SLOW-COOKER PIZZA DUNKERS
Chewy bread sticks make the perfect dippers for an easy sauce based on simple pizza toppings.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 2h45m
Yield 10
Number Of Ingredients 5
Steps:
- In 1 1/2-quart slow cooker, mix pepperoni, onions and pizza sauce.
- Cover; cook on Low heat setting 2 hours (if slow cooker has heat settings, use Low).
- Stir in cheese. Cover; cook on Low heat setting 30 minutes longer or until mixture is hot and cheese has begun to melt. Serve dip with bread sticks.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 2 g, TransFat 0 g
DELICIOUS DUNKERS
Kids of the 90s, this nostalgic recipe may bring back some lunchbox memories for you. I make a cake batter dip with sprinkles that's perfect paired with my shortbread cookies.
Provided by Kardea Brown
Categories dessert
Time 1h30m
Yield 3 cups dip and about 2 dozen cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Beat the butter and granulated sugar in a stand mixer until creamy. Add the egg yolk and extracts and beat until combined. Combine the flour, cornstarch and salt in a separate bowl. Add to the batter and beat until combined. Shape the dough into a disc.
- Roll on a lightly floured surface to 1/8-inch thickness. Cut the dough into 3-by-1/2-inch strips using a pizza cutter or sharp knife.
- Place the cut-out cookie sticks on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the freezer for 15 minutes. (This will help prevent the cookies from spreading.) Bake until golden brown around the edges, 8 to 10 minutes. Remove to a wire rack to cool.
- Meanwhile, make the dip. Beat the cream cheese, whipped topping, confectioners' sugar, butter and cake batter flavoring in a large bowl with an electric mixer until creamy. Stir in the rainbow sprinkles. Sprinkle additional sprinkles on top, if desired. Serve the dip with the cookies.
FOOLPROOF PIZZA DOUGH
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 2 pizzas
Number Of Ingredients 4
Steps:
- Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
ITALIAN PANCAKE DUNKERS
Kids of all ages love snacking on these little pancakes that you dunk in pizza sauce. They're great for a quick lunch or appetizer.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h30m
Yield 40
Number Of Ingredients 9
Steps:
- Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.
- Spoon batter by tablespoonfuls onto hot griddle; spread slightly.
- Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg
DOMINICK'S BASIC PIZZA DOUGH
This is Dominick DeAngelis' recipe for pizza dough using high gluten flour. His pizza flour is sold at Fante's in Philadelphia and on the internet. You can also find high gluten flour in other speciality stores. It's amazing what a difference using high gluten flour makes--you can achieve a marvelously thin and crispy crust. This recipe is so easy and I have found it to be fool proof and it can easily be doubled. It's also wonderful for Garlic Knots (recipe 179509).
Provided by Chef Kate
Categories Yeast Breads
Time 2h15m
Yield 1 14" pie
Number Of Ingredients 6
Steps:
- Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well.
- Add flour and begin kneading immediately, using a mixing machine or by hand (I use my Kitchenaid with the dough hook).
- Dough has proper moisture content when it is sticky to the touch but does not stick to your hand--add extra water or flour to achieve this.
- After kneading about 15 minutes by hand or a few minutes in the mixer, form the dough into a ball and let it rise, covered or in a large plastic freezer bag about two hours at room temperature.
- Gently deflate and refrigerate up to 24 hours before freezing or baking (the longer you chill the dough, the chewier the crust--I like it chilled only briefly).
- Your dough is now ready to be used in your favorite way.
- I roll mine out very thin and bake at the highest temperature the oven will allow.
Nutrition Facts : Calories 1004.6, Fat 9.1, SaturatedFat 1.3, Sodium 1238, Carbohydrate 51.4, Fiber 2.3, Sugar 16.8, Protein 181.9
PIZZA DUNKERS
This is a snack that I frequently make on the weekends, it's open to many kinds of variations. Just throw in the pizza toppings that you like! Although this is made in the slow cooker, I have simmered it on the stove as well. Just make certain you stir occasionally.
Provided by Lexie
Categories Lunch/Snacks
Time 2h45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix pepperoni, onions and pizza sauce in a 1 1/2-quart slow cooker.
- Cover, cook 2 hours on low.
- Stir in cheese.
- Cover, cook on low an additional 30 minutes or until mixture is hot and cheese has begun to melt.
- Serve with bread sticks.
Nutrition Facts : Calories 1098.8, Fat 37.7, SaturatedFat 11.7, Cholesterol 55.2, Sodium 2277.4, Carbohydrate 148.2, Fiber 6.7, Sugar 10.5, Protein 39
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