Octoberfest Pizza
2 prebaked Octoberfest crusts (see directions)
8 ounces shredded swiss cheese
16 ounces sauerkraut — well drained
8 ounces muenster cheese
1 pound smoked bratwurst
10 ounces shredded cheddar cheese
OCTOBERFEST PIZZA CRUSTS: Make basic Red Star Basic Pizza Crust as directed, but in step 1, stir in 2 teaspoons caraway seeds. In step 2, increase water to 1 cup plus 2 tablespoons. In step 3, use only 1/2 cup all purpose flour and stir in with 1 cup medium rye flour.
Divide ingredients in half. For each pizza, sprinkle crust with swiss cheese. Top with sauerkraut, then muenster cheese and bratwurst.
Crusts should be placed in pizza pans and baked on hot baking sheets. Bake at 400 degrees F. For 15 to 20 minutes or until cheese melts.
Per Serving (excluding unknown items): 431 Calories; 24g Fat (50.2% calories from fat); 21g Protein; 32g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 994mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Spam Strudels With Mustard Sauce
1 12-oz can Spam luncheon meat — chopped
1 cup shredded swiss cheese
1 cup sliced mushrooms
1 egg — beaten
1/4 cup chopped green onions
8 frozen phyllo leaves — thawed
1/2 cup butter or margarine — melted
MUSTARD SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1 tablespoon dry mustard
1/2 teaspoon sugar
Heat oven to 350F. Combine first 5 ingredients. Brush 1 phyllo sheet with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.) Fold sheet in half crosswise; brush with butter. Fold in half crosswise again; brush with butter.
Place 1/3 cup SPAM mixture in center of sheet. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place seam side down on baking sheet. (Cover with damp towel to prevent drying.) Repeat with remaining phyllo sheets.
Bake 20 minutes or until golden. Serve with Mustard Sauce.
MUSTARD SAUCE: In saucepan, combine all ingredients. Heat over low heat, stirring occasionally, until warm.
Per Serving (excluding unknown items): 459 Calories; 40g Fat (77.4% calories from fat); 14g Protein; 12g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 922mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.
Spam Swiss Pie
1 9-inch deep dish pie shell
6 eggs
1 cup whipping cream
1/8 teaspoon pepper
1 12-oz can Spam luncheon meat — cubed
1/4 cup chopped onion
2 cups shredded swiss cheese — divided
Heat oven to 425F. Bake pie shell 6-8 minutes. Reduce oven temperature to 350F.
In bowl, beat together eggs, whipping cream, and pepper. Stir in SPAM and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over cheese. Sprinkle remaining cheese over egg.
Bake 45-55 minutes or until eggs are set.
Per Serving (excluding unknown items): 625 Calories; 49g Fat (70.6% calories from fat); 29g Protein; 17g Carbohydrate; 1g Dietary Fiber; 329mg Cholesterol; 1152mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat.
White Pizza With Chicken And Basil
CRUST:
1 package active baker’s yeast
1 cup warm water
2 tablespoons cooking oil
1/4 teaspoon salt
2 3/4 cups flour — 2 3/4 to 3 1/4
TOPPINGS:
3 tablespoons olive oil
2 whole chicken breasts
1 small onion — chopped
1 clove garlic — chopped
dash cayenne pepper
1 tablespoon fresh basil — chopped
1 cup fresh mushrooms — sliced
1/2 cup shredded cheddar cheese — 1/2 to 1 cup
1/2 cup shredded swiss cheese — 1/2 to 1 cup
Dissolve yeast in warm water; add oil and salt, then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes.
Pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.) Heat 1 tablespoon of olive oil in skillet. Slice chicken breasts thin and cook along with onion, garlic and cayenne until chicken is cooked through. Add mushrooms and basil and cook another minute or two. Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet.
Bake at 375 degrees until crust is golden (10-12 minutes)
Reuben Pizza
6 tablespoons Dijon mustard
4 small Bobolis (baked cheese pizza crusts) (two 8−ounce packages)
12 ounces shredded Swiss cheese
12 ounces thinly sliced corned beef
2 2/3 cups drained jar−packed sauerkraut
2 teaspoons caraway seeds
Position rack in center of oven. Place baking sheet on rack and preheat to 450F for 30 minutes. Meanwhile, spread 1 tablespoon mustard on each Boboli.
Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3 ounces corned beef over, folding slices to fit if necessary. Spread 1/2 tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2 ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon caraway seeds. Place pizzas on hot baking sheet. Bake until heated through and cheese on top melts and is beginning to color, about 12 minutes.
Bacon And Tomato Cups
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
SEAFOOD FANCIES
8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers.