Hidden Valleyandreg Friday Night Cheesy Veggie Pizzas Recipes

HOLIDAY HIDDEN VALLEY® RANCH ROASTED TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Remove top rack. Prepare compound butter by combining butter and dressing mix in a small bowl; stir with spoon until well incorporated. Adjust seasoning with freshly ground black pepper; set aside. Melt 1 tablespoon of compound butter in medium skillet. Toss apple cubes in melted butter and cook approximately 2 minutes to gently caramelize. Remove apple cubes and set aside. In same pan melt half of compound butter over medium heat, reserving remaining compound butter for turkey. Add onion and rosemary; cook until lightly browned. Add Italian sausage meat and cook 10 minutes, until soft and golden. Scrape sausage mixture into large mixing bowl, add apple and cornbread pieces; toss to combine. Season well with salt and pepper. In separate bowl, whisk egg, cream and 1/2 cup stock; pour liquid over cornbread mixture. Stir stuffing together; set aside. Rinse turkey thoroughly inside and out with cold water; pat dry with paper towels. Sprinkle cavity and skin liberally with salt and pepper. Using fingers, gently lift skin from breast and rub dressing mix compound butter under skin, massaging breast meat as you go. Spread remaining compound butter over exterior of skin, covering wings, legs and any gaps. Stuff bird with prepared stuffing. Truss with kitchen twine or simply cross legs over and secure with twine. Position turkey on rack in large roasting pan; transfer to oven. Roast turkey approximately 3 hours, until instant-read thermometer inserted into meaty part of thigh registers 170 degrees F (thigh juices will run clear when pricked with knife, 15 minutes per pound). If legs or breast brown too quickly during roasting, cover with foil. Remove turkey from oven; transfer to serving tray to rest while making gravy. Skim off most fat from pan drippings with spoon and position roasting pan across two burners over medium-high heat. Using wooden spoon, scrape up browned bits stuck to bottom of pan. Whisk in flour, stirring as it thickens to prevent lumps. Pour in remaining 2 1/2 cups stock, 1/2 cup at a time, stirring constantly to blend and prevent lumps. Bring to a simmer; season with salt, pepper and squeeze of lemon juice to brighten flavors. Simmer for 5 minutes; strain to remove solids. Serve with turkey and stuffing.

FRIDAY NIGHT FRIED PIZZA

Steps:

• Preheat the oven to 500 degrees F. Fit a rimmed baking sheet with a wire rack.
• Add 4 inches vegetable oil to a large Dutch oven. Bring the oil to 375 degrees F.
• On a lightly floured surface, shape the pizza dough into a 10- to 12-inch round (depending on the shape of your Dutch oven). Carefully drop the dough into the oil. (Always drop away from you!) Cook until the top is bubbly and the bottom is slightly golden, 2 to 3 minutes, then flip and cook another 1 to 2 minutes. Remove to the prepared rack.
• Carefully press the dough down a bit for more surface area, and then top the fried pizza with the Mascarpone Bechamel, spreading it all around and leaving a thin border.
• Drizzle the zucchini ribbons with the olive oil in a medium bowl and season with salt and pepper. Top the pizza with half of the shaved zucchini and the torn buffalo mozzarella. Bake until the cheese is melted, 5 to 7 minutes. Remove to a cutting board.
• Meanwhile, toss the remaining zucchini ribbons with the lemon juice and torn basil. Top the warm pizza with the zucchini salad. Slice and eat up!
• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Add the thyme sprigs and garlic and continue to simmer until the mixture thickens, 4 to 5 minutes. Season with salt. Remove the thyme sprigs and garlic. Whisk in the mascarpone. Set aside.

YALDA NIGHT BOARD

Steps:

• For the beet-feta dip: Put the feta in a food processor and pulse to fine crumbles. Add the sour cream, olive oil and garlic. Blend until combined and creamy, about 2 minutes. Add the beets and blend until combined again, about another 2 minutes. Transfer the dip to a serving bowl and top with walnuts and pomegranate arils.
• For the Yalda board: Place the bowl of beet-feta dip in the middle a large wooden serving board. Add the trail mix to the board, followed by the dried figs and apricots. Arrange the watermelon, pomegranate and persimmons on the board as well. Nestle the feta and basil next to the nuts and fruit and fill the rest of the board with crackers.

FRIDAY PIZZA

Steps:

• Preheat oven with a pizza stone to 350 degrees F.
• Roll out a piece of dough flat and thin, and large enough to cover handle of peel and complete the half circle of the peel. Brush parts of dough that will cover the handle with beaten egg. Once the dough is firm, cut the dough to complete the circle. Let dough rest for 1 hour.
• Combine remaining ingredients in a bowl. Mix well by hand. Put mixture on top of pizza. Bake pizza on pizza stone until cooked through, about 15 minutes.

VEGETABLE PIZZA SNACKS

Steps:

• Preheat oven to 375 degrees F. Place English muffins on a baking sheet lined with aluminum foil. Top with marinara sauce, bell pepper, olives and basil. Sprinkle with cheese and bake for 12 to 15 minutes until cheese is melted.

CHEESY MUFFIN PIZZAS

Steps:

• In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.
• Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.
• Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.
• Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.