GIANT SPINACH DIP-STUFFED PRETZEL
A stuffed soft pretzel guarantees the perfect crust-to-dip ratio. Made with shortcut ingredients like refrigerated pizza dough and string cheese, this is one easy party snack that doesn't require a special occasion.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
- Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
- Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
- Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
- Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
- Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.
SPINACH-STUFFED PIZZA
I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. -Nancy Gilmour of Sumner, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 293 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
MEAT LOVERS' PIZZA-STUFFED SHELLS
Spicy sausage, smoky bacon, ground beef and pepperoni turn your average stuffed shells into a gooey, meaty meat lovers' pizza-inspired pasta bake that kids and adults alike can get on board with for dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
- Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
- Preheat the oven to 450 degrees F.
- Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
- Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
- Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
- Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.
SPINACH PIZZA
This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
CHICAGO STYLE STUFFED PIZZA
For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!
Provided by Mark
Categories Main Dish Recipes Pizza Recipes
Time 1h50m
Yield 5
Number Of Ingredients 17
Steps:
- To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
- Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
- Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
- Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
- Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g
SPINACH GARLIC PIZZA
I love pizza without tomato sauce or what is called White pizza. We love this! It is so good and easy!
Provided by Little Bee
Categories European
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix olive oil and garlic in small microwavable bowl.
- Microwave on HIGH 30 seconds.
- Place pizza crust on cookie sheet; brush entire surface with oil mixture.
- Top with spinach, mozzarella cheese, tomato slices and feta cheese.
- Sprinkle pizza with rosemary and parmesan Bake at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
- Let stand 5 minutes.
Nutrition Facts : Calories 441.6, Fat 33, SaturatedFat 17.4, Cholesterol 97.8, Sodium 1131.7, Carbohydrate 12.7, Fiber 4.9, Sugar 5.6, Protein 26.8
CHICAGO-STYLE STUFFED SPINACH PIZZA
This is my favorite pizza. It's a little work but, to me, it's worth every minute. Another recipe that I clipped years ago from the Chicago Trib. The prep time includes the dough rising time, though it may be less if you're using quick-rise yeast, which works fine with this recipe.
Provided by Hey Jude
Categories Lunch/Snacks
Time 2h1m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
- Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
- Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
- Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
- Heat oven to 450°.
- Punch down dough; let rest 10 minutes.
- Lightly oil a 12-inch pizza pan that is at least 2" deep.
- Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
- Put the spinach mixture into center of dough; smooth evenly over the surface.
- Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
- Pour sauce over the dough to cover.
- Bake until crust is golden, 20-40 minutes.
- Let stand 10 minutes before slicing into wedges for serving.
- Ice cold beer or root beer is great with this pizza.
Nutrition Facts : Calories 797, Fat 38, SaturatedFat 11.9, Cholesterol 51.6, Sodium 984.8, Carbohydrate 84.9, Fiber 9.9, Sugar 3.9, Protein 32.9
STUFFED PIZZA WITH VARIATIONS: SPINACH AND FONTINA, ESCAROLE, ANCHOVY, PINE NUT AND RAISIN, PROSCIUTTO COTTO AND SCAMORZA
Provided by Food Network
Time 1h49m
Yield 2 servings
Number Of Ingredients 25
Steps:
- Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
- Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
- Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
- For the spinach and fontina pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.
- Add the sauteed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
- For the escarole, anchovy, pine nut and raisin pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.
- Add the sauteed escarole onto one-half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
- For the prosciutto cotto and scamorza pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
GRILLED SPINACH AND MUSHROOM PIZZA
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
- Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
- Top crust evenly with pizza sauce, spinach and mushrooms. Sprinkle with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 6 minutes longer or until crust is golden brown and cheese is melted.
- Have all toppings ready to go because the crust cooks quickly. If the crust is cooking too fast, move the pizza to a cooler part of the grill or reduce the heat.
- Don't want to grill? Bake the pizza in the oven by following the directions on the can that use a prebake time.
APPLEBEE'S SPINACH PIZZA APPETIZER
Make and share this Applebee's Spinach Pizza Appetizer recipe from Food.com.
Provided by senseicheryl
Categories Onions
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw spinach completely, press out all water.
- Heat milk in saucepan, when hot, but not boiling, stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3-4 minutes.
- In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done.
- Preheat oven to 425 degrees .
- Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice.
- Bake for 5 to 7 minutes. Watch closely so that the edges of the pita don't burn.
Nutrition Facts : Calories 321.4, Fat 3.3, SaturatedFat 0.7, Sodium 327.8, Carbohydrate 58.8, Fiber 11.7, Sugar 7.2, Protein 21.1
PIZZA CRUST STUFFED SPINACH AND SAUSAGE ROLL
Refrigerated pizza crusts makes this recipe easier, but you can also make this using your own pizza crust in place of the refrigerated. To save some time you can prepare the sausage/spinach filling up to a day in advance and refrigerate. When I made these I didn't shape the stuffed rolls into rings, I just left them rolled up straight and sealed the ends, that worked fine, but you can shape them into rings if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 2 rolls
Number Of Ingredients 13
Steps:
- Set oven to 400 degrees.
- Prepare a large greased baking sheet or pizza stone.
- In a skillet cook the sausage meat in oil until well browned.
- Add in the onions, garlic and chopped mushrooms; cook for about 5-6 minutes; place in a large bowl and cool slightly.
- Add in the spinach, mozzarella cheese, Parmesan cheese and egg yolk, then season the mixture with salt and black pepper; mix to combine.
- Using a roller, roll one pizza crust into a 12 x 9-inch rectangle on a cutting board.
- Spoon HALF of the sausage/spinach mixture over the dough to within 1/2-inch of the edges, spreading out the mixture evenly.
- Starting with the longest side of rectangle, roll up jellyroll fashion, then press the seam together to seal.
- Repeat with the remaining dough and filling.
- Place the rolls seam-side down on a large pizza stone or greased baking sheet.
- Join the ends of the rolls to form a large ring, then pinch together to seal.
- Brush the dough with the egg white.
- Bake for about 25-30 minutes or until golden brown.
- Let stand for 10-15 minutes before serving.
- Warm pizza sauce and serve with each serving.
Nutrition Facts : Calories 1053.4, Fat 79.8, SaturatedFat 28.8, Cholesterol 246.7, Sodium 2746.7, Carbohydrate 24.5, Fiber 6.5, Sugar 7, Protein 62.8
SPINACH-STUFFED PIZZA PIES
Skip the takeaway and instead make this 'healthy' pizza that's rich in fibre and protein. The dough is also quick to prepare at home
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7 and oil two 21cm loose-based shallow sandwich tins. To make the dough, tip the flour into a bowl and stir in the yeast. Pour in the 1 tsp oil and 280ml warm water, then bring together, first with a cutlery knife, then your hands, to make a soft, pliable dough. Add 20ml more water if needed. Cut into quarters and cover with a tea towel.
- For the filling, heat the oil in a medium pan over a medium heat and fry the onions for 5 mins until they start to colour and soften. Add the mushrooms and garlic, and continue to cook, stirring frequently until cooked through. Stir in the bouillon powder and spinach, cook until wilted, then add the ricotta and thyme.
- Take a piece of dough and roll it out so that it lines one of the sandwich tins with just a little bit of overhang. (Try not to add any extra flour when rolling if you can.) Spoon in half the filling, spread it out with the back of the spoon, then roll another piece of dough so that it fits snugly inside the tin. Fold over the overhang so that the filling is completely enclosed, then spread over half the tomato purée mixture and scatter with half the cheese. Repeat with the rest of the dough, filling and topping to make two pies, then put in a warm place for about 20 mins to prove. Bake for 15-20 mins until golden, then leave to cool in the tin for 5 mins before serving with a few leaves of basil scattered over. If you're following the Healthy Diet Plan, serve one pie between two people straightaway. Leave the other pie to cool. Will then keep chilled for up to three days. Reheat in the oven at 200C/180C fan/gas 6 for about 12-15 mins.
Nutrition Facts : Calories 574 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium
SINLESS SPINACH STUFFED PIZZA
Mmmm...double-crust pizza full of cheesy, spinachy goodness! I found this in a low-fat cookbook, but I can't remember which. Prep time doesn not include time for dough to rise.
Provided by jessi_mcg
Categories Healthy
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine water and sugar. Add yeast and dissolve. Let stand 5 minutes, then add dry ingredients.
- Knead 6-8 minutes, adding flour as necessary. Let rise 30 minutes.
- Meanwhile, combine cheeses and spinach.
- Punch dough, then divide in two. Roll 1 ball intoan 11" circle and place in a greased pie pan. Prick w/ a fork and bake for 4 minutes at 475.
- Spread filling over and cover with other crust. Cut 1" slit in top crust.
- Top with tomato sauce, then sprinkle with herbs to taste. Top with fresh mushrooms.
- Bake on middle rack at 450 for 15 minutes. Reduce oven temperature and bake 5-10 minutes at 400.
- Cool and slice. Enjoy!
Nutrition Facts : Calories 356.3, Fat 11.7, SaturatedFat 6.9, Cholesterol 41.2, Sodium 664.1, Carbohydrate 41.2, Fiber 5.8, Sugar 3.6, Protein 24.1
More about "spinach stuffed pizza recipes"
GOOEY, CHEESY PEPPERONI AND SPINACH STUFFED BREAD – …
From sheknows.com
SPINACH AND PEPPERONI STUFFED DEEP DISH PIZZA RECIPE
From womansday.com
SPINACH DIP STUFFED PORTOBELLO PIZZAS - WITH PEANUT …
From withpeanutbutterontop.com
STUFFED SPINACH PIZZA RECIPE | SARGENTO® FOODS …
From sargento.com
Servings 8Calories 347 per servingCategory Pizza
STUFFED CRST SPINACH PIZZA - IGA
From iga.net
GIORDANO'S DEEP DISH STUFFED SPINACH PIZZA RECIPE
From makebetterfood.com
DEEP DISH STUFFED SPINACH PIZZA | SILVER
From silvermagazine.ca
SPINACH STUFFED PIZZA - RECIPE | COOKS.COM
From cooks.com
CHICAGO STYLE STUFFED SPINACH PIZZA | DINNER AT SHEILA'S
From dinneratsheilas.com
SPINACH STUFFED PIZZA RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
PIZZA STUFFED MUSHROOMS RECIPE - JUST 4 INGREDIENTS! - THE DINNER …
From dinner-mom.com
CHICAGO-STYLE SPINACH AND MUSHROOM STUFFED PIZZA
From thesensualpalate.com
TOMASO'S SPINACH STUFFED PIE
From tomasosfoods.com
GLUTEN-FREE SPINACH STUFFED PEPPERONI PIZZA RECIPE
From olderslightlywiser.com
VEGETARIAN SPINACH STUFFED PIZZA - THE HUNGRY WAITRESS
From thehungrywaitress.com
SPINACH-STUFFED PIZZA | RECIPE | RECIPES, FOOD, FROZEN BREAD DOUGH
From pinterest.ca
STUFFED PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
SPINACH STUFFED PIZZA | RICHS USA
From richsusa.com
SPINACH STUFFED PIZZA | RECIPES, COOKING RECIPES, FOOD
From pinterest.com
GLUTEN-FREE SPINACH STUFFED PEPPERONI PIZZA RECIPE
From glutenfreefoodee.com
HOW TO MAKE A SPINACH AND FETA-STUFFED PIZZA - YOUTUBE
From youtube.com
EDWARDO'S FAMOUS STUFFED SPINACH PIZZA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPINACH STUFFED PIZZA - CHICAGO STYLE | BEST FOOD RECIPES
From bestfoodrecipes-curiousity.blogspot.com
SPINACH STUFFED PIZZA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
STUFFED PIZZA WITH SPINACH - KBUXTON
From kbuxton.com
SPINACH STUFFED PIZZA – NUTRICHEF KITCHEN
From nutrichefkitchen.com
DEEP DISH SPINACH STUFFED PIZZA - CURRYANDVANILLA
From curryandvanilla.com
SPINACH GARLIC STUFFED PIZZA - A WHISK AND TWO WANDS
From awhiskandtwowands.com
CHEESY SPINACH STUFFED PEPPERS - HUNGRY FOODIE
From hungryfoodie.com
SPINACH STUFFED PIZZA ROLL - HARVEST FRESH
From harvest-fresh.ca
STUFFED SPINACH PIZZA - BIGOVEN.COM
From bigoven.com
STUFFED SPINACH PIZZA
From pizzatoday.com
STUFFED SAUSAGE SPINACH AND MUSHROOM PIZZA
From fleischmannsyeast.com
You'll also love