Sausage and Pepperoni Pizza Twist

     Hey y'all! Tonight we're making Sausage and Pepperoni Pizza Twist tonight. It's a great take on Pizza, and you can add different meats, if that's what you're into. It's an oldie, but it's a goodie.
     Let's cook.

Ingredients

1. 1 package Pepperoni slices
2. 1 can pitted ripe olives, drained and chopped (Optional)
3. 2 tbsp Parsley
4. 1/2 cup Shredded Cheese
5. 2 tbsp Flour
6. 1 Garlic clove, minced
7. 2 packages Pillsbury French Bread Dough
8. 1 egg (Optional for browning)
9. 1 tsp Italian Seasoning 
10. 2 tbsp parmesan cheese (Optional)
11. 1 can Pizza Sauce, warmed (Optional)
12. 1/2 package Jimmy Dean Regular Sausage (Optional) 

Prep Time: 20 minutes

Cook Time: 30 minutes or until golden brown

Servings: 8

Recipe

     Before I began, I thawed and cooked the Sausage until it was well done. Then, I preheated my oven to 375°F. Next, I diced the Pepperonis (this is also where you would chop the olives and add them to the bowl) and put them in a bowl. Then I added the Parsley, Shredded Cheese, Flour, Sausage, and Garlic to the bowl and mixed it.

     Now for the French Loaf. I put it on a dark, nonstick pan, and cut down about halfway into the Loaf, and rolled them out so that they were somewhat flat, but had a depression in them.

     Next, I filled the indents with the mixture I prepared earlier, leaving space in the sides to roll the Loafs up with.

     Now, I folded the edges up and around the mixture, and turned the seams towards the pans to prevent the dough from splitting.

     The reason I didn't twist the bread, despite the twist being where the name comes from, is because leaving it untwisted is more practical, as the bread cooks more evenly, and it is easier to cut and pull apart. Lastly, at this point, if you choose to use the egg, mix it with the Italian Seasoning, and baste the Pizza Twists. If you chose, like I did, to skip the egg, sprinkle Italian Seasoning over the Twists and then cover with more Shredded Cheese and/or parmesan, as desired. Cover with foil, and place in oven for 30 - 32 minutes, or until golden brown.
     Serve with warmed Pizza Sauce.

Conclusion
     Like always, the Pizza Twist turned out great. This was also the first time that we added Sausage to the Twist, but it turned out great. You can add any meats or cheeses or fillings that you want. This is a great appetizer, if you make half of the recipe, or are hosting a large party, and it makes a great dinner.
     I hope you enjoy this recipe as much as we do!
Enjoy!

Original Recipe by The Pampered Chef

Breakfast for Dinner

     Hey guys! And welcome to night three. Tonight we're going to make a favorite for my family; Breakfast for Dinner.

     It's a pretty simple dish, depending on what breakfast foods you choose to make. As for my family, we're going to have Chocolate Chip Pancakes, Sausage, Crescent Rolls, and Scrambled Eggs. Let's get started.




Ingredients - Chocolate Chip Pancakes

1. 1 Egg
2. 1 cup Flour
3. 2 tbsp Baking Powder
4. 2 tbsp Sugar
5. 1/2 tsp Salt
6. 1 cup Milk
7. 2 tbsp Vegetable Oil
8. Chocolate Chips 

Prep Time: 10 minutes

Cook Time: 5 minutes or until golden brown

Servings: 4

Recipe

     To begin, I combined the Flour, Baking Powder, Sugar, and Salt then mixed them together.

     Then I added the Milk, Vegetable Oil, and the Egg. 

     Finally I whisked the ingredients together until the mixture was smooth. At this point, I poured my pancakes on the griddle, adding Chocolate Chips to the pancakes, and cooked them until golden brown (You can add blueberries, nuts, or other toppings aside from Chocolate Chips, or remove the topping all together if you desire).

Ingredients - Scrambled Eggs

1. 1/8 of an Onion minced
2. 5 Eggs
3. 1/4 cup Milk
4. Shredded Cheese
5. Salt and Pepper

Prep Time: 5 minutes
Cook Time: Until Done as Desired
Serves: 4

Recipe
     First I cracked the Eggs in a bowl and then added the Milk and minced Onion.

     Next I mixed well for a smooth consistency and added it to a pan to cook.

     As the Eggs cooked, I scrambled them until they were the desired consistency.

     When serving, add Shredded Cheese as well as the Salt and Pepper for flavor.

Ingredients - Sausage

1. Jimmy Dean's Regular Sausage

Prep Time: 5 Minutes

Cook Time: Until Done as Desired

Servings: 4





Recipe
     I followed the directions on the package, making eight Sausage patties.

Ingredients - Crescent Rolls

1. Pillsbury Crescent Rolls

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 4

Recipe

     Again, I followed the instructions on the package, rolling the Crescent Rolls as instructed, and cooked them for around twelve minutes.

Conclusion

     As usual, our Breakfast for Dinner meal turned out amazing. If there are any parts of this meal that you don't like, you can substitute. Bacon for Sausage, Biscuits for Crescent Rolls, Waffles for Pancakes, etc.

     Please leave any suggestions, comments, or concerns below. In the meantime, keep on cooking!

Enjoy!

Original Recipe

Crispy Lemon Chicken Pasta

     Hey folks! It's night two, and tonight we're making Crispy Lemon Chicken Pasta.

Ingredients

1. 8 oz Angel Hair Pasta
2. 1 lb Chicken Breasts
3. Salt
4. Pepper
5. Garlic Salt
6. 1/2 - 3/4 cup Flour
7. 6 tbs Butter
8. 3-4 Garlic Cloves
9. 1 cup Heavy Whipping Cream
10. 2 tbs Lemon Juice (1 Lemon)
11. Lemon Zest
12. 1/2 cup Grated Parmesan Cheese

Prep Time: 10 minutes

Cook Time: 20 minutes or until golden brown

Servings: 4

Recipe

     To begin, I took my Chicken and cut it into small, bite-size pieces and put it into a plastic zip-lock bag for easy seasoning and breading. I added the Salt, Garlic Salt, and Pepper, then worked the bag until the Chicken was well seasoned. I then added the Flour to the bag and repeated the process, until the Chicken was completely covered and breaded.
     To cook the Chicken, I put two tablespoons of Butter in a large skillet, letting it melt until it began to brown. At this point I added the Chicken to the skillet and cooked it until golden brown.

     Now we begin the Angel Hair Pasta. Just follow the instructions on the bag. Personally, I made eight ounces, so I used 3 quarts of water, and let it boil. Once the water was boiling, I added my Angel Hair Pasta and let it cook for around five minutes.

     As soon as all of the Chicken was cooked, I removed it from the skillet, and added the remaining four tablespoons of Butter. When the Butter was all melted, and beginning to have a foam, I minced and added the Garlic to the Butter. After thirty seconds of stirring the Garlic and Butter, I added the Cream. I also juiced and removed zest my Lemon. However, before I added the Lemon Juice, I brought the sauce mixture to a simmer. Once my sauce was simmering, I added the Lemon Juice and the Zest, as well as the Parmesan and stirred until the Parmesan was melted and the sauce was smooth.

     Finally, I plated the Chicken with the Pasta, covering both the Pasta and Chicken with the sauce.

Conclusion
     This Crispy Lemon Chicken Pasta was an instant hit, and I am sure that we will be enjoying this dish for years to come. As it is a pasta, it required no sides, but I do recommend a cold and refreshing drink in case you add slightly too much Garlic Salt or Pepper to your Chicken when seasoning. If I had added just slightly less salt, I would have given this dish a ten out of ten, and hope that you will too.
     Please leave comments and suggestions below.
Enjoy!

Original Recipe from KevinandAmanda.com

Caprese Calzones

     Welcome to night one of operation "A Home-Made Summer." Tonight I decided to make Caprese Calzones, two ways.

     Because there are picky eaters in my family, instead of sticking to the original recipe, and making them with just Roma Tomatoes, I decided to make a few with Pepperonis.

Ingredients:

1. 2 Roma Tomatoes
2. Pepperonis (Optional)
3. 4 oz Fresh Mozzarella
4. 1 tube Pillsbury Pizza Dough
5. Fresh Basil

Prep Time: 10 minutes

Cook Time: 10 minutes or until golden brown

Servings: 4

Preheat the oven to 425

Recipe:

     To begin, I rolled out the Pillsbury Pizza Dough until it was around one half centimeter thick, then I cut it into eight equal sections (the original recipe calls for four, but I decided to do eight because it allowed for easier separation between the two types of calzones). Next I diced my Roma Tomatoes and cut up my Pepperonis and layered them on the separate sections, making sure to leave a centimeter of space on each side for easy folding. Following that, I shredded the Mozzarella (the original recipe cubed it, but I figured that shredding it allowed for easier spread of Mozzarella throughout the calzones). Once the Mozzarella was shredded, I cut up about four large Fresh Basil Leaves in big chunks and used about a single leaf per two sections (or one if you only made four sections). 

     After I had everything on my calzones, I folded one end of the calzone over to the other, like a sheet, and pressed all edges together, to prevent any of the filling from falling out. Then I placed them on a dark, non-stick pan, and put them in the oven.

     About ten minutes later, I pulled out the calzones, and let them cool.

Conclusion:

     Although both the Roma Tomato and the Pepperoni calzones tasted great, I would suggest these as an appetizer, or light lunch, rather than as the main dish at dinner. Perhaps if you included sausage or some other meat into the calzones, you could use them as the main dinner course. As for me, I'm going to look for a different calzone recipe to put down in the books.
     Please leave comments and suggestions below.
Enjoy!

Original Recipe from Tablespoon.com ~ Daring Gourmet