Up next in 10
IT'S MORE THAN JUST PIZZA!
Today's Recipe: https://catherinesplates.com/little-caesars-crazy-puffs-copycat-recipe/
https://catherinesplates.com/italian-3-meat-calzone/
https://catherinesplates.com/pizza-casserole-a-great-weekend-easy-dinner-idea/
https://catherinesplates.com/patty-melt-pizza/
00:00 - 4:56 Little Caesar Crazy Puffs
4:56 - 9:48 Italian 3 Meat Calzone
9:48 - 15:24 Pizza Pasta Casserole
15:24 - 21:11 Patty Melt Pizza
21:11 - 25:33 Tortilla Individual Pizza
**Click here to see my recipe blog: https://catherinesplates.com
NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016
*To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates
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0:00
How to make a copycat Little Caesars
0:03
Crazy Puffs. I'm going to be using
0:05
dinner rolls. First thing we're going to
0:06
do, melt a stick of butter.
0:09
1/4 teaspoon of garlic powder. Italian
0:12
seasoning. 1/4 of a teaspoon. Shake it
0:15
in. Now, my butter is already salted
0:18
butter. I'm not going to add any salt.
0:20
Combine this together. What we're going
0:22
to do is slather this into our muffin
0:26
tins. The original size. go up the sides
0:30
and the bottom. Now, I have these on a
0:33
sheet pan. It's just easier to work
0:35
with. And plus, later on in the cooking
0:37
process, the butter won't ooze out and
0:40
go into my oven. It'll go onto the sheet
0:43
pan. We're going to set this aside for
0:46
later in the recipe. Bring over our
0:48
dinner rolls. I'm using the Roads Thaw,
0:52
Rise, and Bake dinner rolls. We're going
0:54
to cut these open. They come out looking
0:56
like this. They're frozen. We're going
0:59
to put one in each muffin tin.
1:05
Make sure you put these back in the
1:06
freezer. That way they don't start
1:08
thawing out on you and become one big
1:12
roll in there. I'm making 12 today. You
1:14
can make as many as you want. I'm going
1:18
to place these in the oven. I'm not
1:20
turning it on, but it is a nice warm
1:22
place to help rise our rolls. and I'll
1:25
be back once these are thawed and have
1:28
risen. It'll take a couple of hours.
1:31
There we go. Look how puffy those look.
1:33
Turn the light on to kind of give it a
1:35
little warmth in there. And that helps
1:37
speed up the process. I'm going to be
1:39
using a wooden rolling pin. And I'm just
1:42
going to place it into the center of the
1:45
roll. Puff it out. Push it up against
1:48
the sides. Make a nice indention in
1:51
there. Just like that.
1:53
I got three hands today.
1:56
Now, you can use whatever you have to
1:59
make your hole in your dough here.
2:02
You can use a spoon and just spread it
2:04
out as long as it gets to the edges and
2:06
you have lots of room in there for all
2:08
your good ingredients. Right. All right,
2:11
we got these all done. Now, remember
2:13
that butter that we saved from earlier?
2:15
I put it in my microwave for about 20
2:17
seconds just to get it nice and melty.
2:20
And then what we're going to do is take
2:21
that brush. We're going to slather it
2:23
inside the dough. Got to give it some
2:27
flavor. Now, don't oversaturate,
2:30
but we do want some flavor.
2:33
We're going to be using some Classico
2:35
pizza sauce. Don't need too much. We're
2:39
going to place it right in the center.
2:41
Now, you don't have to heat the sauce up
2:42
or anything. It's going to cook in the
2:43
oven. Such a quick, easy way to make
2:47
some pizza. We're going to take some
2:50
shredded mozzarella cheese,
2:53
place them right in on top of that
2:56
sauce, and we'll finish off over here.
3:00
Here we go. I took some pepperoni and I
3:03
kind of just cut them into quarters or
3:06
halves. And what I'm going to do is just
3:08
place on top of the cheese a few slices.
3:12
Load them up.
3:16
We're going to go back with the cheese.
3:23
I'm going to sprinkle some parsley on
3:25
top. Give it a nice color. You can do a
3:28
more Italian seasoning if you want to do
3:30
that. I'm going to take a whole
3:33
pepperoni and put it right on top.
3:37
These are going to puff up so nicely
3:39
because these are those dinner rolls and
3:41
you know what they do? They puff up.
3:43
There we go. and finish them off over
3:46
here.
3:48
Now, I have my muffin tins in a sheet
3:52
pan, kind of a deep lip one. That way,
3:55
if there's any butter or anything like
3:57
that, it doesn't go into your oven, it
3:59
could cause a fire. So, make sure that
4:01
you put these on a sheet pan. I've got
4:03
my oven preheated at 350°. Now, I'm
4:06
basing this off of the package that my
4:09
rolls came out of. And it says to bake
4:11
these for about 15 to 20 minutes. I'm
4:14
going to take the rest of that butter
4:16
and just kind of slather it on top.
4:18
We're going to let these sit in the pan
4:20
to cool down.
4:24
These are the perfect appetizer, the
4:27
perfect lunch or dinner. Anytime you
4:29
want pizza, make your own. Look at this.
4:42
That's delicious.
4:44
Make your own. Don't forget to put some
4:46
marinara sauce in a bowl for everybody.
4:49
My Little Caesars crazy puffs with
4:53
pepperoni. My copycat recipe. Today I'm
4:56
going to show you how to make a
4:58
threemeat cowzone pizza that's kind of
5:01
inside of itself. So all the delicious
5:03
flavors and ingredients that you love on
5:05
a pizza is stuffed inside a pizza crust.
5:08
You can make your own pizza dough. Now I
5:10
have a recipe for it on my recipe blog,
5:13
catherine'splates.com.
5:15
Or, you know, to make life easy and less
5:18
complicated, you can just buy your own
5:22
pizza dough from your store, which I'm
5:24
going to be using this one today to show
5:25
you just how easy a cowzone is.
5:30
There we go. I'm just going to sprinkle
5:32
a little bit of flour on my work
5:34
surface.
5:37
I'm going to cut my dough in half and
5:38
work with one half. We're going to press
5:41
this into a ball. Sprinkle a little bit
5:43
of flour on it. And then we're going to
5:45
roll it out. We're looking about 7 to 8
5:47
in circle.
5:50
Cowzones are pretty rustic. Now, I'm
5:53
going to place this on a parchment lined
5:55
sheet pan.
5:59
Okay, let's start on this one.
6:05
Let's build up our calzones. We're going
6:08
to take a little bit of marinara sauce
6:11
and I'm just going to place this right
6:14
on half of the dough. And what you don't
6:16
want to do is go to the edge about half
6:19
an inch. That way we can seal these. I'm
6:22
keeping it very light with the sauce.
6:25
Got some mozzarella cheese. I love that
6:27
on a pizza. So, I'm going to sprinkle a
6:29
little bit right on the sauce. Trying to
6:32
keep it off the edge there.
6:35
Whatever cheese you like on your pizza,
6:37
you can certainly add. We have some
6:39
pepperoni. We're going to start. That's
6:41
one of our meats.
6:43
What's fun about these cowzones is you
6:45
can make them any way you want. Whatever
6:47
you want. On an Ontarian one, I would
6:49
sauté up your vegetables and then put
6:51
them on here. I'm going to go in with a
6:53
little bit more cheese. I'm just going
6:55
to put it during the through the layers.
6:57
I have some Italian ground sausage. This
7:00
is mild. I'm going to show you really
7:02
quick right here how I made this. We're
7:05
just going to put it in our pan.
7:08
Break it up.
7:10
Get it nice and brown. Just going to use
7:12
my meat chopper and get it going.
7:16
All right, we're going to place it on
7:17
top of the cheese.
7:19
Let me know down in the comments what
7:21
you would want on your cowzone. A little
7:24
bit more cheese.
7:27
There we go. We're not done yet. We
7:29
still got one more meat. I am using a
7:32
Genanoa salami. It's unccured. This is
7:35
what it looks like right here.
7:39
All right. I'm just going to probably
7:41
put two slices
7:44
right there.
7:46
A little bit more cheese right in the
7:48
center.
7:53
All right, let's close these up. You're
7:55
going to take over the back edge and
7:57
we're going to pull it over the
8:00
ingredients,
8:03
pinch it to that outer layer. Now, you
8:06
can use a fork to seal it or what I'm
8:09
going to do is just take the edging and
8:12
kind of roll it and seal. Give it kind
8:15
of a rustic look, twist it.
8:19
And we're going to do that going all the
8:20
way around.
8:24
There you go. Just like that. Get a good
8:26
seal on it. You don't want these to
8:28
break open in your oven.
8:32
I've got a bowl. I've got a teaspoon of
8:34
water. I'm going to crack an egg into
8:35
it.
8:38
We're going to whisk this together.
8:40
Oh yeah. I'm going to take a brush.
8:44
We're going to coat our calzones, the
8:46
dough, the top and the edges
8:51
really well with the egg wash. I'm going
8:53
to sprinkle a little bit of Italian
8:55
seasoning across the top. A little bit
8:58
of salt,
9:00
a little bit of garlic powder.
9:05
I'm going to take a little bit of foil.
9:07
I'm just going to lay it over the
9:09
cowzones very lightly, like a tint. I've
9:13
got my oven preheated at 375°.
9:16
We're going to bake the cowzones for 15
9:18
minutes with the foil laid across of
9:20
them. I'm going to pull the foil off and
9:23
then we're going to bake it another 15
9:25
minutes till it's nice and golden brown.
9:28
What do y'all think? There we go, y'all.
9:32
Serve them up with some heated up
9:34
marinara sauce. I'm just going to
9:36
sprinkle with a little bit of parsley.
9:37
Give it some color
9:40
right in there. Serve it up.
9:48
Today I'm going to show you how to make
9:50
a pizza pasta casserole. Fun way to make
9:54
pizza and pasta together. We're going to
9:58
start by prepping our pasta. First,
10:00
we're going to bring one large pot of
10:02
water to a boil. That'll happen faster
10:05
if you put a lid on it. We're going to
10:07
add one box of pennet pasta. This is one
10:11
pound uncooked.
10:17
We're going to add in half a tablespoon
10:19
of salt. Give it some flavor. We're
10:22
going to stir this around for about 30
10:24
seconds. And we're going to cook it per
10:25
the directions on the back of the
10:27
package for all dente. And then once
10:30
it's done, we're going to drain it out
10:31
and put it back in the pot. While the
10:34
pasta is cooking, we're going to cook up
10:36
one pound of Italian sausage. We're
10:40
going to break it up. Now, while this is
10:41
browning up, we're going to start
10:43
chopping up a bell pepper. Just going to
10:46
take off all four sides. We're going to
10:48
use the whole bell pepper. I like bell
10:51
peppers on a pizza. If you don't, you
10:53
don't have to add it in. Just going to
10:55
turn it around
10:58
and just cut through the slices.
11:01
The Italian sausage that I'm using is
11:03
very lean. I'm just going to add a
11:05
little bit of cooking oil.
11:10
one tablespoon. That'll help the bell
11:12
peppers cook down.
11:15
And we'll chop up one yellow onion.
11:18
We'll add this
11:20
to the Italian sausage and bell peppers.
11:26
We're going to cook this down until the
11:29
sausage is browned and the peppers and
11:31
onions have softened down. We're going
11:33
to go ahead and get some garlic minced
11:35
up. We're going to do two cloves. We're
11:37
just going to take our knife, run it
11:39
through the garlic until we get a fine
11:41
mince.
11:43
All right, let's add that to our cooked
11:45
sausage and bell peppers and onions.
11:50
We're going to mix this in for 1 minute,
11:53
release all those flavors from the
11:54
garlic, and then we'll turn off our
11:56
burner. We've got the drained pasta.
12:00
We're going to add our cooked sausage,
12:02
peppers, and onions to the pasta.
12:18
We're going to shake in about 1
12:19
tablespoon of Italian seasoning.
12:26
We're going to add in 48 ounces of your
12:28
favorite pasta sauce.
12:36
We're going to add 1/4 cup of water to
12:38
each jar. Shake it up and add that.
12:48
One cup mozzarella shredded cheese.
12:53
Let's mix this up.
12:59
All right, we've got it all combined.
13:01
We're going to spray a 9 by13 baking
13:03
dish with some non-stick cooking spray.
13:09
We're going to pour our mixture in.
13:16
[Music]
13:21
Right, we're going to spread this out.
13:24
Make sure you're using a deep dish.
13:29
We're going to top it with 1 and 1/2
13:32
cups
13:33
mozzarella cheese.
13:44
Pepperoni slices. We like pepperoni on
13:48
our pizza.
14:00
Don't steal them.
14:03
Why not?
14:16
All right. Looks like a pizza, doesn't
14:18
it? All right. Right, I've got my oven
14:20
preheated at 350°. I am putting this
14:24
baking dish on a sheet pan. That way, if
14:26
there's any dribbles, it doesn't go in
14:27
my oven. I'm going to bake this for 20
14:30
to 25 minutes until the cheese is nice
14:32
and melted and has a nice little golden
14:34
sheen to it. I'll be back. All right,
14:38
let's dig in.
14:45
Now, let it cool down just a little bit
14:47
to kind of pull itself together.
14:51
Oh, look at that.
15:01
All right, let's go in for a bite.
15:15
Wow.
15:18
Tastes like a pizza
15:21
in pasta form. Yeah, that's delicious.
15:24
Hello everyone. Welcome back. Today I'm
15:27
going to show you how to make a patty
15:29
melt pizza. We're going to take an old
15:32
classic sandwich, the patty melt, turn
15:36
it into a pizza. Come on down. And we're
15:39
going to start by getting our ground
15:40
beef ready. In a medium skillet over
15:44
mediumigh heat,
15:48
we're going to brown up one pound of
15:51
ground beef. I'm just going to start
15:53
breaking it up. I've got no oil in the
15:56
pan.
15:58
And we want to cook the ground beef
16:00
until it's no longer pink. So, on the
16:03
onions, I've got two medium yellow
16:05
onions. I'm just going to take off the
16:07
ends, that outer layer.
16:13
Now, while you're doing your onion, you
16:15
can go into the ground beef and start
16:17
moving it around. I'm just going to try
16:19
to get some chars on the ends of the
16:22
meat.
16:24
Get it kind of crispy like it's been
16:27
cooked on a grill in a burger form.
16:30
Going to go ahead now and season the
16:33
ground beef with a little bit of salt.
16:36
start locking in some flavor.
16:40
About an eighth of a teaspoon. And then
16:42
we'll go in with an eighth of a teaspoon
16:44
of black pepper.
16:47
We're going to allow that to finish
16:49
browning. Go back to our onions.
16:52
I'm going to cut these in half.
16:56
Now, if you have any excess grease in
16:59
your pan, you want to go ahead and drain
17:01
that out. We're going to give it some
17:03
flavor. We're going to go in with 13 cup
17:08
of A1 steak sauce.
17:16
We're going to add that. Oo, that's
17:18
going to give us nice flavor.
17:22
Let's stir that in.
17:25
We're going to turn off the heat.
17:28
Make sure it's all coated.
17:31
We're going to remove the ground beef
17:32
mixture from the pan and place it into a
17:34
medium bowl.
17:37
We're going to set this aside. We're
17:39
going to turn the heat back onto our
17:40
skillet. You can leave everything in
17:43
there that's left over. That's totally
17:45
fine. It's just flavor. We're going to
17:48
place in four tablespoon of butter.
17:51
We're going to start melting that down.
17:56
We're going to add the onions.
18:05
When you scrape something off your
18:06
board, make sure that you always use the
18:08
back edge of your knife so you don't
18:11
dull your sharp edge there. Little bit
18:14
of salt,
18:17
black pepper. Always season your layers
18:20
as you're cooking. We're going to cook
18:22
these down for eight minutes until
18:24
they're nice and soft and browned up.
18:27
They're going to be kind of like a
18:28
caramelized onion. Look at those onions.
18:31
Those look so delicious. Just turn off
18:35
the heat.
18:38
I'll start building a pizza.
18:41
We're going to take pizza dough. You can
18:44
make your own pizza dough or you can get
18:46
fresh pizza dough from your store. I do
18:49
have a recipe for homemade pizza dough.
18:51
If you go into my recipe blog,
18:54
kathern'splates.com,
18:56
you can find it there. Homemade pizza
18:58
crust. All right, let's open this up.
19:02
I'm going to take a piece of parchment
19:04
paper and just lay it on my sheet pan.
19:09
I'm going to roll it out.
19:14
And then I'm just going to start pushing
19:15
it out.
19:17
Now, this is how big our pizza is going
19:20
to be.
19:21
If you get a little hole, just pinch it
19:23
shut. You're totally fine.
19:26
We are not pre-baking our pizza dough,
19:28
so it's going to cook the full time in
19:30
the oven as is. We're going to add some
19:34
thousand island dressing. I'm going to
19:37
squeeze it all over the dough. This is
19:39
going to be the sauce for the pizza.
19:41
Just spread it around
19:44
up to the edges. I can't wait for this
19:48
one, you guys.
19:50
We're going to take one cup of shredded
19:52
cheddar cheese or whatever you have.
19:55
We're going to sprinkle it all on top of
19:57
that thousand island dressing.
20:02
We're going to take our meat mixture.
20:04
That was the ground beef that we cooked
20:06
up with the A1 steak sauce. Spread it
20:09
evenly over the cheese.
20:13
All right, we're going to take our
20:14
grilled onions, spread them on top of
20:16
the beef mixture.
20:20
We've got to top it with some additional
20:22
cheese. I've got two extra cups of
20:24
shredded cheese. Again, you can use like
20:27
a Monterey Jack cheese, which is what I
20:29
have right here, or a cheddar if you
20:31
want to do that. Just top it with your
20:34
cheese.
20:36
We're going to pop this in the oven that
20:38
I've preheated at 400° for 18 to 20
20:42
minutes till that crust is nice and
20:45
golden brown and crispy on the outside.
20:48
That cheese is nice and melted. Oo,
20:51
y'all look at that. Look at the crust.
20:55
Oh yeah. Nice and crispy on the edges.
20:59
Let's cut a pizza.
21:09
That's delicious. Look who I have in the
21:12
kitchen.
21:13
Hey,
21:14
it helps to have the other one in the
21:15
kitchen when you're doing dinner with
21:17
the two of us, right? I am so happy to
21:20
have him in the kitchen. This is a
21:22
dinner with the two of us. And we are
21:24
making mini pizzas.
21:27
Yep.
21:27
Yeah. Okay. Thomas is going to get
21:29
started with the sausage. Which are you
21:32
using?
21:32
Jimmy Dean regular. You could use spicy
21:36
if you wanted to. You could even use the
21:38
sage.
21:39
We are using
21:42
tortillas.
21:44
Flour.
21:46
These are just the standard size
21:47
tortillas. If y'all never baked a
21:49
tortilla in the oven like a pizza, you
21:52
need to stick around. See how we put
21:54
this one together and bake it because
21:56
I'm telling you what, the different
21:58
textures that come from this, it'll be
22:01
nice and fluffy, nice and crispy on the
22:03
outsides. Oh, the perfect pizza crust.
22:06
Peppers and onions. Now, we didn't have
22:09
a bell pepper, but we do have
22:12
sweet peppers.
22:14
They're sweet like meat.
22:17
Did y'all miss him in the kitchen?
22:19
You know you did.
22:21
Now, while I'm chopping these up, I'm
22:23
also going to chop up a yellow onion. Or
22:25
you could use a red onion, a sweet
22:27
onion, whatever you have. All right, I'm
22:30
just finishing chopping up these sweet
22:32
peppers. Already taking care of the
22:34
onion. I'm going to add it. And then
22:37
we're going to finish cooking up the
22:38
sausage. We got a little pink left in
22:40
it. We'll soften down the peppers and
22:43
the onions. Cook up that sausage. All
22:45
right. So, what I'm doing right now is
22:48
shredding up about 8 oz of mozzarella
22:51
cheese. All right, the sausage, peppers,
22:53
and onions are done. So, we're going to
22:55
turn that off,
22:56
y'all. We're going to start building a
22:57
pizza. Now, our tortillas are 8 in.
23:02
That's pretty standard size. We're going
23:04
to take some pizza sauce. Any flavor you
23:07
like or any brand you like. We like the
23:09
Rayos.
23:11
And I'm going to take a spoon. I like
23:14
sauce on my pizza.
23:16
And I'm going to pass this on to Thomas
23:18
so he can do his. This one's mine. That
23:21
one's Thomas's.
23:22
She's saucy. I'm not so much saucy.
23:27
I'm just going to take a brush. Y'all
23:29
are going to learn a lot about me today,
23:31
huh? And I'm just going to spread it
23:33
around.
23:35
I like to put cheese on mine first. Is
23:37
that what how you like to do it?
23:39
Sure.
23:39
Because it kind of holds everything onto
23:41
your pizza.
23:42
It's the glue. This was that delicious
23:46
cheese that I grated. It's mozzarella.
23:50
It's going to melt really good because
23:52
it doesn't have anything extra in it
23:53
that you usually find in the packaged
23:55
cheese. Get it all the way up to the
23:57
edges there. I'm going to get this
23:59
sausage, the peppers, and the onions.
24:02
We're going to put that down on it.
24:05
Y'all let us know what you like on your
24:07
pizzas. What you would put on your
24:09
individual pizza here. Ours becomes like
24:12
a supreme. All right,
24:15
he's got the jalapenos. I'm going to be
24:17
placing olives on mine. All right,
24:20
that's what our pizzas look like. We've
24:22
got the oven preheated at 425°.
24:26
We're going to place the pan in there,
24:28
bake it. These cooked for 10 minutes.
24:31
I'm going to show y'all how crispy that
24:33
is. Yeah, you heard it. We're going to
24:34
let these sit for just a few seconds.
24:36
I'm going to use my pizza cutter.
24:42
Four slices. Oh, this is yours, huh?
24:44
Yeah.
24:44
Oh my goodness.
24:46
Excellent.
24:47
I would have almost had jalapeno on my
24:49
mouth. Would have not been good.
24:53
Oh, look at that. That's true cheese
24:56
right there.
24:59
Yep.
25:08
Good.
25:09
Mhm.
25:11
They're real good. I'm going to need to
25:13
make another.
25:15
All right, you guys. Thanks for coming
25:18
and enjoying our show, Dinner with the
25:20
Two of Us. I was so glad to get him back
25:22
in the kitchen.
25:23
He'll be joining me for more of the
25:26
Dinner for Twos.
25:27
Yep.
25:28
All right, you guys. We'll see y'all on
25:30
the next episode. Bye. Nata.
#Baked Goods