Pizza Logs

Pizza Logs

Source: Emily Bites Original

Ingredients:

8 egg roll wrappers (larger than wonton wrappers)

8 teaspoons store-bought pizza sauce

1 teaspoon Italian seasoning

24 turkey pepperoni slice (I used Hormel)

4 light Mozzarella string cheese sticks, each cut in half horizontally to make two shorter sticks (I used Weight Watchers brand – recommended!)

Directions:

1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.

2. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients.

3. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown. 

Serving suggestion: Serve with additional pizza sauce for dipping if desired (not included in nutrition calculations)

Yields 8 pizza logs. WW P+:  2 per pizza log (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per egg roll from myfitnesspal.com: 97 calories, 13 g carbs, 2 g fat, 7 g protein, 1 g fiber

Sheet Pan Pizza

I tried a new pizza recipe tonight that I LOVED and the kids loved it as well. Definitely not a weight watchers recipe, but I had a small serving and loved it. I cut the recipe in half and did it in a 13 x 9 pan. I think it would be really good as a cookie sheet size though. I also did pre-made pizza sauce and added ham and pineapple to half of it. Do what you want, it will be yummy! Serves 12 (unless your family really likes pizza-more like 6!

Oh, and I get most of my recipes from a magazine called Cooks Country. They take recipes and try them over and over again until they get it right. They then have tasters test all the recipes and they print the best ones. This might explain some of the weird things they ask you to do when you are cooking. By pre-baking it with the Parmesan, it helps so the sauce does not slide off easily. By pre-cooking the sauce, it helps it for some reason...I forget. But, it turns out great. Just an FYI.

If you are interested in the magazine, I actually would recommend just purchasing the hardbound annual they have at the end of each year. It is only $20.00 and it has all the magazines from that year. I just do that and have fun all year long with last years recipes and look forward to my new one in December.

Dough
1/2 cup extra-virgin olive oil (I used veggie and it worked fine)
1 3/4 cup water, heated to 110 (I heated it for 1 minutes and it worked out)
1 TBS sugar
5 cups all-purpose flour
2 envelopes (4 1/2 teaspoons) rapid-rise or instant yeast
2 tsp salt

Sauce and Toppings
(I used a pre-made pizza sauce and it worked)
2 TBS extra-virgin olive oil
3 garlic cloves, minced
1 1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 TBS tomato paste
1 (28 oz) can crushed tomatoes
2 TBS chopped fresh basil
Salt
1 1/2 cups grated Parmesan cheese
3 cups shredded mozzarella (I used a mix cheese and it tasted fine)

1. For the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. when oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18 by 13 inch rimmed baking sheet with 1/4 cup oil.
2. Combine water, sugar and remaining oil in measuring cup. In bowl of standing mixer fitted with a dough hook, mix flour, yeast, and salt on low speed until combined. Increase speed to medium-low and slowly add water mixture until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes.
3. For the sauce and toppings: Heat 1 TBS oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, stir in basil and season with salt.
4. On lightly floured work surface, use rolling pin to roll dough into 16 x 12 inch rectangle. Transfer dough to prepared baking sheet and stretch dough to cover pan, pressing dough into corners. Brush dough with remaining oil and cover with plastic wrap. Set in warm spot (not oven) until slightly risen, about 20 minutes. Heat oven to 450 degrees.
5. Remove plastic wrap and using fingers make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7-10 minutes. Remove baking sheet from oven and spoon sauce over pizza, leaving 1 inch border. Bake until sauce is deep red and steaming, 7-10 minutes.
6. Sprinkle mozzarella and remaining Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest 5 minutes. Serve.

Best Ever Calzones

You can actually make these with any pizza toppings you would like. We always do pepperoni and olives. It takes time but turns out good.

½ lb Italian sausage browned
2 chicken breasts (boil in seasoned water-cool & shred)
¼ cup chopped onion
1 can sliced olives
½ cup sliced mushrooms
1 cup spaghetti sauce
1 cup grated cheese
1 egg, beaten

Calzone Dough
1 package active dry yeast
1 cup warm water
1 Tbsp of sugar
2 Tbsp of vegetable oil
1 tsp salt
3 cups flour

Dissolve yeast in warm water. Stir in sugar, oil, salt, and one cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover and let rest 5 minutes.

Heat oven to 375°. Prepare calzone dough (see above). Divide into 6 equal parts. Pat each into a 6-inch circle on lightly floured surface. Top half of each circle with sauce, cheese and other ingredients to within 1 inch of edge. Fold dough over filling; fold edge up and pinch securely to seal (a fork works best. Place on greased cookie sheet; brush with egg. Bake until golden brown 25-35 minutes.

Pepperoni Pan Pizza

This is the BEST homemade pizza I have ever had.
We have it at least once a month!
MAKES TWO 9-INCH PIZZAS. SERVING 4-6

Dough
1/2 cup olive oil (vegetable oil will work)
¾ cup plus 2 TBS milk, warmed to 110 degrees
2 tsp sugar
2 1/3 cups flour, plus some extra for the counter
1 package instant yeast (2 ¼ tsp)
½ tsp salt

Topping
1 package sliced pepperoni
1 1/3 cups plain tomato sauce (I like to use Pizza Sauce)
3 cups shredded mozzarella cheese

1. TO MAKE THE DOUGH: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 TBS oil.
2. Mix milk, sugar, and remaining 2 TBS oil in measuring cup. Mix flour, yeast and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. TO SHAPE AND TOP DOUGH: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½- inches round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in the oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half the pepperoni in a single layer on a microwave safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. THIS PART DOES MAKE A BIG DIFFERENCE. LESS GREASE!!!
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around the edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.