Skip to main content

Meaty Pizza Braid

So, every year for the 4th of July we go to my husbands grandparents house for food, drinks, swimming, washers, volleyball, fireworks, etc... it's a huge family tradition that has been going on since at least my aunts/uncles-in-law were children. Anyway, every year one of the things that I get most excited about is this pizza braid type thing that a friend brings over that we really only see on the 4th. It's always so good and will get everyone out of the pool. As far as I know she's never given out the recipe but I always think "I could make this, it can't be too hard!" and then I drink a few more beers and I forget all about it for several months.

Not too long ago I remembered and decided to try it when I got a chance. I got my chance with being asked to bring an appetizer to a Friday evening bridal shower... Still not exactly the same but it was a good start. It was a hit and would have gone over better if it wasn't a Friday during lent in a house full of Catholics... meat and lent don't always mesh well together.


Meaty Pizza Braid
Source: my mind hole
Ingredients (to make 2 braids)
2 rolls Pillsbury Recipe Creations Crescent Roll Dough
1 1/2 pounds ground meat of choice (I used beef and sausage)
2 cups shredded Mozarella Cheese
2 tablespoons Italian Seasoning, + a little more to sprinkle
1 tablespoon EVOO, divided
a little bit of Parmesan Cheese to sprinkle

Directions
- Brown meats and drain, allow to cool for a few minutes
- Once cool, combine with shredded cheese and seasoning
- Preheat oven to cooking temp on dough (375 or 425 I believe)
- Unroll each sheet of dough on lightly floured surface and roll to about 10x14 inches or so
- place 1/2 of meat/cheese mixture in center of dough sheet, spread just down the center, long ways, leaving about 3 inches on each side to fold up.
- Using a pizza cutter or sharp knife, cut lines perpendicular to the meat mixture, about 1- 1 1/2 inches apart
- Bring the dough strips up, alternating like a braid, to meet in the center of the meat mixture. Crease to seal.
- Once assembled, brush top with EVOO and top with additional seasoning and parmesan cheese
- Bake in preheated oven about 15-20 minutes until heated through and golden brown.

Comments

Post a Comment

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…