HOMEMADE BREAD POCKET WITH PIZZA FILLING (OAMC)
Really yummy recipe. It takes a bit of time to make but serves a crowd, or you'll have enough for dinner + several lunches. It works great from the freezer to the oven; I usually freeze left overs. You can be creative with the filling, anything goes. To make the dish more kid friendly I puree the green pepper and onion until souplike, this way the kids don't even know they are eating it. For dinner I serve it with a salad and a vegetable like corn UPDATE - I have changed the yeast to read 4 tsp instead of 4 tbsp - the confusion arises from converting a recipe using fresh yeast - as is customary in Denmark - to dry yeast. I have made it no problem with 4 tbsp but according to the review it can be made with 4 tsp.
Provided by Deantini
Categories Lunch/Snacks
Time 1h40m
Yield 20 pizza pockets, 10 serving(s)
Number Of Ingredients 16
Steps:
- Bread dough:.
- Heat the milk until luke warm, stir in yeast until absorbed.
- Add sugar, salt and oil.
- Add whole wheat and all purpose flour (reserve 3/4 cup of all purpose flour).
- Knead until smooth and not sticky.
- Let rise for 30 min in a bowl under a dishtowel.
- Filling:.
- Brown the meat and pour off juices.
- Add bell pepper and onion.
- Season with salt, pepper, oregano and any spice of your liking, put aside.
- After the dough has risen punch it back down and knead for a couple of minutes.
- Divide the dough in 20 small balls. I usually divide the dough in half, then in quarters and then each quarter into 5 balls, to get even sizes.
- Each ball is rolled out thinly with a rolling pin to approx a dessert plate size. Use the reserved flour to help non sticking.
- Brush the rim with egg.
- Smear the middle with 1 tbsp of tomato, add 1-2 tbsp meat filling to the middle and top with cheese.
- Fold over and pinch the rim with a fork - you should now have a half moon shaped bread with filling. The filling should not be visible or falling out.
- Let rise for 10 minutes.
- Bake at 350 for 10-12 minutes until golden.
Nutrition Facts : Calories 455, Fat 13.7, SaturatedFat 6.6, Cholesterol 80.7, Sodium 1039.6, Carbohydrate 51.4, Fiber 4.1, Sugar 4.4, Protein 31.4
TACO FILLING (OAMC)
I found this recipe this week in my new Food Everyday Magazine....I doubled it (which is the recipe below) so I could freeze enough for tacos, burritos, taco salads and taco soup!!
Provided by katie in the UP
Categories < 60 Mins
Time 50m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
- Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
- I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!
Nutrition Facts : Calories 425.1, Fat 25.6, SaturatedFat 9.3, Cholesterol 102.8, Sodium 399.2, Carbohydrate 18.8, Fiber 4, Sugar 8.6, Protein 30.4
GARLIC BUTTER FOR FREEZER GARLIC BREAD (OAMC)
I tried to find a recipe on here for garlic butter to make mini garlic bread loaves for OAMC. I was surprised at how few recipes there were to choose from. This is the recipe I wound up creating. I spread this liberally onto both cut sides of 6" Italian bread rolls that I cut in half lengthwise like a submarine sandwich. Then tightly wrap each roll in aluminum foil (have to use that new Reynold's recycled foil!) and put inside a 2 gallon freezer Zip-loc bag. I keep reusing the bag to refill it with new rolls.
Provided by Ciocia DD
Categories < 15 Mins
Time 10m
Yield 16 1/2 oz servings, 16 serving(s)
Number Of Ingredients 5
Steps:
- Put the softened butter into a bowl.
- Add the pepper in a little pile on top of the butter.
- Brown the minced garlic in a non-stick skillet on low heat until the water evaporates.
- Add a drizzle of EVOO and stir to combine.
- Continue to cook until the garlic begins to turn light brown.
- Add the Italian seasoning and another drizzle of EVOO.
- Stir to combine.
- Leave on heat until the seasonings feel like they have softened under your spatula.
- Scrape the garlic mixture into the butter bowl on top of the pile of pepper (yes, while it's hot, it will melt a little of the butter to better blend the flavors).
- Wait about 10 min for the garlic/seasoning to cool a little then mix everything together.
- If using to make garlic bread spread liberally onto the cut sides of the bread and put two spread sides together facing each other. Wrap in foil and either freeze in a Zip-loc bag or bake at 350 degrees for about 6 minutes. If baking off the bread from the freezer allow the bread to defrost first.
Nutrition Facts : Calories 110.7, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 101.5, Carbohydrate 0.4, Fiber 0.1, Protein 0.2
PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY
These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!
Provided by Chris Salicrup
Categories Lunch
Time 35m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
- Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
- Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
- Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
- Bake the pita pizzas for 10 minutes, until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams
PIZZA LUNCHABLE - OAMC
This recipe is in response to my son's desperate pleas for those lunchables that are unhealthy, expensive, and full of ingredients I can't pronounce...lol. Since I refuse to buy them, I came up with this idea instead to compromise with him.
Provided by pixieglenn
Categories Lunch/Snacks
Time 30m
Yield 12 packets, 12 serving(s)
Number Of Ingredients 5
Steps:
- Roll out pizza dough and bake according to directions on the canister.
- Put 1/4 cup of cheese in 12 snack size ziploc bags.
- Put 1/4 cup of sauce in 12 snack size bags.
- When the pizza crust is done cut into 12 squares. (The package says that 1/6 of a package is a serving which is where I am coming up with the serving sizes).
- Place two squares in each quart size ziploc.
- Add one cheese packet and one sauce packet in the package with the crust.
- Freeze.
- To eat, have your child put one package in their lunch box and by lunchtime it will the thawed and ready to eat!
Nutrition Facts : Calories 127.5, Fat 7.6, SaturatedFat 4.6, Cholesterol 20, Sodium 389.4, Carbohydrate 7.8, Fiber 1.3, Sugar 1.1, Protein 6.9
PIZZA POCKETS
Make and share this Pizza Pockets recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix 1 1/4 cups flour, yeast and salt in bowl.
- Stir in warm water.
- Beat on low speed for 1/2 minute. Scrape bowl constantly.
- Beat 3 minutes on high speed.
- Stir in remaining flour with a spoon.
- Turn dough out on floured surface. Knead 6 to 8 minutes.
- Cover dough; let rest for 10 minutes.
- Divide into 6 parts.
- (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
- Add chopped tomatoes and tomato paste, spices and water.
- Cook 5 minutes.
- Roll each portion of pizza pocket dough into rounds.
- Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
- Fold dough in half and close with fork tines.
- Brush with beaten egg.
- Bake at 375 degrees for 30 to 35 minutes.
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