Cracked Pepper Turkey And Mozzarella Flat Bread Wrap Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into an 8-in. circle., Heat a large nonstick skillet over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed., Lightly oil the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese.

Steps:

• Spread dressing across one slice of Flatbread.
• Layer spinach, carrots, red pepper, banana pepper, turkey and mozzarella.
• Roll up tightly.
• Slice into 1" pinwheels.
• Serve.

Steps:

• Clean and dry a few coat hangers to dry the pasta on.
• Into the bowl of a food processor, add the flour, eggs, oil, and black pepper. Process until the mixture resembles breadcrumbs. Put the mixture onto your work surface and knead it lightly for a few minutes until it is smooth. It should be quite stiff. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• To make in a pasta machine: Take a quarter of the pasta and pat it into a flat rectangle with your hands. Feed it through the widest setting on the pasta machine. Fold that piece in thirds into a rectangle shape and feed it through again. After you have fed it through on the initial setting, there is no need to keep folding it, just keep feeding it through, making the setting narrower each time.
• If the pasta rips while using the pasta machine, don't worry, just fold it back into a rectangle and feed it through the widest setting again. A rip may mean that there is an obstruction in the pasta machine between the rollers. If that is the case, just open the machine to the widest setting and let whatever was stuck in there fall out.
• If the pasta sticks to the machine, just flour the machine a little to help ease the pasta through.
• When you have fed the pasta through on the narrowest setting, sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
• Repeat with the rest of the pasta, using a quarter piece of the dough each time.
• To make the pasta by hand: Dust the work surface very lightly with flour. Take a quarter of the dough and put it on the work surface. Pat the dough with your hands into a flat rectangle. Lightly flour a rolling pin and roll it out until it is a very long and thin rectangle.
• My rectangle was 5 to 6 inches wide and very, very long. The pasta is ready when it is so thin that if you lift it up and put your hand behind it, you can see your hand through it.
• Sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
• Repeat with the rest of the pasta, using a quarter piece of the dough each time.
• Once all of the pasta is hung, bring a large pan of salted water to the boil. Add the pasta, in one or two batches depending on how big your pan is, and cook for 4 to 5 minutes, or until the pasta is just cooked through. Using a pair of tongs, remove the pasta from the pan and, drain in a colander. If cooking the pasta in batches keep the first batch warm while cooking the rest.
• Once all the pasta is cooked and drained, drizzle with some of the olive oil, sprinkle a few basil leaves over the top and serve immediately.
• This is delicious used in the Creamy Pancetta Sauce with Mushrooms and Parmesan.

Steps:

• In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.

Steps:

• Set oven to 375 degrees F.
• Grease a baking sheet.
• Roll out the thawed bread dough into a rectangle then cover with a clean tea towel and allow to sit for about 15 minutes.
• Brush the top of the dough with olive oil, then sprinkle with black pepper and Italian seasoning, then sprinkle the chopped pepperoni over the top.
• Sprinkle the mozzarella cheese over the pepperoni then top with Parmesan cheese.
• Roll up the dough in jelly-roll fashion, then pinch the long seam and the two ends tightly to seal completely.
• Brush the outside of the dough with olive oil.
• Place seam-side down onto baking pan then sprinkle a small amount of kosher salt over the top.
• Bake for about 35 minutes or until golden brown.