PIZZA WAFFLES

https://www.pillsbury.com/recipes/pizza-waffles/2f105874-4e6c-4906-af94-546310199b4b

PIZZA WAFFLES
My family loved these!  Abagail said she wanted them for her birthday.  I used regular size pepperoni because I didn't want to pay for the little ones (couple bucks more).  We couldn't really taste the pepperoni so maybe put more next time or buy the mini ones (or try sausage).  I did cut them on the side, flatened slightly, added the pepperoni and cheese and then pinched shut.  Some cheese leaked but not very much.  I used shredded cheese because that is what I had on hand.

1 can flaky layer biscuits (original)
8 slices mozzarella cheese (shredded works too)
2 cups pizza sauce (we had marinara)

Heat waffle maker.  Spray waffle maker with cooking spray.  Separate dough into 8 biscuits.  Cut slit on 1 side of each biscuit, forming a deep pocket.  Place 1 slice of cheese into each pocket.  Top cheese with 6 or 7 pepperoni slices.  Press dough around edge to seal each biscuit.

Place 1 biscuit on center of waffle maker.  Close lid; cook 3 minutes or until waffle is golden brown.  Serve with pizza sauce. 

SKILLET MACARONI PIZZA

SKILLET MACARONI PIZZA
Abagail didn't really care for this - not sure why - it was good.  Maybe next time she will like it.  Everyone else liked it.  Super easy!
Scott said this is one of his favorite meals. Would like for his birthday.

1# ground beef
1 can (26.5 oz) Hunts Italian Sausage Flavored Spaghetti Sauce (I used Prego with sausage)
3 cups elbow macaroni
2 cups shredded mozzarella cheese
12 slices pepperoni, chopped and divided (I used about 25)
italian seasoning

Cook beef in a large skillet or pot.  Add 2 1/2 cups water and spaghetti sauce, bring to a boil.  Stir in macaroni.  Reduce heat to medium; simmer 10-12 minutes or until macaroni is tender.  Stir in HALF of the cheese and pepperoni; top with remaining cheese and pepperoni.  Let stand for 5 minutes until cheese is melted.

BREAKFAST PIZZA

TROY'S BREAKFAST PIZZA
This came from the Cowboy Cookbook pg 181.  We all really liked it.  The Crescent rolls didn't work right so I quickly made pie crust.  Turned out good.  Pizza dough would work too.

UPDATE: Tried making in 9x13 stoneware.  Dough was too thick.  Stick with cookie sheet or maybe try really big pyrex so eggs don't go off edge.

This is for one cookie sheet:
2 cans of Crescent dinner rolls or pie crust or pizza crust
1 # pork sausage, cooked 
slice of ham, cooked 
2-3 pieces bacon, cooked
2 cups frozen hash browns, thawed
2 cups grated cheddar cheese (any cheese will do)
7 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese

Preheat oven to 375.  Put down crust on cookie sheet.  Put on meats.  Sprinkle on hash browns, then cheddar cheese.  Beat eggs with  milk and add salt & pepper.  Pour over top of pizza.  Top with Parmesan cheese.  Bake for 30 minutes.

BREAKFAST PIZZA
We all really, really liked this.  Was very filling.  A meal by itself of with a veggie or fruit.  We broke off our crust and put honey on it.

Made a biscuit crust (used recipe Cowboy cookbook pg. 202) Was thick could 1/2 recipe for a thinner crust.  Could also use prepackaged biscuit dough.

4 cups sifted all-purpose flour
8 tsp baking powder
2 T sugar
1 1/2 tsp salt (only did 1 tsp)
6 T butter, softened
6 T Crisco
1 1/2 cups milk (had 1/2 1/2 that needed to be used)

Preheat oven to 450.  Sift flour, baking powder, sugar and salt into a bowl.  Cut in butter and Crisco until mixture resembles coarse meal.  Stir in milk with a fork to form a soft dough.  Turn onto a floured board and knead for 30 seconds.  Rolled out onto round stoneware.  Bake for 10 minutes.

Topped crust with the following in this order:
*Italian seasoning, sprinkled
*cooked - Scrambled eggs (did 8 with chopped spinach - could easily do more eggs)
*Shredded parmesan cheese
*cooked italian sausage (could omit this - just had some on hand)
*fresh or canned diced tomatoes (I didn't realize I grabbed a stewed tomatoes.  So I drained on a paper towel and diced.  Worked well!
*precooked bacon (did 8 slices) tear and sprinkle
*sharp cheddar cheese (any cheese would do)

Broil until cheese melts. 

BREAKFAST PIZZA
This came from The Friend.  We really liked it.  I liked you made it in a 9x13.  Was easy!

6 slices bread
8 eggs
2 T water
1/2 tsp Italian seasoning
3/4 cup chopped olives
24 slices pepperoni
3 cups shredded mozzarella or cheddar cheese

Preheat oven to 400.

Cover the bottom of a greased 9x13 pan with the bread slices.  If necessary, trim the bread to fit.

In a medium bowl, beat the eggs,  water and seasoning together.  Pour evenly over the bread.

Arrange the pepperoni on the casserole.  Then cover with the chopped olives and shredded cheese.

Bake the casserole for 20-25 minutes or until the eggs are fully cooked.

WHOLE WHEAT PIZZA ROLL UPS

WHOLE WHEAT PIZZA ROLL UPS
http://www.littlehouseliving.com/whole-wheat-pizza-roll-ups.html

Everyone really liked these.  Fun variation to pizza.  Would definitely make again.  Did with whole wheat dough I always use.  Took out enough dough for 1 loaf of bread.  Made 2 cookie sheets of roll ups.  We also brushed melted butter on each roll and topped with parmesan cheese mixed with pizza seasoning because I forgot to sprinkle on some before rolling up.  According to post these freeze really well.

-roll dough out like you would cinnamon rolls
-top with sauce (1 full jar & maybe more), cheese and toppings (don't over do the toppings) - we did 1 pkg pepperoni and 1/2# cooked breakfast sausage and 1 bag (2 cups) mozzarella cheese
-sprinkle seasonings (WinCo has bulk pizza seasoning)
-roll up like you would a cinnamon roll
-cut like you would a cinnamon roll
-we brushed on melted butter and sprinkled parmesan cheese, but you would have to do this step
-bake at 350 for 25 min

Really good dipped in pizza or spaghetti sauce.

Homemade Pepperoni Pizza Rolls

YIELD: MAKES 24-28 PIZZA ROLLS

I've made these pizza rolls (and our favorite pizza dough) with all types of flour. Bread flour, all-purpose unbleached flour, and white whole wheat flour. My favorite combo is probably half bread flour, half white whole wheat flour; the dough is extremely versatile!

We really liked these.  Did one 1/2 pepperoni and 1/2 italian sausage.  Everyone liked the pepperoni better. Didn't have mozzarella so we did a white cheese and sharp cheddar.  Used spaghetti sauce.  Was good but would like to try homemade next time.  We did the extra sauce for dipping.  Yum!  Did 1/2 whole wheat pastry flour.

INGREDIENTS

Pizza Dough:
• 1 1/2 cups warm water
• 1 tablespoon honey
• 2 tablespoon olive oil
• 4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 3 1/2 to 4 cups flour (see note above)
Filling:
• 2 1/2 to 3 cups pizza sauce (homemade recipe here) - see blog post
• 8 ounces (about 2 cups) freshly shredded mozzarella cheese
• 5 ounces pepperoni, chopped (about 1 cup)
• 1/4 to 1/3 cup cornmeal
• 1/4 cup (about 1 ounce) freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet (about 12X18-inches) with parchment paper.
2. For the dough, in an electric stand mixer fitted with the dough hook (you can also do this by hand in a large bowl with a spoon), stir together the water, honey, olive oil, yeast, salt and 1 cup of the flour. With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball. Knead for 3-4 minutes (add a few minutes if using whole wheat flour). Let the dough rest, covered, in the bowl for 10-15 minutes.
3. Separate the dough into two pieces. On a lightly greased countertop, press one portion of dough into a thin rectangle, about 14X10-inches.
4. Spread 1/2 to 3/4 cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella cheese and then half the pepperoni. Starting with on long side, roll up cinnamon-roll style, pinching the seam together to seal.
5. Place the cornmeal in a bowl or shallow dish. Cut the dough into 1-inch sections. One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.
6. Repeat with the remaining half of dough.
7. Once all the pizza rolls are placed on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.
8. Warm the extra pizza sauce, and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.

SPAGHETTI SQUASH

PIZZA SPAGHETTI SQUASH
I had cooked a spaghetti squash in the microwave.  You cut in two take out seeds and then cook face down on a microwave safe plate.  Can either freeze once shredded or keep in fridge.

I then mixed one with a jar of Prego spaghetti sauce with sausage.  Then I put in a 9x9 pan (but anything would do) topped with pepperoni and then mozarella cheese.  Cooked until warmed all the way through and cheese melted.  Broiled for about 3-5 minutes.

SPAGHETTI SQUASH
I have tried a couple of spaghetti squash recipes.  I don't think I am a big fan of spaghetti squash.  I forgot to add parsmesan cheese - duh!  Would have made the dish better for sure.  But I made this recipe and everyone ate it without complaining.  Would make it again if I got a spaghetti squash in my bountiful basket. I think I might add spaghetti sauce to the leftovers for another meal.  UPADATE: really liked it with the spaghetti sauce added and topped with parmasean cheese.
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html

baked spaghetti squash with garlic and butter

Servings: 6 Prep Time:5 Cook Time:60

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

UPDATE: you can add bacon, toasted pine nuts or spinach.  Really adds to the flavor.

ingredients:

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

directions:

1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

PEPPERONI PASTA

We all really liked this.

14 oz bag pasta

26 oz jar pasta sauce

4 oz pepperoni (cut into halves)

1 tsp Italian seasonings

2 cups grated mozzarella cheese

Cook pasta. Drain and then add all the other ingredients.

PEPPY PARMESAN PASTA
We really like this - it is very easy! This is the Taste of Home Family Collection Cookbook pg. 173

Ingredients

• 8 ounces angel hair pasta

• 1 large tomato, chopped

• 1 package (3 ounces) sliced pepperoni

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1/4 cup grated Parmesan cheese

• 3 tablespoons olive oil

• 1/2 teaspoon salt or salt-free seasoning blend, optional

• 1/4 teaspoon garlic powder Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat. Yield: 4 servings.

PASTA

PEPPY PARMESAN PASTA (Taste of Home pg. 173)
We liked easy, easy, easy. Only took about 15 minutes to make. Could easily double to make more, but it was just the right amount for us.
8 ounces angel hair pasta
1 large tomato, chopped
1 pkg (3 ounces) sliced pepperoni
1 can (2 1/4 ounces) sliced olives, drained
1/4 c grated Parmesan cheese
3 tablespoons olive oil
1/2 tsp salt or salt-free seasoning blend, optional
1/4 tsp garlic powder
Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt and garlic powder. Drain pasta; add to tomato mixture and toss to coat. Yield: 4 servings.

SPRING PASTA STIR-FRY (The Pampered Chef ALL THE BEST pg.57)
One of my all time favorite dishes. Takes a while to prepare, but I think it is worth it.
1 pkg (12 ounces) uncooked fettuccini noddles (I like spinach the best)
1 lg carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 tablespoons olive oil, divided
2 garlic cloves, pressed
1/4 tsp salt, divided
1/4 cup snipped fresh basil leaves (I don't think I have ever used fresh, just what I have on hand)
1/4 tsp black pepper
1 ounce shaved fresh Parmesan cheese
Cook pasta according to package directions and keep warm once cooked. While pasta is cooking, prepare all the vegetables. Heat skillet over medium heat. Add 1 TBL of the oil and garlic and stir 2-3 minutes or until garlic is softened and begins to brown. Add veggies and 1/4 tsp of the salt; stir-fry 1-2 mintues or until vegetables are crisp-tender. Add remaining oil and salt. To the pasta, add basil and pepper; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese and serve immediately.

PASTA & CHICKEN
McCleve Cookbook (2nd edition) pg. 79
Scott says he doesn't remember this meal - would be a good one to have soon. Yum! I love this meal.