Sandwiches

Pizza Pockets

by Heather

in Sandwiches

I love my Pampered Chef Cut-N-Seal tool!  It is so easy to make fun, easy meals!  Here is a recipe from the Pampered Chef website for these great little pizza treats!

 

Ingredients:

12 slices pepperoni – chopped

1/4 cup shredded mozzarella cheese

2 tbsp pizza sauce

1 pkg of refrigerated pizza crust

 

First, preheat the oven to 375 degrees.  Next, chop the pepperoni.

In a large bowl, add the chopped pepperoni, the cheese and the pizza sauce and mix.  Set aside.

Roll out the pizza crust dough and use your Cut-N-Seal to cut out circles.

Lay out one layer of the circles on a greased cookie sheet.  Add a spoonful of the pizza mixture to each circle.

Cover each circle with another circle, lightly pinch the edges together.  Use the Cut-N-Seal to press into the two layers to seal them completely.

Bake in the oven for 10-15 minutes, or until golden brown.  Serve with a side of pizza sauce for dipping!

You can make these in bulk and freeze them.  It is best to freeze them in the uncooked state though.  So, follow the steps up until the baking and then place them in re-sealable plastic bags in the freezer to bake another day!

 

Pizza Pockets
Author:
Recipe type: Sandwiches
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 12 slices pepperoni - chopped
  • ¼ cup shredded mozzarella cheese
  • 2 tbsp pizza sauce
  • 1 pkg of refrigerated pizza crust
Instructions
  1. First, preheat the oven to 375 degrees. Next, chop the pepperoni.
  2. In a large bowl, add the chopped pepperoni, the cheese and the pizza sauce and mix. Set aside.
  3. Roll out the pizza crust dough and use your Cut-N-Seal to cut out circles.
  4. Lay out one layer of the circles on a greased cookie sheet. Add a spoonful of the pizza mixture to each circle.
  5. Cover each circle with another circle, lightly pinch the edges together. Use the Cut-N-Seal to press into the two layers to seal them completely.
  6. Bake in the oven for 10-15 minutes, or until golden brown. Serve with a side of pizza sauce for dipping!
  7. You can make these in bulk and freeze them. It is best to freeze them in the uncooked state though. So, follow the steps up until the baking and then place them in re-sealable plastic bags in the freezer to bake another day!

 

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I love a good burger, but sometimes I don’t want the ground beef.  This is a much heart healthier option, using ground turkey!

 

Ingredients:

1 lb ground turkey

1/4 cup yellow mustard

2 tbsp honey

1/4 tsp salt

1/4 tsp pepper

 

In a large bowl, add the ground turkey and mash it up a bit.  Add the mustard and honey.

Mix up the meat, mustard and honey and add the salt and pepper to the mix.

After the meat has been thoroughly mixed, make patties.  You can get 8 good sized patties out of the 1 lb of meat.

Fry in a frying pan on medium heat.  Flip and cook both sides until patty is cooked through – out 8-10 minutes.

Serve on a hamburger roll.  I like to add shredded cheddar cheese on top!

The remaining patties can be stored in individual resealable plastic bags and placed in the freezer to keep for dinner another night!

 

Honey Mustard Turkey Burgers
Author:
Recipe type: Dinner
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground turkey
  • ¼ cup yellow mustard
  • 2 tbsp honey
  • ¼ tsp salt
  • ¼ tsp pepper
Instructions
  1. In a large bowl, add the ground turkey and mash it up a bit.  Add the mustard and honey.
  2. Mix up the meat, mustard and honey and add the salt and pepper to the mix.
  3. After the meat has been thoroughly mixed, make patties.  You can get 8 good sized patties out of the 1 lb of meat.
  4. Fry in a frying pan on medium heat.  Flip and cook both sides until patty is cooked through - out 8-10 minutes.
  5. Serve on a hamburger roll.  I like to add shredded cheddar cheese on top!
  6. The remaining patties can be stored in individual resealable plastic bags and placed in the freezer to keep for dinner another night!

 

 

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Chopped BBQ Beef sandwiches:

These are a great favorite here in our house, but we don’t always have left over roast or brisket sitting around, so I came up with this… ready to go dinner for 2 size baggies of chopped beef. Just heat and eat.

Step 1: Fire up the old crock pot.


Step 2: Add roast, seasonings and veggies as desired. We just use onions and carrots and it gives a really tasty flavor.

Step 3: Go about your day… come back in 8 hours. This is the easy part. After 8 hours you should have something like this:


Step 4: Remove roast and let rest and cool.


Step 5: Slice, chop, dice and shred as desired. In the end you should have something like this:


Step 6: Put into serving size containers. We were all out so I used freezer bags. For us, 1 cup of chopped beef does about 4 hamburger buns ~approx dinner for two).



Step 7: Freeze.

Step 8: Once removed from freezer for use, just warm the beef slightly. Then add a squirt of BBQ sauce as desired and finish warming.


You should end up with something like this:


Step 9: Serve on some buns (any buns) and eat.

The best part is that this is so easy in the front end, how much easier can it get but dumping everything in the crock pot and walking away. Yet it is so awesome on the dinner table, tastes like a BBQ joint.

In the end one 4 pound roast yielded us 9 baggies (or 9 dinners).

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Freezer PBJ Sandwiches:

This has proven to be a great freezer trick: This has saved so much time in getting reading for work. I would call it bulk cooking, but it isn’t really bulk cooking so to speak, more like bulk lunch prep to save time… whatever.

A little explanation… I came across this AWESOME blog post at cleaver dudewhere he bulk makes PBJ sammies and freezes them. I never thought of this, I would have thought the bread would have gone nasty in the process. NO… they turn out GREAT. So you can make a months worth of PBJ sammies (cheap, like 30 cents a piece even using a name brand bread) and grab them on the go to work with no prep time every morning. How sweet is that.

Anyway, here is my crack at it, turned out great. No lie.. I am eating one as I type this.

They say a picture is worth a thousand words. The pics speak for themselves… not exactly rocket science here… I don’t feel the need explain in detail what’s going on here… shouldn’t be too much of a surprise were this post is heading.


This is my only tip… instead of spooning the jelly on, I dumped the whole jar into a ziploc and cut off the corner and used it as a piping baggie, worked awesome. I dunno if that’s the engineer in me or just being lazy… but it worked.


Pack them in ziplocs, freeze and go ! They thaw in like 15 minutes too and much to my surprise are not at all soggy and are just as good as they were going into the freezer.

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