Extreme Pizza Pull Apart Bread
Makes 1 loaf (4-5 servings)
1 batch frozen pizza dough, thawed
1/2 cup pizza sauce
1 cup mozzarella cheese
1/2 cup parmesan cheese
1-2 cloves fresh, minced garlic
1/2 cup frozen spinach, thawed and squeezed dry
1/2 cup sliced mushrooms, sautéed and cooled (or use canned)
additional sauce for dipping
On a floured surface, roll out your pizza dough into a large rectangle. Top with sauce, cheese and other toppings. Then, using a pizza cutter cut the dough into long strips, then into squares. You should end up with about 20 squares. Stack squares next to each other in a long row into a greased loaf pan. Cover with plastic wrap and allow dough to rise for about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F. Once dough has risen, baking for 20-25 minutes until the top of bread is golden brown. Allow to rest for 10 minutes and then turn out onto a serving platter. Serve with additional pizza or alfredo sauce for dipping, if desired.
Note: This recipe is very versatile, so use any kind of pizza toppings. Cheese and Pepperoni? Ham and Pineapple? Go nuts!
Nutella & Raspberry Brownie Cups
Makes 12 regular sized or 24 mini brownies
1 cup Nutella + 1/2 cup Nutella (separate uses)
10 Tbsp flour
1/2 cup seedless raspberry jam
1/8 cup half & half
1/2 cup sprinkles, crushed pretzels, toppings of choice
Combine 1 cup Nutella, eggs and flour in a bowl and mix well. Pour into a muffin tin with cupcake papers (your choice if you would like minis or regular size). Bake at 350*F for around 25-30 minutes (test with toothpick to see if done at the 20 minute mark).
While brownie cups bake, add jam to a Ziploc bag with a cake tip, or a squeeze bottle. Once brownies are cooled, fill by inserting cake tip or squeeze bottle top into the top of the brownie. Squeeze and fill brownie with the desired amount of jam. In another squeeze bottle or Ziploc bag, combine 1/2 cup Nutella and half and half, a little at a time until mixture reaches a drizzle-like texture. Drizzle Nutella over the tops of brownies however you wish, and then sprinkle crushed pretzels, dried banana chips, sprinkles, toffee chips, etc., on top for the finished touch.
Makes 22 servings
1 (16oz) jar giardiniera
1 (8oz) package light cream cheese
1 cup shredded provolone cheese
1 oz thinly sliced Sopressatta
1 oz thinly sliced ham
1 oz thinly sliced mortadella
1/2 cup drained/rinsed/chopped olives (Kalamata and/or green olives)
2 cloves minced garlic
1 tsp Italian seasoning
1/4 tsp crushed red pepper
additional cold cuts
sliced ciabatta bread, toasted
Rinse, drain and de-stem giardiniera. Chop into small pieces (you should end up with about 1 cup of giardiniera). Combine together in a 1 1/2 or 2 quart slow cooker: giardiniera, cream cheese, provolone, sopressatta, ham, mortadella, olives, garlic, Italian seasoning and crushed red pepper. Cover and cook on low heat for 2-3 hours, until cream cheese is smooth. Stir in milk tablespoonful by tablespoonful to reach the right consistency for dipping. Serve hot or keep warm, stirring occasionally and adding milk if needed. Serve on additional cold cuts or on ciabatta.