Personalized Individual Pizzas

This recipe only gives three variations, but you could make this anyway you wanted. This is good if you have kids who don’t like the same toppings on pizza or if you are having a sleep over. It can also be used for a small gathering of friends as well. It is pretty much a do it yourself kind of thing, so all you need is the dough and any toppings you want.

Ingredients:

Cornmeal, if desired

1 can (13.8 oz.) Pillsbury refrigerated classic pizza crust

2 tsp. olive oil

1/4 cup pizza sauce

1/4 cup shredded cheddar cheese (2 oz.)

1 1/4 cups shredded mozzarella cheese (4 oz.)

Italian Sausage Pizza:

1/8 lb. bulk Italian sausage

1/2 small onion, chopped (1/4 cup)

1/2 tsp. chopped fresh oregano, if desired

Margherita Pizza

1 TBS. shredded Parmesan cheese

3 to 4 (1/4-inch-thick) slices plum (Roma) tomato (about 1 medium tomato)

1 TBS. thin fresh basil strips

Pepperoni Pizza

8 to 10 slices of pepperoni (from 3 oz. package)

Directions:

Heat oven to 425 degrees. Spray cookie sheet with cooking spray, sprinkle with cornmeal.

Do not unroll dough. Cut roll of dough into 4 equal pieces; shape each piece into a ball. Roll or press each  ball of dough into a 5-inch round making edges slightly thicker to form a rim. Place the rounds on the prepared cookie sheet; brush each with oil.

Bake 6-8 minutes. Top each round with 1 of the variations above. Bake 10-13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.

Monkey Bread

I made the monkey bread today and I have a few pictures of the process, so here they are!

This is the beginning, before I realized I missed a few ingredients!

This is all the ingredients. It really is not complicated.

Granulated sugar and cinnamon

How the biscuits are cut up.

Beginning to layer the sugar coated biscuit pieces with raisins

Layered sugar coated biscuit pieces with raisins, melted butter and brown sugar on top

 

Just out of the oven after 30 minutes

Finished product, turned out of pan after cooling 10 mins. Looks yummy!

 

So you can see, it is not difficult. Maybe a bit time consuming, but on a weekend or day off it is perfect! Not to mention to smell of cinnamon in your house. Yum! I am now going to have some. Have a great day! Ciao!!

Grands! Monkey Bread

I got this recipe from the Pillsbury web site. It is free and a wonderful source for recipes and videos. They also have a wonderful community section as well. This is also my next sweet recipe that I am making.

Ingredients:

1/2 cup of granulated sugar

1 tsp. of cinnamon

2 cans (16.3 ounces each) Pillsbury Grand's Home style refrigerated buttermilk biscuits.

1/2 cup walnuts, chopped (if desired)

1/2 cup raisins, if desired

1 cup firmly packed brown sugar

3/4 cup butter or margarine, melted

Directions:

Heat oven to 350 degrees. Lightly grease 12-cup fluted tube pan with shorting or cooking spray. In large storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits, cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl mix brown sugar and butter; pour over biscuit pieces.

Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Double-Meat Personal Pizzas

This is a recipe that I got from the Pillsbury website. It looks like a fun Friday night dinner. I am looking forward to making this and as usual, you could use any of your favorite pizza toppings for this.

Ingredients:

1/2 pound lean (at least 80%) ground beef

1 can (13.8 ounce) Pillsbury refrigerated classic pizza crust

1/2 cup pizza sauce

1/4 tsp. dried oregano leaves, if desired

1/2 package (3 1/2 ounce size) sliced pepperoni

2 TBS. grated Parmesan cheese

1 1/2 cups shredded Italian cheese blend or mozzarella cheese (6 ounces)

Directions:

Heat oven to 400 degrees. In a 10-inch skillet, cook beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Lightly spray large cookie sheet with cooking spray. Unroll dough on work surface. Cut dough into 4 equal pieces; place on cookie sheet. Press out each piece of dough to form 6x5 inch rectangle. With fingers, create slight rim on edge of each dough rectangle. Bake 8 minutes.

Spread about 2 tablespoons pizza sauce just to rim of each crust; sprinkle with oregano. Top with peperoni, beef, and cheeses.

Bake 8 to 10 minutes until cheese in center is melted.

I am a huge fan of pizza and I am always looking for ways of making it quickly without having to buy frozen pizza. This is a good thing for sleep overs, so everyone can have what they like too.

Bertolli Ricotta Bruschetta

This is another recipe that I got off the Bertolli website that looked good. It is an appetizer but could be used for the bread in a meal if you wanted.

Ingredients:

1 loaf Italian bread, cut diagonally into 1/2 inch thick slices

1 clove of garlic halved

1/3 cup olive oil

2 cups Bertolli tomato and basil sauce

1 container (15 ounces) ricotta cheese

2 TBS. chopped fresh basil

Directions:

Preheat oven to 425 degrees

Arrange bread on baking sheet. Evenly rub with garlic, then brush with olive oil. Bake 10 minutes or until golden. Evenly spread pasta sauce on bread then top with cheese. Bake 5 minutes or until cheese is golden. Sprinkle with basil.

Bertolli substitution: Use your favorite prepared pizza crust instead of bread for a quick meal.

My Substitution: Use mozzarella or any Italian blend cheese instead of the ricotta.

 

Bertolli cost of recipe: $10.00

Cost per serving: $0.50

Farfalle with Herb-Marinated Grilled Chicken

This is another Bertolli recipe and I have not made this yet. Although I do not have a grill ( they are not allowed where I live) you can still make this recipe in a gill pan.

Ingredients:

1 pound boneless skinless chicken breast halves

1/4 cup Bertolli extra virgin olive oil

2 Tbs. balsamic vinegar

1 Tbs. lemon juice

1 Tbs. finely chopped fresh basil leaves

1 Tbs. finely chopped fresh flat-leaf parsley

1 tsp. finely chopped fresh oregano leaves (optional)

Pinch crushed red pepper flakes

1 jar Bertolli Tomato & Basil sauce, heated

1 box ( 16 oz.) farfalle or penne pasta, cooked and drained

Directions:

Combine olive oil, vinegar, lemon juice basil, parsley, oregano, and red pepper flakes in shallow bowl. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.

Remove chicken from marinade, discarding marinade Grill or broil chicken, turning once, until thoroughly cooked; slice.

Spoon sauce over hot farfalle and top with chicken. Garnish if desired, with additional parsley.

 

Bertolli says that the cost of this recipe is : $9.92

Cost per serving: $1.98

 

If you make this, let me know how it turns out!

Pulled Chicken Recipe

I mentioned in my last post that I would post the recipe for the pulled BBQ chicken if it worked out. It worked out wonderfully!!! I am trying to figure out how to put it in recipe form because it came out of my head. I can tell you how to make it, but I am trying to break it down in easy to understand steps for everyone. I will have it here hopefully by the end of the week. Just an FYI, my internet and phone are going to be switched to AT&T tomorrow, so I am not sure how long I am going to be offline.