Posts Tagged ‘pepperoni’
Pizza for One – most commonly found in the frozen food section at your grocery store but now you can make it at home almost as fast! This pizza dough doesn’t require any rise time or yeast which means you can whip up this little guy in the same amount of time that it takes your oven to preheat. Single-Serving-Sunday-win!
I rolled my dough out thinner than 1/4-inch because I tend to like thin-crust pizzas, so mine ended up being about 6-inches in diameter and therefore used a bit more toppings. In you don’t roll yours out as thin you may not need as much toppings but have fun with it! Maybe even make yourself a single serving calzone?
One year ago: Buckeye Rice Krispies Treats
It is a rare day to find flights for under $300, even more so under $200, but yesterday was one of those days and I snatched it up as fast as I could confirm the time and place of events for that weekend. This flight purchase was for my friend Amber’s wedding in October, another of which I am a bridesmaid! The flight actually ended up being free because I had accrued enough miles to do so. I should have signed up for the Amex Delta Skymiles CC a long time ago. Imagine all the free flights, free 1st checked bag, and group 1 seating I could have been enjoying all these years!
But anywho, to go along with the theme of frugality, here is a pizza taco recipe that I was able to make almost without a trip to the grocery store. Lately I have been trying to cook more with the items I already have stocked, and surprisingly for this meal I had every ingredient on hand except for the ricotta. That goes to show how well stocked my kitchen is for a girl living with no one else besides her cat. Sometimes I try to estimate how long I could survive without leaving my home, and appreciate that I do not need to test it for real because I covet fresh fruit far too much.
P.S. This recipe is a great, quick weeknight meal!
One year ago: Easy S’mores Ice Cream Sandwiches
There are times when I go to the grocery store and somehow leave without actually getting everything on my list. And then there are times when I cross every last thing off, only to get home and realize I didn’t buy enough of something or forgot to put something on the list in the first place. Enter improvisation. When making these stuffed shells, I substituted broccoli for shredded zucchini because I failed to buy any, and also some of the ricotta for Greek yogurt because I didn’t buy enough! Some people say you shouldn’t admit to screwing up and instead say it was all planned out from the beginning. However, I prefer admitting how awesome my creative skills under pressure because these shells were still awesome.
Hot pizza dip has been all over the place. Was it from anticipation of the Superbowl? If so, they totally got me because that’s exactly what I brought to the Superbowl viewing party I attended. Speaking of anticipating the Superbowl, I knew I would be piling up my plate with all kinds of things, and going for seconds, thirds, fourths… so I made this dip lighter! Totally counters the bacon wrapped stuffed jalapenos that Brandi made O:-).
I also used mini turkey pepperoni because they seemed much more suitable for a dip, being smaller and more scoopable. Although I have to admit, pictures I have seen of this dip on others’ blogs seem prettier with the bigger slices of pepperoni. Leave it to me to choose functionality over appearance. Good thing it still tasted great! Just like pizza, but with a creamy layer of goodness. Yes that would be the cream cheese mixture I am talking about. Cream cheese is, after all, one of my favorite ingredients.
LIGHTER PIZZA DIP
6 oz. reduced fat cream cheese, room temperature
1/4 cup plain nonfat Greek yogurt
1 cup shredded part-skim mozzarella, divided
1 cup grated Parmesan cheese, divided
1 cup pizza sauce
2 oz. mini turkey pepperoni
2 Tbsp green bell pepper, diced
2 Tbsp chopped onion
2 Tbsp black olives, sliced
Italian seasoning (optional)
- Preheat oven to 350 degrees.
- In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
- Spread mixture in the bottom of a 9 inch pie plate. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
- Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don’t end up with a greasy mess on top of your pizza dip.
- Sprinkle with remaining cheese, then top with green pepper, onion, pepperoni and olive slices. Sprinkle with Italian seasoning if using. Bake in preheated oven 20 minutes or until cheese is fully melted and bubbly.
- Serve hot with baguette slices, tortilla chips, bagel chips or Fritos scoops.
I was skeptical at first. Pepperoni? On a deviled egg? Most deviled egg recipes I’ve had with extra/different ingredients than the traditional way haven’t been that great. But I just had to try these. They looked too interesting not to. And you know what? They are amazing! It took a lot of restraint to not eat them all myself. Thankfully I had friends over to help.
Now I have to figure out what to do with the remaining bag of mini pepperonis. Any ideas??
6 hard boiled eggs
3 Tbsp light mayonnaise
Salt and pepper to taste
12 mini turkey pepperoni
1 Tbsp shredded Asagio cheese (or Parmesan, or Mozzarella)
1 tsp diced fresh chives or scallions
- Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl. Add the mayonnaise, salt and pepper to the bowl. Mix with a fork until creamy. Spoon into the center of each egg. Top with pepperoni, a sprinkling of asagio cheese, and a few fresh scallions for garnish. Enjoy!
Source: Adapted slightly from Babble
Brent and I spent most of Sunday and Monday house hunting in Cape Girardeau, MO. It’s exhausting! Even though I won’t be living there, I am obviously the one who will be using the kitchen most during weekend visits, so I was all over the kitchens in every house haha. But I felt a little weird when the kids were home at one house. Don’t mind me, just a stranger snooping through your things and opening all your doors. Found a couple that we both thought were great, and one in particular tops the list. Just gotta deal with the financing now (sooo glad he’s the one buying a house and not me!).
I’m not moving there, at least not yet. I have two more years left in my PhD program in Memphis before I am set free. But Brent recently graduated, is now a bona fide PA-C, and accepted a job there working in Neurosurgery at St. Francis. It seems like a great place to work and I enjoy the town. Honeslty I think I could live there when I am done. But for now, it’s only 2.5 hours away (and 1.5 hours south of St. Louis), which is only a little further than when he was still taking classes in McKenzie, TN so I don’t think it’ll be bad. Although it will be strange not living together anymore. Who am I going to cook for!? I am going to have far too many leftovers and will talk to my cat too much… beware of the cat lady sickness!
Thankfully I made this dish while he is still here because I don’t think I could have resisted eating the entire pan had I been left to myself. Brent’s friend, Steve, was in from out of town as well so between the three of us there was absolutely no chance for leftovers. Steve proceeded to request it every meal for the duration of his stay. I thought about caving in to such a request, because it really was that good! But there are far too many other things I want to cook.
P.S. Today is Brent’s 28th birthday! A group of friends are going out to dinner tonight, and I am going to make him a fabulous dessert (which he may hate/love me for). I’ll be posting it tomorrow.
2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
1 jar pizza sauce
2 cups shredded fresh mozzarella cheese, divided
1/4 cup quartered Turkey pepperoni
1/4 cup chopped mushrooms
1/4 cup chopped yellow onion
1/4 cup sliced green bell pepper
- Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1-1/2 cups cheese and toppings. Stir to combine.
- Pour mixture into greased oven safe skillet or 9×13 baking pan. Sprinkle the remaining cheese on top along with the dried basil. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I baked mine for an additional 5 minutes.) Let cool 5 minutes before serving.
Source: Adapted slightly from Pass the Sushi