REUBEN PIZZA
Fridays are pizza nights at our house. We do a lot of experimenting, so we don't have the same, old thing every week. With only five ingredients, this pizza is a snap to whip up, and it tastes just like a Reuben sandwich. -Nicole German, Hutchinson, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place crust on an ungreased or parchment-lined baking sheet. Spread with salad dressing. Top with corned beef, sauerkraut and cheese. Bake until cheese is melted, 12-15 minutes.
Nutrition Facts : Calories 480 calories, Fat 27g fat (10g saturated fat), Cholesterol 57mg cholesterol, Sodium 1527mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
CORNED BEEF AND CABBAGE PIZZA
We topped Pillsbury pizza crust with roasted potatoes, caramelized cabbage and corned beef for a tasty pizza that's ready in 40 minutes.
Provided by Stephanie Wise
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease large cookie sheet with oil.
- In ungreased 15x10-inch shallow pan, toss potato slices with 1 tablespoon oil, the salt and pepper. Roast 10 minutes or until light golden brown.
- Meanwhile, melt butter in 8-inch skillet over medium heat. Add cabbage; toss to coat. Cook 10 to 15 minutes, stirring occasionally, until cabbage is caramelized.
- (If using dark or nonstick cookie sheet, reduce oven temperature to 400°F.) Unroll dough onto cookie sheet. Bake 5 minutes.
- Remove cookie sheet from oven. Top partially baked crust with half of the 3 cheeses. Top with corned beef, caramelized cabbage and potato slices. Sprinkle with remaining cheeses and if desired, more salt and pepper to taste.
- Bake 6 to 10 minutes longer or until crust is golden brown and cheese is melted and bubbly. Cool pizza 5 minutes before slicing.
Nutrition Facts : ServingSize 1 Serving
CORNED BEEF AND CABBAGE PIZZAS
Here's a fun and delicious way to work through leftover corned beef. Try this quick weeknight pizza, layered with sliced cooked potatoes, meltingly tender cabbage, shredded cheese and chunks of cooked corned beef.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 475˚ F. Line 2 baking sheets with parchment paper. Toss the sliced potatoes with 1 tablespoon olive oil and a big pinch each of salt and pepper. Spread out on the pans and bake until just tender, 8 to 10 minutes. When cool enough to handle, remove the potatoes to a plate. Put new parchment paper on the baking sheets.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the cabbage and a big pinch each of salt and pepper. Cook, stirring occasionally, until tender but not browned, 5 to 7 minutes. Remove from the heat.
- Lightly dust a work surface with flour. Press each piece of dough into a small round, then use a rolling pin to roll each into an 8-inch round. Put 2 dough rounds on each baking sheet. Scatter the cheddar to the edge of each piece of dough. Top with a layer of potatoes, then top with the mozzarella, cabbage and corned beef.
- Bake the pizzas until the crust is golden brown and the cheese is melted and bubbly, 10 to 12 minutes. Top with parsley and Parmesan, then cut into wedges.
Nutrition Facts : Calories 750, Fat 34 grams, SaturatedFat 14 grams, Cholesterol 88 milligrams, Sodium 1775 milligrams, Carbohydrate 76 grams, Fiber 6 grams, Sugar 1 grams, Protein 30 grams
SLOW-COOKER CORNED BEEF AND CABBAGE
After making this Slow-Cooker Corned Beef and Cabbage dish, you'll be wondering why you waited until Saint Patrick's Day to enjoy it. Our corned beef and cabbage slow cooker recipe begins with a perfectly seasoned corned beef simmered in beer, served with potatoes, carrots, and onions, and topped with an applesauce and Dijon sauce. You don't need extra luck to create this one-simply follow our steps and enjoy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h50m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
- Cover; cook on Low heat setting 10 to 12 hours.
- Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
- Meanwhile, in small bowl, mix sauce ingredients.
- To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g, TransFat 1/2 g
CORNED BEEF AND CABBAGE PIZZA
I found this on the Food Network site ... I always tend to go overboard on St. Patrick's Day, so I keep an eye out for new things to do with the leftovers. Prep time includes rising time for pizza dough.
Provided by Pinay0618
Categories Vegetable
Time 2h10m
Yield 2 14-inch pizzas
Number Of Ingredients 15
Steps:
- Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
- Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
- Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
- Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Nutrition Facts : Calories 2169, Fat 117.4, SaturatedFat 40.4, Cholesterol 231.5, Sodium 3474.8, Carbohydrate 190.9, Fiber 12.3, Sugar 11.5, Protein 86.2
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