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Stuffed Crust Footballs with Pizza Sauce Dip

Stuffed Crust Footballs with Pizza Sauce Dip


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Stuff your favorite toppings inside of pizza crust, shape into footballs, and dip in warm pizza sauce.MORE+LESS-

Updated December 28, 2014

1

(13.8 ounce) can Pillsbury™ refrigerated classic pizza crust

2

ounces sliced pepperoni

10

ounces sliced mozzarella cheese

1/2

cup Muir Glen™ organic pizza sauce

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  • 2

    Take about 1/4 cup of flour and sprinkle it on a clean surface. Roll out the pizza dough into a thin layer about 1/8 inch thick.

  • 3

    Using a sharp knife cut out football shapes in the dough. Place desired pizza toppings on one football shape and top with another. Press the edges together sealing carefully. Take a fork and crimp the edges of the footbal. Using the back of a knife, make a line with 3 hashes down the middle in the dough resembling a football.

  • 4

    Bake for 10-12 minutes or until golden brown. Dip in warm pizza sauce.

No nutrition information available for this recipe

More About This Recipe

  • Make these easy stuffed pizza footballs and settle in for a great season cheering your fave team!

    I'm headed to my first football game of the season this weekend to watch the Miami Dolphins play at home. Every year as I listen to the national anthem at the first game, I get chills. It marks the start of four solid months of football.

    I know to some women that means four months as a football widow, but I live for football. I love the smell of fall and fresh cut grass. I've since traded it in for the smell of sunscreen and sweat now that I live in Florida. I love the food and the game. I don't know, though...it's still a toss-up between the food and the game.

    If there's anything I've learned in my football watching days, it's that pizza is the ultimate crowd pleaser. And these Stuffed Crust Footballs with Pizza Sauce Dip are for sure to be a hit.

    Just roll out some pizza dough and cut it into football shapes. If you have a football cookie cutter, great! If not, just eyeball it with a knife.

    See how my football isn't perfectly shaped? This dough is very forgiving and makes amends in the oven.

    Pile your favorite pizza toppings on top of one of the footballs and top it with a second football. Make sure you seal it together tight so none of the goods leak out. Take a fork and crimp the edges of the football. This seals it even tighter and accentuates the football shape.

    If you paid attention, you might have noticed we didn't put any pizza sauce in our pizzas. From my experience, things get way too messy when you add it inside the rolls. So instead, just warm up some marinara and dip your pizza footballs in it. You can't watch football without dipping something, right?

    Now you’re ready for the football season!

    Christy blogs at The Girl Who Ate Everything. She joined Tablespoon to inspire family food fun, so check out her Tablespoon profile for great new ideas!

    What are your favorite eats when you're watching the game?


Giordano’s Famous Stuffed Deep Dish Pizza

No discussion of iconic Chicago foods would be complete without talking about deep dish pizza and quibbling over who makes it best. Is it Pizzeria Uno, the originator of deep dish pizza? Or maybe it's Geno's East, with their signature cornmeal crust? Or perhaps it's Giordano's, and their double-decker stuffed deep dish? Each pizza is unique in its own way and all of them have a devoted fanbase, but with extra cheese, an additional layer of dough—and some aggressive franchising—many are now calling Giordano's Famous Stuffed Deep Dish Pizza the best Chicago deep dish in America.

Deep dish pizza is traditional flat pizza’s heftier cousin. The crucial elements are still there—crust, sauce, cheese, toppings—but there’s more of it, and the ingredients are stacked in a different order in a deep pan, and baked for a long time, like a pie.

Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother’s Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano’s secret recipe a Chicago favorite, and Giordano’s restaurants multiplied to over 70 stores in Illinois and around the U.S.

With so many fans of the pizza, I knew it was crucial to get two specific things very right in this famous pizza knock-off: the dough and the sauce. Proper construction of the deep dish is also an important step, but without top-notch good dough and sauce, the rest of it wouldn’t matter.

To make a home version you’ll need to plan ahead a little bit because this dough needs to hang out in your fridge for a while to get right.

Let’s start there. With the dough.

The dough is tricky because it’s not traditional pizza dough. It’s flakier, like pie crust, which means we’ll need a good amount of fat in the mix.

I played with the proportions for 28 batches before finally landing on the best ratio of flour-to-water-to-yeast-to-fat.

You make it by dissolving the sugar and yeast in the water, and that goes into the flour with margarine and oil and salt. Easy so far, right?

Form the dough into a ball, then cover it with plastic wrap and get it into your refrigerator for 1 to 2 days. Wait, what?

Why can’t we just cover the dough and place it in a warm spot in the kitchen for about an hour like most of the other pizza dough recipes?

Sure, we could do that, but we’d get a different type of pizza crust—one that’s chewier and yeastier. And we don’t want that here.

By allowing the dough to rise slowly in the refrigerator we’ll slow down fermentation to get a mellower, more tender deep dish pizza crust. Just like the crust of the real thing.

Ideally, you want the dough to proof (rise) covered in your refrigerator for at least 24 hours and no more than 48 hours.

I promise it’ll be worth the wait.

You’ll have plenty of time to make the sauce. Make it at some point while you’re waiting for your dough to rise, and then you can chill it until you need it.

Keep in mind that the sauce will only be as good as the canned tomatoes you choose, so be sure to get a quality product. San Marzano-style tomatoes work great here.

Add the whole can, heat up the tomatoes until they’re soft, then crush the attitude out of ’em with a potato masher. (San Marzano tomatoes are notoriously cocky.)

That feels good. Better than a stress ball.

When your tomatoes are nicely crushed, add the diced tomato, oil, garlic powder, dry basil, salt, and black pepper. Cook that for 10 minutes, then add the fresh basil.

You may have noticed that the only herb in this sauce is basil which comes in two forms: dry and fresh. The combination adds more complexity since dry and fresh basil taste slightly different, and have different functions. The fresh basil adds color to the sauce along with a light basil flavor, while the dried herb contributes a more intense basil taste.

When the sauce is cool, chill it alongside the dough in your fridge until pizza time.

A couple of hours before it’s time to make pizza, take the dough out of the refrigerator so that it can warm up closer to room temperature.

Before you begin to build the pizza, place a pizza stone in your oven and preheat it to 425 degrees F.

Why a pizza stone? The direct heat from the hot stone will help brown the crust on the bottom of the pizza, giving it a crispier texture. If you’ve got a pizza stone, definitely use it here.

If you don’t have one, don’t worry about it. You’ll still get great deep dish pizza.

And you won’t have to think about where to store a big, heavy pizza stone. So there’s that.

Our dough is no longer cold. So let’s roll it out.

First, use a knife or a scraper to slice off one-third of the dough and set that chunk aside.

We’ll start with the big portion of dough.

Roll the dough out on a floured surface, making a circle that is 16 inches across.

Now you need to get the dough into a 10-inch deep dish pan.

Before you add the dough, rub the pan with a coating of soft margarine. This will keep the pizza from sticking while adding flavor and a tender crunch to the outside of the crust.

Next, fold your dough circle in half, lift it into the pan, then unfold it.

Once your dough is in place you can add toppings, which in this pizza, don’t go on top.

Unlike traditional pizza, the toppings in a deep dish are baked into the middle of the pizza, underneath the cheese and sauce.

To keep it simple, I’ll just use pepperoni in this pizza.

But you can add whatever you like.

Here are some of the most popular toppings.

Add a single layer of whatever you fancy, then it’s cheese time.

Giordano’s pizza is packed with a lot of cheese. It’s 100% mozzarella that’s made in Wisconsin, and it’s really good cheese.

Because the cheese is such a big star in this pizza, don’t skimp. Get the best mozzarella you can find and don’t get it pre-shredded.

Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag. That might make the cheese look better and sell better, but it also keeps pre-shredded cheese from melting as smoothly as freshly shredded block cheese.

Get a block of the best mozzarella you can find and shred it yourself. Then make sure the cheese comes to room temperature before you load it into the pizza, or it may not get as warm and gooey as you want it.

Roll the leftover dough into a 12-inch circle and place it over the cheese.

Pinch the dough together all the way around, then trim the top, flush with the top of the pan.

Without any way for the air to escape, the dough will bubble and the sauce will slide around on top.

We can fix that by cutting a few ventilation holes into the dough with a sharp knife.

Now you can spoon some sauce over the dough. Just add enough so that you can’t see the dough.

It will take about half of the sauce to cover the pizza.

Which means you’ll have enough left over to make another one.

And you’ll probably be much better at it the second time around.

You have just one pie in the oven, so it’s not likely you’ll forget what’s inside of it.

But at Giordano’s all the pizzas look the same, and with a lot of them in the oven at once, it gets very confusing.

And that’s why they add one piece of each of the fillings to the top of the pizza. Everybody always knows which pizza is which.

Finally, it’s time to bake the pizza.

Place the pan on the pizza stone in the hot oven for 40 minutes or until the top of the sauce begins to brown in spots.

Finish off your pizza with a sprinkling of a grated Parmesan and Romano blend.

Let the pizza cool for 5 minutes, then slip a large spatula under the pizza as you tip the pan to remove the pizza.

Once the pizza is out of the pan, use a large sharp knife to slice across it three times, making six slices.

You are now a Chicago deep dish pizza master. Humbly accept your praise, and dig in.


Stuffed Pizza Crust

2. Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.

3. Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.

4. Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.

5. Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.

Arrabbiata Sauce

1. Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.


Here is a set of instructions on how to build a stuffed pizza.

It is one of the more complicated styles and my least favorite, so for now, this is a basic template for you intermediate pizza bakers out there who want to play around with the style:

People familiar with the stuffed style of deep dish (it’s not the original deep dish), may be aware of the layered/laminated dough that is often used for the style. I haven’t developed a home version of that dough, but you should be able to get something useable with the instructions below.

  • Make a double batch of Thin Crust Dough or RDD Quick Dough.
  • Split dough into 2/3 and 1/3, then fold over and roll each batch several times to get some layers and then roll them out into thin discs to about the same diameter as your pizza pan.
    Then roll the larger dough out a few inches more so you’ll be able to bring up the sides, and drape into the deep dish pan without pressing.
  • Gently bring up the sides of the dough over the top pan edge.
  • Fill the pizza with lots of cheese (you can use shredded this time if you want) and whatever toppings you want. Stuffed pizza gets sausage pieces, not patty.
    Do NOT put the sauce in yet.
  • Top with the second dough.
  • Crimp the top and bottom dough edges together all the way around.
  • Tear or cut a few vent holes in the top center of the pizza dough so steam can escape.
  • Ladle on a thin layer of sauce over the top dough to cover.
  • Bake in a preheated oven at a time and temp TBD – I’m thinking 450-460 F for about 45 minutes,
    but you should probably check after 40.
  • If the outside looks done, but you want to be sure, for safety,
    stick an instant-read thermometer into the center of the pie (don’t hit the bottom of the pan with the thermometer – you’ll get a false reading) and make sure the pizza’s internal temp (the fillings, not the crust) is at least 165 degrees F.

If you’re looking for a basic demo, this video from the Chicago Tribune, featuring Fred Besch of Nancy’s Pizza, practically giving away the farm on the whole process, right next to Nancy Palese:




CORNMEAL ALERT: You will notice that Fred uses a small amount of cornmeal essentially as ball bearings for his dough sheeter. There’s no evidence that the dough itself contains any.


Low-Carb Stuffed Crust Pizza & 60+ Recipes for the Big Game!

Football season is almost over and sadly our Broncos are done for the year. (They gave it a great effort!) But there’s still one more Big Game left this season! With the Broncos out, I’m definitely looking forward to the food more than anything this year. To help you plan your own killer party, I’ve teamed up with my football blogger friends in one final collaboration and we are bringing you some brilliant Big Game recipe ideas. We’ve made appetizers, entrees, desserts and even drinks. Prepare to be inspired, and be sure to check out their links below the recipe!

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

I know it was a bit quiet around here for the holidays. I decided to take an unexpected break to rest and spend more time with family and it was so wonderful. If you follow me on Instagram, you’ve already seen the announcement, but after 4+ years of infertility, we’re thrilled to share that we’re pregnant and expecting baby Powers in July! I got my ultimate keto non-scale victory! WooHoo! I may start posting about it on the blog here or I might not. I haven’t decided yet. Would y’all enjoy baby bump update posts?

Anyways, you’re here for this low-carb stuffed crust pizza right? Look at all that melty cheese! My favorite thing about being on a keto diet is that cheese is super low carb. So you bet I am going to pack it in! (Baby Powers is currently at least 25% made from cheese.) This pizza is definitely very filling and Hubby and I were each pretty full after about 1 slice, so plan accordingly. Leftovers were just as great the next day! (Though if you pull this out at a football party, you bet it will be gone!) The quantities here make a large pizza, but it would be just fine reduced in half if you want a solo pie.

The magic behind this low-carb dough is the mozzarella cheese. Since there’s no gluten to hold the dough together, the cheese and egg combine to form the dough-like bond we all know and love. It doesn’t taste exactly like my favorite gluten-full pizza dough, but it definitely is delicious and doesn’t scream “gluten-free!!” like some of the GF crusts I’ve tried over the years. I hope you enjoy this pizza as much as we did!


Watch the video: Beste Pizzasauce der Welt (June 2022).


Comments:

  1. Everett

    I saw it by chance. Not expected.

  2. Amdt

    Well done, this very good idea is just about

  3. Fesho

    Rather excellent idea and it is duly



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