Freezer Meal Group - Shauna's Best Pizza Dough

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Shauna’s Best Pizza Dough
from Freezer Meal Swap
Printable Recipe

4 Tbsp sugar
3 cups warm water
2 Tbsp yeast
6 cups flour (may need more)
1 1/2 tsp salt

Dissolve sugar in water. Add yeast. Dissolve and let set a few minutes. Add flour and salt. Mix and knead three minutes. Let dough rest for 10 minutes. Roll out 1/4 “ thick. Place desired sauce and toppings then bake at 425 for 15-20 minutes or until done. If frozen, do not thaw, just bake it longer.

To make breadsticks from dough:
After dough is rolled, cut into 1/2" sticks. Place on cookie or baking sheet. Melt some butter and paint butter over top of sticks, turn over and paint other side. Sprinkle with Parmesan or seasoning of choice. Bake at 375 for 15-20 minutes.

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Annual Gift Exchange - 2009

Each year we get together with A1's family to exchange gifts. We aren't particular about the date as the holidays are always a busy time (mostly for her family). We always have dinner and just spend time enjoying the company. This year we decided to make it an appetizer type meal. I made Pepperoni Stuffed Pizza Rolls with Pizza Dipping Sauce, Chicken-Bacon Stuffed Pizza Rolls with Ranch Dipping Sauce, and Triple Chocolate Devil Drops. A1 made Buffalo Chicken Wings, Teriyaki Chicken Wings, Beef and Cilantro Pinwheels, and Caramel Corn.

I used a new Breadstick & Pizza Dough for the Pizza Rolls and I will definitely be making it again next time I have forethought when making pizza or breadsticks. Next time I make the rolls I need to roll the dough thinner or put more filling because there was a higher bread to topping ratio than I would have liked. While still delicious the filling was overshadowed by the bread. I really liked the Pizza Sauce and I will continue to use it as a Pizza Sauce when making pizza in place of my former pizza sauce. I think the addition of the Parmesan cheese makes all the difference. Even though the fillings were overshadowed they were still delicious. I really liked the Chicken-Bacon and Ranch combination. The Triple Chocolate Devil Drops were good but they were missing something, in my opinion. I will have to make them again and play with the recipe a little.

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Breadstick & Pizza Dough
from Our Best Bites
Print Recipe

1 1/2 cups warm (105-115 degrees) water
1 Tbsp sugar
1 Tbsp yeast
1/2 tsp salt
3-4 1/2 cups flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir. Add 1 1/2 cups flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk. Remove from bowl and place on a lightly-floured surface. Go onto Stuffed Pizza Roll recipes.

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Chicken-Bacon Stuffed Pizza Rolls with Ranch Dipping Sauce
from Our Best Bites
Print Recipe

pizza dough (see above)
1 packet Hidden Valley Ranch Dressing mix
2 Tbsp grated Parmesan cheese
1 Tbsp olive oil or melted butter
sharp cheddar cheese
mozzarella cheese
8 slices bacon, cooked and crumbled
about 1 cup shredded, cooked chicken.
3/4 cup mayonnaise
3/4 cup milk

First take 1 tsp of your ranch dressing mix and combine it with 1 1/2 Tbsp Parmesan cheese. Set aside. Combine the remaining ranch mix with mayonnaise and milk and place in the fridge to chill. Preheat oven to 400-425 degrees. Roll dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Cut the dough into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares. Place cheese, bacon, and chicken on each square. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Grab the corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan or a casserole dish. Brush with melted butter or olive oil and sprinkle with the Parmesan-ranch mixture. Place rolls in the oven. Set timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Remove form oven when lightly golden on top. Serve warm with a side of freshly made ranch dressing for dipping.

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Stuffed Pizza Rolls
from Our Best Bites
Print Recipe

pizza dough (see above)
pizza sauce (see below)
2 Tbsp grated Parmesan cheese
1 Tbsp olive oil or melted butter
1/2 tsp garlic powder
1 tsp dried Italian seasoning
mozzarella cheese
pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to 400. Roll pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Cut the dough into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares. Place cheese and desired toppings on each square. (Note the marinara sauce is not on the dough- -it's for dipping after.) When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Grab the corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan or a casserole dish. Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. Place rolls in the oven. Set timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Remove form oven when lightly golden on top. Serve warm with a side of freshly made marinara/pizza sauce for dipping.

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Pizza Sauce
from Our Best Bites
Print Recipe

1 (6-oz) can tomato paste
6 oz water (use empty tomato paste can)
3 Tbsp garlic bread seasoning (see below)
1 Tbsp sugar or honey
3/4 tsp onion powder
1/4 tsp red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

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Garlic Bread Seasoning
from Our Best Bites
Print Recipe

1/2 cup powdered Parmesan cheese
2 tsp Kosher salt
2 Tbsp garlic powder
2 tsp oregano
2 tsp basil
2 tsp marjoram
2 tsp parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp seasoning with 1/2 cup of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter is melted.

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Triple Chocolate Devil Drops
from My Kitchen Cafe
Print Recipe

2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
2/3 cup sour cream
1 cup semisweet chocolate chips
4 ounces white chocolate, chopped

Preheat the oven to 350. Lightly grease two baking sheets (or line them with parchment or Silpat liners). Sift together the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Gently whisk together to blend. In the bowl of an electric mixer, beat the butter and sugar together at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. At low speed, add 1/3 of the dry ingredients and mix. Then add 1/2 of the sour cream and mix. Add another 1/3 of the dry ingredients followed by the remainder of the sour cream. Finally add the last of the dry ingredients and mix until just combined. Using a wooden spoon stir in the chocolate chips and white chocolate. Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies for 12-13 minutes until edges appear done and no impression is left when you touch a cookie very lightly with a finger. Do not over bake or the cookies will be dry! Transfer the cookies to a wire rack and cool completely. The cookies can be stored in an airtight container at room temperature for up to five days.

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Pizza and Bars

We made homemade cheese pizza and breadsticks for dinner. The dough recipe is below. We made two batches of dough, one for the pizza and one for the breadsticks. We used homemade pizza sauce but I don't really have a recipe. It is pretty simple to make. Use tomato paste, puree, sauce, diced tomatoes, whatever combination you have/want to use. Blend in blender until desired consistency then add garlic powder, onion powder, basil, oregano, Italian seasoning until you reach desired flavor. The first time I read a recipe like that I thought the provider was crazy. How on earth was I supposed to make something without measurements? Well, I finally just did it and amazingly enough I have found it is pretty difficult to screw up tomato sauce. Just add the seasonings a little at a time.

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Fast and Easy Pizza/Breadstick Dough
from Real Mom Kitchen
Print Recipe

3 cups flour, more or less
1 Tbsp oil, heaping
1 Tbsp honey, heaping
1 cup warm water
1 Tbsp yeast
1/2 tsp garlic salt

Mix all together, except the flour. Add flour and knead for a bit. Let rest for 10 minutes then roll in pan (or use a pizza peel and pizza stone). Makes 1 large pizza. Bake pizza at 450 for 10 minutes.

++Measure the oil first and the honey will come right out of the tablespoon.

++Roll dough out into a jelly roll pan and score with a knife or pizza cutter for breadsticks. Top with butter and garlic salt or Parmesan cheese or whatever you like. Bake breadsticks at 425 for 10 minutes.

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Snickerdoodle Bars
adapted from Betty Crocker's Ultimate Cookie Book
Print Recipe

1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 Tbsp ground cinnamon

Heat oven to 400. Mix 1 1/2 cups sugar, the shortening, butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda, and salt. Spread dough in 9 x 13 pan. Combine sugar and cinnamon and sprinkle over dough. Bake for 20-25 minutes. Until a toothpick inserted in center comes out clean. Let cool in pan. Cut into bars.

++This is really a cookie recipe; however, I was being lazy so I made bars out of the dough. For cookies shape dough into 1 1/4-inch balls. Roll in sugar mixture to coat. Place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until center is almost set. Remove from cookie sheet.

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Oh my goodness. The Snickerdoodle Bars are wonderful. They taste just like the cookie without the hassle of rolling the dough into balls then rolling them in the cinnamon and sugar and then baking two to three sheets of cookies. I may never make Snickerdoodles again.