easy dinner

Cheesy Roasted Red Pepper and Pepperoni Calzone – Quick, Easy & Good ! (Uses pre-rolled and pre-formed pizza dough!!)

Cheesy Roasted Red Pepper and Pepperoni Calzone is loaded with several types of Italian cheeses, roasted red peppers and pepperoni. And better yet, its prepared with pizza dough found in the refrigerator section of your market and jarred roasted red peppers, which makes this calzone ‘Quick, Easy and Good’!

There is a bit of chopping, and about two seconds spent mixing the two eggs with a few spices and the Italian five-cheese mix, then it’s simply a matter of layering the ingredients on one half of the pizza dough, folding up the calzone and baking it.

INGREDIENTS

2 large eggs
2 Tbs. roughly chopped Italian parsley
1 cup Italian five-cheese mix – OR – 1 cup mozzarella
1/8 tsp. Italian seasonings
1/8 tsp. salt
1 tube refrigerated pizza dough

++ I used ‘Wewalka Classic Crust’. The dough is rolled in a layer of parchment, so you don’t have to worry about cutting a piece of parchment paper.

++ If you can’t find ‘Wewalka’, use a tubed refrigerated pizza dough. Of course, you could make your own pizza dough but the cooking times may be slightly different. (You will need a 9″ x 12″ rectangle.)

4 ounces thinly sliced pepperoni, sliced into strips
1 1/2 cups jarred fire-roasted red peppers- sliced and drained
9 slices provolone cheese

TIPS

I placed the pizza dough on the baking sheet when I first began preparing the topping ingredients, but found the dough had dried out a bit on the edges. I suggest placing the pizza dough on the parchment-lined baking sheet a few minutes before you’re ready to put on the toppings. ++ If the dough does become dry on the edges, it won’t hold together. Just moisten one of the edges with a bit of water using your fingers and it’ll hold just fine!

As I mentioned above, I used the new pizza dough which comes rolled in parchment paper. If you buy another type of prepared dough, be sure to line your baking sheet with a piece of parchment paper. You’ll be glad you did because the parchment paper will contain any drips and keep the calzone from sticking.

METHOD Oven at 400F Bake for a total of 30 minutes

In a small bowl, briefly beat two eggs. Mix in 1/8 tsp. Italian seasonings and 1/8 tsp. salt. Set aside half the egg mixture. To the other half, add 1 cup shredded Italian five-cheese mix (or 1 cup shredded mozzarella). ++ You’ll be using half the egg mixture as the first layer of the calzone. The second half is brushed on top of the uncooked calzone.

Chop 4 oz. thinly sliced pepperoni into strips. Chop the roasted red pepper into strips. You should have 1 1/2 cups. Drain in a colander and place strips on a few sheets of paper towels.

On one side of the pizza dough spread the egg and shredded cheese mixture, being sure to to leave a 1″ border around the edges free of filling. Next place pepperoni strips, followed by the drained, roasted red pepper strips. And finally add the 9 pieces of provolone. ++ SEE PHOTOS BELOW

Fold over the other half of the pizza dough, making sure the edges meet. Using your fingers, press dough down so both sides stick together – fold edges under. Using a sharp knife, cut a few vent slits on the top of the calzone.

Bake calzone for only 15 minutes. Remove from oven and brush with reserved egg mixture. ++ You don’t have to use every single drop of the remaining egg mixture.

Return calzone to oven and bake until crust is golden – about another 15 minutes. By this time the filling should be bubbling. ++ A bit of oil from the pepperoni may bubble out but the parchment paper will catch it.

Allow calzone to rest 5 – 8 minutes, which helps the melted cheeses to set up a bit. Cut into 12 pieces and – enjoy!!

++ If you chose, you can serve your creation with some marinara dipping sauce.

Step-by-Step Photos – ‘Cheesy Roasted Red Pepper and Pepperoni Calzone’

1 - Cheesy Roasted Red Pepper and Pepperoni Calzones

2 -Cheesy Roasted Red Pepper and Pep. Calzones

3 - Cheesy Roasted Red Pepper and Peperoni Calzones

4 - Cheesy Roasted Red Pepper and Pepperoni Calzone

5 - Cheesy Roasted Red Pepper and Pepperoini Calzone

6 - Cheesy Roasted Red Pepper and Pepperoni Calzone

7 - Cheesy Roasted Red Pepper and Pepperoni Calzone

8 - Cheesy Roasted Red Pepper and Pepperoni Calzone

9 - Cheesy Roasted Red Pepper and Pepperoni Calzone

10 - Cheesy Roasted Red Pepper and Pepperon Calzone

11 - Cheesy Roasted Red Pepper and Pepperoni Calzone

January 4, 2016January 9, 2016

My Yellow Farmhouse - Cooking with Love!12 Comments

Pizza Bread Swirls – with Pepperoni, Red Peppers, Onions and Mozzarella

Great for dinner, a snack or as appetizers!!

The days and nights are getting colder and it’s pretty cool right now inside My Yellow Farmhouse, so I simply placed my leftover Pizza Bread Swirls in a zip-lock bag and left them on the counter. Those of you who, like me, sometimes eat pizza for breakfast will be happy to know these were still soft and delicious the next day.

A new recipe often starts as a small nugget of an idea which percolates in your head until you think, “I’ve Got It.” Then, as people used to say, ‘The Proof is in the Pudding’ – meaning “What does the final product taste like”? It’s great pleasure when the final product tastes even more delicious than you had imagined!

Ingredients

1 1/2 to 1 1/3 lb. purchased pizza dough ++ “A Little Help from My Friends” !
1 Tbs. olive oil
1 Tbs. olive oil
1/2 cup onion
1/2 cup red pepper
4 Tbs. tomato paste ++ I use ‘Hunts’ with basil, garlic and oregano
1/2 tsp. Italian seasonings ++ Oregano can be substituted but the flavor won’t be the same
1 pkg. (6 oz.) sliced pepperoni — DIVIDED – – 3/4 cup chopped — rest left in slices
3 Tbs. grated Parmesan cheese
1 pkg. (8 oz.) Whole Milk shredded Mozzarella
olive oil… to brush on stuffed & rolled bread
chopped fresh basil leaves – about 1 Tb. —- to sprinkle on baked Pizza Bread Swirls

++ “How to” photos can be found at the end of the recipe ++

Preheat oven to 375 F Bake for 30 – 35 minutes Yield – 12 Pizza Bread Swirls

Use a large cookie sheet lined with parchment paper

Method

Forming the Pizza Roll

Remove pizza dough from packaging and place in a large bowl. Spread 1 Tbs. olive oil on top of dough. Flip dough over. Cover with a dish towel (tea towel) and allow dough to come to room temperature, about an hour or so if you have the time. It’s much, much easier to roll out pizza dough when it’s more elastic and pliable.

Meanwhile prepare filling; pour 1 Tbs. olive oil in a medium skillet. Add 1/2 cup chopped onion and 1/2 cup chopped red pepper. Cook, stirring often, until veggies are softened. Add 1/2 tsp. Italian seasonings, 4 Tbs. tomato paste with basil, garlic & oregano and 3/4 cup chopped pepperoni. Cook, stirring, for 4 – 5 minutes. Set aside.

Sprinkle a bit of flour on a dish towel. ++ I like to spread the flour around with my hands so most of the surface is covered with flour – the dough sticks less! Roll out dough until you have a rectangle approximately 12″ wide by 14″ long. ++ I flip the dough over about half way through the rolling process so both sides are slightly covered in flour and the dough doesn’t stick to the dish cloth.

Divide onion/red pepper/pepperoni filling approximately in half – spread filling evenly over dough. Place rest of pepperoni slices evenly over filling. Sprinkle with 3 Tbs. grated Parmesan cheese and entire (8 oz.) bag shredded Mozzarella cheese.

Beginning at one of the long ends of dough, roll dough towards opposite end. ++ The roll doesn’t have to be super tight… just tight enough to hold together when you cut it into sections.

Cutting and Baking the Swirls

Turn roll so seam is on the bottom. Brush with some olive oil. Cut roll in half – then cut each half into 5 pieces, which gives you 10 pieces total. ++ Use a sharp knife and cut slowly with a downward sawing motion. I did a rather rotten job of cutting the swirls into equal sizes but they were fine!! ; o )

Using a spatula – or your hands (which I do) – place swirls on a large cookie sheet covered with parchment paper. Bake in at 375(F) for 30 – 35 minutes. ++ To check if the swirls are done, use a fork & lift up the middle of one. If looks cooked – they’re ready.

Sprinkle with grated Parmesan cheese and some chopped fresh basil. ++ I highly recommend using some fresh basil – it really adds a whole other level of flavor Enjoy !!

October 16, 2015October 19, 2015

My Yellow Farmhouse - Cooking with Love!16 Comments

Shepherd’s Pie

Please excuse the ‘lousy’ photo. I’ve gotten much at taking photos!!

My new recipe for Shepherd’s Pie was a big hit last night with my “Taste Testers”, who call themselves my “Guinea Pigs”, but they never refuse an invitation to come over to try something new!! And, knowing I was going to have guests arriving gave me a good reason to FINALLY put away the last of the Christmas platters and bowls etc. which had been sitting on my dining room table for two weeks!!

There’s nothing quite like good, old comfort food and, for me, Shepherd’s Pie is up there on the top of the list. This’ll warm the “cockles of your heart”, so to speak. (I just looked up what, exactly, is the true meaning of “warming the cockles of your heart”. And it means – it makes you happy!)

Onions, red wine and just a bit of tomato paste, among other things, gives this Shepherd’s Pie a bit of a “flavor boost”. On top of the beef/vegetable mixture goes creamy mashed potatoes – made with lots of butter and – surprise – an egg! So, break out your potato peeler and your oven-proof skillet, and give this recipe a try. I believe this will end up being one of your family’s favorites!

Oven at 375 F Bakes for about 30 minutes

Oven-proof skillet or 10″ x 13″ pan Servings – Approx. 8

Ingredients

9 cups cubed (cut into 1 1/2″ pieces) raw potatoes, peeled
6 Tbs. butter
1/2 – 1 cup milk
3/4 tsp. salt
1/4 tsp. pepper
1 egg
1 BIG onion, chopped – about 1 cup
about 1 Tbs. olive oil
1 lb. hamburg / minced beef
1 Tbs. butter
2 Tbs. flour
1/4 cup red wine
1 1/2 cups water
1 chicken bouillon cube (I prefer Knorr)
2 Tbs. tomato paste
1/4 tsp. pepper – or – to taste
1 1/2 cups frozen peas – still frozen..
1 can whole kernel corn, drained
2 Tbs. butter
2 cups FRESH breadcrumbs
paprika

Place the peeled, cubed potatoes in a large saucepan and add just enough water to cover the potatoes. Bring to a boil over medium-high heat, cover and lower heat. Allow potatoes to simmer for about 30 minutes – or until potatoes are easily pierced with a sharp knife.

While potatoes are cooking, prepare the meat/vegetable layer. In a large frying pan, add 2 Tbs. olive oil and cook chopped onions over medium heat until they become translucent – about 8 minutes.

++ If you have a large – covered – frying pan which is oven-proof, you’ll be able to prepare AND bake in the same pan!!)

Add the ground beef and continue cooking until the meat is no longer pink. ++ As long as there’s not more than, perhaps, 2 Tbs. of grease in the pan after cooking the beef, just leave it in. Otherwise, scoop out the extra with a big spoon.

Add 1 Tbs. butter and 2 Tbs. flour to the onion/beef mixture. Cook, stirring, for another 2 minutes. ++ The addition of the butter and flour helps to thicken the sauce once you add the wine and water.

Add 1/4 cup red wine, 1 1/2 cups water, 1 chicken bouillon cube, 2 Tbs. tomato paste and 1/4 tsp. pepper. ++ You shouldn’t need salt, if you’ve used the Knorr cube, but taste it and see…. add some salt if you wish.

Now add 1 1/2 cups frozen peas and the drained can of whole kernel corn. Continue cooking – and stirring – for another two minutes or so, until the mixture has thickened up a bit. Turn off the heat under the frying pan – and turn on your oven to 375 F.

Now it’s time to mash up those cooked potatoes. I like to start with a potato masher, then give ’em “the big, creamy finish” with an electric mixer. So, mash those ‘spuds’ down ’til there’s no more chunks. Add 2 Tbs. butter, 1/2 cup milk, 1 egg, 3/4 tsp. salt, 1/4 tsp. pepper and whip the potatoes with your electric mixer.

++ If the mashed potatoes don’t seem creamy enough, continue adding milk – up to another 1/2 cup – until the potatoes are nice and creamy.

Spread the mashed potatoes – evenly – on top of the meat/veggie mixture.

FOR THE BREAD CRUMBS – In a medium skillet, over medium heat, melt 2 Tbs. butter (I know, I know… this is NOT diet food here….) and throw in 2 cups of fresh breadcrumbs.

++ I make a bunch of fresh breadcrumbs, then put them in a zip-lock baggy in the freezer. Voila – fresh bread crumbs whenever I need them!

Turn off the heat and stir until the breadcrumbs are evenly mixed with the melted butter. Sprinkle the bread crumbs over the potato mixture, and sprinkle on a bit of paprika for color. Bake at 375F for about 30 minutes. Enjoy!!!

January 10, 2013April 11, 2015

My Yellow Farmhouse - Cooking with Love!3 Comments

Ham ‘n Swiss Bread

When we lived in Villanova, outside of Philadelphia, my sons and their friends used to love grabbing something to eat which didn’t need to be heated. Just Grab and Go! Therefore, they loved Ham ‘n Swiss Bread. Ham ‘n Swiss Bread is good reheated, at room temperature or right out of the oven = which makes it nice for a party or a picnic.

Oven at 375 F Bake for 30 minutes Makes one Ham ‘n Swiss Bread

Ingredients

white bread dough – enough for one bread, either made from scratch or purchased. ++ Of course, if it’s frozen…. you’ll have to thaw it first. Follow directions on the package.)
3 cups chopped ham (I used a 12 oz. packaged ham slice)
1 cup chopped Swiss cheese
1 Tbs. mayonnaise
1 Tbs. grainy mustard (I use Grey Poupon “Country Djion”)
a bit of oil to grease baking sheet
1 egg, beaten – to be used right before baking

Place dough (after thawing, if necessary) in a medium-sized greased bowl. Cover with plastic wrap (or a dish towel). Allow dough to almost double in size in a warm place. (I like to warm up the oven – just a tiny bit – and leave the dough to rise there – out of any drafts.)

Once dough has risen, remove it from bowl and ‘punch it down’, which means punching or pressing the dough down until it’s, basically, hardly any bigger than when you first placed it into the covered bowl. This rising is called (no surprise here..) – The First Rising.

Form the punched down dough into a log shape about 8″ long.

Place “dough log” onto a greased cookie sheet and flatten down with your hands – or a rolling-pin – into a rectangle about 11″ x 13′. ++ The rectangle doesn’t have to be perfect.

Once you begin working the dough, it’ll get softer and your job will be easier. Here I am stretching the dough. Whatever works, right? ++ I discovered purchased bread dough is harder to work with than homemade bread dough.

Mix chopped ham and chopped Swiss cheese with 1 Tbs. mustard and 1 Tbs. mayonnaise. Spread the mixture in the center of the rectangle. Then, using kitchen shears (you can use a knife, but I think shears make the job easier), make cuts at 1″ intervals on both sides of the dough – cutting towards the center.

One by one, take a strip from each side and bring them together in the middle of the loaf. Twist the two ends together, using the photo of the finished bread as your model. Don’t worry – it’s super easy. And, actually, kind of fun! ++ You might have to stretch some strips a little bit to make them ‘meet’.

After you’ve finished twisting – admire you handiwork for a minute – then cover bread with a dish towel. (Tea towel for my British, Maltese & Australian friends!!). Allow bread to rise for the second time, which should take about 40 minutes.

When bread has risen sufficiently, meaning almost doubled in size, heat oven to 375F. ++ Don’t forget to remove bread from oven – if it’s been rising there.

Using a brush or your fingers (I always use my fingers…) spread beaten egg on the risen bread.

Bake for 25 – 30 minutes. Bread should be golden brown, and should sound hollow when lightly tapped. Enjoy!!