Pepperoni Pizza Braid

Pepperoni Pizza Braid is another fun way to do Friday Night Pizza Night right!

INGREDIENTS

1: can Pillsbury™ refrigerated classic pizza crust

1/2: cup pizza sauce

2: cups shredded mozzarella and/or cheddar cheese, divided

2/3: cup pepperoni slices, divided, plus more for topping

DIRECTIONS

Heat oven to 425°F (400°F for a dark or nonstick baking sheet). Lightly grease a baking sheet with cooking spray.
Unroll pizza crust and press into a 10-by-13-inch rectangle on prepared baking sheet. Use kitchen scissors or a knife to cut 8 equal strips along each of the two longer edges, leaving a 3-inch space down the center of the dough rectangle.
Spoon pizza sauce along the center of the pizza dough, then sprinkle with 3/4 cup of the shredded cheese. Top with 1/3 cup of pepperoni slices, then sprinkle with another 3/4 cup shredded cheese and remaining 1/3 cup pepperonis.
Starting from one end, fold strips of dough over the filling to the center, so the ends overlap and it looks braided. Sprinkle top with remaining cheese and a few more slices of pepperoni.
Bake 20 minutes until crust is golden brown and baked through and cheese is melted and bubbly.

Tablespoon original recipe

Easy Pull Apart Pizza Bread

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 8

Easy Pull Apart Pizza Bread recipe that takes hardly no time to throw together.

Ingredients

2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
⅓ cup olive oil
1 – 8 oz package of pepperoni (we used the turkey)
1 cup Parmesean cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

Instructions

Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters (as shown in the photo)
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
Flip over on to a plate while it’s still hot.
Serve with a side sauce and enjoy!

Sweet And Simple Living original recipe.

Crunchy Asian salad with peanut dressing

Healthy, vegetarian, and gluten free recipe: Crunchy Asian salad with peanut dressing. Vegetables tossed in a delicious, homemade peanut dressing, and topped with toasted peanuts and sesame seeds. The salad dressing is both sweet and sour, and very creamy!

Ingredients

Peanut salad dressing:

1/4 cup rice wine vinegar
1 teaspoon chopped fresh ginger or 1/2 teaspoon powdered ginger
2 tablespoons soy sauce (use gluten free Tamari soy sauce for gluten free version)
1 tablespoon honey (or more, if you like it sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
3 tablespoons creamy peanut butter
2 tablespoons sesame seeds, toasted

Salad:

6 cups baby spinach leaves or other greens, washed, and dried
1 large carrot, shredded
1 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
1/2 pound sugar snap peas
1/2 large cucumber or 1 small cucumber, thinly sliced
1/2 cup roasted peanuts, chopped in half
1 tablespoon sesame seeds toasted

Instructions

To make salad dressing:

In a medium bowl, combine and whisk together all dressing ingredients, except for 1 tablespoon of sesame seeds.

Salad:

Bring a pot of water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
Combine all salad ingredients in a large bowl. Pour the dressing over the salad, just enough to coat (you don't have to use all of the dressing, unless you want to). Sprinkle the salad with the remaining tablespoon of toasted sesame seeds.

Julias Album original recipe.

Slow Cooker Korean Beef
Amazingly tender, flavorful Korean beef easily made in the crockpot with just 10 min prep. It doesn't get easier than that!

Amazingly tender, flavorful Korean beef easily made in the crockpot with just 10 min prep. It doesn't get easier than that!

INGREDIENTS

1 cup beef broth 1/2 cup reduced sodium soy sauce 1/2 cup brown sugar, packed 4 cloves garlic, minced 1 tablespoon sesame oil 1 tablespoon rice wine vinegar 1 tablespoons freshly grated ginger 1 teaspoon Sriracha, or more, to taste 1/2 teaspoon onion powder 1/2 teaspoon white pepper 3 pound boneless beef chuck roast, cut into 1-inch cubes 2 tablespoons cornstarch 1 teaspoon sesame seeds 2 green onions, thinly sliced

INSTRUCTIONS

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Damn Delicious original recipe.

Pioneer woman's recipe for perfect salmon

Most of the salmon I have eaten/made is too underdone or dried out and bland. But not tonight ! Tonight's salmon was moist flaky juicy flavorful and so so simple to make.

Put your salmon on a foil lined baking sheet. Drizzle with olive oil salt and pepper. Put the salmon in a cold oven turn onto 400 degrees and set the timer for 25 minutes. After 25 minutes you will have perfect flaky delicious salmon.