Vegetable Mozzarella Ring Food

VALERIE'S ITALIAN VEGGIE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
• Pat the crescent roll dough into a 9-by-13-inch casserole dish.
• In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

GARLIC AND HERB MOZZARELLA STICKS WITH MARINARA DIPPING SAUCE

Steps:

• Heat 1 inch of oil in a deep pan to 330 degrees F.
• Place the flour in a shallow dish, season with salt and pepper then stir. Beat together the egg with salt and pepper in a second shallow dish. Place the finely crushed garlic and herb pita chips in a third shallow dish. Dip each cheese stick half in flour, shaking off the excess, then in the egg, then repeat the flour and egg. Lastly, dip each in the pita chips, pressing to coat. At this point, freeze for 15 minutes to firm the sticks before frying.
• Combine the marinara, cream and pesto in a small sauce pot. Stir and heat through.
• Fry the mozzarella sticks in the hot oil, turning, until golden brown on all sides, about 30 seconds. Remove to a paper towel-lined plate. Serve immediately with the dipping sauce.

MOZZARELLA-STUFFED CRISPY BAKED ONION RINGS RECIPE - (4.5/5)

Steps:

• Note: I use whole wheat flour because it creates a denser coating that allows less oozing and a crunchier, sturdier crust. However, you can substitute all-purpose flour if you prefer. In a large, shallow container, combine onion slices and buttermilk, making sure to coat all of the onions. Cover and refrigerate for at least one hour, or overnight (longer soaking will yield more tender onions). Preheat the oven to 425°F. Line a baking sheet with foil. Remove onions from the buttermilk and arrange on the prepared baking sheet. Arrange onion slices in pairs, with each pair having one ring about 1/2 inch smaller in diameter than its partner (the goal is to nest one inside the other with just a small gap between them). Pour 3/4 cup flour into a small bowl. In a separate bowl, beat the eggs. In a third bowl, combine the remaining 1/4 cup flour, corn meal, panko, crushed Corn Chex, salt, and pepper. Gently dip the stuffed onion rings, one at a time, into the flour, and then into the egg, and then back into the flour. Dip the rings once more in the egg and then into the panko coating. Transfer coated onion rings to the baking sheet. Spray onion rings liberally with nonstick cooking spray. Bake until crisp and golden, about 22 minutes, flipping once halfway through. Serve with marinara or ranch for dipping.

MOZZARELLA STICK ONION RINGS RECIPE - (4.3/5)

Steps:

• Peel and cut onions into 1-centimeter rings, then separate the rings. Slice the mozzarella into 4 even strips, and place a smaller onion ring in the center of a larger one. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour. Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings. Heat the oil in a pot over high heat. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely. Drain on a paper towel, then serve with marinara!

MOZZARELLA STUFFED CRUST PIZZA

Steps:

• You can make the pizza dough up to 48 hrs before you want to cook the pizza. Warm the milk in a saucepan until steaming but not boiling. In a large bowl combine the flour, yeast, sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm -when you place a finger in the liquid it should feel body temperature. Pour the liquid into the bowl and either mix with a wooden spoon or food mixer, until the ingredients are well combined. Tip out onto your work surface and knead for 10 mins, or continue mixing in the mixer for 5-7 mins, until you have a smooth and elastic dough. Clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs.
• Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the squashed garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins, until the sauce is thick. Remove the garlic cloves and set aside until you're ready to assemble the pizza.
• If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. Use 125g of the mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
• Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. Meanwhile heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up.
• When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating.

VEGETABLE RING

Steps:

• Combine together all the ingredients in a bowl.
• Place this mixture into a greased 23cm ring mould.
• Cook on medium-high for 15 minutes.
• Allow to stand covered for 5-10 minutes before unmoulding onto serving plate.

VEGETABLE MOZZARELLA RING

Steps:

• In a large boil mix crushed garlic, olive oil and salt and pepper.
• Slice eggplant width ways and coat with oil mix. Broil eggplant.
• Repeat above step with all vegetables.
• Layer vegetables in a round mould or bundt pan. starting with eggplant, then mozzarella, fennel, peppers then zucchini.
• Turn pan over gently onto serving plate.
• Garnish with fresh basil leaves and serve with a pesto or sun-dried tomato sauce.