Stuffed Pizza Bread

Stuffed Pizza Bread
recipe and image from Joyzz

INGREDIENTS:
1/2 cup butter, melted
1/2 tsp garlic salt
1 TBS Italian Seasonings
2 cans Pillsbury Grands Homestyle Biscuits
2 cups finely chopped pizza toppings (pepperoni, cooked sausage, green peppers, mushrooms, onions, whatever
1 cup marinara sauce
2 cups shredded Mozzarella cheese

DIRECTIONS:
1. Grease a bundt pan with cooking spray. Set aside.
2. In a small bowl, whisk together melted butter, garlic salt and Italian seasonings until combined. Set aside.
3. Remove biscuits from the cans. Take a raw biscuit, and cut a slit in the side. Use your fingers to open up the biscuit to form a "pocket" for the toppings.
4. Carefully tuck a pinch of cheese into the pocket of the biscuit, then add in a tsp or so of marinara, then add in some pinches of your pizza toppings, top with a final pinch of cheese, then use your fingers to pinch together the dough to seal in the pocket. Be sure it is well sealed.
5. Dunk the pocket in the butter mixture on both sides, then place in the bundt pan with the seam side up.
6. Repeat with remaining biscuits until they are filled and placed in the bundt pan side by side.
7. Pour any remaining biscuits until they are all filled and placed in, then bake for 30 minutes until the dough is cooked and lightly browned. Remove and let sit for 5 minutes.
8. Carefully turn the bundt pan on top of a plate and give it a slight jiggle to release the monkey bread. Then remove the pan and serve the monkey bread with a side of extra marinara sauce for dipping.

*Yum! I needed to add more cheese, sauce, and toppings into the pockets. It was a little too much bread! Other than that, yummy, fun alternative to pizza!

Pizza Rolls

Pizza Rolls
from Jane Ketcheside

INGREDIENTS:
1 can Pillsbury pizza dough
1 jar of your favorite spaghetti sauce
mozzarella cheese
pepperoni and any other pizza toppings you like

DIRECTIONS:
1. Unroll the pizza dough. Pour the sauce on the dough and spread to 3 of the 4 edges. You want to leave some dough clean so that they will seal nicely.
2. Cover with cheese. Line the pepperoni so that the pizza is completely covered. Add any other toppings you might like.
3. Roll the pizza dough like it is a cinnamon roll. Then use a serrated knife to slice it into pieces. 4. Place in greased 9x13 pan. Bake at 425* for 15-17 minutes.

*My girls absolutely loved these!

Lasagna Stuffed Pizza

Lasagna Stuffed Pizza
from The Picky Palate

INGREDIENTS:
2 16 oz packages pizza dough, (I just made one batch of this pizza dough)
1 lb Sweet Italian Sausage (I used reduced fat sausage and added Italian seasoning)
26 oz jar Pasta Sauce of choice
16 oz ricotta cheese
1/2 Cup fresh grated Parmesan cheese
1/2 Cup shredded mozzarella cheese
Pinch of kosher salt, fresh cracked pepper
McCormicks Pizza seasoning or Italian seasoning, 1/4 tsp
extra virgin olive oil for brushing dough

DIRECTIONS:
1. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium heat. Brown sausage until browned. Drain and return back to skillet. Add pasta sauce and reduce heat to low to simmer.
2. Place ricotta, parmesan, mozzarella cheese and seasonings in a mixing bowl. Mix until well combined.
3. Roll dough 1/4 inch thick. Use large circle cookie cutter (I used my smallest corningware bowl and cut around it) to cut into dough. Place half onto a lightly greased or silpat lined baking sheet. Fill each heart with a Tablespoon or so of sauce then top with a small spoonful of ricotta cheese. Top with remaining dough shapes and press edges with the tines of your fork. Brush lightly with olive oil and sprinkle with pizza seasoning.
4. Bake for 15-20 minutes or until lightly browned and cooked through.

*Wow, these were delicious! I loved the pizza dough and filling, yum!

Breadsticks and Pizza Dough

Breadsticks and Pizza Dough
from Our Best Bites

INGREDIENTS:
1 1/2 cups warm water
1 TBS sugar
1 TBS yeast
1/2 tsp salt
3-4 1/2 cups flour

DIRECTIONS:
1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
4. Spray a glass or metal bowl with cooking spray and place dough in the bowl.
5. Cover and allow to rise for 45 minutes or until doubled in bulk.
6. Remove from bowl and place on a lightly-floured surface.

For Pizza: Roll into round circles and bake with toppings.

For Breadsticks:
1. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
2. Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.
3. Cover pan and allow dough to rise for another 30 minutes.
4. When there's about 15 minutes to go, preheat your oven to 425.
5. Rub butter and garlic salt and parmesan cheese.
6. Bake for 10-12 minutes.

Grilled Pizza

Grilled Pizza
from Our Best Bites

INGREDIENTS:
pizza dough
your toppings (cut, sliced, shredded, etc) including sauce (have all of this ready on one tray to make it easier.)
some olive oil

DIRECTIONS:
1. Preheat grill to a medium heat.
2. When your dough is ready, roll it out with a rolling pin. (Several small pizzas is easier to flip on the grill.)
3. Once your dough is flattened out, drizzle olive oil on one side and brush it around.
4. Place the oil side down on the grill and shut the lid. (You'll want the heat to stay inside so it acts like an oven. The timing all depends on the heat of the grill and the thickness of the dough. But it usually only take about five minutes or less. Have a spatula ready to lift up the dough and check it. You;ll want to see nice brown grill marks, but avoid burning it. If you can tell your dough is cooking too fast and too hot, you may want to use indirect heat.)
5. Ok, now you have to work fast on this next part. (I actually took my dough off of the grill and placed on a plate while I topped it with the toppings.) As soon as you flip it, grab the tray with your topping and put them on the cooked side right away. Shut the lid again and leave it shut. The second side cooks pretty fast. (If the crust is done but the cheese isn't melted, place on a upper rack if you have one.)

*Oh my gosh! These were absolutely delicious! Next time I will do sliced Mozzarella cheese like Our Best Bites did. The dough was awesome! It was so soft on the inside, yum! Definitely a new favorite pizza and a staple dough!

BBQ Chicken Calzones

BBQ Chicken Calzones

INGREDIENTS:
3 cups cooked, shredded chicken
1/2 small red onion, chopped
2/3 cup BBQ sauce
4 slices of bacon
2 TB cilantro
1 cup mozzarella cheese
1 can refrigerated pizza dough

DIRECTIONS:
1. Preheat oven to 400.
2. Fry bacon, add onion, and shredded chicken, cook.
3. Add 1/3 cup BBQ sauce.
4. Roll out dough and cut in half. Place chicken mixture in middle.
5. Top with cheese and cilantro.
6. Fold into a calzone.
7. Bake until browned.

California Pizza Kitchen's BBQ Chicken Pizza

California Pizza Kitchen's BBQ Chicken Pizza

INGREDIENTS:
1 chicken breast, cubed
1/2 T olive oil
1 T barbecue sauce
1/4 c barbecue sauce (use a spicy-sweet sauce)
3/4 c mozzarella
1/4 cup smoked Gouda cheese
1/8 small red onion - sliced into rings
1 T cilantro

DIRECTIONS FOR CHICKEN: In a large frying pan, heat the olive oil on medium high heat. Add chicken pieces. Saute until cooked (6 minutes). Chill. Coat chicken with 1 T barbecue sauce. Set aside in the refrigerator.

DIRECTIONS FOR PIZZA: Spread 1/4 c barbecue sauce over the surface of the dough. Distribute the cheese over the sauce. Distribute the chicken over the cheese. Place the onion rings over the chicken pieces. Place the pizza in the oven. Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with the cilantro.

Pizza Crust

Pizza Crust
from Melanie Andrews

INGREDIENTS:
½ c plus 1 T warm water (105-110 degrees F)
1 t yeast
1 T sugar
1 ½ c bread flour or all purpose flour
1/2 t salt
1 T extra virgin olive oil

DIRECTIONS:
1. Dissolve the yeast and sugar in the water and set aside for 10 minutes.
2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine the flour and salt in a separate bowl. Add the olive oil to the dissolved yeast in the mixing bowl and gradually add the dry ingredients. Mix for 2 to 3 minutes using the lowest 2 speeds, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. If the KitchenAid hasn't formed the dough into a ball after mixing for 2 to 3 minutes (mine never does), remove the dough from the bowl and form it into a ball on a lightly floured surface.
3. Lightly oil the the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at temperature (70-80° F) to rise until double in size; about 1 ½ to 2 hours.
4. Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot covered by your upended mixing bowl. In 15 minutes, it is ready to roll out on a floured surface. Form into a 10-12 in. circle.
5. Bake at 425 degrees for 10-15 minutes.