#miceli

Miceli

Stuffed Crust Cast-Iron Pizza with Mozzarella Total Time: 3 hr 30 min Active Time: 1 hr Yield: 4-6 servings Ingredients 2 Cups Bread Flour, plus more if needed 2 Cups 00 flour (see's Cook's Note) 1 Tbsp Kosher Salt 2 Tbsp Kosher Salt 2 Tsp Active Dry Yeast 1 2/3 Cups warm water (about 115 degrees F) 2 Tsp Honey 2 Tbsp Extra-Virgin Olive Oil Nonstick Cooking Spray, for greasing the bowl Sauce: 2 Tbsp Extra-Virgin Olive Oil 1/2 Tsp Dried Chile Flakes 2 Cloves Garlic, sliced 2 Cups Tomato Puree 3 Sprigs Fresh Basil Kosher Salt and Fershly Ground Black Pepper Crust: 3 Tbsp Extra-Virgin Olive Oil All-Purpose Flour, for rolling the dough 8 oz Miceli's Mozzarella Cheese, cut into 2-by-1/2-inch strips Toppings: 1 Cup Miceli's Mozzarella Cheese, torn 1 Cup Kalamata Olives, sliced in half 12 Leaves Fresh Basil, torn 1/2 Cup Red Onion, very thinly sliced Special Equipment: 12-inch cast iron pan Directions For the Dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly. Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60-90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it. For the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chile flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. let cool completely in the fridge. Remove the basil from the sauce before using. For the Crust: Preheat the oven to 500 dehrees F. Prepare a 12-inch cast iron pan by greasing the interior with 2 tablespoons of the olive oil. Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil. For the Toppings:Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olvies, and onions. Place the pizz pan over medium heat and cook until the bottom of the crust begins to brown loghtly, 2-3 minutes. Transfer to the oven and bake until the crust id golden brown and the center is bubbly, about 20 minutes. Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzlw of olive oil. Allow it to cool for 10 minutesm then cut into portions and serve. Original recipe is from the Food Network website by Geoffrey Zakarian

Valerie's Cheesy Salami Pie Total Time: 50 minutes Yield: 8-12 servings Ingredients: 1 (8-ounce) tube refrigerated crescent rolls 8 ounces hard salami, chopped 4 cups Miceli's Shredded Mozzarella Cheese 3 tablespoons Miceli's Grated Parmesan Cheese 3 eggs, beaten Instructions: 1) Preheat the oven to 350°F. Pat the crescent roll dough into the bottom of a 9"x13" casserole dish. 2) In a large bowl, mix together the salami, mozzarella, Parmesan, and eggs. Pat the mixture into the crescent roll dough. 3) Bake 30-40 minutes, until golden brown. Original recipe and image courtesy of Valerie Bertinelli on "Valerie's Home Cooking" via Food Network

Original recipe and image courtesy of Cheri Liefeld & Betty Crocker

Double Cheese Chicken Fingers Total Time: 30 minutes Yield: 12 servings Ingredients: 1/3 cup Original Bisquick™ mix 1/3 cup whole wheat seasoned dry bread crumbs 1/4 cup Miceli's Grated Parmesan cheese 1/4 cup crushed cheese crackers 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano leaves 1/3 cup egg whites (from 3 eggs) 2 pounds chicken tenders 3 tablespoons butter or margarine, melted Instructions: 1) Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray. 2) In a resealable bag, mix Bisquick mix, breadcumbs, cheese, cheese crackers, garlic salt, and oregano leaves. 3)In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with bisquick mixture. Seal the bag and shake to coat. 4) Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes. Original recipe and image courtesy of Betty Crocker

Jalapeno Popper Grilled Cheese Active Time: 10 minutes Total Time: 35 minutes Yield: 4 sandwiches Ingredients 6 Jalapenos, cut in half lengthwise 2 Tbsp Olive Oil Salt and Freshly Cracked Black Pepper 1 Cup Miceli's Mascarpone Cheese 1 Cup Miceli's Cheddar Cheese, shredded 8 Slices Country White Bread 2 Tbsp Salted Butter Directions Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 Tbsp olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10-15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside. Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread. Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden and the insides are all melty and gooey. Original recipe from Food Network by Jeff Mauro