Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Looking for something tasty and different to pop into the kid's lunch boxes, or for an afterschool snack? How about something tasty to serve when you are enjoying a game night? Or even as a light supper with either some soup or a salad?
Look no further! These fabulously quick and easy Pizza Pinwheels fit the bill on all counts!
.JPG "Pizza Pinwheels")
When my youngest son was growing up, he was the fussiest of fussy eaters! He went through a period of time where he would only eat toast, and it couldn't be too dark or too light.
Then there was the rice period, where he would only eat rice. Hot dogs, same thing. And then there was pizza pockets. He went for a very long time where he would only eat pizza pockets.
.JPG "Pizza Pinwheels")
I used to despair and worry about how he was going to turn out. I worried about malnourishment and all sorts. Thankfully he outgrew that fussy stage and, as far as I know, he eats most things now!
I wish I had had this Pizza Pinwheel recipe way back when. It would have been a lot cheaper to make than buying Pizza pockets and probably a bit healthier as well! I could have snuck all kinds of vegetables into them, so long as they were finely chopped!
.JPG "Pizza Pinwheels")
I adapted the recipe from one I found on Carlsbad Cravings. I think my colors are a bit more realistic however. I don't know why people highly colorize their food photos.
There is another blogger out there who does the same thing, even with her travel photos and they always look far too bright and colorful. Totally unnatural.
With me you get things that look like they do in real life. For good or for bad. No surprises here!
.JPG "Pizza Pinwheels")
WHAT YOU NEED TO MAKE EASY PIZZA PINWHEELS
It may look like a long list, but most of it is seasonings. Basically, you need crust, sauce, cheese and fillings.
For the pizza sauce:
- 2 cups (480ml) marinara sauce
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp each salt and black pepper
- 1/4 tsp crushed red pepper/chilies
- 1/4 tsp crushed anise seed (Or fennel seed)
- 1/4 tsp sugar
For the toppings:
- 1 cup (140g) grated Mozzarella cheese
- 1/3 cup (60g) grated Parmesan cheese
- 36 thin slices of dry cured pepperoni
- 1/3 of a medium green pepper, trimmed and finely chopped (see notes)
You will also need:
- 1 package, single pizza size, refrigerated pizza dough, or the equivalent in homemade pizza dough
.JPG "Pizza Pinwheels")
If you don't want to make up your own sauce for spreading, you can use any good ready-made pizza sauce. You could also use my recipe for pizza sauce.
I have been making this pizza sauce for years and years. It makes enough for two pizzas but freezes well. It would also make enough for these pizza pinwheels and dipping.
I can promise you it is delicious! Years of trial and error and testing went into it.
.JPG "Pizza Pinwheels")
Today I used a can of the Pillsbury Pizza dough which worked out really well. You can also make your own dough from scratch.
I have a great recipe here for dough. It makes enough for two thin crust pizzas and is very simple.
In the UK I used to find refrigerated pizza dough in the chiller cabinet near the fresh pastas, but it was not a common thing to find. You could also use plain scone dough.
.JPG "Pizza Pinwheels")
For toppings here I kept it simple with dry cured pepperoni and some finely chopped green peppers. You can use any combination of toppings as you wish. The cheese helps to hold them in the pinwheels once they are baked.
Just make sure that you don't go overboard and add too much. It will all end up on the floor.
Aso make sure that what you do use vegetable wise is finely chopped.
I used only two kinds of cheeses, mozzarella and Parmesan. You can use whatever kind of cheese your family enjoys.
.JPG "Pizza Pinwheels")
I like to use a good dry cure pepperoni, such as the one that Pizza Delight makes. You could also use cooked and drained Italian sausage, bacon, etc.
I used only green peppers, but chopped black olives, red onions, etc. also work very well. Use what you know your family enjoys and in small quantities. In this case, less is always more.
.JPG "Pizza Pinwheels")
HOW TO MAKE EASY PIZZA PINWHEELS
These are really very easy to make. Kind of like making a savory jelly roll but with pizza dough and a savory filling!
Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with some baking paper. Set aside
Place the pepperoni onto a paper towel lined plate and microwave on high for about 20 seconds. Remove, dab off any excess fat with a piece of paper towel.
Lightly flour a piece of parchment paper, or your countertop. Open the dough and roll or pat it out to a 12 by 15-inch rectangle.
.JPG "Pizza Pinwheels")
Whisk together all of the ingredients for the sauce, combining them well. Spread 3/4 cup of the sauce (180ml) over the surface of the crust, evenly, leaving a 1-inch border along one long edge.
Sprinkle the mozzarella cheese evenly over top. Place the pepperoni slices on top of the mozzarella, evenly spacing them. Sprinkle the chopped green pepper on top of the pepperoni and finish off with the Parmesan cheese.
Starting with the sauce filled long side facing you, tightly roll up the dough towards the 1-inch bare border. Pinch shut along the edge.
.JPG "Pizza Pinwheels")
Cut into 12 slices (Crosswise) using a sharp serrated knife.
Place the pinwheels, cut side up, evenly spaced out on the lined baking sheet.
Bake in the preheated oven for 25 to 30 minutes until the dough is golden brown and the filling is heated through. Leave to sit on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm with the remainder of the pizza sauce for dipping. Warm the sauce first.
You can keep these stored in an airtight container in the freezer. To use, thaw, then bake at 350*F/180*C/ gas mark 4 for 10 minutes, or until warmed through.
.JPG "Pizza Pinwheels")
You can see where you really need to roll them up tightly so that the filling doesn't leak out. This would also be a problem if you overfilled them. Less really is more here.
They are incredibly delicious and make a wonderful and fun snack.
These are fabulous served alongside of your favorite soup for a light supper that everyone will love!!
.JPG "Pizza Pinwheels")
MINI CHICAGO DEEP DISH PIZZAS - Using only 5 simple ingredients and taking not a lot of your time, you can have these delicious mini bakes on the table in less than half an hour. The idea behind these is that they are quick and convenient, and also incredibly tasty! As an appetizer, or a quick lunch, on the buffet table, for game nights, a light supper with a salad . . . whatever fits your need, your family is sure to enjoy these quick and delicious mini pizzas!
ULTIMATE PIZZA BAGELS - Prepare to fall in love! Grab the napkins and get ready to drool! Get ready to open wide and enjoy a spectacularly delicious hot sandwich!These delicious hot delights are the ultimate in Pizza Bagels. Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang! With double the sauce, double the toppings and double the cheese. A true delight you can wrap your mouth around.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Yield: 12
Pizza Pinwheels
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Super fun, easy to make and delicious! These pizza pinwheels are totally customizable to your own tastes and freeze beautifully, which means you can have a quick and tasty snack ready to go! If you use store bought dough, these go together in a flash.
Ingredients
For the pizza sauce:
- 2 cups (480ml) marinara sauce
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp each salt and black pepper
- 1/4 tsp crushed red pepper/chilies
- 1/4 tsp crushed anise seed (Or fennel seed)
- 1/4 tsp sugar
For the toppings:
- 1 cup (140g) grated Mozzarella cheese
- 1/3 cup (60g) grated Parmesan cheese
- 36 thin slices of dry cured pepperoni
- 1/3 of a medium green pepper, trimmed and finely chopped (see notes)
You will also need:
- 1 package, single pizza size, refrigerated pizza dough, or the equivalent in homemade pizza dough
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with some baking paper. Set aside.
- Place the pepperoni onto a paper towel lined plate and microwave on high for about 20 seconds. Remove, dab off any excess fat with a piece of paper towel.
- Lightly flour a piece of parchment paper, or your countertop. Open the dough and roll or pat it out to a 12 by 15-inch rectangle.
- Whisk together all of the ingredients for the sauce, combining them well. Spread 3/4 cup of the sauce (180ml) over the surface of the crust, evenly, leaving a 1-inch border along one long edge.
- Sprinkle the mozzarella cheese evenly over top. Place the pepperoni slices on top of the mozzarella, evenly spacing them. Sprinkle the chopped green pepper on top of the pepperoni and finish off with the Parmesan cheese.
- Starting with the sauce filled long side facing you, tightly roll up the dough towards the 1-inch bare border. Pinch shut along the edge.
- Cut into 12 slices using a sharp serrated knife.
- Place the pinwheels, cut side up, evenly spaced out on the lined baking sheet.
- Bake in the preheated oven for 25 to 30 minutes until the dough is golden brown and the filling is heated through. Leave to sit on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm with the remainder of the pizza sauce for dipping. Warm the sauce first.
- You can keep these stored in an airtight container in the freezer. To use, thaw, then bake at 350*F/180*C/ gas mark 4 for 10 minutes, or until warmed through.
Notes
You can use any variety of toppings as you wish for these pinwheels, always remembering that less is more. Do chop each topping finely and bear in mind that if you overdo the fillings, they are more likely to leak out. Browned Italian sausage makes a nice change from pepperoni.
Thanks so much for visiting. Do come again!
I am willing to guarantee that you are going to fall abso-flippingly in love with this simple cake I am sharing here with you today. GUARANTEE!
Not only is it a very simple cake to make, but it has to be one of the moistest, most flavourful cakes you could ever want to eat.
I have adapted the recipe from one I found in the book Clodagh's Kitchen Diaries by Clodagh McKenna.
I was able to purchase a copy of this second hand the other week and the day it arrived I immediately bookmarked this recipe and set out the very next day to bake it. I kid you not.
In her description of the recipe she says: "This, I guarantee, will be one of your favourite recipes in this book. Light, moist and so zingy, it will keep for up to a week in an airtight container."
I would agree with everything she said but am doubtful about the last . . . not that it won't keep in a container for up to a week, but that you will even have any left to store for a week! Seriously!
Yes, it is THAT good!
This is the moistest, most flavourful cake I have ever made.
No flour in it . . . but you can't consider it gluten free because you do need a slice of white bread made into bread crumbs . . . and the gluten would be in that . . .
I used a slice of day old ordinary sandwich bread, about 1/2 inch in thickness. I did not cut off the crusts. I blitzed it into coarse bread crumbs in my food processor.
Once again I used Dorie Greenspan's trick of rubbing citrus zest into sugar to release the flavours and aromas. This cake uses the zest of one large orange and one lemon.
Use unwaxed if you can get them, otherwise scrub them well in soapy water and then dry with a soft cloth prior to zesting.
The citrus sugar gets mixed with the bread crumbs and a quantity of ground almonds . . . I think in North America you might call this almond meal or almond flour.
You will also need a teaspoon of baking powder. Mix that all together well then you simply stir in some vegetable oil that you have beaten together with some eggs.
She didn't specify the size of the eggs that I could find. I used large and they worked out beautifully.
That's it . . . just pour it into the prepared pan and bake . . . it smells really good while it is baking. Like a citrus grove . . .
After baking you make a spicy citrus syrup using the juice of an orange and a lemon, some sugar, a cinnamon stick and a couple of cloves.
This gets soaked into the still warm cake, while its still warm . . . this is the secret to it's moist texture and amazing flavour!
Moroccan Orange Cake
Yield: 8
Light, moist and filled with lovely zingy orange flavours. This is destined to become highly placed in your arsenal of favourite cake recipes! If you can't get unwaxed fruit, simply wash the fruit you have in soapy warm water, scrubbing it gently with a brush. Dry well before using.
ingredients:
- 50g slightly stale white breadcrumbs (1 slice)
- 200g caster sugar (1 cup minus 1 tsp.)
- 1 tsp baking powder
- 100g ground almonds (1 cup plus 3 TBS)
- 200ml sunflower oil (7 fluid ounces)
- 4 large free range eggs
- the finely grated zest of 1 large unwaxed orange
- the finely grated zest of one unwaxed lemon
- Whipped cream or Greek Yogurt to serve
For the citrus syrup:
- the juice of 1 large orange
- the juice of 1 lemon
- 75g caster sugar (1/3 cup, slightly heaped)
- 1 cinnamon stick
- 2 whole cloves
instructions:
How to cook Moroccan Orange Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour an 8 inch round cake tin. Line the bottom with baking paper. (I used a spring form pan.)
- Rub the fruit zests into the sugar with your fingertips until quite fragrant. Stir together with the bread crumbs, ground almonds and sifted baking powder. Whisk the oil together with the eggs. Add all at once to the dry mixture, mixing well together. Pour into the prepared pan.
- Bake in the preheated oven for 45 to 60 minutes until the cake is golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes before turning out onto a wire rack.
- While the cake is baking make the citrus syrup. Put all of the ingredients into a small saucepan. Bring gently to the boil, stirring constantly. Reduce to a simmer and simmer for about 3 minutes at which time the sugar should be completely dissolved and a thickish syrup formed. Discard the cinnamon stick and the whole cloves.
- Poke holes all over the surface of the cake with a toothpick or skewer. Spoon the hot syrup over the cake allowing it to soak in. Spoon any excess syrup back over the cake every now and then until it is all soaked in.
- Cut into wedges to serve along with some whipped cream or Greek yogurt.
She suggest serving it with either whipped cream or thick Greek yogurt.
We had it with yogurt. I had intention only of having one small taste but before I knew it . . .
This is what was staring me in the face. The devil made me do it! OH MY GOODNESS!
One of the most popular series on British Television over these last few years has to be the Great British Bake Off. Running over a number of weeks, it takes a group of ordinary baking enthusiasts through a series of baking challenge. It is the ultimate Bake Off Battle. Each week the bakers tackle a different baking skill, which become progressively more difficult as the competition unfolds. As the shows go on, bakers are eliminated with one finalist being crowned the winner at the very end. It is compelling viewing to say the least, especially if you like baking! (And who doesn't!)
Have you ever thought you were taking one thing out of the freezer only to discover when it thaws out that it is something else entirely? It happens to me a fair bit. Especially if I am in a hurry or tired.
I thought I was taking chicken out yesterday, but what I ended up taking out was mild Italian Sausage, and not whole links, but cocktail links. Just one of those days!!
I like Italian Sausage though, so all was not lost. I was just going to take it out of the skins and make a pasta sauce, but then I stumbled upon this recipe on 12 Tomatoes for a stuffed Italian Sausage.
It was a recipe they had adapted from Cook At Home Mom. And it used only three ingredients.
Three ingredients and one dish!! Low carb, keto friendly, and gluten free friendly if your sausages and sauce are also gluten free!! Quick, easy and delicious? Count me in!!
I am all for taking the easy route so long as it is also the delicious route! I was intrigued and I had to try it. I could not resist.
They did use full sized sausages, but I thought that it would also work very well with the cocktail sized ones.
Not only would they be the perfect size for an appetizer, but they would also work well in slider buns for Stuffed Italian Sausage Sliders!
I did make a few changes though. In the main being that I used a four cheese Italian blend rather than string mozzarella cheese. That's just not something I have in my house. I used to keep it on hand when I had Mitzie as it was one of her favorite things, but . . . my KitKats are not into string cheese.
WHAT YOU NEED TO MAKE EASY STUFFED ITALIAN SAUSAGE
Could this list be any shorter? I think not!
- 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
- 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
- 1 cup (245g) prepared marinara sauce
Make sure you use a good quality sausage for this. I like the PC Free From Sausages here in Canada. I have found them to be incredibly juicy and flavor filled.
Not only that but they are meaty and not full of fillers and other nasty bits. They are also made from grain fed Canadian pork which has been raised without the use of antibiotics. This is important to me.
In the original recipe they did use the string cheese, but I felt a four cheese blend would work nicely and taste even better. I was right.
I used a mix that contained mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone. If you can't find a cheese blend, then you could mix up your own blend using the cheeses you have on hand, or you could use just mozzarella.
I thought the cheese blend would make for some nice flavors and it really did.
You also want to use a marinara sauce with a nice flavor. I used one with garlic and basil. You can use whatever sauce you happen to enjoy.
There is no end to the variety that is available in the shops these days. When I was a child there was Catelli basically and it came in a tin. At least that is what my mother always bought. We didn't mind. We didn't know any better!
HOW TO MAKE EASY STUFFED ITALIAN SAUSAGE
Nothing could really be easier. I promise!!
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
Pour the marinara sauce into the casserole dish and spread it out evenly.
Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through. You want to be able to open them up like a book without them falling apart.
Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
Place the stuffed sausages into the baking dish on top of the marinara sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
If desired, pop briefly beneath a hot broiler/grill for five minutes.
And that's it! Easy peasy and ready to serve with your favorite pasta, or rice, or even potatoes. Popped between a couple slices of garlic bread these would make for a great Italian Sandwich!
Gooey, cheesy, saucy, and lightly spiced, you just can't go wrong. I predict this is going to become a family favorite, both for the ease of preparation and for the taste!
Easy Stuffed Italian Sausage
Yield: 6
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
Quick and easy to make. Low carb and gluten free if you choose a gluten free sausage and sauce. Only three basic ingredients and delicious. What more could you want?
Ingredients
- 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
- 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
- 1 cup (245g) prepared marinara sauce
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
- Pour the marinara sauce into the casserole dish and spread it out evenly.
- Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through.
- Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
- Place the stuffed sausages into the baking dish on top of the marinara sauce.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
- If desired, pop briefly beneath a hot broiler/grill for five minutes.
Thank you!!
Subscribe to:
Posts (Atom)
Social Icons