Pizza Pinwheels-Week 4

pizza pinwheels

Ingredients:

1 cup Gold Medal ***Self-Rising Flour
1/2 teaspoon granulated white sugar
pinch of salt
2/3 cup 2% Greek Fage Yogurt (see tips below)
3 tablespoons prepared pesto
3/4 cup chopped pepperoni
3/4 cup shredded Italian cheese blend (or mixed mozzarella & Parmesan), divided
pizza or smooth marinara sauce, warmed

directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat (or spray with nonstick spray).

2. In a medium bowl, whisk together the flour, sugar and salt. Mix in the yogurt and continue to stir and mix until the ingredients are well-combined and forming a dough. Turn out the dough onto a well-floured surface. Knead a bit until the dough comes together well, sprinkling in more flour if needed. Roll the dough into a rectangle (about 9x14-inches).

3. Spoon the pesto onto the rolled out dough, using the bottom of a spoon to spread it out evenly. Sprinkle with the chopped pepperoni. Top with 1/2 cup cheese.

4. Carefully roll up the dough into a log. It will be a little soft and precarious. Use a sharp knife to cut about 1/2-inch slices. Hold the sliced roll together with your fingers while you transfer it to the prepared baking sheet. Repeat with the remaining slices.

5. Bake 20 minutes, or until cooked through and lightly browned. Serve warm with sauce.

tips:

*I used Fage brand 2% Greek yogurt. If you use a different brand or a different fat content, you may need to use either more or less yogurt because the moisture content may vary. I'd measure out 2/3 cup, then mix about 1/2 cup into the flour. Then add more as needed until a nice, non-sticky dough is formed.

"Sweet" Bird's Nests- Week 3

Bird's Nests

3 cups mini marshmallows
3 TBSP unsalted butter
1/2 tsp vanilla
4 cups dry chow mein noodles
small candies, jelly beans, m & m's, etc.

Line a cookie sheet with parchment paper. Set aside.

Over low heat, melt the marshmallows and butter in a large saucepan.

Once melted, stir in the vanilla, then add the chow mein noodles.

Coat your hands liberally with shortening, or spray your hands with cooking spray (butter doesn't work as well) and have some nearby for re-coating.

Grab a clump of noodles smaller than a tennis ball but larger than a golf ball. Form into a ball while pressed your thumbs into the middle, forming a nest. Allow the nests to cool, then fill with with the candy of your choice. Perfect, simple kid friendly Easter dessert.

Chicks-in-a-NEST 

Ingredients:

1 20 ounce package of pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4TBS flour

1 small sweet onion, coarsely grated 

1 cup of shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt to taste

freshly ground black pepper to taste

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1 dozen eggs, scrambled or egg beaters

1 package of Soy-Chorizo or your choice of breakfast sausage, bacon, or ham

*Garnish~Greek sour cream, salsa or cheese for garnish. You could also add, basil or spinach to your scrambled eggs.

Preheat oven to 400 degrees F and lightly spray a 12-cup tin with non-stick cooking spray.

Staring with the first 8 ingredients, this includes 2 eggs, flour etc. to help make the potato crust firm. Mix all 8 ingredients together in a bowl. 

Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup.

Bake until golden brown, about 25-30 minutes. If the nests have puffed up to much in the center, scoop out a little with a teaspoon. 

Meanwhile, cook the Soyrizo in a pan and add your dozen scrambled eggs to the meat mixture. Cook and stir the meat/Soyrizo and eggs until curds form and eggs are firm.

Spoon a few tablespoons of scramble eggs into each nest and top with sour cream, salsa, chives or cheese.