How To make Baja Pizza Pouch(Calzones)
1 pound Bulk hot pork sausage
1/2 pound Lean ground beef
1 can Refried beans
1 teaspoon Ground cumin
1/4 teaspoon Garlic powder
1 package Hot roll mix
1 can Crushed italian tomatoes
2 cups Monterey Jack cheese
shred
1 cup Cheddar cheese :
shredded
Butter -- melted 1 cup Guacamole
Heat large skillet over medium heat until hot. Crumble pork sausage and ground beef into skillet. Cook, stirring to separate meat, until no pink remains. Drain off fat. Add beans, cumin, and garlic powder; heat through. Oil two baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide dough into 8 pieces. Form each piece into a ball. On lightly floured surface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to within 1/2 inch form edge. Layer each calxone with 2 T crushed tomatoes, 1/4 c Monterrey Jack cheese and 2 T cheddsr. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together with fork. Brush with melted butter. Cut slit in each calzone to allow steam to escape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole, if desired.
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#3 Homemade Pizza : Baking on Steel ! Big Time !
Video on how to bake your Homemade Pizza on a Massive Slab of Stainless Steel aka a Baking steel. Crazy delicious results at the end, that thick and heavy metal tray definitely is the best solution to bake a neapolitan pizza indoors. Maximum heat capacity and maximum heat conductivity makes it a banger !
This video is part of the series named « THE PIZZA ODYSSEY » in which we attempt at making the most perfect pizza indoors, with a classic domestic oven. Watch all the episodes right here :
Warning this footage is performed by professionals in fire safe environnement, and for entertainment purposes only. Accordingly, the Frenchie and the producers insist that no one attempt to re create or re enact any action performed in this show.
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Associazone Verace Pizza Napoletana website :
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How To Make A Killer Stromboli
Making Stromboli is going to elevate you to legend at home. Simply stretch out your dough and load it up with some deli meats and cheese and roll it up. We added some heat and spice to give this Stromboli the legendary classification it deserves..
For more recipes:
Killer Stromboli Recipe
Recipe from Baking With Steel
1 72 hour pizza dough, or your favorite dough
25 grams (1 tablespoon) brown mustard
50 grams (3 thin slices) provolone cheese
50 grams (3 slices) sopressata, thinly sliced
25 grams (¼ red onion) red onion, sliced very thin
15 grams (8 thin slices) jalapeno, thinly sliced
50 grams (4 thin slices) uncured ham (I suggest Niman Ranch ham)
Fine sea salt and pepper, to taste
Resep PIZZA CALZONE (PIZZA LIPAT) TEFLON GAMPANG BANGET ANTI GAGAL!! TAKARAN SENDOK!!
Haiiiii selamat datang di Flafila Kitchennn!!
Kali ini aku mau bagiin resep calzone yang pastinya gampang banget buat dicoba dirumah buat pemula kaya kita inii...
Jangan lupa SUBSCRIBE dan kasih saran yang positif yaaa soalnya saran positif kalian itu semangatku banget hehe....
Bahan Kulit
20 Sdm tepung terigu
2 Sdm Margarin
Air Secukupnya
Bahan isian
3 Buah sosis
Saus Pasta
Keju
Untuk cara dan tips pembuatannya bisa dilihat di video sampe habis yaa
Haiii ayo follow dan temenan sama aku di sosmed
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Old-School German Burger | Easy Bierock Recipe
Bringing the bierock back, baby! This handheld and savory, beef-filled pastry recipe features cabbage, onion, cheese and juicy ground beef packed inside Chef Ashley's pastry shortcut: pizza dough. It's no wonder that its gooey deliciousness has been craved since the 1870's!
Find the full recipe here:
INGREDIENTS:
1 pound Certified Angus Beef ® 80% lean ground beef
1 teaspoon canola oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 1/2 cups finely shredded cabbage
1 small onion, diced (about 1 cup)
1 tube store bought pizza dough (13.8 oz.)
4 slices American cheese
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DELICIOUS Homemade Calzone on The Komodo Kamado
A calzone is one of my favorite things to make on my Komodo Kamado. Using a Kamado allows you to get that radiant heat from the dome and you end up with great tasting charcoal flavor and that nice golden brown crust, that you are looking for on your calzone.
Always a hit when I make them!
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