Mini Pizzas

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Mini Pizzas

Everybody loves them, crunchy and rich with filling, mini pizzas are ideal for any gathering. Great solution for birthday parties, celebrations and especially for children’s birthdays. Excellent as a snack. This recipe takes a while to prepare, but once you take them out of the oven, you’ll put a smile on everyone’s face. 

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Ingredients:

·         Milk 300 ml /1.2 cups/

·         Water 300 ml /1.2 cups/

·         1 dry active yeast 7g /2 teaspoons/

·         Oil 150 ml / ½ cup/

·         Salt 1 tablespoon

·         Sugar 1 teaspoon

·         All-purpose flour 1 kilo /2.2 pounds/

Pizza Topping:

·         3 egg yolks, beaten

·         Sour cream 200 ml /1 cup/

·         Butter, softened 100 g /3.5 oz/

·         Ham, shredded 400 g /14 oz/

·         Gouda cheese, shredded 500 g /17.6 oz/

·         Mushrooms 700 g /25 oz/

·         Pepperoni, chopped ½ cup

·         Ketchup

·         Oregano

Directions:

1.    In a large bowl combine milk, water, flour, yeast, oil, salt and sugar. Knead the dough for 15 min until smooth and fluffy and doesn’t stick to a bowl.

2.    Cover the dough with kithen towel and leave in a warm place to rise for at least 40 min.

3.    When the dough is doubled, take out on a floured work sourface. Divide into 3 quarters.

4.    Roll out each of the 3 balls with a rolling pin and use flour to prevent sticking. Spread pizza filling evenly on top of each rectangle.

5.    Prepare filling in a bowl by combining egg yolk, sour cream, cheese and butter. First spread ketchup on each rectangle, spread filling over and toss ham, pepperoni and mushrooms equally. Sprinkle with oregano.

6.    Roll up the filling inside the dough starting from ends. Roll the dough with your hands in jally roll fashion until you finish the entire rectangle of dough.

7.    Cut the rolled dough into individual rolls with knife, making each pizza roll 3 cm /1 ½ inches/ thick.

8.    Place in greased baking sheet and leave to rise for 30 min before baking.

9.    Bake in the preheated oven for 15 min at 180 degree C /356 F/ until lightly browned. 

Calories: 560

Preparation time: 2 hours  |  Bake time: 15 min  | Serves: 10-15

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Fried Calzone – Panzerotti

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Fried Calzone – Panzerotti

Perfect, soft and delicious. In short description of these calzones or as we on Balkans call them “panzerotti”. Usually you will find recipe for baked calzones, but I like to fry them in deep oil. I know it’s not a low-calorie food, it’s a complete opposite, but sometimes we can indulge ourselves. This is the ultimate comfort food recipe. Though similar pastries baked in the oven are equally delicious. Fot those who are on a diet, just look at the images and those who love good food, try them.

Ingredients:

• All-purpose flour 1 kilo /2.2 pounds/
• 2 cups water
• Oil 50ml / ¼ cup/
• 1 dry active yeast 7g /2 teaspoons/
• Oil for frying 300ml / 1.2 cups/

For Filling:

• Ricotta cheese 200g /7 oz/
• Sour cream 200ml /0.8 cup/
• Ham, shredded 200g /7 oz/
• 2 large leeks, sliced thinly
• Salt

Directions:

1.    In a large bowl combine flour, water, oil, and yeast. Knead the dough for 10 min until smooth. The dough shouldn’t stick to a bowl.

2.    Cover with kitchen towel and leave the dough in a warm place to rise for at least 40 min.

3.    Prepare the filling by combining in a bowl cheese, sour cream, ham, leeks and salt.

4.    When the dough is doubled, take out on a floured work sourface. Roll out the dough and cut out pieces with a round cup.

5.    Stretch every round piece with hands, and stuff with 2 teaspoon of filling. Fold dough over to enclose the filling, and press edges together to seal the calzone.

6.    Heat the oil for frying in a deep pan. Fry each calzone on high heat until golden, brown color.

Calories: 590

Preparation time: 1 hour   |   Cook time: 25 min   |  Serves: 50

And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal. 

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Sun Dried Tomato Sausage Pasta

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Sun Dried Tomato Sausage Pasta

In Montenegro we like to serve as an appetizer all kinds of dried sausages, pork, beef, along with beef jerky, lots of Cheddar and Gouda cheese and olives. So making pasta with dried sausages and sundried tomato sauce with garlic is one of my favorite pasta dishes. Sauce with dried sausages fits very well with any pasta and spaghetti; it’s also a high-calorie and full of salt food. Treat yourself occasionally with this dish, but not to often.

Ingredients:

• Farfalle pasta 500g /1 pound/
• 3 cloves garlic, minced
• 2 small onions, sliced thinly
• 4 tablespoons olive oil
• 3 tablespoons sundried tomato paste
• Dried sausage, chopped 400g /14 oz/
• 2 teaspoon mild chili powder
• 1 can tomato sauce 150g /6 oz/
• Salt
• Parsley

Directions:

1.    Fill a deep pot with water and add 1 tablespoon of salt and 2 tablespoons of olive oil. Cook until boil and add farfalle pasta. Cook and stir occasionally until pasta is soft. Drain without rinsing.

2.    While pasta is cooking, take a large saucepan and add 2 tablespoons of oilive oil, sliced onions and 1 cup of water. Cook for 10 min until onions is very soft and tender.

3.    In saucepan add garlic, dried sausages, sundried tomato paste and chili powder. Cook and stir for 3 min.

4.    Pour tomato sauce in saucepan and cook and stir for 5 min.

5.    Serve sauce over pasta and sprinkle with parsley.

Calories: 540

Preparation time: 25 min   |   Cook time: 25 min   |   Serves: 6

And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal. 

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