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Cooked by: Chef / Holiday: Easter / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 1 |
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Directions: Scald milk, stir in sugar, salt & shortening. Cool to lukewarm. In large mixing bowl place warm water and yeast. Stir until dissolved. Stir in cooled milk mixture. Add beaten egg and three cups flour. Beat until smooth. Add remaining 2 cups flour gradually to make a good working dough. Turn dough onto bread board. Knead until smooth and elastic. You may need a little more flour sprinkled on board while kneading. Place in greased bowl. Cover and let rise until double (approximately 1 hour).
Mix all filling ingredients. When the dough has risen punch down and rest a few minutes. Have three 8 or 9 inch pie or cake pans. Divide dough into six pieces. Roll 3 pieces to line pie pans. Divide filling between the pans. Roll remaining dough for top crust or pull sides up to cover top. Beat 1 egg yolk with 1 tablespoon water. Put on crust. Bake for 25 to 3 at 350 degrees
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Easter Pizza Filling
-1 (s) diced, cooked ham
-1 (s) diced salami
1 stick pepperoni
24 Ounce(s) ricotta cheese
-1 (s) diced brick cheese
4 beaten egg
163/1250 Pound(s) grated parmesan cheese
1/6 Ounce(s) salt |
Directions:
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Gelatin pizza SOURCE: Jell-o Kids' Cooking Fun cookbook, copyright 1991 - Kraft
General Foods, Inc., ISBN #0-88176-654-2, Library of Congress Catalog Card
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1. Pour gelatin into bowl. Add 2 1/2 cu
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close to the real thing! Finally... a pizza with a perfect crust!
Success Hints
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Use stick perreroni and dice into 1/4" chunks.
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Bake pizzas at 425F .
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COAT chi
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chicken breast and Monterey Jack cheese, then sprinkle with chopped
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