On a baking sheet bake 1/2 a bag of chicken nuggets as directed on package.
In a serving bowl, microwave 3 Tbsp of butter for 25 seconds.
Add to melted/softened butter, 4 Tbsp of wing/hot sauce (Texas Pete, Frank’s), 1 Tbsp of worcestershire sauce, 1 tsp of cayenne, and 1 1/2 tsp of garlic powder. Mix and microwave for another 20 seconds.
Once chicken is cooked, transfer into serving bowl. Toss until coated then serve with blue cheese.
Cheese, Sausage, Mustard, & Crackers
Cut up your choice of meats and cheeses. Serve on crackers with mustard.
Cheesy Braided Bread
Preheat oven to 400 F.
Using 1/2 a pizza amount of dough, roll into a rectangle until about 1/4 inch thick.
Place shredded cheese down the center 1/3 of bread. Place cuts down either side of the bread, even on both sides.
Begin braiding by placing one piece from one side over one from the other. Continue until all pieces are tucked under.
Place into a large baking sheet that is sprayed with cooking spray. Top with shredded cheese.
Bake for 22 minutes. Let cool for 5 minutes, slice and serve with choice dipping sauce.
I’ll usually just use a pre-made dough when I make these, however since I just made pizza the other day, I decided I’d just make one pizza and save the rest of the dough for this! When I do buy pre-made dough, I always get pizza crust. Actual crescents are too buttery and sweet to compliment the hot dog well in my opinion. I’m also a big fan of corn dogs so that probably plays a role. I like to serve these with mustard or dip made with mustard and french onion soup mix packets. I also cut the dogs in half to make smaller dogs, however you can use bigger dogs if you cut the dough wider. I will also instruct you to fold the dough over itself more than I did, since most of mine popped open.
Preheat oven to 400 F. Grab a large baking sheet and spray with nonstick spray.
Cut your hot dogs in half.
Open a roll of pizza dough or make your favorite pizza dough. You will only need enough dough for half a pizza.
Roll out pizza dough into a square that is only about 1/4 inch thick.
Cut the dough into 1+ inch wide strips. Wrap the dough around your dog, overlapping the dough 1/3 inch. Press the dough together, and place seam side down on prepared baking sheet.
Bake for 18 minutes or until golden. Remove from oven and serve!
Rolling out dough is probably one of the hardest tasks for me. I always have to roll it out with a rolling pin on my counter because no matter how much I try to hand toss it, I always tends to tear in the center. So, now I use a french rolling pin, and that helps me a lot. Otherwise, making pizzas are easy so long as you give yourself time to let the dough rise fully. To speed things up, you can also make the dough a day early. Also, since this recipe makes 2 pizzas, it’s a fun idea to make them with different toppings, but the world is your oyster! Do as you like!
Into a bowl, bloom 3 1/2 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix into a dough, then let rest covered until doubled in size.
Preheat oven to 400 F
Punch down dough, remove from bowl, and split in half.
Roll out dough into rounds about 1/4 to 1/2 inch thick. They should have a diameter of 14-16 inches.
Spray your pizza pan with non stick spray, if applicable, and place your pizza on top. If you are using a pizza stone, you can make it on your stone or your pizza peel.
To make my pizza sauce, open a small can (8 oz) of tomato sauce and add 1 Tbsp of garlic powder, 1 1/2 tsp of onion salt, 2 Tbsp dried (or fresh) minced onion, and 1 Tbsp Oregano. (You’ll have to double this for both pizzas.)
Top each pizza with tomato sauce, 8 oz of mozzarella, and parmasean sprinkled over the entire top of the pizza and crust.
Stromboli isn’t exactly the right term for this dish. This dish it more of a calzone than a stromboli, but this is what Josh’s family call it. This is only the second time that I’ve made this recipe, and though my first time didn’t come out as well as this time, that was also my first time making dough from scratch. I’ve also made a couple tweaks to the recipe that I received, but most of the recipe is the same.
Into a bowl, bloom 3 3/8 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix into a dough, then let rest covered until doubled in size.
Punch down dough, remove from bowl, and split in half.
Preheat oven to 400 F
Roll out dough into rounds about 1/4 to 1/2 inch thick. They should have a diameter of over 12 inches.
Spray your baking sheets with non stick spray.
Place half of your dough on the sheet with half hanging off. On the half that is on the sheet, place 8 oz of pepperoni/salami, 8 oz of shredded mozzarella cheese, and 6 oz of Mild banana pepper rings with some of it’s juice sprinkled over top. Fold dough in half and pinch the edges shut. Add vent holes on the top with a knife or a fork.
Bake for 20 minutes. The top should have a nice crisp sound when tapped.
Repeat step 7 and 8 for second round.
Brush each stromboli with 1 Tbsp of melted butter and sprinkle with parmasean, oregano, and basil.
Wait 7 minutes before cutting into strips and serve. This meal can easily feed a family of five with 3 boys and still have leftovers! For just the two of us it will be over 5 meals.
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