With the holidays approaching, it’s time to start thinking about fun food to make for all the parties and get togethers with family and friends. I love making appetizers, mini tarts, and small bites for potlucks and parties because it’s fun to experiment with different flavor combinations and they’re generally easy to transport.
One of my favorite things to make are Sweet and Savory Mini Tarts, and I’ve used my KitchenAid® Professional-Grade Nonstick Mini Pie Pan to whip up two delicious tarts that you can bring to your next holiday soiree. I love this pie pan because its nonstick professional-grade construction and removable bottoms make it easy to work with. And the pre-engraved ridges for the crust ensure that all of your tarts and mini pies come out looking perfect!
My Mini Cranberry Apple Almond Tarts are super delicious – sweet and tangy with a little bit of crunch, made with fresh cranberries, orange juice, honey, apples, cinnamon and chopped almonds.
I also made some savory Mini Bacon, Veggie and Cheese Tarts that are great for a holiday brunch or even a small evening get together with friends and family. They’ve got tons of good stuff inside too – eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.
So easy to make and so delicious and fun for a holiday party!
I’d love to hear in the comments below what you would make in the mini pie pan for your holiday party – sweet or savory? Or both? What flavors and ingredients would you use? How would you change up the crust? Be sure to share your take on these sweet and savory tart recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Happy holidays!
Check out how i made them with my KitchenAid mini pie pan Stainless Steel cookware and get the #recipes on the Kitchenthusiast blog HERE!
Disclaimer: As a Kitchenthusiast Contributor, I have been compensated by KitchenAid for this post, but this post represents my own opinion.*
Fall is one of my favorite times of the year simply because it’s a time when the leaves are changing, the weather is getting cooler, and you have an excuse to stay inside to watch football with friends and family and gather around the table with some delicious party food!
Whenever I host a party, I like to create a smorgasbord of food that’s easy for people to grab. I love bite-sized finger foods and tapas-style spreads that are fun to make and eat. My idea for a great fall football party is Meatball Madness – an experiment with different types of meatballs paired with unique sauces, fillings and bases to eat them on.
For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki Sauce served on toasted flatbreads,
and some Asian Chicken Meatballs with a Spicy Peanut Sauce served on Gem Lettuce Cups as thought starters for this party idea, but I’d love to hear from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party!
You can mix and match different themes with different fillings and flavors for the meatballs, for example – you could make Spanish Meatballs made with pork, chorizo and onions and create a Roasted Red Pepper Aioli to dip them in and serve on toasted pita. Or you could make traditional Italian Meatballs with Cheese and Tomato Sauce on mini slider buns topped with fresh basil and parsley. Or make German Meatballs with Bratwurst and Sauerkraut with a Grainy Mustard Sauce served on mini Rye breads – the possibilities are endless and super fun to come up with!
Fall has finally arrived – my favorite season of the year! I love the cooler weather and dressing in jeans, sweaters, boots and leather jackets. I love the beautiful colors of the changing leaves. And I love the gorgeous fall produce and warmer, cozier comfort foods that come with the season.
One of my favorite things to make in the fall is pie – sweet or savory with gorgeous fruits and veggies and all sorts of lovely ingredients and spices.
There’s something so soothing about the smell of pie baking in the oven that warms up the home and goes perfectly with the crisp fall air and cooler days and nights.
I recently got a KitchenAid® Stainless Steel 8-Piece Set of cookware along with a new KitchenAid® 9” Professional-Grade Nonstick Pie Pan and was inspired to make a gorgeous Pear and Hazelnut Salted Caramel Pie with a Chocolate Graham Crust. The flavors of nuts, homemade caramel, fresh pears, chocolate, cinnamon and nutmeg pair perfectly together and scream fall.
It’s summer and OH. SO. HOT. And I honestly haven’t really been in the mood to cook or do anything lately except lie down in the AC or chill on the beach – but a girl’s gotta eat, right?
I’ve also been a bit blue because my Dad is in the hospital and having double bypass heart surgery on Monday morning which is a bit scary..and too much to deal with.
So I decided I needed a dose of some comfort food this weekend to cheer me up and bring me a little closer to home with Dad. 🙂
I had a few samples of RedPack petite diced tomatoes on hand and thought they would be perfect for a comforting baked pasta dish – something that reminded me of what Mom used to make for us for dinner.
So I whipped up a Cheesy Skillet Beef Goulash – made with ground beef, tomatoes, onion, garlic, elbow macaroni and three cheeses – all cooked together in one skillet, then baked into a pot of bubbly, cheesy goodness.
Super simple to make and definitely comforting at that. I think I’ll get through the weekend and Dad’s surgery just fine…after I have some of this deliciousness..and maybe a nap in the A/C. 🙂
This is a classic cheesy baked pasta dish made with macaroni, ground beef, diced tomatoes, onion and garlic, topped with Parmesan and shredded cheddar cheese.
Ingredients
1 package elbow macaroni
2 tablespoons cooking oil
1 medium onion, chopped
3-4 large garlic cloves, minced
1 pound lean ground beef
1- 28 ounce can RedPack petite diced tomatoes
1 cup tomato sauce
1/2 cup grated Parmesan cheese, plus extra for garnish
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
Kosher salt, to taste
Fresh ground black pepper, to taste
1/2 cup shredded mild cheddar cheese
1 cup shredded extra sharp cheddar cheese
Instructions
Bring a large pot of water to a boil and cook the macaroni, drain and set aside.
Meanwhile, In a large nonstick skillet, add oil and heat until it's shimmering. Add onion, and cook over medium heat until onion is soft, about 5-7 minutes. Add garlic and cook for about 30 seconds.
Add the ground beef and brown until no longer pink, stirring and breaking it up as you cook.
Add the diced tomatoes and tomato sauce to the skillet and stir. Cook the mixture for about 5 minutes or so until heated through.
Stir in the cooked pasta and Parmesan cheese, Italian seasoning, red pepper flakes, salt and pepper, mixing well. Adjust seasonings to your taste buds accordingly...:)
Top the pasta mixture with both shredded cheeses and bake in the oven for about 10 minutes until the cheese is melted and bubbly.
Top with additional grated Parmesan cheese if desired and serve hot immediately.
Notes
Goes great with a green salad and garlic bread and a crisp white wine like Pinot Grigio or a light fruity red table wine.
I love making savory tarts and pies, but unfortunately I don’t love the carbs and calories that come along with them. It’s also Summertime, and I’m trying to cook and eat lighter than usual…and the Fall season will come soon enough with all that yummy comfort food!
I’ve been experimenting lately with alternatives to pasta and dough – things like zucchini, cauliflower, almond flour, and quinoa. Not only are they lighter, but also , gluten-free and less carbs than traditional flours and equally as satisfying and tasty!
I found a recipe on Cooking Light for a savory Fall tart made in a toasted quinoa crust and decided to experiment a little with the crust, fillings and flavors. MISSION ON.
I love the flavor of the nutty toasted quinoa, which is done in the oven and gives a nice depth of flavor and crunch to the tart crust.
I mixed in some Bob’s Red Mill almond flour, corn starch, Parmesan cheese and an egg for binding the quinoa, then added a little garlic salt and olive oil to bring it all together for the crust. Then I pressed the quinoa mixture into four small tart pans and baked for about 10 minutes before filling them and baking again.
While the tart crusts were baking, I made a savory filling with mascarpone and cheddar cheese and spooned in this delightful cheesy goodness on to the par-baked crusts.
I also cooked up some crispy gorgeous bacon in the oven while the tarts were baking..(for about 20 minutes or so)..
then chopped it to pieces and layered it on top of the cheeses. HELLO PRETTIES. Come to me.
Next I started filling the tarts with my blanched cauliflower and baby peas,
more Parmesan cheese and a drizzle of olive oil,
popped them back in the oven..
and baked these cuties for another 5-10 minutes and let them cool on a wire rack for a few…
the anticipation of these delicious things in my mouth is MOUNTING.
Once the tarts were cooled a bit, I garnished them with some fresh chopped basil, chives and freshly cracked black pepper and a few red pepper flakes. Mini Green Goddesses!
And Oh Holy Delicious.
This is a great base recipe for any savory tart really – feel free to substitute different fillings for the tarts depending on the season..butternut squash and spinach in the Fall… corn, tomatoes and zucchini in the Summer… roasted carrots, potatoes and Gruyere in the Winter..asparagus and leeks in the Spring…oh, the ideas are endless!
Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Makes four 4 5/7-inch tarts
Serving Size: 1 tart
This is a gluten-free tart recipe made with a toasted quinoa crust, filled with a savory filling of mascarpone and cheddar cheese, bacon, cauliflower, peas topped with Parmesan, and fresh basil and chives.
Ingredients
Toasted Quinoa Tart Crust:
1 cup uncooked quinoa
1/2 cup almond meal flour
1 tablespoon cornstarch
2 tablespoons Parmesan cheese
1/4 teaspoon garlic salt
2 tablespoons olive oil
1 large egg, beaten
Cooking spray
Tart Filling:
1 cup cauliflower florets
1 cup baby green peas, frozen
4-5 slices of bacon, cooked and chopped
1/2 cup mascarpone cheese, softened
1/2 cup shredded cheese (Cheddar, Jack, or Gouda)
4 tablespoons grated Parmesan cheese
1 tablespoon olive oil, divided
1/2 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh basil, for garnish
1 tablespoon finely minced chives, for garnish
Instructions
Make the Toasted Quinoa Tart Crusts:
Preheat oven to 350°.
Place quinoa on a baking sheet. Bake at 350° for 10 minutes or until golden brown; cool.
Place half of quinoa in a food processor; pulse 30 seconds.
Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine.
Add oil and egg; stir until mixture is crumbly but holds together when pressed.
Press into bottom and up sides of four 4 5/7-inch removable-bottom fluted tart pans coated with cooking spray.
Bake at 350° for 10 minutes or until golden, but not completely cooked (you will put them back in the oven later after you fill them with the veggies, bacon and cheese.)
Prep the Tart fillings:
While the tart crusts are baking, chop the cauliflower into small florets and measure out the baby peas.
Blanch the veggies in boiling water for about 2-3 minutes, then drain and rinse them in very cold water or shock them in an ice bath, set aside.
Cook the bacon and drain, chop into small chunks, set aside.
Measure out the mascarpone, Cheddar and Parmesan cheese, and chop basil and chives, set aside.
Fill the Tart Crusts:
Spread the mascarpone cheese evenly in bottom of each tart crust.
Top each tart with shredded cheese, then crumbled bacon.
Arrange cauliflower and peas evenly over cheese and bacon mixture on the tarts and drizzle with some olive oil, Parmesan cheese and black pepper.
Bake tarts for another 5-7 minutes in the oven.
Remove tarts from the pans; cool completely on a wire rack.
Garnish with fresh chopped basil and chives, serve warm.
I just got back from a lovely 2 week vacation in Upstate New York (Rochester) visiting family and friends, which I normally do in the Summer, my family and I go camping with a tent from Survival Cooking every year. Not only is it the 4th of July holiday, but my Sister’s and Dad’s birthdays and a time to celebrate Summer!
I decided to make my Dad a pie for his birthday because I know he loves them..he usually loves Lemon Meringue Pie but I thought I’d surprise him with a lovely Lemon Icebox Pie with a Blueberry-Raspberry Filling in a Graham Cracker crust.
The pie is made in a buttery graham cracker crust and has a light and luscious creamy lemon filling made with eggs, sugar, lemon juice and lemon zest that is mixed with condensed milk, buttermilk and whipped egg yolks. It’s topped with a homemade Blueberry-Raspberry Filling made with fresh berries, sugar and lemon zest and cooked into a yummy warm syrupy topping, along with some fluffy whipped cream to top it off.
It’s really easy to make and has a creamy tangy flavor that is balanced by the sweet berry topping a crunchy graham crust. Delicious! Here’s how to make it in a few easy steps:
Prepare the crust by mixing crushed graham crackers with melted butter, sugar and salt and pressing into a 9 inch pie pan. Bake at 325 for about 10 minutes until lightly browned, set aside to cool on wire rack.
Next make your lemon icebox pie filling by zesting some lemons,
and whisking the lemon zest and lemon juice with the condensed milk.
Next you will beat your egg yolks for about 5 minutes until ribbons form, and gradually whisk in condensed milk mixture and buttermilk, and pour into prepared graham crust.
Bake the pie for about 20-25 minutes at 325 degrees F, and let cool completely on a wire rack for about an hour.
While the pie is cooling, make your fresh berry filling by adding 2 cups of fresh berries (I used raspberries and blueberries, but you can use any berries you wish) to a medium saucepan along with some lemon zest, sugar and water. Cook the berry mixture on medium-low for about 10 minutes until the berries breakdown and a syrupy texture forms.
Let the berry filling cool completely and keep cool in the refrigerator until ready to use.
Let the pie freeze for about 4-6 hours (make sure to spray some plastic wrap and cover well first). Once ready to eat, just top pie with mixed berries and whipped cream and let the party begin!
A Birthday Pie for Dad: Lemon Icebox Pie w/ Raspberry-Blueberry Topping
Total Time: 6 hours, 15 minutes
Yield: 8
A luscious and light lemony pie in a graham cracker crust with macerated raspberries and blueberries topped with whipped cream.
Ingredients
Graham Cracker Crust:
1 1/2 cups crushed graham cracker crumbs
1/4 cup sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Lemon Icebox Pie Filling:
1 (14-ounce) can of sweetened condensed milk
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 lemons)
3 large egg yolks
1/4 cup buttermilk
Raspberry-Blueberry Topping:
1 cup raspberries
1 cup blueberries
1/2 cup sugar
3 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Dash of vanilla extract
Instructions
Prepare Pie Crust:
Preheat oven to 325 F.
Pour graham cracker crumbs in a large mixing bowl and add sugar, salt and melted butter.
Mix well and press into the bottom of a greased 9-inch pie pan.
Bake crust for 8 to 10 minutes and let cool completely on a wire rack. (Can also freeze for up to an hour while preparing pie filling and topping).
Prepare Lemon Icebox Pie Filling:
Whisk together lemon zest, juice and condensed milk in a mixing bowl, set aside.
In another large mixing bowl, beat egg yolks with a mixer on high speed, until ribbons form and they become pale (for about 5 minutes).
Whisk in condensed milk and lemon mixture slowly and gradually until thoroughly combined, then whisk in buttermilk.
Pour mixture into cooled graham cracker crust and bake at 325 degrees F for about 20-25 minutes until filling is set.
Let pie cool on a wire rack for an hour, then cover with a greased saran wrap and freeze at least 4 hours.
Prepare Raspberry-Blueberry Topping:
Place all the berries and rest of ingredients in a medium saucepan over medium-high heat.
Once berries come to a boil, reduce heat to low and simmer for about 10 minutes until berry mixture thickens (stirring often).
Let berry topping cool completely and store in the fridge (covered) until ready to use.
Top the pie with berry topping and whipped cream.
Notes
You can substitute any berries you like for the pie topping, and also use cracker crumbs, vanilla wafers or gingersnaps in place of the graham crackers for the crust.
Recipe adapted from Lisa Donovan, Southern Living Magazine - June 2015
Happy Mother’s Day! What a gorgeous day it is today to celebrate Mom and all the awesome things she does every day of the year.
I’m posting this recipe today in honor of MY Mom, who loves Chocolate and Orange, in any form, and who I promised to make this delicious thing for when I go home to see her in June.
This gorgeous Chocolate Orange Tart is something I made recently for a photography event at Drift Studio in NYC hosted by eyeFi, a really cool app that allows photographers to upload their photos to the internet via a WiFi enabled SIM card, directly from their DSLR cameras.
They asked me to bring some food and style a lovely still life for the photographers to shoot at the event and it was quite the hit that people actually started eating the tart off the still life set! (LOL- Who can blame them?!)
The tart is made with luscious semi-sweet chocolate and cream with a dash of orange flower water and baked in a graham cracker and cocoa crust,then topped with a gorgeous shiny chocolate glaze and homemade candied orange peel made from a Cara Cara orange, for extra citrus zing that balances out the richness of the creamy chocolate center.
I’m wishing all the Moms out there an amazing Mother’s Day today and hope you’re indulging in something sweet and lovely, just like YOU.
Chocolate Glazed Orange Tart w/ Candied Orange Peel
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
Yield: 8-10 servings
Serving Size: 1 piece
Ingredients
Chocolate Tart Shell:
1 package of graham crackers (9 total)
1/4 cup unsweetened cocoa
5 tablespoons unsalted butter, melted
Tart Filling:
1/4 cup sugar
1 1/4 cups heavy cream
9 ounces bittersweet chocolate chips (or chopped)
2 large eggs
1 teaspoon orange flower extract or Grand Marnier liqueur
1/4 teaspoon salt
Chocolate Glaze:
2 tablespoons heavy cream
1 3/4 ounces bittersweet chocolate chips or chunks
1 teaspoon corn syrup
1 tablespoon warm water
Candied Orange Peel:
1 orange (Cara Cara is what I used)
2 tablespoons water
1/4 cup sugar
Instructions
Preheat oven to 350 degrees.
Make the chocolate tart shell:
In a food processor, crush the graham crackers into a fine crumb, add the cocoa and pour into a large mixing bowl.
Add the melted butter to the cracker cocoa crumbs and stir together until mixed well with no lumps.
Press the crumbs evenly into a 9-inch tart pan, about 3/4 inch up the side of the pan.
Bake for about 10 minutes and let cool in the pan on a baking rack.
To make the filling:
Bring the cream to a boil then pour over the chocolate chips into a large mixing bowl and let stand for about 5 minutes until the chocolate starts to melt, then stir together until smooth.
Whisk the eggs, orange flower extract and salt in a separate bowl, then fold into the melted chocolate.
Pour the filling into the cooled crust and bake until the filling is set about 3 inches form the edge, about 20-25 minutes. (The center should still be a bit wobbly).
Cool the tart in the pan on a cooling rack for about an hour.
To make the chocolate glaze:
Pour the cream into a saucepan and bring to a boil, remove from heat.
Pour in the chocolate chips or chunks and stir until melted and smooth.
Stir in the corn syrup and then the warm water.
Pour the glaze over the cooled tart, then tilt the glaze to evenly cover the top. Let stand until glaze is set about 1 hour.
To make the candied orange peel:
Using a vegetable peeler, peel off the skin of the orange into long strips, then cut into thin matchstick pieces.
Place the orange peel in a saucepan and cover with cold water, bring to a boil for about 30 seconds. Remove from heat and drain the peel, rinse out the saucepan.
Add the peel back into the saucepan and add the sugar and water, stirring everything together and bring to a boil. Reduce the heat to medium-low and cook for about 20 minutes until the peel becomes translucent and the sugar water becomes thick and syrupy.
Remove from heat and place the orange peel with a fork on to a plate and let cool. The orange peel will cool and harden with a sugary coating when ready. Place the candied orange peel on top of the chocolate tart and serve.
Note: orange peel can be made a day ahead and stored in an airtight container until ready to top the chocolate tart. Tart can also be made a day ahead without the chocolate glaze, covered loosely with foil and stored in the fridge. Bring to room temperature before topping with the chocolate glaze if making ahead.
Notes
Note: orange peel can be made a day ahead and stored in an airtight container until ready to top the chocolate tart. Tart can also be made a day ahead without the chocolate glaze, covered loosely with foil and stored in the fridge. Bring to room temperature before topping with the chocolate glaze if making ahead.
Recipe adapted from Epicurious
So it’s Friday. And a lovely Spring day. I was in the mood to make something lovely to eat, preferably with a sweet and savory twist. I’ve also been on a baking kick lately, not sure why but I’m loving experimenting with different flavors and textures of pizzas and tarts and pies.
I decided to make a delicious rustic pizza made with some redgrapes, shallots, sharp white cheddar and mozzarellacheese, and some thin cut Italianham. I simply rolled out some refrigerated pizza dough and then topped it off with some olive oil, all the pizza ingredients, and some fresh thyme.
I popped it into a 450 degree oven for about 20 minutes until all the cheese and crust was bubbly and golden brown, then finished this beauty off with some sea salt, freshly cracked black pepper, some fresh basil and drizzles of honey.
This is the best thing I have ever tasted in my life. Seriously. The contrast of the sweet grapes, shallots and honey with the sharp and tangy cheddar cheese and salty, crispy ham are like a true love affair…in Paris.
I’m thinking the only thing better than this would be an actual trip to Paris..on the top of the Eiffel Tower at sunset. With a chocolate croissant and cafe au lait in hand. With a really cute French guy. Ooh La La.
Aaah – a girl can dream, can’t she? (Happy Friday!)
Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 10 minutes
Yield: 6-8
Serving Size: 1 slice/wedge
Ingredients
1 package of refrigerated pizza dough (or homemade if you prefer)
2 tablespoons olive oil
1 shallot, sliced thin
1/2 cup shredded Gruyere or Mozzarella cheese
1/2 cup shredded extra sharp White Cheddar cheese
4-6 thin slices Italian ham or prosciutto
1/2 cup red seedless grapes, cut in half
Red pepper flakes (optional)
Fresh thyme
Fresh basil leaves
Sea salt and freshly ground black pepper, to taste
Honey for drizzling
Instructions
Preheat oven to 450 degrees F.
Spray a pizza sheet with oil and stretch out pizza dough to the edges making a thin crust.
Drizzle the dough with olive oil and sprinkle with the shredded Mozzarella cheese. Add the sliced shallots, ham, grapes and White cheddar cheese on to the dough evenly. Top with some fresh thyme leaves and red pepper flakes.
Bake for about 20 minutes until cheese is bubbly and the crust is golden brown.
Top with fresh basil, sea salt, freshly cracked black pepper and drizzle with honey.
Cut into wedges and serve immediately.
Notes
You can also substitute prosciutto or bacon for the ham, and top with some fresh ricotta cheese if desired.
I’ve been on a spicy food kick lately. Maybe it’s the pseudo-Spring weather. Or maybe I’m just addicted. I decided to make a fun twist on pizza and make a seriously delicious Taco Pizza. Yes, TACOS. And PIZZA. All baked into a bubbling pile of goodness. This Taco Pizza is the easiest thing to make, and the best tasting thing on the planet. Like a fiesta in your mouth.
I had a bunch of Pillsbury Crescent Dough in the fridge, as well as a ton of fresh ingredients I wanted to use up. Yes, I could have made Nachos. Or Burritos. Or Enchiladas. Or even a Taco Salad. But why not make a Taco Pizza? It was Friday after all. And Fridays are made for FUN FOOD, arent’ they?
The crust is super buttery and flaky and a delicious canvas for this Taco Monster creation.
The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions,
with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese.
Just layer all the goods on the dough, pop it in a 375 degree oven and bake for about 13-16 minutes until the crust is golden and the cheese is melty-ooey-gooey.
Then, top it with some chopped cilantro, a few dabs of sour cream and some wavy corn chips for extra crunch.
Serious YUM. And perfect for a Friday afternoon. With a margarita or two, of course. 🙂
A seriously delicious Taco Pizza made with ground beef, tomatoes, jalapenos, olives, black beans and cheese, topped with sour cream, cilantro and crunchy corn chips baked on a crescent dough crust.
Ingredients
2 cans (8 ounce) Pillsbury crescent dough
1 pound ground beef
1 small onion, chopped (or 1 tablespoon minced dried onion)
1 package taco seasoning
1/4 cup water
1/2 cup black beans, rinsed
1 cup chunky salsa
10-12 cherry or plum tomatoes, halved
1 jalapeno, sliced
1/2 cup black olives, sliced
2 cups shredded Cheddar cheese
1 cup wavy corn chips, for garnish
1/2 cup cilantro, chopped, for garnish
1/2 cup sour cream, for garnish
Instructions
Preheat oven to 375 degrees.
Separate dough into 2 long rectangles and place on ungreased cookie sheet. Press perforations to seal into one large rectangle of dough. Repeat for second pizza.
In a large skillet, saute ground beef, onions and black beans until cooked through and meat is no longer pink. Drain grease, and add taco seasoning and 1/4 cup of water, mix together well and keep warm, covered.
Prep the veggies and pizza topping ingredients.
Layer the dough with the salsa, 1/2 cup for each pizza.
Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
Garnish pizzas with corn chips, sour cream and fresh cilantro.
Cut each pizza into 6 squares and serve hot.
Notes
You can also substitute shredded chicken, ground chicken or turkey or pulled pork for the ground beef.
A regular pizza dough crust can also be used in place of the crescent dough.
Baked calzones are one of my favorite Italian dishes to make when I want an alternative to pizza or pasta. Calzones are savory turnovers filled with meat, veggies and cheese, baked into little pockets of tasty goodness, served with a side of fresh tomato sauce for dipping.
For a recent KitchenAid recipe challenge for the Kitchenthusiast blog, I made some delicious Savory Veggie and Cheese Scones Filled with More Cheese & Meat – stuffed, baked calzones, but made with an herb and cheese scone dough that is light and buttery and super tasty.
They are filled with tons of fresh veggies: tricolor peppers, onions, garlic and spinach with a little spicy Italian sausage and more cheese inside.
I made the scone dough with my new KitchenAid 11-cup Food Processorthat I absolutely love – it does everything from making the dough, to chopping the veggies to shredding the cheese and making the homemade fresh tomato marinara sauce!
