Stuffed Meatball Pie

Ingredients

for 10 servings

1 lb pizza dough, divided

2 tablespoons olive oil

8 cloves garlic, minced, divided

salt, to taste

pepper, to taste

3 cups tomato puree

1 tablespoon dried basil

1 tablespoon dried oregano

12 oz tomato paste

1 lb low moisture mozzarella, sliced

2 lb meatballs

2 cups caramelized onions

3 cups bell peppers, chopped, sauteed

Parmesan, to serve

Preparation

Preheat oven to 450°F (230°C).

Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.

Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.

Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.

Bake until the dough is cooked and lightly golden brown, 15 minutes.

Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.

Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.

Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.

Add a layer of caramelized onions, and more sliced mozzarella.

Add the green, yellow, and orange bell peppers on top of the mozzarella.

Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.

Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.

Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.

Slice the pie, serve with extra marinara sauce and grated parmesan.

Enjoy!

https://tasty.co/recipe/stuffed-meatball-pie

Jack Daniel's Smoky Bacon Mac and Cheese

SERVES 4  |  ACTIVE TIME 30 Min  |  TOTAL TIME 30 Minutes

½ tsp kosher salt + more for pasta water
12 oz Hickory smoked peppered bacon, uncooked
2 Tbsp unsalted butter
½ cup Jack Daniel's Whiskey
½ cup chicken broth
¼ cup all-purpose flour
½ teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon New Mexico chili powder
1 tablespoon chili pepper paste
½ tablespoon Worcestershire sauce
2 cups milk
4 ounces extra sharp cheddar (white), shredded
2 ounces smoked provolone cheese, shredded
2 ounces Asiago cheese, shredded
8 oz dry elbow pasta
croutons (garnish)

Bring an 8 quart covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.

Meanwhile warm a large 12" skillet over medium-high heat. Using clean kitchen shears cut bacon into bite size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.

While the bacon is cooking, shred cheeses and prepare remaining ingredients.  

Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.

Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted add flour and whisk to combine. Add spices, chili paste, Worcestershire, whiskey and chicken broth. Whisk to combine. Allow to come to a bubble for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble and add cheeses.  Stir until cheese is melted and smooth. 

Add pasta to sauce and stir to combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.

Sprinkle with croutons, if desired.  

Serve and enjoy!

Fried Lasagna

TOTAL TIME: 0:50

LEVEL: EASY

SERVES: 10 SERVINGS

INGREDIENTS

• 10 lasagna noodles, cooked al dente
• 1 15- oz. container ricotta
• 4 eggs, lightly beaten (divided)
• 2 cloves garlic, minced
• kosher salt
• Freshly ground pepper
• 1 c. shredded mozzarella
• 1/4 c. finely chopped parsley
• vegetable oil
• 1/2 c. flour
• 2 c. italian breadcrumbs
• Marinara sauce, warm (for serving)

DIRECTIONS

1. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
2. In medium bowl, combine ricotta, 1 egg and garlic. Season with salt and pepper. Mix until evenly combined. Spread the ricotta mixture onto each lasagna noodle, then sprinkle with mozzarella. Fold each lasagna noodle 3-4 times, to create a square. Freeze the lasagna servings on the baking sheet for 30 minutes, or until hardened.
3. When the lasagna squares are frozen, set up a dredging station. Divide the flour, eggs and breadcrumbs in three separate shallow bowls. Season breadcrumbs with salt and pepper. Working in batches, dredge lasagna in the flour mixture then dip in eggs. Toss in breadcrumbs for the final dredge.
4. Meanwhile, heat oil. Pour about 1 1/2" vegetable oil into a large, deep skillet (or a shallow pot). Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it's ready.) Working in batches, add 3-4 lasagna squares to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 2-3 minutes, then flip and cook until the second side is golden, 2-3 more minutes. Place the fried lasagna squares on a cooling rack lined with paper towels. Repeat until all the lasagna is fried.
5. Sprinkle with parsley and serve with warm marinara for serving 

http://www.delish.com/cooking/recipes/a49688/fried-lasagna-recipe/?src=social-email