Homemade Pizza Pockets

From Six Sisters Stuff


Delicious! (Definitely consider doubling this recipe!)

Ingredients:

• 12 frozen rhodes dinner rolls
• 24 slices pepperoni
• 2 cups shredded Mozzarella cheese
• 1 cup pizza sauce

Instructions:

1. Thaw rolls according to directions on the package.
2. Preheat oven to 350 degrees.
3. After the rolls are thawed (but not risen), stretch out each roll and lay it flat on a greased cookie sheet.
4. Spoon a small amount of pizza sauce onto each roll. Top with a small handful of shredded cheese, and two pepperonis.
5. Fold the dough over the toppings and pinch the edges together. Try to not have any holes in your dough, as your cheese will melt out of it.
6. Bake for 15-20 minutes, or until golden brown. Let cool a few minutes before serving.

Chicken Alfredo Pizza

From Six Sisters Stuff

Ingredients:

2 Tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 Tablespoon flour, plus more for dusting
1/2 cup + 2 Tablespoons heavy cream (could be substituted for half and half)
1/2 cup + 2 Tablespoons milk
1/2 cup shredded Parmesan cheese
Salt and pepper, to taste
Nonstick cooking spray
1 (16 ounce) tube refrigerated pizza dough
1 cup shredded Mozzarella cheese
1 1/2 cups cooked chicken, cubed
8 slices bacon, cooked and chopped
2 Tablespoons chopped green onions

(I also like to sautee up some mushrooms to add to it)

Instructions:
Preheat oven to 425 degrees.  In a sauce pan over medium heat, melt butter and mix in garlic powder and onion powder.  Whisk in flour and stir constantly for one minute.  Slowly whisk in cream and milk.  Bring mixture to a gentle bubble and allow to gently boil for 20 seconds, stirring constantly.  Remove from heat, add Parmesan, season with salt and pepper then return to warm heat, stirring occasionally until ready to use.
On a lightly floured surface, roll out pizza dough into a 13-14 inch round crust.  Place dough on a greased (using nonstick cooking spray) pizza pan or baking dish.  Spread Alfredo sauce over dough coming within about 1 inch of the edge.  Sprinkle on Mozzarella and top with chicken, bacon and green onion.  Bake for 14-16 minutes or until crust is golden brown.  Cut into slices and serve.

Barbecue Chicken Calzones

From Six Sisters Stuff Cookbook

6 slices bacon
1 tbsp olive oil
1/2 small onion, chopped
3 cups cooked, shredded chicken
1 (20-oz) bottle bbq sauce, divided
1 can refrigerated biscuits
1 cup shredded mozzarella cheese
2 tbsp chopped fresh cilantro (optional)

Preheat oven to 400 degrees F.
Cook bacon in a large skillet over med-high heat until crisp. Remove from pan and drain on paper towels; crumble. Drain bacon fat from pan (or use bacon fat instead of the oil). Warm olive oil over medium heat; add onion and shredded chicken and saute until onion is tender. Stir in 1/2 cup barbecue sauce, and remove from the heat. Mix in cooked bacon.
Flatten out biscuit dough onto a greased cookie sheet. Press to an even thickness. Spread a small amount of barbecue sauce on each biscuit (about 1 tsp). Divide the chicken mixture between the biscuits, spreading on only half of each piece to within 1/2 inch of edge. Sprinkle cheese and cilantro over the top. Fold each biscuit in half and press the edges together with a fork to seal.
Bake 12 to 15 minutes or until browned to your liking. Cool for a few minutes. These can be served with additional bbq sauce.
Makes 4-6 servings.

Garlic Bread Seasoning

From Our Best Bites

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake.  Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Pizza Dough

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

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.


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.

Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.


Preheat your oven (and your pizza stone, if you want) to 425 degrees. While oven is heating, punch down dough and shape into a disc. Spray your work surface, rolling pin, and pizza stone with non-stick cooking spray. Place dough disc onto work surface. Roll and shape into a circle. (Disregard all of this, by the way, if you're a stinking dough-thrower). Very gently transfer the dough onto your pizza stone and continue to shape up to the edges of the stone.


 Using a fork, prick several holes in the crust. Drizzle crust with a little olive oil and brush all the way up to the edges. Sprinkle with garlic salt. Both oiling and garlic salting the crust help crisp it up, give it a great flavor, and keep it from getting soggy in the middle.


Bake crust in preheated oven for 10-12 minutes or until golden. Remove from oven.


Spread a layer of sauce (if desired) over the surface of the crust. Top with whatever toppings you like.

Then sprinkle with oregano.

Return crust to oven and bake 10-12 more minutes or until cheese is melty and the crust is golden brown.

Breadsticks

From Our Best Bites

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

• 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.
• 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.
• Spray a glass or metal bowl with cooking spray and place dough in the bowl.
• Cover and allow to rise for 45 minutes or until doubled in bulk.

• Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
• 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.
• Cover pan and allow dough to rise for another 30 minutes.
• When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.

(Or you could sprinkle them with cinnamon sugar.)

Pizza Sauce

From Our Best Bites

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning
1 Tbsp. sugar or honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

Pizza Bites

From Our Best Bites

1 roll of refrigerated pizza dough (or make your own)

marinara/pizza sauce (or make your own)

2T grated parmesan cheese

1T olive oil or melted butter

1/2 tsp garlic powder

1 tsp dried italian seasoning

mozzerella cheese (the real block melts better)

pizza toppings of your choice: ie, ham and pineapple, pepperoni, sausage, etc.

Preheat the oven to the heat specified on the pizza dough package (usually abt 400dgs).

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it is about 8". Cut the dough into about 24 squares with a pizza cutter.

Place cheese and desired toppings on each square (not the sauce!)....you are making dough ball things so you can dip them in the sauce later : ) Just place enough toppings on each square so you have enough dough left to make a ball. When all of your dough squares have cheese and toppings on, carefully lift up each sqaure and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar dish).

Brush the tops of the dough balls with olive oil or melted butter, then sprinkle with garlic and italian seasonings and top with parmesan cheese (or in lieu of all that you can use garlic bread seasoning).

Cook for 15-20 minutes until golden brown on top.