Bread Pizza Stuffed With Meat And Mushrooms Food

PEPPERONI PIZZA LOAF

Steps:

• Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

BREAD PIZZA STUFFED WITH MEAT AND MUSHROOMS

Steps:

• Heat the oven to 350°F. Split the bread lengthwise, then cut it in half again and hollow out some of the soft insides of the bread. Lightly crisp the bread in the oven, 10 minutes. Remove the bread and switch the broiler on.
• Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO, twice around the pan, and the mushrooms. Cook the mushrooms until dark and tender, 7 to 8 minutes, stirring frequently.
• Heat a second medium nonstick skillet over medium-high heat with the remaining tablespoon of EVOO. When the EVOO smokes, add the pancetta or bacon and render the fat for a minute or so, then add the ground beef and break it up into an even layer. Deeply brown and caramelize the meat, 5 minutes. Add the onions and carrots and season with lots of coarse pepper, some salt, the Worcestershire, and the ground allspice, then cook for 10 minutes more, stirring frequently. Add the wine and scrape up all the brown bits. Add the stock to loosen up the mixture a little, then add the tomatoes and parsley and heat through, 1 to 2 minutes. Remove from the heat.
• Season the cooked mushrooms with salt and pepper. Fill the toasted breads with equal amounts of mushrooms, then top them with equal amounts of the meat sauce. Cover the meat sauce with a layer of mozzarella and a sprinkle of Parmigiano or Romano cheese. Broil the pizzas to melt the cheese. Shred or tear the basil and top each pizza liberally with it, then serve (with a fork and knife).

STUFFED PIZZA BREAD

Steps:

• Dissolve yeast in warm water.
• In another bowl,add salt and oil to flour.
• Add yeasty water and mix.
• Let rise for 2 hours then punch down dough.
• Divide dough into 2 equal parts.
• Roll each part into a rectangle, then brush with egg.
• Put mozzarella, pepperoni and peppers on top.
• Roll rectangle dough with toppings tightly like a jellyroll or stollen bread. Seal ends by pinching edge firmly.
• Put onto greased flat pan, brush loaves with egg, and sprinkle parmesan, oregano and pepper flakes atop.
• Bake at 400 degeees for 45 minutes. Let cool before slicing. Serve with marinara sauce for dipping.
• You can also stuff the bread with other toppings; mushrooms, chopped onions, precooked italian sausage chunks, ham, whatever turns you on.

PIZZA-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
• Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
• Bake in the preheated oven until mushrooms are tender, about 15 minutes.
• Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.

PIZZA STUFFED MUSHROOMS

Steps:

• Line a rimmed baking sheet with aluminum foil; preheat oven to 350 degrees.
• In large skillet, melt butter over medium heat.
• Add onion and garlic; cook for 4-5 minutes, or until onion is tender.
• Remove from heat.
• Stir in pepperoni, Canadian bacon, cheeses, tomato paste and Italian seasoning.
• Spoon mixture evenly into mushrooms caps.
• Place mushrooms on prepared baking sheet.
• Bake for 20 minutes.
• Serve immediately.