Pizza Factory Breadtwists Copycat

I got this recipe from my sister in law. I was a little sceptical at 1st considering the small amount of ingredients and how fast they are to make. But with a bit of practice they are FABULOUS!!!

Seriously where was this recipe when I was teaching Foods!!!

1 ½ cups of warm water

1tbls yeast

2tbls sugar

½ tsp salt

3-4 c. flour

Butter & parmesan cheese

Mix and knead for 5 min. Let rest for 10 min. butter and twist sprinkle with cheese and let raise 15 min. Bake at 400 degrees for 10-15 till golden brown

Really great if wrapped around wooden dowels, in a criss-cross pattern and baked same as above. When done, dip in butter and shake garlic salt on bread.

(I actually haven't tried the dowels yet but I do mine like cresents and they turn out fine.)

ENJOY!

Stuffed Shells

I got this picture off the internet b/c the one I took at home turned out blurry. This is what they look like, except mine have lots more sauce on top and around the bottoms. This dish is one of my favorite meals!

Jumbo Shells -- Cook & drain.

Cook 1 lb. ground beef with onion & garlic; drain grease.

Shred & put together: Parmesan Cheese & Mozarella Cheese

Add beef to shredded cheese, then add spoonfuls of ricotta (or cottage) cheese to "paste" consistency (like cookie dough). (It takes about an entire small carton of cottage cheese. If you get too much, just add more mozzarella and it will make it thicker.)

Stuff about 1 heaping Tablespoon (don't overstuff) into shells and lay in greased pan.

Pour spaghetti sauce (I like Great Value Italian Garden) over shells and bottom of pan.


Bake at 350°F for 15 minutes - long enough to get hot.

Chicken Paninis

My family loves these. You could easily add vegetables or any extras that you'd like to these sandwiches. This is how we do it though:

Pound chicken flat and cut in half (or thirds, depending on the size of your bread). Season chicken (I use garlic and pepper or an Italian blend that we love) and grill until done. In the meantime, slice French Bread diagonally (less that 1" thick) and spread Miracle Whip on each piece. When chicken is done, place 1 piece of chicken on every other piece of bread. Add a slice of cheese (we like Swiss) and then top with remaining piece of bread.

Butter the outside of the top piece of bread and place entire sandwich butter side down on the hot grill or sandwich maker (or skillet). Then butter the outside of the other piece of bread, which is now on top. Close grill and leave for just a couple of minutes. It doesn't take long. Its ready when your bread is golden and toasty!

(In the picture, I actually forgot to pound my chicken this last time I made it so it looks thicker than we've ever had it. Also I sliced my bread a little thicker than I usually do, but it was still delicious, none the less!)

panini - a traditional, small Italian sandwich filled with meat, cheese, grilled vegetables, etc., and usually toasted.

Italian Sandwiches

My sister-in-law is an amazing cook...this recipe is from her.

Mayo
Italian Dressing

Focaccia Bread (Italian Bread)
Salami (Pepperoni)
Turkey
Provolone Cheese (Mozzarella)
Fresh Baby Spinach
Roasted Red Peppers

Mix mayonnaise and Italian dressing. Layer the ingredients into sandwiches; spread mayo mixture on both sides of the bread. Wrap in foil and bake at 350 for 15 minutes.

You can either buy canned roasted red peppers or make them yourself. I put a few things in parenthesis that I substitute so that its a little easier to make. I can't ever find Focaccia bread but I think it would taste so good with these sandwiches if you can find it or make it yourself!

Olive Garden Pasta Fragolli

(I got this recipe from my mother in law. It is suppose to be an Olive Garden copycat, but I've never had it at the restaurant. Regardless it is yummy!)

1lb. Ground Beef
1 Sm Onion Diced
1 lg Carrot julienned
2 cloves of Garlic, minced

15oz Can Great White Northern Beans
15 oz can Kidney Beans (undrained)
12oz can V-8 Juice
2 Cans of Diced Tomatoes (14.5oz)
1 Tbs Vinegar
1 tsp Oregano
1/2 tsp Pepper
1 1/2 tsp Salt
1 tsp basil
1/2 tsp thyme

1/2 lb. Ditali Pasta

Brown ground beef in Large saucepan. Drain fat. Add onion, carrot & garlic. Saute for10 minutes. Add remaining ingredients, except pasta. Simmer for 1 hour. About 50 minutes into simmering. Boil pasta in 1 1/2 qts water. Cook 10 minutes or until al dente (it should be slightly tough) Drain. Add pasta to soup. Simmer 5-10 min more and serve.

This is great left over but will be really thick, just add some water while re-heating.