Bruncheggdishflorentine Recipes
EGGS FLORENTINE CASSEROLE
For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. -Karen Weekley, Washington, West Virginia
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.
Nutrition Facts : Calories 271 calories, Fat 20g fat (9g saturated fat), Cholesterol 226mg cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
DEEP-DISH FLORENTINE PIZZA
A great deep dish pizza that I have made for years. Leftovers are good reheated or cold. Kids might not like it because of the spinach & mushrooms. This is a not a quick recipe. It's not complicated but has many steps. It's worth the work. Once you have the basic recipe down, you can play with the ingredients. I often cut back on the salt in the dough & add garlic salt, basil & oregano. I also use the dough recipe for a hand tossed thinner crust pizza. I usually save this for a slow weekend. To speed things up I use pre-shredded cheese and bulk Italian sausage when I can find it. If you don't like whole wheat in your crust, just replace with white flour. The crust is pretty crunchy.
Provided by Chef Zephyr
Categories One Dish Meal
Time 1h40m
Yield 1 14-inch pizza, 8 serving(s)
Number Of Ingredients 18
Steps:
- For crust:
- Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
- Sprinkle with 4 teaspoons cornmeal.
- Dissolve yeast in warm water & sugar in mixing bowl.
- Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
- Mix well.
- Stir in enough additional flour to make a soft dough.
- Knead for about 5 minutes.
- Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
- Punch dough down.
- Cover.
- Let rest 10 minutes.
- Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
- For topping:
- While dough is rising, thaw spinach in microwave.
- Squeeze moisture from spinach.
- Remove meat from casing if necessary.
- Brown in a 12-inch skillet with onion & garlic.
- Drain the fat off.
- Add spinach, cook about 10 minutes more.
- Spread cheese evenly over crust.
- Arrange meat mixture over cheese.
- Top with mushrooms.
- Combine pizza sauce & water.
- Spread over toppings.
- Bake at 450 degrees for about 15 - 18 minutes.
- Sprinkle grated Parmesan cheese over pizza.
- Bake an additional 5 - 10 minutes.
- Let rest 5 - 10 minutes before cutting.
Nutrition Facts : Calories 648.4, Fat 34.1, SaturatedFat 14.6, Cholesterol 82.6, Sodium 1877.6, Carbohydrate 51.5, Fiber 4.3, Sugar 8.9, Protein 34.2
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