Billiard Room Pizza Wheel Recipes

PIZZA WHEEL

Pizza Wheel image

When the wheel was invented, humanity rejoiced. Today, Johnsonville® is making food lovers rejoice with the pizza wheel - a delicious combination of mozzarella and provolone cheese, French bread and sausage.

Provided by Taste of Home

Time 30m

Yield 1

Number Of Ingredients 5

Ingredients

1 tube Pillsbury French bread dough
1/2 cup mozzarella cheese, shredded
3 to 4 slices Provolone cheese
1/2 package (13.5 ounce) Johnsonville® Premium Fully Cooked Three-Cheese Italian Style Sausage Rope
marinara sauce

Steps:

Preheat oven to 400°F. Lightly grease a sheet pan., Remove dough from can, cut in half and place 2 pieces long sides together., Roll the dough out into a square., Place provolone on top of dough., Sprinkle sausage over dough., Top with shredded mozzarella., Roll up and pinch seam to seal. Slice into 8 pieces., Bake until golden brown about 10 to15 minutes., Serve with marinara dipping sauce

Nutrition Facts :

VEGAN CHEDDAR WHEEL

Vegan Cheddar Wheel image

This vegan Cheddar looks and tastes the part! Made with cashews and sweet potatoes, it has a firm texture, sharp flavor and natural coloring. It looks beautiful on a cheese board, but you can slice it up for sandwiches, too.

Provided by Food Network Kitchen

Time 18h25m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 cup raw cashews
Vegetable oil, for the ramekin
3 cups vegetable broth
1 cup diced peeled and cooked sweet potatoes (about 5 ounces)
1/4 cup tahini
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 teaspoons red miso paste
1 1/2 teaspoons yellow mustard
1 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon turmeric
1/2 teaspoon garlic powder
1 tablespoon agar powder

Steps:

Put the cashews in a medium bowl and cover with 4 cups cold water. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.
Grease a 7 1/2-inch ramekin with oil; set aside.
Drain the cashews and add to a high-powered blender. Add the vegetable broth, sweet potatoes, tahini, nutritional yeast, lemon juice, miso paste, mustard, salt, onion powder, turmeric and garlic powder and blend, stopping and stirring as necessary, until smooth and combined.
Transfer the mixture to a large saucepan and bring to a simmer over medium heat. Stir in the agar powder and simmer, whisking constantly, until thickened, 5 to 7 minutes. Pour the mixture into the prepared ramekin and let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 10 hours. Invert onto a serving plate.

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