GRILLED PIZZA BREAD
These fun French bread pizzas are great picnic fare for both kids and adults. Tasty on the grill, they can just as easily be baked in the oven. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, salt and oregano; simmer for 5-10 minutes. , Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with cheese, olives and pepperoni if desired. , Loosely wrap bread individually in pieces of heavy-duty foil (about 24x18 in.); seal. Grill, covered, over medium heat for 15-20 minutes or until heated through. Cut each into fourths.
Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 402mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
PIZZA PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium skillet over medium-high heat. Add 2 tablespoons oil and the sausage and cook, breaking apart the sausage with a wooden spoon, about 5 minutes. Add the salt, red pepper and onion and cook, stirring often, until the peppers and onions are soft and the sausage begins to brown, about another 5 minutes. Set aside to cool slightly.
- Divide 1/4 cup marinara sauce between each half of one of the ciabatta rolls and top with a quarter of the mozzarella slices over the sauce. Place 2 slices of the pepperoni on the top half and fill the bottom half with a quarter of the sausage mixture. Sprinkle the sausage with 1/4 cup of the Parmesan. Sandwich together and continue with the remaining ingredients.
- Heat a large skillet over medium heat. Add 2 tablespoons oil and 2 of the sandwiches top-side down to the skillet. Place a small pan on top and press down gently to flatten slightly. Cook until golden brown and crispy, 3 to 4 minutes. Flip the sandwiches and return the pan to the top, again pressing gently. Cook until the bread is golden and the cheese is melted, about 3 minutes. Add 2 tablespoons oil to the skillet and continue with the remaining sandwiches. Allow the sandwiches to cool to room temperature and then chill them in the refrigerator until ready to serve.
- Before serving, slice the sandwiches into wedges like you would a pizza.
HAM AND CHEESE PICNIC BREAD
This is a great picnic bread, filled with ham, cheese, pimento and olives. Everyone loves it!
Provided by MARBALET
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
- Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
- Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
- Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 40.2 g, Cholesterol 44.3 mg, Fat 7.8 g, Fiber 2.2 g, Protein 12.7 g, SaturatedFat 3.6 g, Sodium 685.2 mg, Sugar 2.2 g
HEARTY PIZZA LOAF
A quick bread filled with all the things you love about pizza.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 1
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Generously grease loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches; coat with Parmesan cheese.
- Mix milk, oil, basil, red pepper and egg in large bowl. Stir in remaining ingredients. Spread in pan. Sprinkle with additional grated Parmesan cheese if desired.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides and bottom of loaf from pan; remove from pan and place top side up on wire rack. Cool completely before slicing. Store tightly wrapped in refrigerator up to 2 days.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 slice, Sodium 220 mg
PICNIC SAUSAGE BREAD
This quick and easy recipe is great for outdoor picnics, ball games, or when you are out fishing! Feel free to add your favorite pizza toppings in the roll!
Provided by Veronica
Categories Main Dish Recipes Savory Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir sausage in a skillet over medium heat until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease.
- Spread pizza dough evenly onto a 9x13-inch baking sheet; sprinkle with sausage and mozzarella cheese. Roll the dough around the sausage and mozzarella, using the method similar to rolling a cinnamon roll. Crimp the roll closed; place seam side down on baking sheet. Brush the roll with olive oil.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 25.6 g, Cholesterol 40.4 mg, Fat 18.6 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 6.8 g, Sodium 973 mg, Sugar 3.2 g
PIZZA BREAD
Make this cheesy pizza bread using pepperoni and Bisquick Heart Smart® mix - baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
- In large bowl, stir together Bisquick mix, cheese, Italian seasoning and pepperoni. Add milk, egg product and butter, stirring just until dry ingredients are moistened. Spoon batter into pan. Swirl pesto through batter with knife for marbled design.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack; cool completely before slicing.
Nutrition Facts : Calories 167, Carbohydrate 22 g, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 495 mg
PIZZA CRUST
Does the pizza delivery person know the route to your house by heart? With this easy recipe, you can bypass the pizzeria and pull together a piping hot, from-scratch pizza almost as quickly as it takes to get one delivered-using your own homemade pizza dough.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
- For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/8 of Recipe (without toppings), Sodium 300 mg, Sugar 2 g, TransFat 0 g
FIG & SERRANO HAM PICNIC BREAD
Enjoy as it is with extra virgin olive oil and balsamic vinegar for dunking, or smear with soft goat's cheese and top with a handful of rocket
Provided by Good Food team
Categories Lunch, Snack, Starter
Time 1h
Number Of Ingredients 9
Steps:
- Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the oil and the garlic in a jug with the amount of water stated on the bread mix pack. Stir the liquid into the dry ingredients with a wooden spoon, then bring the dough together with your hands and knead for 5 mins on a floured surface until smooth. Return to the mixing bowl, cover with oiled cling film and leave to rise until doubled in size.
- Punch the dough a few times to knock out the air, then divide into 8 portions. Roll each to a flattish bap shape on a lightly floured surface and arrange in a roughly 20 x 30cm roasting tin. Toss the whole sage leaves, figs, onion and ham with 1 tbsp of the oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little, and spread the bread to fill any gaps. Cover loosely with oiled cling film and leave to rise for 20 mins until it has puffed up.
- Heat oven to 180C/160C fan/gas 4. Drizzle over the remaining oil, sprinkle with sea salt and black pepper, and bake for 30 mins until risen, golden and crisp on top. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Pack back into the tin to transport to a picnic, and tear the bread into 8 portions.
Nutrition Facts : Calories 248 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
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