Sweet Barbeque Turkey Flatbread          

February 21, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Pizza Recipe from the Jennie – O Turkey website, Sweet Barbeque Turkey Flatbread. This one will be using the JENNIE-O® Slow Roasted Turkey Breast Roast along with toppings of Red Onion, Green Peppers, Red Peppers, Peaches, Jalapeño Jack Cheese, and BBQ Sauce all on top of a Whole Wheat Flatbread or 1 (10-inch) Prepared Pizza Crust. You can find this recipe along with all the other Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020!    http://www.jennieo.com/

Sweet Barbeque Turkey Flatbread
Bring more pizzazz to pizza night with deliciously inspired flatbreads. They’ve got all the flavor with less than 400 calories and are as fun to make as they are to eat.
Ingredients
2 whole wheat flatbread or 1 (10-inch) prepared pizza crust
⅓ cup sweet barbeque sauce
1 ½ cups shredded JENNIE-O® Slow Roasted Turkey Breast Roast, grab-n-go dinner from the service deli
¼ cup thinly sliced red onion
⅓ cup sliced green pepper
⅓ cup sliced red pepper
⅓ cup diced peaches
1 cup shredded Jalapeño Jack cheese

Directions
1 – Heat oven according to pizza crust package instructions. Place pizza crust on pizza pan and spread with barbeque sauce.

2 – Add turkey, onion, peppers, peaches and cheese. Bake according to package directions or until cheese is melted and crust is hot and golden brown.

Nutritional Information
Calories 390 Fat 20g
Protein 33g Cholesterol 95mg
Carbohydrates 18g Sodium 920mg
Fiber 2g Saturated Fat 10g
Sugars 9g
https://www.jennieo.com/recipes/676-sweet-barbeque-turkey-flatbread

The Sunday Pizza – (Buffalo) Pepperoni Pizza

April 24, 2016 at 5:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Sunday Pizza is (Buffalo) Pepperoni Pizza. Topped with Pepperoni, Wild Idea Buffalo Pepperoni! The recipe includes a recipe for the dough to make your own Pizza Pie. You can find this recipe and purchase the Buffalo Pepperoni all on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 

PEPPERONI PIZZA

When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)
Ingredients:
1 – 8 oz. Buffalo Pepperoni, sliced

Pepperoni Pizza

Pepperoni Pizza

1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)
Cornmeal
Flour

Preparation:

1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!
* PIZZA DOUGH (makes 3 medium pies or 6 individual)
* The best pizza dough! Recipe credit goes to, Peter Rienhart.

Ingredients:
4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)

1¾ – teaspoon salt

1 – teaspoon quick yeastWild Idea

2 – tablespoons olive oil

1¾ – cup water, very cold

 

Preparation:
* In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

http://wildideabuffalo.com/blogs/recipes/85920257-pepperoni-pizza

The Sunday Pizza – Wild West Pizza

April 17, 2016 at 4:50 AM | Posted in CooksRecipes, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is Wild West Pizza. Here’s another Pita Bread Pizza and this one is topped with Ham, Beans, Corn, Peppers, and more! Another sure to please recipe from the CooksRecipes website! The Cooks site is loaded with a great selection of healthy and delicious recipes for all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

 

Wild West PizzaCooksrecipes 2
Pita bread pizzas topped with low-fat ham, beans, corn, green onion, bell pepper, tomatoes and pepper Jack cheese.

Recipe Ingredients:

Vegetable cooking spray
2 ounces sliced low-fat ham, cut into 3-inch strips – divided use
1 (15-ounce) can light red kidney beans or pinto beans, rinsed, drained
2 cup frozen, thawed or canned, drained whole kernel corn
3 cup sliced green onions and tops
3 cup chopped red or green bell pepper
4 to 6 ounces pepper Jack or mozzarella cheese, shredded – divided use
1 teaspoon dried oregano leaves
4 pita breads
2 medium tomatoes, chopped

Cooking Directions:

1 – Spray small skillet with cooking spray; heat over medium heat until hot. Add ham and spray with cooking spray; cook over medium heat, stirring frequently, until browned and crisp, 2 to 3 minutes.
2 – Coarsely mash beans; stir in corn, onions, bell pepper, the cheese, and oregano. Season to taste with salt and pepper. Spread mixture evenly on pita breads; top with tomatoes and sprinkle with salt and pepper.
3 – Bake pizzas on cookie sheet at 400°F (220°C) until hot through, about 10 minutes. Sprinkle with cheese and remaining ham; bake until cheese is melted, 2 to 3 minutes.
Makes 4 servings.

http://www.cooksrecipes.com/pork/wild_west_pizza_recipe.html

The Sunday Pizza – Sweet Barbeque Turkey Flatbread

April 10, 2016 at 5:27 AM | Posted in Jennie-O Turkey Products, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is Sweet Barbeque Turkey Flatbread. It’s from the Jennie – O website. This one will be using the JENNIE-O® Slow Roasted Turkey Breast Roast along with toppings of Red Onion, Green Peppers, Red Peppers, Peaches, Jalapeño Jack Cheese, and BBQ Sauce all on top of a Whole Wheat Flatbread or 1 (10-inch) Prepared Pizza Crust. You can find it on the Jennie – O website along with all the other healthy recipes! http://www.jennieo.com/

 

 

Sweet Barbeque Turkey Flatbread

Ingredients
2 whole wheat flatbread or 1 (10-inch) prepared pizza crustSweet Barbeque Turkey Flatbread
⅓ cup sweet barbeque sauce
1 ½ cups shredded JENNIE-O® Slow Roasted Turkey Breast Roast, grab-n-go dinner from the service deli
¼ cup thinly sliced red onion
⅓ cup sliced green pepper
⅓ cup sliced red pepper
⅓ cup diced peaches
1 cup shredded jalapeño Jack cheese
Directions
1 – Heat oven according to pizza crust package instructions. Place pizza crust on pizza pan and spread with barbeque sauce.

2 – Add turkey, onion, peppers, peaches and cheese. Bake according to package directions or until cheese is melted and crust is hot and golden brown.

Nutritional InformationJennie O Make the Switch
Calories 390 Fat 20g
Protein 33g Cholesterol 95mg
Carbohydrates 18g Sodium 920mg
Fiber 2g Saturated Fat 10g
Sugars 9g
http://www.jennieo.com/recipes/676-Sweet-Barbeque-Turkey-Flatbread

The Sunday Pizza – Texas Border Breakfast Pizza

April 3, 2016 at 5:22 AM | Posted in CooksRecipes, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is a Texas Border Breakfast Pizza. You can serve this anytime of the day, Breakfast, Lunch, or Dinner! Salsa, Refried Beans, Onions, Chorizo, Spices, and Cheese make up this delicious Pizza! This one is from the CooksRecipes website which is stocked full of healthy and delicious recipes. http://www.cooksrecipes.com/index.html

 

 

Texas Border Breakfast PizzaCooksrecipes 2

Recipe Ingredients:

Dough:
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1/2 cup warm water (105°F to 115°F)
4 cups unbleached high-gluten flour
1 tablespoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup warm water

Topping for each small pizza (6 pizzas total):
Medium salsa
1 tablespoon refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
1 to 2 ounces lightly sautéed chorizo
1 scrambled egg
1 to 2 ounces Wisconsin Monterey Jack, shredded
1 to 2 ounces Wisconsin Sharp cheddar, shredded

Cooking Directions:

1 – To Make Dough: Dissolve yeast with 1/2 cup warm water, stir well, set aside. In a mixing bowl, combine flour, salt and ground pepper. Add olive oil to yeast mixture and stir well. Add yeast/oil mixture to flour. Add additional 1/2 cup warm water. Knead dough in bowl until it comes together in a compact ball. Turn dough out of bowl onto work surface and knead for 5 to 6 minutes until dough is smooth and not sticky. Put 1 teaspoon olive oil in mixing bowl. Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic wrap and a kitchen towel and set in warm place to rise until double in bulk, about 1 1/2 hours.
2 – Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes. Divide dough into 6 equal pieces (if not using all of the dough, extra can be wrapped and frozen). Roll each piece of dough into a circle 6 to 7-inches in diameter and about 1/8-inch thick.
3 – To Assemble Pizzas: Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: chorizo, scrambled egg, Monterey Jack and sharp cheddar cheese.
4 – Bake pizzas at 475°F (245°C) for 8 to 10 minutes until crust is brown and cheese starts to get brown and bubbly.
Makes 6 servings.

http://www.cooksrecipes.com/pizza_recipes/texas_border_breakfast_pizza_recipe.html

The Sunday Pizza – Goat Cheese Turkey Meatball Wedges

March 27, 2016 at 5:43 AM | Posted in Jennie-O Turkey Products, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza Recipe is Goat Cheese Turkey Meatball Wedges. Made using the delicious JENNIE-O® Fully Cooked Home Style Turkey Meatballs. The Meatballs along with all the toppings makes this on delicious dish that the whole family will enjoy! You can find this recipe along with all the other healthy and delicious Jennie – O recipes, Enjoy! https://www.jennieo.com/

 

Goat Cheese Turkey Meatball Wedges

Ingredients
10 JENNIE-O® Fully Cooked Home Style Turkey MeatballsGoat Cheese Turkey Meatball Wedges
1 (6.5-ounce) package pizza dough mix
4 ounces goat cheese, softened
1 cup red and yellow cherry tomatoes, halved
½ cup freshly grated Parmesan cheese
fresh basil leaves
Directions
1 – Heat oven to 400°F. Cook meatballs according to package directions. Cut into quarters; set aside.

2 – Make dough according to package directions. Place on baking sheet. Spread with goat cheese.

3 – Top with meatballs, tomatoes and Parmesan cheese. Bake 12 minutes or until golden brown. Top with basil leaves. Cut into wedges.

Nutritional Information
Calories 320 Fat 21g
Protein 22g Cholesterol 95mg
Carbohydrates 13g Sodium 640mg
Fiber 1g Saturated Fat 10g
Sugars 3g
https://www.jennieo.com/recipes/757-Goat-Cheese-Turkey-Meatball-Wedges

 
Jennie – O Fully Cooked Home Style Turkey Meatballs
For homestyle taste with convenience, try our fully-cooked turkey meatballs that are ready in 2-3 minutes.
Find this product in the freezer section of your grocery store.

Nutritional Information
Serving Size 84 g Total Carbohydrates 3 gJennie - O Fully Cooked Home Style Turkey Meatballs
Calories 180 Dietary Fiber 0 g
Calories From Fat 110 Sugars 1 g
Total Fat 13.0 g Protein 16 g
Saturated Fat 4.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 10%
Sodium 400 mg Calcium 6%

https://www.jennieo.com/products/86-Fully-Cooked-Home-Style-Turkey-Meatballs

The Sunday Pizza – Buffalo Chicken Pizza

March 20, 2016 at 5:20 AM | Posted in CooksRecipes, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is a Buffalo Chicken Pizza. If you take Chicken, Wing Sauce, Sour Cream, Cheese, and put it on top of a Pizza Pie what do you have?? This week’s Pizza, Buffalo Chicken Pizza. Also add some Blue Cheese, Green Onions, and Celery and you’ve got one delicious Pizza! You can find this recipe on the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Buffalo Chicken Pizza

Calling all hot wing lovers—it’s time to celebrate! Here’s THE pizza just for you!

Recipe Ingredients:

6 ounces cooked chicken breast, sliced 1/2-inch thick
6 tablespoons hot pepper sauce for buffalo wings (such as Red Hot brand)Cooksrecipes 2
3/4 cup sour cream
1 (12-inch) pre-baked pizza crust
1/2 cup shredded Monterey Jack cheese
3/4 cup crumbled blue cheese
1 ounce green onions, chopped
2 ounces celery, minced

Cooking Directions:

1 – Toss the cooked chicken with the red pepper sauce and marinate overnight.
2 – The next day, preheat the oven to 475°F (245°C).
3 – Place the pizza crust on a pizza pan or large baking sheet. Spread the sour cream evenly over the crust. Sprinkle the Monterey Jack cheese over the sour cream. Arrange the marinated chicken on top of the cheese.
4 – Bake for 8 to 10 minutes until the cheese is lightly browned and bubbly. Remove from the oven and sprinkle with the blue cheese, green onions, and celery.
Makes 4 servings.

http://www.cooksrecipes.com/pizza_recipes/buffalo_chicken_pizza_recipe.html

The Sunday Pizza – Monterey Jack Pita Pizza

March 13, 2016 at 5:11 AM | Posted in CooksRecipes, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is Monterey Jack Pita Pizza. Ingredients of low-fat Monterey Jack cheese, Chicken, and Pineapple. All on top of a Whole Wheat Pita Bread! It’s off the CooksRecipes website which has a fantastic selection of recipes for all cuisines. http://www.cooksrecipes.com/index.html

 

 

Monterey Jack Pita Pizza

Whole wheat pita bread and low-fat Monterey Jack cheese put a healthy spin on this flatbread pizza.Cooksrecipes 2

Recipe Ingredients:

1 (6-inch) whole wheat pita bread
1/2 cup shredded low-fat Monterey Jack cheese
2 (1/8-inch thick) slices cooked deli chicken (1 ounce each), cut into strips
1/2 cup diced fresh pineapple or canned pineapple tidbits in its own juice, drained
3 teaspoons pizza or pasta sauce
2 teaspoons finely chopped green onion
Chopped flat-leaf parsley for garnish (optional)

Cooking Directions:

Preheat oven to 375°F (190°C).
Split pita into 2 rounds by placing pita flat on work surface and carefully cutting around the edge. Separate the 2 rounds and place, cut side up, on a work surface.
Spread each pita round with 1 1/2 teaspoons of pizza sauce. Top each pita with half of the cheese, chicken, pineapple, onion and parsley, if desired.
Bake for 8 to 10 minutes or until cheese is melted and edges are browned.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories 230; Total Fat 7 g; Saturated Fat 4 g; Cholesterol 40 mg; Sodium 700 mg; Calcium 25% Daily Value; Protein 20 g (9 grams from dairy); Carbohydrates 24 g; Dietary Fiber 3 g.

http://www.cooksrecipes.com/mless/monterey_jack_pita_pizza_recipe.html

The Sunday Pizza – Pizza Provolone

February 21, 2016 at 6:23 AM | Posted in Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is a Pizza Provolone. Top the pizza with a blend of provolone and fontina cheese, crumbled Italian sausage, roasted garlic and green onions. Please one and please them all with this week’s pizza! It’s from one of my favorite sites the CooksRecipes website. http://www.cooksrecipes.com/index.html

 
Pizza Provolone

Pizza topped with a cheese blend of provolone and fontina, crumbled Italian sausage, roasted garlic and green onions.

Recipe Ingredients:Cooksrecipes 2

1 (12-inch) pizza crust
4 ounces pizza sauce
2 cups shredded Wisconsin Sharp Provolone & Fontina Blend
4 ounces Italian sausage, cooked and crumbled
1 tablespoon roasted chopped garlic
8 whole green onions

Cooking Directions:

1 – Spread pizza sauce on crust. Add 7 ounces of cheese blend. Sprinkle cooked sausage, garlic and whole green onions, placed like spokes on a wheel, on top of the cheese. Finish by spreading remaining cheese on top.
2 – Bake in a preheated oven at 450°F (230°C) for 8 to 10 minutes.
Makes 4 servings.
http://www.cooksrecipes.com/pizza_recipes/pizza_provolone_recipe.html

The Sunday Pizza – Greek Turkey Pita Wedges

February 14, 2016 at 5:56 AM | Posted in Jennie-O Turkey Products, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is Greek Turkey Pita Wedges. Using Pita Bread and topping it with the JENNIE-O® Extra Lean Oven Roasted Turkey Breast. Other toppings include Onion, Olives, Feta Cheese, and Mint. You can find this recipe on the Jennie – O website along with all the other delicious and healthy recipes. https://www.jennieo.com/

 

 

Greek Turkey Pita WedgesGreek Turkey Pita Wedges

Ingredients
6 pita breads, each cut into 6 wedges
¼ cup olive oil
garlic salt, if desired
2 cups chopped JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 green bell pepper, finely diced
1 tomato, finely diced
¼ cup finely diced red onion
¼ cup PELOPONNESE® pitted kalamata olives, cut into slivers
½ cup feta cheese, crumbled
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
Directions
1 – Heat oven to 375°F. Arrange pita bread on baking sheet.

2 – Brush with olive oil and sprinkle with garlic salt, if desired. Bake 10 minutes or until crisp.

3 – In medium bowl, combine turkey, green bell pepper, tomato, red onion and olives. Gently stir in cheese, parsley, mint and lemon juice. Top pita wedges with turkey mixture.

Nutritional InformationJennie O Make the Switch
Calories 230 Fat 11g
Protein 20g Cholesterol 45mg
Carbohydrates 14g Sodium 320mg
Fiber 2g Saturated Fat 3g
Sugars 1g

https://www.jennieo.com/recipes/241-Greek-Turkey-Pita-Wedges

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