Pizza is like the best ever food invention. You can eat it cold, hot, with meats, vegetables, and even as a dessert.  When I was asked if I wanted to try the new Fleischmann’s Pizza Crust Yeast,  I was like heck yeah! Any excuse to make pizza!  We were supposed to have family night but there were ranch duties that needed tended too. Luckily, I was able to spend pizza time with my 13 year old which was exciting because he’s at the age where he doesn’t want to be around his mom so much you know?

Anyways, he agreed and not only did we make some great pizza, we had a lot of fun.  I was cracking up at the “do I just pour?” and “is this how to do it?”.  We decided to make Pepperoni pizza first, then a dessert pizza.  This post will focus on the pizza dough and the dessert pizza but if you need a simple quick pepperoni pizza, all you need is the pizza dough recipe I’ll be posting, some pizza or spagetti sauce and your choice of toppings. It can be made to eat in 30 minutes.

Also, because I took A LOT of photos, I made a slide show for you so that the page doesn’t take FOREVER to load! Just scroll down towards the bottom for that.

30-MINUTE PIZZA CRUST DOUGH (can be found on the back of the Fleischmann’s Yeast package)

INGREDIENTS

• 1 3/4 – 2 1/4 cups of flour
• 1 envelope Fleischmann’s Pizza Yeast
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup of very warm water (120° to 130° F)
• 3 tablespoons oil

PIZZA CRUST DIRECTIONS

Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil.  Mix together until well blended; about 1 minute.  Add ½ cup flour gradually until dough forms a ball. Add additional flour, if needed, to handle.  Spoon dough out of bowl onto floured surface. Dough will be slightly sticky.  Knead on floured surface.  Knead until dough is smooth and elastic; about 4 minutes.  You can either press dough out to fill greased pizza pan or roll dough to a 12-inch circle and transfer to greased pizza pan.  Top as desired with pizza sauce, cheese and toppings.
Bake on bottom oven rack at 425° for 12 to 15 minutes until cheese is bubbly and crust is brown.

The Pizza Yeast from Fleschmann’s is new and I could definitely tell a difference in it. I think anyone who uses yeast a lot will be able to see the fabulous difference!  I thought I’d give you a close up of the ingredient that makes the whole recipe work!

APPLE CRUMB DESSERT PIZZA PIE

INGREDIENTS

• # 1 cups brown sugar, packed
• # 1 cups all-purpose flour
• # 2 ounces butter, cold, cut in pieces (1/2 stick of butter)
• # 1/4 cup of sugar
• # 2 cans of Apple Pie Filling

ICING INGREDIENTS

• Powdered Sugar
• Milk

DIRECTIONS

Preheat oven to 400′.  Combine brown sugar, flour, and sugar in a mixing bowl; cut in butter until the mixture is like coarse crumbs.  Pour and spread Apple Pie filling all over Pizza Dough Crust; top with crumb mixture.  Bake for about 12-15 minutes. While pizza is baking, combine 1-2 cups of powdered sugar with a few tablespoons of milk to desired consistency.  You don’t want it too thick but not too runny either.  When dessert pizza is done, drizzle icing all over pizza pie!

To see my son doing all the work, check out the slide show made via whrrl!

One lucky winner will receive a $100 gift card!  WOOHOO!

HOW TO ENTER

Leave a comment answering this question–What is your favorite pizza topping? Maybe like us, you love pepperoni or mushrooms. Maybe you love dessert pizza and have your own favorite fruity topping! Share your ideal pizza with us!

Additional methods of entry, leaving each one in a separate comment, are:

• Share on a social networking site like Twitter or Facebook.
• If you’ve got some of Fleischmann’s Pizza Yeast at home, create a pizza and share it via whrrl! (this gives you 10 extra entries)

Giveaway ends on Nov. 1st.  Good luck and enjoy!

Disclosure: Post is sponsored by ACH Foods, maker of Fleischmann’s Pizza Yeast , however, my opinion of the product remains authentic as always.

This recipe comes from my mom!  She’s helping me out while I’m in Florida at SeaWorld!  Thanks Mom!

INGREDIENTS
Dough-2 pound ingredient

• 1 cup milk
• 1 egg, beaten
• 4 Tbsp. Melted butter
• 4 Tbsp. water
• ½ box instant vanilla pudding (3.4 oz box)
• 4 cups Bread flour
• 1 Tbsp. Sugar
• ½ tsp. Salt
• 2 ½ tsp. Bread machine yeast

FILLING

• ½ cup butter, softened
• 1 Cup brown sugar
• 2 tsp. cinnamon
• ¼ cup chopped walnuts, opt.
• ¼ cup raisins, opt

FROSTING 1 (Real Cinnabon Frosting)

• 4 oz. Cream cheese, room temp. (With walnuts and raisins)
• ¼ cup butter, softened (this is awesome)
• 1 ½ cup powdered sugar
• ½ tsp. Vanilla
• 1 ½ tsp. Milk
• 3 Tbsp. real Maple Sup

FROSTING 2 (not the real thing, but good)

• 1 tsp. milk
• 1 ½ cups powdered sugar
• 4 Tbsp. butter, softened
• 1 tsp. vanilla
• 1½ Tbsp. milk

PREPARATION INSTRUCTIONS

Place all ingredients in your machine in order recommended by your machine’s manufacturer.
Place the pan in your machine.
Select the dough cycle and press start.
When cycle is finished, remove the dough, knead enough to punch down and roll to 17×10.

Combine first 3 filling ingredients and mix well.
Heat in microwave 10 seconds. To make spreadable.
Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough.

Starting with widest end, roll the dough into a tight log.
Cut into ½ to 1” slices.
Place in a lightly greased baking dish with sides.

Place in a warm draft free place and allow them to rise until double. (I turn my oven on warm and place them inside. When the temp light goes off, turn off the oven.

Let them rise 20-30 minutes this way. Take out to heat oven to baking temp)

Bake at 350 for 15-20 minutes.

When the rolls are done top with frosting of your choice.

Note: for a real treat replace raisins in the fillings with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tbsp. Of matching fruit jam.

Yield: A Full 9×13 pan

These dinner rolls are one of the easiest and most delicious bread recipes I have.  I first learned how to make dinner rolls from one of our previous employer’s wife, on the Fulton Quien Sabe Ranch.  She was a great cook and made many things from scratch but boy could she make a bread recipe now!  She always had to make double because each cowboy would eat 4 or 5 rolls each.  Yes, they were that good.

I haven’t made dinner rolls with her recipe for a long time and since I had to cook for the ranch today, I thought it’d be a good time.  Two important things about this recipe. Try to follow directions exactly to have the softest rolls ever.  So when it says little flour, use VERY little flour if any.  And when it says to butter them, be generous!  Enjoy y’all!

INGREDIENTS

• 1 envelope Active dry yeast
• 1/4 cup very warm water
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 1 cup scalding hot milk
• 1 egg –lightly beaten
• 4 1/2 cups of sifted all purpose flour
• 2 Tablespoons of melted butter for brushing rolls

DIRECTIONS

Sprinkle the yeast over very warm water in a large bowl.  (warm water should feel comfortably warm when dropped on wrist)  Stir until yeast dissolves.

Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted.  Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg.  Beat in 4 cups of flour, one cup at a time to form soft dough.  Use some the remaining 1/2 cup flour to dust a pastry cloth.  Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).

Place dough in a warm buttered bowl; turn greased side up.  Cover and let rise in a warm place until doubled in bulk, about 1  1/2 hrs.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.  Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls.  Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min.

Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned.

Serve warm with plenty of butter.  I pour melted butter on top of the rolls right when the come out of the oven.

Recipe makes about 2 dozen!

I served up my rolls in my brand new, very pretty Tuscan Everyday Baker.  I love that color!

Let me know if you make them!

Just bringing you easy and affordable recipes these days huh!  To make these Apple Turnovers from scratch would be divine but since many of us don’t have the time, I found a shortcut from the coolest cookbook ever, 101 Things to Do with Canned Biscuits!  These only take a few minutes to prepare and about the same amount of time to cook.

I love cookbooks like this and if you’re into this stuff, check out the whole line of 101 things cookbooks for fun and easy recipes.

INGREDIENTS

• 1 can (16.3oz) biscuits
• 1 can apple pie filling
• 1 tablespoon cinnamon
• 4 tablespoons sugar

DIRECTIONS

Preheat oven to 400′.  Flatten each biscuit into a 6″ round.  Place 2 heaping tablespoons of pie filling on each biscuit.  Moisten edges of dough with water.  Fold over and press edges firmly with a fork to seal.  Place on a lightly greased baking sheet.

Mix cinnamon and sugar and then sprinkly over top of biscuits.  USE IT ALL.  It might seem like a lot but it’s really not.  Bake for 15-20 minutes or until golden brown.  YUMMY!

Many requests have been made to add gluten free recipes here and while I don’t do that sort of cooking, I am happy to oblige and bring you the first of many.  Since I’m a bread junkie, I found this one for your eating pleasure.

This recipe is done in a bread machine but I’d imagine that you could cook this in the oven too just being careful as far as temp and time goes.

INGREDIENTS:

• 3 eggs
• 1 tablespoon cider vinegar
• 1/4 cup olive oil
• 1/4 cup honey
• 1 1/2 cups buttermilk, at room temperature
• 1 teaspoon salt
• 1 tablespoon xanthan gum
• 1/3 cup cornstarch
• 1/2 cup potato starch
• 1/2 cup soy flour
• 2 cups white rice flour
• 1 tablespoon active dry yeast

DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.  Select the sweet dough cycle.  Five minutes into the cycle, check the consistency of the dough.  Add additional rice flour or liquid if necessary.  When bread is finished, let cool for 10 to 15 minutes before removing from pan

Freeze part of the loaf and use when needed.

I make these every Christmas. They are a big hit with the kids. I believe the recipe came form Pillsbury originally, but you can use any sugar cookie dough.

INGREDIENTS
1 roll refrigerated sugar cookies
1/4 cup all-purpose flour
1 cup vanilla ready-to-spread frosting (or make your own)
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 gumdrops, cut in half

DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough; work flour into dough until well blended. Shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheet.
3. Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4. Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.