Pudgy Pie Pizzas Recipes
S'MORE PUDGY PIE
"Simply sinful" is how testers described this fresh take on s'mores. -Joanne Surfus, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Place one slice of bread in a greased sandwich iron. Spread with Nutella; sprinkle with cracker crumbs and marshmallows. Top with remaining bread slice. Close iron., Cook over a hot campfire for 1 to 1-1/2 minutes or until golden brown, turning occasionally.
Nutrition Facts : Calories 407 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 294mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 5g fiber), Protein 9g protein.
PIZZA MOUNTAIN PIES
Because we liked this pudgy pie recipe so much, I started making them for my daughter on our stove at home. -Pam Weik, West Lawn, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Spread butter over bread slices. Place one slice in a sandwich iron, buttered side down. Spread with pizza sauce; sprinkle with 2 tablespoons cheese, pepperoni and, if desired, green pepper. Top with the remaining cheese and bread slice, buttered side up. Close iron., Cook over a hot campfire until golden brown and cheese is melted, 3-6 minutes, turning occasionally.
Nutrition Facts : Calories 388 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 745mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
PUDGY PIE PIZZAS
Make and share this Pudgy Pie Pizzas recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Lunch/Snacks
Time 11m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Split muffins and top with a sprinkle of cheese, top with a spoonful of sauce, sprinkle again with cheese.
- Garnish with a dash of parsley.
- Place on a cookie sheet in toaster oven or oven at 375°F for 6 minutes.
- Remove for oven and place pizzas directly on rack to toast the bottoms.
- Let cool for 3-5 minutes and serve.
- *The leftover sauce can be use for spaghetti the next night!
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- Make the dough (can be done ahead of time!): In a mixing bowl, stir together the flour, yeast, and salt. Add the oil and water. Using a spoon or fork, mix the ingredients until a dough forms. Add additional flour if it seems too wet, then knead until a ball forms. Cover and let rise 20 minutes. *Alternatively, use pre-made dough.
- Divide the dough into 8 pieces. Working with two pieces at a time, stretch and flatten the dough into roughly 4 ½ x 4 ½ inch squares.
- Oil the pie iron and press one square of dough into the bottom plate. Load up your ingredients: 2 tablespoons of sauce followed by the ¼ cup cheese, ¼ of the bell pepper, 1 oz olives, and 4 pepperonis. Top with a second square of dough. Close & lock the pie iron.
- Cook over the fire or on top of your campfire embers until the crust is golden brown, flipping as needed to ensure even heat. Exact timing will be variable depending on your campfire intensity, but generally, this will only take 2-3 minutes. Check often!
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