Pizza Pinwheels
Ingredients
Overnight Pizza Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Pizza Sauce
2 spicy Italian sausage links, cooked and diced
26 oz container of strained Italian tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1/2 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon olive oil
Pinwheels
Overnight pizza dough, divided in half {about 12 oz. each}
Pizza Sausage Sauce
4 cups shredded mozzarella cheese
Grated parmesan cheese
Directions
One day before making the pizza:
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.
When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pinwheels
For the sauce: Combine all the ingredients for the pizza sauce in a saucepan. Bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 30 minutes.
Preheat the oven to 350℉. Line two large baking sheets with parchment paper and spray lightly with cooking spray.
Lightly flour a large wooden cutting board. Roll out one piece of dough into a rectangle about 12 by 8 inches.
Sprinkle the dough with 2 cups pf shredded mozzarella chase. Spoon ½ cup of sausage sauce on top of the cheese and spread it out with the back of the spoon. Leave a 1-inch border all around the dough.
Roll pizza width-wise (the longest side) and seal the edges.
Slice the roll into 6 pieces and place them on one of the prepared pans.
With your hand, gently press down each pinwheel. Sprinkle the top with grated parmesan cheese.
Repeat with the second piece of dough.
Bake for about 30 minutes, rotating the pans on the oven shelves after 15 minutes.
Allow thee pinwheels to cool for 10 minutes before serving.
Creamy Italian Dip With Cut-Up Vegetables
Ingredients
Dip
3 tablespoons dried Italian herbs
1 tablespoon of dried minced onion
1 teaspoon garlic powder
¼ cup warm water
½ cup mayonnaise
½ cup plain Greek yogurt
1 cup sour cream
½ teaspoon salt
Vegetables Cut Into long strips: Cucumber, bell bells, carrots, celery. Radishes and cherry tomatoes are also good.
Directions
Soak the Italian seasoning, onion, and garlic powder in the warm water for 15 minutes. Sir in the mayonnaise, yogurt, and sour cream. Add the salt and mix well. Cover and chill for several hours or even overnight.
Place the dip in a serving bowl and arrange the vegetables on a serving platter.
Tip for crispy oven fried chicken:
Cover a cookie sheet with foil and spread 3 tablespoons of vegetable oil over the foil. Place the pan in the oven and leave it there while the oven preheats to your recipe’s oven temperature.
Chicken
2 large boneless chicken breasts, sliced in half to form 4 breats
½ cup all-purpose flour
1 egg
1 tablespoon mayonnaise
1 ½ cups panko bread crumbs
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder
Salt and Pepper
Vegetable oil
Topping
2 medium tomatoes, cut into 8 slices
9 mozzarella balls {they about 1-inch in size}flattened slightly
Directions
Place the prepared cookie sheet in the oven and preheat the oven to 400 degrees F.
In 3 separate shallow bowls: pales the flour, ½ teaspoon of salt, and ½ teaspoon of black pepper in one bowl. In the second beat the egg with the mayonnaise and in the third place the panko, Italian seasoning, garlic powder, and ½ teaspoon salt.
Place one chicken breast in the flour, then the egg, and finally the panko/ Repeat with the remaining chicken.
With potholders, take the pan out of the oven and place the breaded chicken on the hot pan. Return the pan to the oven and bake for 15 minutes. Turn the chicken over and bake for 15 minutes.
Remove the pawn from the oven and place 2 tomato slices on top of each breast, followed by 3 mozzarella balls on each piece of chicken. Return the pan to the oven and bake until the cheese melts about 5 minutes.
Serve with a green vegetable. I baked asparagus in the oven along with the chicken.
SAUCE
1teaspoon wasabi powder
1 teaspoon water
1 tablespoon rice vinegar
2 tablespoons mayonnaise
1 garlic clove (crushed)
TUNA
1 tablespoon soy sauce
1 tablespoon vegetable oil
1⁄2teaspoon wasabi powder
2 fresh tuna fillets (5 oz eachand1 inch thick)
Directions
In a bowl mix wasabi and water to make a paste.
Let stand for 10 minutes.
Stir in vinegar, mayonnaise, and garlic.
Set aside.
Prepare a grill or preheat an air-fryer to 380 degrees F
In a cup, mix the soy sauce, oil, and wasabi powder.
Brush on the tuna fillets.
To Grill
Grill for 3-4 minutes on each side for rare tuna. Add 2 minutes more for medium.
To Air-Fry
Cook for 4 minutes[(for medium-rare tuna] then remove from the air fryer and let rest for about 5 minutes before slicing.
AHI TUNA STEAKS IN AIR FRYER TIMES
Rare: 3 minutes
Medium-Rare: 4 minutes
Medium: 4 ½ minutes
Well Done: 5 minutes
Place the fillets on the rice and top with the wasabi sauce.
Crispy Rice
Ingredients
2 cusp cooked rice
2 tablespoons rice vinegar
1 tablespoon sriracha
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
Peanut oil
Directions
Place the rice in a bowl and sprinkle with the vinegar using a rice paddle to fold the vinegar into the rice. Add the remaining seasonings. And mix gently.
Heat 2 tablespoons of oil in a medium skillet. When the oil is hot, add the rice and pan into a circle the size of the bottom of the skillet.
Fry the rice until crispy on the bottom. Turn the rice over with a spatula: hash brown style. Cook until brown. Divide in half and place on two individual dinner plates.
