Wagonwheelbreakfastpie Recipes

Steps:

• Place the hash browns in a 7-in. pie plate coated with cooking spray. In a small bowl, combine the cream cheese, 2 tablespoons milk, onion, salt if desired and pepper; spread over potatoes. , Cut sausage links in half lengthwise; arrange over potatoes in a spoke-like fashion. , In a small bowl, whisk the biscuit mix, egg, nutmeg and remaining milk until smooth; pour between sausages. Sprinkle with paprika., Bake at 400° for 25-30 minutes or until golden brown and filling is bubbly.

Steps:

• Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw 1 tablespoon sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. After the dough rests, return to the mixer and mix in 1-minute increments until the dough passes a window test to verify gluten development (see Cook's Note).
• Once gluten development is verified, leave the dough in the mixing bowl, cover and place in the refrigerator until it doubles in size, about 2 hours.
• While the dough is doubling, pour the crushed tomatoes and whole tomatoes into a food processor. Add the oregano, crushed red pepper and garlic salt and process until smooth. Cover and place in the refrigerator until ready to use.
• Place a pizza stone in the oven and preheat the oven to the highest temperature it will allow (500 to 550 degrees F; never set it to broil).
• Drain the banana peppers. Chop them roughly and set aside.
• Grate the mozzarella and provolone, and toss them together in a large bowl.
• Once the dough has doubled in size, divide it into approximately three to four 9-ounce balls. Take 1 ball and reserve the remaining for another use. In the palm of your hand, rotate the ball of dough in a circular pattern until the top of the ball is smooth. Don't be afraid of the dough ball. If you mess up, just knead the dough and wait for it to rise and try again. Throw some flour down on a clean, dry surface and press the dough ball flat. Once the ball is flat, focus on the edges of the ball by pressing the edge completely flat against the work surface. This will leave a higher point in the center of the dough ball. Now, flip the dough ball over and slowly start to stretch the dough a little at a time from the edge while pushing down slightly in the middle. Again, don't be afraid: if you mess up, just ball up the dough and wait for it to rise, and try again.
• The dough should be shaped into a 12- to 14-inch round. Place the round on a flour-dusted pizza peel or cutting board. Ladle some of the tomato sauce onto the dough and float the bottom of the ladle over the dough until the sauce reaches roughly 1/2 inch away from the edge. Do not go over the edge: the sauce will make it difficult for the dough to slide off the peel. Reserve the remaining sauce for another use.
• Lightly sprinkle the cheese blend over the sauce, being certain to cross the sauce-dough line; this is called anchoring the cheese. You will still want to see some of the sauce through the cheese. Avoid putting too much on; it should be like a screen of cheese.
• Crumble some uncooked Italian sausage and sprinkle it evenly onto the pizza. Then sprinkle on some banana peppers.
• This next step is important: Take your ribbons of sopressata and curl them into an 'S' shape so they can stand upright, allowing the top of the sopressata to cook faster than the cheese.
• When building your Red Wagon Pizza, always think of the architecture of the pizza and how it will be cut and eaten. This will help you avoid having slices with no ingredients on them.
• Slide the pizza onto the pizza stone. If it is not sliding, lift the edge and gently blow on the flour to get the dough to float then slide it onto the pizza stone. Bake, checking the pizza occasionally, until the cheese is golden brown and the crust is cooked through, about 8 minutes. Remove the pizza from the oven and place it onto a cooling rack to cool for 1 to 2 minutes. Slide it onto a cutting board, cut and enjoy!

Steps:

• Place the hash browns in a 7-inch pie plate coated with nonstick cooking spray. in a small bowl, combine the cream cheese, 2 tablespoons milk, onion, salt, and pepper. Spread over potatoes.
• Cut sausage links in half lengthwise; arrange over potatoes in a spoke-like fashion. In a small bowl, whisk the biscuit mix, egg, nutmeg, and remaining milk until smooth; pour between sausages. Sprinkle with paprika. Bake at 400 for 25-30 minutes or until golden brown and filling is bubbly.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
• Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
• Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
• Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
• Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.

Steps:

• Heat oven to 400 degrees.
• Cook sausages until very light brown; drain.
• Generously grease 10 x 1 1/2 inch pie plate.
• Spread potatoes in bottom of pie plate.
• Mix onions, 2 tablespoons milk, salt, pepper and cream cheese; spread over potatoes.
• Sprinkle with shredded cheddar cheese.
• Arrange sausages in a spoke fashion on top.
• Beat baking mix, 1/3 cup milk and the eggs with wire whisk or hand beater until almost smooth, about 1 minute; pour around sausages.
• Bake uncovered until edge is light brown and center is set, 25 to 30 minutes.
• HIGH ALTITUDE DIRECTIONS (3500 to 6500 feet).
• Heat oven to 425 degrees.
• Spread potatoes in pie plate.
• Bake 10 minutes.
• Continue as directed except- bake about 25 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the water, soup, corn, spaghetti sauce mix and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. , Drain pasta; stir into beef mixture. Top with cheese; cook and stir for 2 minutes or until cheese is melted.