BARBECUE BEEF PIZZA
Steps:
- Gather the ingredients.
- Bring barbecue sauce and garlic to a simmer. Remove from heat and set aside.
- Fit pizza dough in a pizza pan, making a rolled 1-inch edge, or fit into a large deep-dish pizza pan; spread with the barbecue sauce.
- Sprinkle the roast beef over the sauce, then top with the sliced onion and sliced tomatoes.
- Cover with the cheeses, then sprinkle lightly with grill seasoning blend and ground black pepper.
- Bake at 400 F for 20 to 25 minutes, until crust is browned and cheese is melted and bubbly.
Nutrition Facts : Calories 267 kcal, Carbohydrate 38 g, Cholesterol 25 mg, Fiber 2 g, Protein 12 g, SaturatedFat 3 g, Sodium 982 mg, Sugar 14 g, Fat 8 g, ServingSize 1 16-inch pizza (10 servings), UnsaturatedFat 0 g
BACON BARBECUE CHICKEN PIZZA POCKETS
This lunch box-ready pizza pocket is perfect for kids, and it's easy to prepare in advance with Original Bisquick mix and your favorite pizza toppings.
Provided by Sarah Caron
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
- In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
- Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
- In small bowl, stir together barbecue sauce and chicken. Place 1 tablespoon chicken mixture on each dough circle. Top each with 1 slice bacon, crumbled, and 1 tablespoon cheese. Fold over, and pinch edges to seal.
- Bake 15 to 20 minutes or until golden.
- Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.
Nutrition Facts : ServingSize 1 Serving
CHEESEBURGER POCKETS
Ground beef is my favorite meat to cook with because it's so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch. -Pat Chambless, Crowder, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.
Nutrition Facts : Calories 299 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 1101mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
PIZZA POCKETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h20m
Yield 18 pizza pockets
Number Of Ingredients 22
Steps:
- For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
- In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
- Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
- For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature.
- For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool.
- When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
- Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
- When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
- When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.
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