Steak And Cheese Calzone

A homemade (very easy) dough that always turns out beautifully is rolled out thin and then filled with sirloin steak, peppers, onions, and mozzarella cheese. Then you wrap the dough back over and seal it shut. Bake it up- and when it’s done- the dough is golden, flaky, and the filling is hot, gooey, and full of flavor!
For the dough:

    1/2 cup + 1 Tbs. warm water
    2 tsp. active, dry yeast
    2 cups flour (and as usual- I did 1 cup white and 1 cup white-wheat)
    1 tsp. salt
    3 Tbs. olive oil

For the filling:

    2 sirloin steaks
    2-3 peppers (at least 1 green and 1 red. I also added 1 orange)
    1 Onion
    Kosher salt
    Garlic Powder
    Pinch of Red Chili flakes
    2 Tbs. Olive oil
    1 Tbs butter
    1 1/2 cups mozzarella cheese, freshly grated


Start with the dough, because it will need 1 hour to rise.
In a small bowl add the warm water and yeast. Stir to combine. Set this aside so that the yeast will dissolve into the water while you are working on the other ingredients.
In your food processor (or a bowl) add the flour and salt. Pulse to combine.
Now add the oil add mix again until the oil is well incorporated. The mixture will now look somewhat crumbly.
Slowly add the yeast/water mixture. (you can just keep the food processor or mixer running) Now, I always have to add between 1-2 Tbs. more of warm water, until a soft dough is formed.
Take the dough out and turn on a lightly floured surface and knead it just a little bit.
In a medium/large bowl- pour a tiny bit of oil in it, and rub it in the bottom- just enough […]

February 14th, 2014|Dinner, Lunch|

Cheesy Pretzel Knots

A very yummy combination all in a tiny knot.

    1 can Pillsbury® refrigerated classic pizza crust
    1 block (8 oz) Cheddar cheese, cut into 10 to 15 cubes
    8 oz bacon, crisply cooked, crumbled
    1 tablespoon olive oil or reserved bacon drippings
    1 tablespoon coarse sea salt
    Old El Paso® Thick ‘n Chunky salsa and/or queso dip, if desired


Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
Unroll dough onto cutting board. Cut out 10 to 15 (5×3-inch) strips. Place 1 cheese cube in center of each strip; sprinkle each with bacon. Wrap dough around cheese and bacon to resemble knot; pinch dough to seal tightly. Place on cookie sheet. Brush each knot with olive oil. Sprinkle tops with salt for a pretzel flavor.
Bake about 15 minutes or until light golden brown.
Serve warm and gooey with salsa for dipping.

For extra flavor, sprinkle some garlic salt on the knots before baking.


February 14th, 2014|Appetizer, Snacks|

Pepperoni Pizza Pockets

These delicious Pepperoni Pizza Pockets make a great dinner and can be prepared in as little as 25 minutes. Try these the next time you crave pizza.


1 can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls
4 tablespoons marinara sauce
64 slices pepperoni (5 oz)
1 1/3 cups shredded mozzarella cheese (5 oz)
1/4 teaspoon Italian seasoning


Heat oven to 375°F. Separate dough into 4 rectangles. Place on ungreased cookie sheet. Press each to 7×5 inches, firmly pressing perforations to seal.
Spread 1 tablespoon marinara sauce on each rectangle to within 1/2 inch of edges. Place 8 slices of pepperoni in center of each rectangle; top with 1/3 cup cheese and 8 more slices pepperoni. Bring ends up over filling, overlapping about 1 inch. Press edges with fork to seal. Brush each sandwich with water, and sprinkle with Italian seasoning.
Bake 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.


December 28th, 2013|Dinner|