This recipe couldn’t be easier. I had seen a recipe (and probably posted it a few weeks ago) about a bread braid stuffed with cold cuts. Welp, this week, Pillsbury pizza dough was on sale and I wanted to share with you what I did.
Ingredients: Pepper jack cheese Sliced turkey Sliced ham 1 Container of Pillsbury pizza dough A little mustard A few jalapenos or banana peppers An egg for the egg wash
Directions: Preheat oven to 425 degrees. Roll out pizza dough on a bread stone or baking pan. Start with a strip of mustard down the middle leaving about two inches around each side in order to cut slits to fold over the top. On top of the mustard place the cheese and meat as you would in stacking a sandwich. I added extra layers of meats and cheeses and then topped it off with some banana peppers. Next, I cut slits around the edge of the dough (even on both sides). I folded it all over and coated it with the egg wash. Finally, I baked it for 20 minutes until the dough was not gummy anymore and a beautiful golden color. Let it cool and enjoy. (I think this would also be good with pizza stuff on the inside).
Ran out of my BBQ rub mixture so I had to make some more this afternoon. It is a great rub for everything from ribs to seafood or even adding a few shakes into some macaroni and cheese. I keep this mix in a large container for when I use it. When BBQing meat I like to add brown sugar when rubbing on so it forms an amazing sweet, spicy, and smoky flavor.
Rub Mix (all spices are from the same sized containers abt 7oz) 1 container of Paprika 3/4 a container of Chili Powder 3/4 a container of Garlic Salt 1/2 a container of Onion Powder 1 tsp of Cayenne Pepper (add more or less depending on how much spice you like)
Ingredients 1 stalk celery, diced 1-2 large cloves of garlic, minced 1 Tbsp butter 60 Ritz crackers 1 stick (8 Tbsp) butter, melted (easiest in a microwave for 45 seconds) Juice of 1 lemon 1 Tbsp chopped flat-leaf parsley 2-3 Tbsp white wine Lots of black pepper, to taste 20 jumbo shrimp (U-12 size) Paprika, for garnish
Preheat the oven to 375°F.
In a small frying pan, heat 1 Tbsp of butter. Sauté the celery and garlic for 3-4 minutes on low heat, until softened but not browned. Add to a large mixing bowl.
Crush the crackers with your hands so the crumbs are quite coarse, and add to the bowl with the celery. Stir in the melted butter, lemon juice, parsley, white wine and pepper. The mixture should be fairly dry but should just hold together. Taste, and add, as needed, more lemon juice, more pepper, or more wine. The crackers are salty, so you won’t need salt.
To prepare the shrimp: remove the shell, leaving the tail section on. Turn the shrimp with the inside of the curve facing up. Butterfly the shrimp by running a sharp paring knife along the length of the inside, cutting down but not all the way through. You should be able to flatten the shrimp, except for the tail section, and scrape out any black vein.
Set one shrimp on a plate, cut side facing up (the tail should be standing up, too). Mound one tablespoon of cracker filling on the shrimp, and smooth into a large mound. Place the shrimp on a baking sheet lined with a Silpat (silicone liner) or sprayed with nonstick spray. Repeat until all of the shrimp are stuffed. Sprinkle each shrimp with a tiny bit of paprika.
Bake at 375°F for 20 minutes or until the shrimp are cooked and the stuffing is browned on top.
Ultimate Chocolate Lover’s Breakfast - Chocolate French Toast
113 g (4 ounces) bittersweet or semisweet chocolate 16 slices soft Italian bread 3 large eggs 80 ml (1/3 cup) whole milk 24 g (3 tablespoons) confectioners’ sugar, sifted Unsalted butter for frying Confectioners’ sugar, extra, for dusting
Melt chocolate in heatproof bowl set over a saucepan of simmering water, stirring occasionally, over low heat until smooth, set-aside allowing chocolate to cool slightly.
Spread half of the bread slices with melted chocolate and sandwich together with remaining slices.
Whisk together eggs, milk, and confectioners’ sugar in a small bowl.
Warm large skillet over medium heat, 1 minute. Add 1 to 2 tablespoons butter to grease.
Meanwhile, dip chocolate filled sandwiches (as many as will fit in skillet without crowding skillet) in egg mixture (making sure bread is completely coated) allowing excess mixture to drip off into bowl.
Once butter is melted cook sandwiches until golden, about 2 minutes each side.
Remove from heat and dust with confectioners’ sugar; serve warm.