Mini Pizza Loaves 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.

MINI PIZZA MEATLOAVES

Steps:

• Preheat oven to 375 degrees. Spray the cups of a regular sized muffin pan with cooking spray and set aside.
• Combine all of the meatloaf ingredients in a medium sized bowl and mix well with your hands. Divide the mixture evenly among the muffin cups.
• Combine all of the sauce ingredients in a small bowl and stir to combine. Evenly spread over the top of each meatloaf, about 1 tablespoon each.
• Bake in the preheated oven for 25-30 minutes until meat is fully cooked. Remove from the oven and evenly top each meatloaf with the parmesan and mozzarella, then sprinkle with mini pepperonis, about 4 per meatloaf. Switch the oven to broil and return the pan to the oven for 2-4 more minutes until cheese is melted and bubbly (keep an eye on them so they don't burn!). Enjoy!

SKINNY MINI PIZZA MEATLOAVES

Steps:

• Heat oven to 450°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In small bowl, reserve 3/4 cup of the pizza sauce. In large bowl, stir together crushed cereal, remaining pizza sauce and milk (mixture will be thick). Let stand 5 minutes.
• Add 1/2 cup of the chopped pepperoni, the egg product, oregano and salt to cereal mixture; stir until well blended. Add ground beef; stir until well mixed.
• Spray 15x10-inch pan (with sides) with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into quarters to form 8 loaves. Separate loaves, using spatula, so no edges are touching. Spoon reserved pizza sauce on top of each loaf; spread evenly to cover top.
• Bake 20 to 24 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F. Meanwhile, in small bowl, mix remaining 1/4 cup chopped pepperoni with the cheese. Sprinkle evenly over top of each loaf. Bake 3 to 5 minutes longer or until cheese is melted.

PIZZA MEAT LOAF CUPS

Steps:

• Preheat oven to 375°. In a large bowl, mix first 4 ingredients. Add beef; mix lightly but thoroughly. Divide into 12 portions; press each onto the bottom and up sides of a greased muffin cup. Add cheese to centers., Bake until meat is cooked through, 15-18 minutes. If desired, top with additional sauce and basil before serving. Freeze option: Freeze cooled meat loaves in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

MINI PIZZA LOAVES

Steps:

• Pre-heat oven to 350°F.
• With spray, lightly coat the inside of a 2-quart baking dish.
• In a large bowl, mix together all ingredients except pizza sauce and cheese.
• Separate meat mixture into 4 equal parts.
• Pat into rectangles of equal size.
• Lay cheese sticks in middle of rectangles.
• Wrap meat around cheese, forming a roll.
• Place 1/2 inch apart in prepared dish.
• Bake for 20 minutes.
• Drain if needed.
• Some of the cheese may come out, but that's o.k.
• Pour 1/4 cup of sauce over each roll.
• Return to oven, until sauce is heated through.

MINI TOP-YOUR-OWN PIZZAS

Steps:

• Put the flour in a large bowl. Add a little salt to one side of the bowl and the yeast to the other side. Sprinkle over the sugar, together with a spoon, and add the oil and 190ml warm water. Combine with a spoon until all the flour comes away from the sides of the bowl, then tip onto a floured surface. Knead for 5-10 mins or until smooth and elastic. Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise for 1 hr.
• Meanwhile, make the sauce. Pour the passata into a saucepan, add the basil and mixed herbs, then season and bring to the boil over a low heat. Simmer gently for 5 mins, then set aside to cool. Chop the toppings.
• Once the dough has risen, tip it out, knock out the air and divide into 6 equal parts. Heat oven to 240C/220C fan/gas 9 and place 2 large baking sheets in the oven.
• Roll out the dough on a lightly floured surface into a circle around 15cm in diameter. Pick up the circle of dough and toss about a metre up, spinning it in the air. Catch it on the back of your hand, so your fingers don't poke through the dough. Do this at least 3 times to achieve a thin central base and a thicker outside crust. Alternatively, you could carry on rolling, but it's not as much fun!
• Lay the bases onto baking parchment (2 bases on 1 piece of parchment) and carefully slide each pair inside a plastic bag 'tent' for 15 mins to prove again.
• After the second rise, spread the sauce over the bases and add the and mozzarella. Take the baking sheets out the oven and quickly slide the pizzas (still on their baking parchment) on top. You can cook 2-3 pizzas per tray. Return to the oven and bake for 12 mins. Take out, slice and eat.

MINI PIZZA MEATLOAVES

Steps:

• Heat oven to 375.
• Place beef in bowl along with stuffing mix and seasoning.
• Mix well.
• Spray an 8 sectioned muffin tin with non stick spray.
• Divide the meat mixture into 8 pieces and press the meat into each section.
• Make an indentation in each and spoon the sauce into each one.
• Bake 30 minutes or until done.
• Divide the cheese evenly over the top of each muffin and return to the oven to melt.
• Remove and let stand a few minutes so they are easier to take out.