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Pepperoni Pizza Poppers

Dun-dun-dun-dun. Ba-ba, ba-ba. (drums) Dun-dun-dun-dun!! Ba-ba, ba-ba! What? Don’t recognize that? Hmmm. I may be overreaching the bounds of my regular viewing audience here. Let’s try this.


That’s right! It’s back! Football season! Woo-hoo! Tonight is the return of Monday Night Football and I couldn’t be more pleased. My husband can’t wait until February 2013 when all the pigskin madness comes to a close. I know, we are NOT a normal couple. My Seahawks have two new quarterback prospects (who I’m every excited about) and a new wide receiver (who I’m trying to get on board with). It is going to be a great year! Surely I’ve mentioned before that I love football. Right? L.O.V.E. One of the beautiful things about NFL season is the food. Glorious game time snacks. There’s nothing better than settling in for three hours of helmet crunching, bone jarring hits with a table of munchies. They are one of my favorite things. Like these little poppers. Perfect for throwing back while you cheer on your favorite team. You may want to double or triple this recipe if you are having the whole gang over for a game. Pretty sure that in the heat of a the action I could take down half this batch solo. Yeah, I gain weight in the fall because of football…not holiday parties. Come on, I’ve been a Hawks fan since Kindergarten. I’m a stress eater. And usually, the Seahawks provide plenty of anxiety riddled games.

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English Muffin Pizzas

These little pizzas will forever remind me of slumber parties. Growing up, this was the standard dinner fare for all things involving a gaggle of giggling girls in their jammies (I wish jammies started with a “g”). You can make dozens at a time and everyone can pick their favorite toppings. It is awesome when feeding a crowd. I remember all of us piling into my mom’s kitchen, carefully creating our pizzas and then positioning them on baking sheets so we’d know which were ours. Heaven forbid you go thru all the work of making a perfect pie only to have the neighbor girl spending the night think it is hers.

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Godfather’s Cinnamon Streusel Dessert Pizza

Just call me Tonya, destroyer of diets. Slayer of sensible eating. You will rue the day you read this post. I’m sorry in advance. I’ve managed to resist the temptation to make this dessert for almost a year. However, 364 days is the most I can say “no” to something I really want. Even I have my limits. Ever since my cousin posted the recipe on her blog it has called to me. I maintained self-control because I knew from looking at photos, this dessert pizza copycat was the devil. And I was right. Pure evil.

Finally, my resolve broke. I drove by the former location of a Godfather’s Pizza today and started dreaming of  luscious cinnamon streusel deliciousness all the way home. I swung by the grocery store, picked up a ready-to-go pizza dough and about 10 minutes later was burning my hands and my tongue as I shoveled a piping hot, perfectly crisp and sweet piece of glorious into my mouth. Oh heaven.

I am not kidding you. I could open a pizza place that served only this and make buckets of money off all the Godfather’s Pizza lovers who no longer have one around. It is that perfect.

Attention “The Rock Woodfired Pizza”. Make this and put it on your menu. I’m begging.

If you’re wondering why I have a Rock pizza box lying around, it’s because my sister got me some to make battleshots out of. But that’s another story. I’m sorry, I can’t tell it now – I have some more pizza to eat.

Godfather’s Cinnamon Streusel Dessert Pizza
a Rumbly In My Tumbly original

Homemade or store bought pizza dough
1 TBSP butter, melted
Cinnamon (to sprinkle)

Streusel
1/2 cup plus 1/3 cups all-purpose flour
1/3 cup white sugar
1/4 cup brown sugar
2 TBSP vegetable shortening
2 TBSP oil
Icing
1 cup powdered sugar
1 TBSP milk
1/2 tsp. vanilla

DIRECTIONS:
Preheat oven to 460° F. Mix together streusel ingredients with a fork, or your clean hands, then side aside.
To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil.  Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix, crumbling in your hands to make nice pea sized chunks.
Bake at 460° F for 8 to 9 minutes depending on the thickness of the pizza.  Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness.

When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!

Pizza Puffs

Sometimes, sandwiches just aren’t going to cut it for lunch. I mean really, I can’t expect my kids to eat them every day just because I can make them in my sleep. I made these pizza puffs to change-up our mid-day meal today and my two preschoolers ate the entire batch. They devoured them so quickly that all I got was a little taste and I had to beg for it from my daughter. I filled my version with some sautéed mushrooms, bell pepper and some ham. You could use pepperoni and sausage or just about any other pizza combo you can think of. Feel free to switch out the cheese too. Cheddar or pepper-jack would be delicious I’m sure. No matter how you prepare them, these light fluffy bites filled with big pizza-y flavor are sure to be a hit!

I used non-fat milk because it’s what I have in the house to use up. These still tasted fantastic, but were a little more difficult to get popped out of the muffin tin than if I’d used whole milk. So just keep that in mind. More fat = less bits stuck to your pan. I was planning to freeze some of these for a later use, but the ravenous children didn’t allow that to happen. I’m sure they’d freeze up very nicely though. Mmmm. Just look at all that cheesy goodness packed into a perfect mouthful!

These would be great appetizers for your next party or to celebrate the start of football season (it is less than 100 days away).

Pizza Puffs
adapted from Plain Chicken

3/4 cup flour
3/4 tsp baking powder
1 tsp garlic powder
1/4 tsp Italian seasoning
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz Canadian bacon (or deli ham)
1/2 cup mushrooms, sauteed until slightly cooked
1/2 red bell pepper, diced
1/2 cup pizza sauce

Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder , Italian seasoning and baking powder; whisk in the milk and egg. Stir in the mozzarella, mushrooms, bell pepper and Canadian bacon; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Pizza Casserole

When I saw this dinner had all the flavors of my favorite pizza combined with pasta in an easy casserole I was totally sold. When you taste it, you will be too. Added bonus, this recipe makes TWO dishes of pizza perfection. Exactly what you need for feeding a big crowd or (like I did) making one for now and freezing the other for a night when you need a break from cooking.

It makes me sad that casseroles generally fall into the “delicious but not particularly photogenic” category. However, this was far too easy and delicious to keep to myself, just because it’s not the prettiest girl at the party. Plus, when both my children and my husband gobble down dinner, it’s an automatic keeper.

Scoop up some deliciousness. Melty cheesey goodness.

Pizza Casserole
adapted from Taste of Home

  • 8 ounces uncooked fettuccine
  • 2 pounds ground turkey
  • 1 medium onion, chopped
  • 16 ounces fresh mushrooms
  • 1 can (15 ounces) tomato sauce
  • 1 jar (14 ounces) pizza sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
  • 1 package (3-1/2 ounces) sliced turkey-pepperoni
  • 1/2 cup grated Parmesan cheese

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
  • Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese and top with half the pepperoni. Repeat layers. Top each with remaining pepperoni and Parmesan cheese.
  • Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).

Zucchini Pizzas

Stay with me. I know the title of this recipe sounds a little odd. But I promise, these are delicious. Sort of like a deep-fried zucchini meets a pepperoni pizza. In one delicious mouthful. Not much goes better with a lazy Sunday watching football than pizza. Unfortunately, I’ve already way surpassed my quota for slices eaten this season. So, I set out to make myself something to munch that would be hearty and filling with the flavors of pizza and none of the guilt. Zucchini pizzas were born. These little babies are delicious and a mostly healthy alternative to cheese drenched bread on game day.

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Pepperoni Pizza Rolls

My poor kids have been in a lunchtime rut for a while now. All I ever make them is turkey and peanut butter sandwiches. No, not together. Turkey for the girl. Peanut butter for the boy. My son always asks for “peanut butter…(yelling) and JAM!”. Apparently he’s unclear if I remember from the previous 200 sandwiches I’ve made him  that I  know he likes jam. One of the few things he likes better is pizza. So today I broke free from the mid-day doldrums and made them these easy little pizza rolls. Not the healthiest of lunches, but I had all the ingredients in my fridge and needed to use them up. [Read more…]

Pizza! Pizza!

As part of my (and my hubby’s) new budget, we’ve cut eating out from our life for a couple of months in order to try to pay down a big chunk of our car loan. As a result, I don’t get to go have my favorite pizza at The Rock, and I’ve been craving it for about a week. Today I decided to do something about it and made my own version from scratch. I started with homemade crust, then I made a quick alfredo sauce and loaded up the toppings. I finished the whole pie off with a drizzle of the alfredo and some fresh mozzarella cheese. The great part is that from this one batch of dough, I got two good-sized pizzas. I let my kids top theirs however they wanted…which ended up being sauce, pineapple and mushrooms (no cheese…they are bizarre children). And then made a fantastically grown up pizza for me and my honey. Way better than wrangling my kids while waiting for a table and paying over $60 for a meal out as a family. [Read more…]

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