Stuffed Crust Pizza and Broccoli and Cheese Rolls

Um...You had me a PIZZA!

I have never made stuffed crust pizza before and I wanted to give it a shot. I set two pounds of frozen bread dough out to thaw. It doesn't take long to defrost. I used the dinner rolls (24) and it took about 25 minutes until it was thawed.


Roll it out, stretch it out. You want to work out a lot of the air bubbles so it doesn't puff up like a loaf of bread. thawed out bread dough is very pliable. Stretch it out, don't be intimidated, if it rips just pinch it back together & keep going.

I used a 1/2 sheet cookie sheet for this pizza. I don't have a round pizza pan & I like the squares. So only the outside edges will be stuffed crust & the insides will be crust less. YUM!

I used sticks of string mozzarella cheese for the stuffed crust. Put the whole stick up to the edge & fold over. use a fork to seal the ends. For pizza sauce, I used Mids. It's a local company in Navarre, Ohio. It's the best I have ever used. You don't need a lot, just a few table spoons.

Spread cheese according to desire. I used a cheddar & moneray jack Mexican blend for a little sass in my pizza. Use whatever topping you desire.  My husband is a pepperoni guy so pepperoni it was.

This photo was 15 minutes into the 30 minute baking time. It just need to brown more.

I baked at 350 for 30 minutes. Let sit for a few minutes, slices & serve.

I was in more of a veggie pizza mood so I set out 3 dough balls out to thaw. While the pepperoni pizza was baking I rolled out these little beauties. Sprayed a few hits of butter spray, dropped a tiny bit of minced garlic on each. I used 1/4 cup of the Mexican shredded cheese & divided it among the three. I then took frozen broccoli, removed the stems & cut the tops into smaller pieces. I used a lot, as much as I could fit into them & folded them over. Pinched them closed.









They smell so good baking one the heat hits the garlic. Spray the top with butter spray or a quick brush of olive oil to brown them more on top. About 20 minutes & they are done.I served with a plate of salad.










The pizza I did not calorie count but the broccoli and cheese rolls are.

200 calories
3 fat
2.5 fiber

Enjoy! Click on the link to the right & follow my blog. I'd love to hear your comments on any of my dishes. I can't wait to hear from you!

Macaroni and Cheese Please!

Homemade mac and cheese is perfect for a cold rainy Fall day. This recipe so easy you will be telling stories about "a blue box you barely remember". You will need a none stick saucepan to boil the noodles in. You don't HAVE to use a non stick but it sure makes clean up a lot easier.

I used 5 cups of shells and covered them with water. Add a teaspoon of salt to the water and add 2 tablespoons of vegetable oil so the noodles won't stick. I know it seems like 2 tablespoons of oil couldn't do much but it does, don't skip this step! Cover & boil until tender, about 15 minutes. Then drain but do not rinse.

 Let the shells set in the strainer for a few minutes. Don't be afraid to toss them around a bit to get all the water out. The shells can really hold onto the water, we are hoping they hug the cheese as much!

In the hot sauce pan that the noodles were in, add a 1/2 a stick of butter and 1 cup of milk. When the butter is almost melted start adding in the cheese. Be careful to watch the temperature of the stove-top. Warm enough to melt everything but do not boil or it will burn. After you have added about half the cheese, start adding the noodles slowly. You don't want to splash up anything.

Stir slowly you don't want to beat up the noodles.  Add the rest of the cheese slowly and make sure all the noodles are covered. Let sit for five minutes to thicken and serve!

To reheat add a touch of milk, stir & heat.

This mac and cheese reheats well & is even better then next day!

You will need:
2 TBS vegetable oil
1 tsp salt
5 cups of noodles (I use shells pictured above)

1/2 stick butter
1 cup milk
4-5 cups of shredded cheese

If you have any questions or comments please contact me. I would love to hear if you liked the recipe or if you made any changes to it.