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More Fun With Homemade Pizza Dough – Stromboli and Breadsticks

I still had some pizza dough leftover from what I made recently and decided to put it to use last night. I had made a pot of turkey chili, one of Michelle’s favorites but one of Sean’s least favorites. Michelle and I both like it but Sean is not a big fan and was looking for something else to eat. I decided to make use of some leftover items such as the pizza dough and sausage and make a stromboli. I have made one before using Scott Conant’s recipe and it was very good, but I decided to try something a little different this time and gave this one from Emeril Lagasse a shot.

Stromboli

1 pizza dough portion from the Food Processor Pizza Dough recipe

1/4 pound sweet or hot Italian sausage, removed from casings and crumbled

1/2 cup sliced onions

1/4 cup thinly sliced red bell peppers

1/4 cup thinly sliced yellow bell peppers

1 tablespoon minced garlic

1/2 teaspoon Italian seasoning

1/4 pound sliced ham

1/4 pound thinly sliced pepperoni

1 cup grated mozzarella cheese

1 cup finely grated Parmesan cheese

1 large egg, beaten with 1 tablespoon of water

Preheat the oven to 375 degrees. Oil a large baking sheet or place a baking stone in the oven to heat.

In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove the sausage with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of the fat from the skillet. Add the onions and bell peppers and cook, stirring, until very soft, about 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove the skillet from the heat and allow the mixture to cool.

Punch down the dough and on a lightly floured surface roll the dough out into a large rectangle, about 10 inches by 14 inches. Spread the cooled sausage mixture across the dough, leaving a 1-inch border on the edges. Overlapping slightly, layer the ham, pepperoni, mozzarella and half of the Parmesan cheese over the top of the sausage mixture. Using a pastry brush, paint the border of 1 long edge with the egg wash. Starting at the opposite long end without the egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and allow the dough to rise for 20 minutes.

Brush the top of the stromboli with the egg wash. Bake until nearly golden brown and starting to crisp, about 20 minutes. Sprinkle the top of the stromboli with the remaining Parmesan cheese and return it to the oven until the cheese is melted and the dough is golden brown, about 5 minutes. Remove from the oven and allow the stromboli to stand for 10 minutes. Slice thickly and serve.

The great thing about stromboli is that you can really put anything inside it. Sean is not a big fan of the peppers, so I left them out and put some extra ham and cheese inside instead. You could just as easily put leftover chicken in there or any other vegetables you may like and have on hand. You can even just do vegetables and cheese if that is what you prefer. I am guessing Sean liked it since he devoured it.

Since I still had a little bit of pizza dough left, I decided to make some small breadsticks with what I had leftover. This is a very simple way to make use of some leftover pizza dough if you happen to have some around.

Homemade Breadsticks

1 portion pizza dough from the Food Processor Pizza Dough recipe

1 tablespoon olive oil

1/2 teaspoon Italian seasoning

1/4 cup grated Parmesan cheese

Place the pizza dough on a lightly floured surface. Line a baking sheet with parchment paper and spray it with cooking spray. Preheat the oven to 425 degrees.

Roll the dough into a rectangle and cut the dough into 12 to 15 thin strips. Place the strips on the baking sheet and cover the dough with a towel and allow it to rise for 20 minutes.

Sprinkle the olive oil over the dough to coat the breadsticks. Sprinkle the breadsticks with the Italian seasoning and the Parmesan cheese and bake in the oven until they are golden brown, about 10-12 minutes.

You can use the breadsticks to go along with any type of meal, like spaghetti and meatballs or any other dish that you like. Michelle and I used them with our chili and they were quite tasty. They came out perfectly with just the right amount of seasoning.

That’s all I have for today. Check back next time for some more recipes to try. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on October 29, 2013 in Breads, Cooking, Dinner, One Pot Meals, Pizza, Side Dishes

 

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Super Simple Stromboli for Sunday

With the big game coming on Sunday, many people are having different types of parties. I have posted different snacks that are good for football parties in previous posts, but this is something I just made this week for dinner but would also be great not just for football parties, but for any party. The basis of the recipe is from Scott Conant of Scarpetta restaurants and Food Network’s Chopped. I found this stromboli recipe on Food Network’s site and altered it a bit to fit what I had on hand. In his recipe, he makes the pizza dough himself. I don’t have the time or space to make dough, so I used store-bought pizza dough and I think it turned out fine, so do what you like best. You could use any pizza dough recipe you have I think and get good results.

Stromboli

1 pound store-bought or homemade pizza dough

2 cups mozzarella cheese

1/2 bunch fresh basil, chopped

1 teaspoon garlic powder

Freshly ground black pepper

4 meatballs, pre-cooked and sliced

2 Italian sausage links, cooked through and sliced

1 small onion, sliced and sautéed until soft

Extra-virgin olive oil

Salt

1/4 pint cherry tomatoes, halved

Tomato sauce, warmed, for dipping

Preheat the oven to 375 degrees. Remove the dough from the refrigerator and allow it to come to room temperature. Lightly brush a baking sheet with olive oil. Lightly flour your countertop and the pizza dough and roll the dough to a rectangle.

Place half the cheese, the basil, garlic powder, pepper, meatballs, sausage and onion in the middle of the surface of the dough. Fill two-thirds of the surface, leaving the bottom third and a little of the sides empty. Top with the remaining cheese and salt to taste. Roll the sides of the dough over the filling and then seal the ends and edges with your palms to make a loaf. Transfer to the oiled tray. Rub a little olive oil over the top of the dough. Place the tomatoes, salt and pepper on the top. Cover the tray with plastic and let it sit for 15 minutes to rest.

Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn the pan 180 degrees. Bake another 20 minutes, then turn the pan again and bake the remaining 5 minutes. Remove from the oven and transfer to a cutting board to allow the loaf to cool. Slice and serve with tomato sauce on the side for dipping.

There are dozens of different ways you can go with this recipe. You can fill the stromboli with anything you like really. You can use different meats, vegetables or cheeses depending on what is to your liking. I saw many recipes that use salami, provolone, eggplant, peppers and more, so use whatever you like best.

It can make a nice dinner with a simple salad or will be great for any party that you may have. It is even better as something to bring to party you are going to.

That’s it for today. As I have said, I do have a stockpile of recipes of things I have made recently that I have not had a chance to post, so I hope to get to some of them over the coming days. until next time, enjoy the rest of your day and enjoy your meal!

 

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Posted by on February 2, 2013 in Appetizers, Breads, Cooking, Dinner, Pizza, Snacks

 

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A Quick Chicken Recipe from a “Chopped” Judge

I had planned to grill today, but the weather just isn’t cooperating here in New York. It’s been cloudy and rainy for almost four days now, so there hasn’t been any cooking outside for me. So here I was, stuck with all these chicken pieces and not a thought on how to cook them. I decided to turn to Twitter and see what some famous chefs could come up with for me. America’s Test Kitchen suggested chicken and dumplings or a chicken pot pie, Geoffrey Zakarian suggested a stir fry, but Scott Conant suggested a method that stood out best to me so I decided to go with it, with some slight alteration on my part.

Simple Chicken and Potatoes

4 medium potatoes, scrubbed and cut into wedges

1/2 onion, cut into wedges

1 teaspoon paprika

2-3 pounds chicken parts (legs, breasts, thighs, wings, whatever you have to use)

 Salt and pepper

2 tablespoons olive oil

1 sprig fresh rosemary

1/2 tablespoon fresh thyme (about 2 sprigs)

1/2 teaspoon crushed red pepper flakes

Preheat the oven to 375 degrees. Toss the potatoes and onions with the paprika, salt and pepper and a teaspoon of the olive oil. Heat a large skillet over high heat until it’s very hot (Scott Conant actually said “screaming hot” so make it very hot!). Add the remaining olive oil and heat until smoking. Pat the chicken dry with paper towels and season well with salt and pepper. Add the potatoes, onions and chicken, skin side down to the skillet. Season with thyme, rosemary and red pepper flakes. Sear the chicken until the skin side is well browned, 7 to 8 minutes. Turn the chicken over, stirring the potatoes and onions also, and place the skillet in the oven. Bake the chicken until an instant read thermometer inserted into the thickest piece reads 165 degrees, about 40 minutes. Remove from the oven and serve.

Scott actually suggested leaving the whole thing on the stove, covered and cooking for 45 minutes until crispy but I thought it would turn out better in the oven so I threw it in there and it finished crisping up better and the meat was juicy, so it worked for me. I served it along with some fresh green beans, and that was it.

So a big thank you to Scoot Conant for helping me out today with dinner. I plan to do my week’s shopping tomorrow with Sean’s help, so we’ll see what kind of recipes I can come up with for next week. Check back and see what we come up with. Until then, enjoy your evening and enjoy your meal!

 

 
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Posted by on May 24, 2012 in Cooking, Dinner, Potatoes, Poultry

 

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Jennifer Probst

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