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Pizza Casserole

Let’s go Italian with a fast and easy menu perfect for busy weekends.

This is fun to make and sure to please every member of your family.

female chef

Pizza Casserole 

  • 1 lb. Italian sausage
  • 1 tube Pillsbury pizza dough ?1 6oz. can tomato paste
  • 6 oz. water
  • 1 tbsp. garlic powder
  • 2 tbsp. oregano divided
  • 1 tbsp. basil
  • 1 tsp. sugar?Freshly ground pepper to taste
  • 6 oz. mozzarella cheese grated
  • Olive oil to drizzle

Preheat oven to 425°.

Discard casing. Break sausage into chunks. Sauté over medium high heat until the meat is no longer pink, about 15 minutes.

Spray a 9×13 pan with Pam. Spread the pizza dough into the pan.

Combine tomato paste, water, garlic powder, oregano, basil, and sugar in a small bowl. Stir well. Pour onto the dough and spread to the edges.

Place sausage on sauce. Drizzle with olive oil. Bake for 12 minutes.

Remove pan from oven. Scatter mozzarella cheese over casserole, then sprinkle with oregano. Bake 5 minutes or until cheese is melted.

Cut in squares and serve.


Salad with Creamy Garlic Dressing

  • Red leaf lettuce
  • Romaine lettuce
  • Head lettuce
  • Tomato chunks

Plan two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.


Creamy Garlic Dressing

  • 1½ cups mayonnaise – it must be real mayo, not Miracle Whip
  • ½ cup vegetable oil
  • Scant ¼ cup white vinegar
  • 3 tbsp. chopped onion
  • ¾ tsp. sugar
  • ¼ tsp. salt
  • 4 big gloves garlic pressed

Combine all ingredients into a blender or food processor. Mix on high until smooth.

Keeps two week in refrigerator. Store on bottom shelf.

To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.


 

Orange Granite – Flavored Ice

  • 2 cups water
  • ¾ cup sugar
  • 1 cup orange juice
  • 3 tbsp. lemon juice

In a 2-quart saucepan, bring the water and sugar to a boil over medium heat. Stir only until the sugar dissolves. Timing from the moment the sugar water begins to boil, cook the mixture for exactly 5 minutes. Remove the pan from the heat and allow the syrup to cool to room temperature.

Once cooled, stir the orange and lemon juices into the syrup. Pour mixture into a shallow metal pan.

Freeze the granite for 3 to 4 hours. Every 30 minutes, stir and scrape in the ice particles that form on the sides of the pan. The granite should be a fine, snowy texture. For a coarser texture, which I prefer, freeze the flavored syrup in ice cube trays until solid, then drop cubes into a plastic bag and smash with a heavy wooden spoon or mallet.

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