How To make Sicilian Mushroom Flatbread
--------------------------PILLSBURY 36TH BAKE-OFF-------------------------- 2 ts Olive oil or oil
1/3 c Onion; finely chopped
2 tb Finely chopped oil-packed
Sun-dried tomatoes 1 tb Fresh oregano; minced
<< >> 1 ts Dried oregano leaves
2 ts To 3 tsp fresh rosemary
Minced << >> 1 ts Dried rosemary leaves
1 ts Garlic; minced
4 1/2 oz Jar Green Giant Sliced
Mushrooms; drained 10 oz Can Pillsbury Refrigerated
All Ready Pizza Crust 1/4 c Grated Parmesan cheese
Heat oven to 425 degrees. Grease 15x10x1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat. Unroll dough and place in greased pan; starting at center, press out with hands to 12x9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese. Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown. Cut into 8 or 16 rectangles. 8 servings; 16 appetizers. Nutrition
Information per Serving: 1/8th of Recipe Calories 120, Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat 3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium
70 mg Dietary Exchanges: 1 starch, 1 vegetable, 1/2
fat Source: 36th Bake-Off Contest Cookbook, Pillsbury MM Format Norma Wrenn NPXR56B
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How to Make Italian BRUSCHETTA - Easy Appetizer
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love what we drizzle them with!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR TOMATO BRUSCHETTA:
►6 Roma Tomatoes ( 1 1/2 lbs)
►1/3 cup basil leaves
►5 garlic cloves
►1 Tbsp balsamic vinegar
►2 Tbsp extra virgin olive oil
►1/2 tsp sea salt
►1/4 tsp black pepper
INGREDIENTS FOR TOASTS:
►1 baguette
►3 Tbsp extra virgin olive oil
►1/3 to 1/2 cup shredded parmesan cheese
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Molly Makes Arancini | From the Test Kitchen | Bon Appétit
Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
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Molly Makes Arancini | From the Test Kitchen | Bon Appétit
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Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
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- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
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Asparagus Mushroom Pizza - Pizza Recipes by NoRecipeRequired
Here I take two of my favorite vegetables, Asparagus and Mushrooms, and put them on one of my favorite foods Pizza, for you guessed it; an Asparagus Mushroom Pizza.
Especially in Spring, I'm looking for great Asparagus Recipes, and I've found that its make a great pizza topping. The Asparagus is fresh, light and grassy tasting, and the mushrooms rich and earthy. My final twist is a bit of goat cheese, which provides a bit of tang to the pizza, and pushes the whole thing over the top.
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