the chicken started then start on the chili, then whenever the chicken is done I mix it in the chili).

In 7qt or larger slow cooker, combine all ingredients. Set on low for a couple hours, then set to warm mode until you eat it. Serve chili, top with shredded cheese.

NOTES

I added like half of the bell peppers, because it was a lot of chopped pepper. 

The chili got soupy, so I took the lid off for awhile and it thickened back up.

I kept tasting and adding more spices until it had enough of a kick, I probably used double what is listed above, especially cumin. Note if chili is too spicy, add pureed pineapple to it.

I served the chili in these bread bowls

more photos

Bread Bowls

recipe adapted from this

INGREDIENTS
4.5 t dry active yeast
2.5 c warm water
1 T sugar
2 t salt
2T olive oil + extra for brushing on dough
7 c flour
cornmeal for sprinkling on pan
Italian seasoning

DIRECTIONS
Dissolve sugar in water and add yeast, proof yeast about 10min until foamy.
Add salt, oil, and 4c flour into the yeast mixture. Slowly mix in the rest of the flour.
When dough is mixed turn on a floured surface, then place dough in lightly oiled bowl in warm area to rise (~40min).
After dough has risen, punch it down on floured surface, then divide into 4 balls. Sprinkle cornmeal on a baking pan, set the dough balls on the pan and allow to rise again for ~30min.
Heat oven to 400F.
Brush dough balls with olive oil and sprinkle with seasoning.
Bake ~20min.
Slice tops of bowls and scoop out bread interior to make bowls!

more photos