My own little corner of the bloggy universe….

Archive for November, 2010

Pizza Rolls

From HERE

Pizza Rolls Recipe:

  • 1 batch of bread machine pizza dough with some Italian seasoning added (recipe below)
  • 1 jar of Ragu Sauce (I used spaghetti, because that’s what I had on hand, and it worked fine)
  • 1 package of pepperoni (Aldi’s has it for about $2)
  • Italian or Mozzerella cheese, shredded

Bread Machine Pizza Dough Recipe: (adapted from All Recipes)

  • 2 1/2 cups flour (I use all-purpose)
  • 2 teaspoons sugar
  • 2 teaspoons active dry yeast
  • 3/4 teaspoon salt
  • 2 tablespoons oil
  • 7/8 cup warm water
  • 2 tablespoons Italian seasoning (optional)

Directions:

Add ingredients to your bread machine, according to your manufacturer and set to the machine to the dough cycle. This usually takes about 1 1/2 hours (on mine). When the machine beeps, remove the dough.

Roll dough out onto a floured surface,(you may need to kneed it some) into a rectangle. Cover with sauce, then pepperoni and then cheese.

Roll up dough, jelly roll style (long end) and slice into pieces about 1 inch thick. Place onto greased cookie sheet or pizza stone.

Bake at 350 degrees for about 10 minutes or until golden brown.

We changed it just enough to say we did.  We used the pizza dough recipe we always use, since I have no bread machine.  You can find that HEREWe used store brand pizza sauce, pepperoni, & Mexican cheese (only b/c that’s what we ALWAYS have on hand.)

Rolling it up was pretty hard – maybe too many pepperonis.  We also had to bake it for about 25 minutes.  However…. they were WONDERFUL!  Next time, though, I’m thinking about using my muffin pan, putting the dough in, making a well & putting the sauce, pepperoni, & cheese in that.  We’ll see.  We’re also thinking about making up a bunch of them, putting them in the freezer for quick grab type meals.  So many thoughts….. 

Sweet & Sour Chicken

For the sauce:

  • 1 C. water
  • 3/4 C. pineapple juice
  • 1/2 C. sugar
  • 2 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. soy sauce
  • 2 Tbsp. ketchup
  • 2 cloves garlic, minced
  • 1 tsp. fresh grated ginger
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water

For the Stir-Fry:

  • 1 Tbsp. vegetable oil
  • 2 pieces of boneless, skinless chicken breast, cut into 1″ strips
  • 1 C. red bell pepper, cut into 1/2″ chunks
  • 1 C. onion, cut into 1/2″ chunks
  • 1 C. sliced button mushrooms
  • 1-1/2 C. pineapple chunks
  • 2 C. steamed white rice

Preparation Instructions:

In a medium saucepan, combine the water, pineapple juice, sugar, vinegar, soy sauce, ketchup, garlic, & ginger.  Bring to a boil over medium heat then reduce to a simmer & allow to reduce by half.

While the sauce reduces, heat half of the vegetable oil in a heavy skillet over medium heat.  Add the chicken chunks & cook until the internal temperature reaches 160° & the chicken is lightly browned.  Remove chicken from the pan & set aside.

Add the remaining oil & once it shimmers, add the bell peppers, onions, & mushrooms.  Cook until they are just tender, about 3 minutes.  Add the pineapple & cook until it’s hot & tender, another 3 minutes.  Add the chicken back to the pan & heat thru.

Once the sauce has reduced, mix the cornstarch & water to form a slurry.  Bring the sauce back to a boil & whisk in the slurry.  Cook for thirty seconds then turn off the heat.  Pour half the sauce over the chicken mixture & toss to coat.

Serve immediately over steamed rice w/ the extra sauce on the side.

I changed it up some….  I didn’t use the vegetables listed, but instead had a bag of frozen stir-fry veggies that included asparagus, carrots, broccoli, cauliflower, yellow squash, & sugar snap peas.  I also used 3 chicken breasts instead of just 2.  Four would have been better, I think, & rather than just slicing them, next time I’ll cut them into bite size pieces.

My biggest issue w/ it was adding the veggies to the hot oil.  B/c they were still frozen, it popped & splattered HORRIBLY!!  Then it seemed to take a while to get back to temp.  I actually had to drain off some of the water before it would.  Not sure how I would change that next time, but it’s always good to be aware of it.

I *LOVED* the sauce (even though I was short on ginger).  It had an absolutely wonderful flavor, & I’m not really big on Chinese food.  We had enough leftovers for John to have lunch & me to have dinner tonight!  I’d definitely give it 4-1/2 out of 5!