This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart.

My family sincerely loved this caramelized onion tart with delicious creme fraiche.

As one would expect, we made many delicious and easy dishes using Minerva Dairy Butter;

Such as silky, soft and creamy scrambled eggs, sauteed Lyonnaise Potatoes, which I will share a recipe soon with you all, rich and lush spinach, and so forth.

However, so far this tart has been such a genuine masterpiece. I absolutely love serving it with lemon chicken or my famous pork schnitzels.

Therefore, I would not only recommend this butter for sauteing but for baking and just spreading on your morning toast as well. This butter is a real jam. Lusciously delicious! Best butter that you will ever put in your mouth.

Minerva Dairy, America’s oldest family-owned creamery, just re-vamped their brand and packaging this year in honor of their 125th anniversary. I partnered with them to celebrate this special anniversary.

125th Birthday? Wow! Can you even imagine? Alright folks, let’s churn this thing up.

I brainstormed quite a few recipes using this amazing butter as they sent me three kinds; unsalted, sea salt and with garlic and herbs.

CLICK HERE FOR SIMILAR RECIPES

Don’t you just love butter with 85% butterfat and high-quality? You cannot possibly ask for more.

Also, its made by 6 generations of Butter Makers and made from pasture-raised cow milk. Again, yes, indeed they are America’s oldest family-owned creamery. That is why this butter is creamy heaven.

It also reminds me of my childhood, and I will tell you a tiny fact about me. One of my absolute favorite treats growing up was butter and a drizzle of pure homemade honey from my neighbors.

I would enjoy this every single day either after school or on weekends when I played all day outside. Till this day, not even one decadent dessert would replace a freshly baked bread with butter and a drizzle of honey.

Those memories I treasure and cherish and on occasion celebrate by eating my favorite treats.

Yield: Serves 6

Caramelized Onion Tart

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If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart recipe. It’s easy, tasty and a perfect appetizer for entertaining.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2 Sheets Puff Pastry
• 2 pounds Onions, sliced into thicker rings, preferably Vidalia Onions
• 3 tablespoons Minerva Dairy Unsalted Butter
• 1 tablespoon Olive Oil
• 1/4-1/2 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 2 Springs of Fresh Thyme, plus for garnish
• 4 tablespoons Creme Fraiche

Instructions

Caramelized Onions:

1. Melt the butter, then add oil in a large skillet. Add thick onion slices and turn the heat to medium. stir to coat for a bit and do not touch it until you see the onion changing color from the bottom. You can check by flipping one or two after 5 to 7 minutes.
   
2. This is the beginning of caramelization. I do not add sugar, but I use sweet yellow onions which will give you an excellent caramelization of onions.
   
3. Now, add the thyme, salt, and ground black pepper to the skillet and stir. Turn the heat to medium-low heat until the onions are completely translucent and caramelized. It will take around 30 to 40 minutes depending on your stove, skillet, etc. Remove from heat and allow to cool slightly.

Assembly:

1. Preheat oven to 400 degrees Fahrenheit (190C)
   
2. Thaw your frozen puff pastry, preferably in the fridge, overnight.
   
3. Unfold your pastry only when fully thawed.
   
4. Flour your work surface and your rolling pin. Use restraint with your rolling pin and just slightly roll. Use a fork and make small punching holes all around the bottom of the puff pastry.
   
5. Add Creme Fraiche on the top of the pastry then slightly fold ends of the pastry, as shown on the pic. If you do not have Creme Fraiche, check notes below.
   
6. As you see on step by step instructions make sure the pastry has four edges in order to hold the onions. You may make it as traditionally rectangular or bake in the circular baking tart pan.
   
7. Bake between 15 and 17 minutes, depending on your oven. The pastry needs to be golden.
   
8. Take it out and allow it to cool down for a minute or two before slicing.
   

Notes

Easy Creme Fraiche Substitute:

• Mix 1 cup heavy cream and 1/4 cup whole milk sour cream together.
  
• I like mixing it n the jar or a container with a fitted lid, but you can pour the mixture into a jar as well, cover and let stand in a warm place for about 8 hours.
  
• Then stir and refrigerate for 24 hours before serving.
  

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 247Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 313mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 4g

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Calzone is an Italian oven-baked folded pizza that originated in Naples. Now with so many filling choices, you can design your calzone however you want, just like pizza.

The stuffing or filling that I am using today is my favorite. It takes several steps to make it, but let me tell you, it’s not difficult at all. I consider this in a league of very easy dishes.

 Also, you may make your own dough or get it from the store. When I am lazy, usually I’d get dough from the store, but most of the time I make it a night before.

RECIPE FOR HOMEMADE PIZZA DOUGH 

However, my boys are not too keen on mushrooms so I’d make for my older one Hawaiian Calzone, and for my youngest boy three meat Calzone.

My daughter essentially loves anything that you put in front of her, and she is not as picky as my boys, but I got to give them a credit that at least they try.

Personally, for me, mushrooms are heavenly. I love them and probably add them in so many one-pot dishes, especially sauces. Mushrooms are so delicious and there is nobody who can convince me otherwise.

Now, if you do not eat meat at all, please use loads of mushrooms, maybe sauteed peppers and onions, and make your vegetarian calzone.

With that being said, you may use sauteed chicken, beef, or deli hard salami, pepperoni, ham, etc. Seriously the possibilities are endless, however, today I am using my favorite.

STEP BY STEP INSTRUCTIONS:

You might like:

Yield: 4

Italian Sausage and Mushroom Calzone

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Easy and delicious recipe for Italian Sausage and Mushroom Calzone

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 1 Pizza Dough about 1 lb, cut into 4 equal balls
• 1/2 tbsp. per calzone - Ricotta Cheese
• 2-3 slices per - Mozzarella
• 1 slice per - Provolone

Mushrooms:

• 1 teaspoon Olive Oil
• 1/2 pound Mushrooms sliced
• Dash of Salt and ground black pepper
• Italian sausage:
• 2 teaspoons Olive Oil
• 1 pound Italian Sausage

Brush on:

• Olive Oil + 1 teaspoon Garlic powder
• 1/4 cup butter

Dipping Sauce:

• 1 can Fire-roasted Tomatoes diced
• 1/2 can Tomato Sauce
• 1 teaspoon Oregano
• 1 teaspoon Basil
• 1 teaspoon thyme
• 1 tsp. Olive oil

Instructions

1. Sauce - Heat a pan to medium and add fire-roasted diced tomatoes, tomato sauce, herbs, and oil. Allow it to cook for about 10 minutes, just until it starts to bubble. Cover and set aside until ready for dipping.
2. Mushrooms - Heat oil in a skillet/pan and add sliced mushrooms. Never wash mushrooms, but using a wet cloth, wipe the mushrooms. Cook mushrooms on medium-high heat for about 10 minutes or until they look cooked and all the liquid evaporates. You need to saute them because they will produce liquid inside of the calzone while baking. After that is done, transfer to a plate lined with a paper towel.
3. Italian sausage - Heat oil in a skillet/pan and cook Italian sausage without casting. If your Italian sausage is in casting, remove it completely before cooking. Cook sausage for 5-7 minutes, or until it is no longer pink and it looks cooked through. After Italian sausage is cooked, transfer to a plate lined with a paper towel.

CALZONE

1. Roll and press each ball into a circle 6 to 7 inches in diameter. Place filling ( cheese, meat, mushrooms, cheese) onto one-half, leaving about 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
2. Brush on each a bit of olive oil and sprinkle with some garlic powder.
3. Bake about 20 to 25 minutes or until dough is golden brown at 375 degrees Fahrenheit.
4. Cool 10 minutes on a cookie sheet, and while cooling brush on a bit of melted butter.
5. Serve warm with pizza sauce, and perhaps a salad.

Notes

You can use any filling that you desire. Make sure to dry it if it's sauteed, so it's a great idea to use a paper towel to absorb any moisture. If you are using sauce, such as pizza sauce, do not go overboard.

Add a tablespoon or 2, also on one-half of the calzone-dough rolled disk.

TIP: If you are buying pizza dough in the can (Pillsbury) make sure to get two of those because, for 4 calzones, 1 can will not be enough unless you are going to make a smaller version.

Try looking for homestyle pizza dough in a bakery section of your grocery store. Ask, if you can't find it. They make it fresh and store it in those little fridges close to deli meat, cakes, and bread

Did you make this recipe?

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This Vegetable Hummus Pizza is easy, delicious, and perfect for lazy weekend nights.

Over the weekends I got to think of the recipes that I can make fast because my kids are home and all they ask is: “where is the food, ma?”

Sometimes, I feel like they have a hole in their belly. I guess it is just a part of growing up.

Usually, I would make delicious slow-cooked meals during the work/school days, when the kids are in school and I can actually take my time cooking.

Tap here for more tasty finger foods

This kind of pizzas that looks more like a tart is amazing during our family movie night or Sunday football. My family loved this one and already asked for more. It was definitely a success!

I was asked if I want to try “HOPE” hummus, and I could not wait to try it. My oldest son and I love hummus.

My daughter slowly but surely became a huge fan as well. We are still trying to convince my youngest to try this one. He loves certain hummus flavors.

His favorite is the original hummus, of course, and I could not agree. I tend to go back to regular hummus all the time.

That being said, my boy is really hard to negotiate. Anyhow, this is not a sponsored post, but I wanted to let you know how delicious this HOPE hummus was.

They have many flavors, and my Publix only carries these 5, which I absolutely adored.

My favorite though was jalapeno-cilantro and Thia coconut curry. Although original recipe, kale pesto, and spicy avocado were not bad at all.

However, those two flavors that I really loved hit the spot in the right places. I really liked their hummus and I would totally recommend it.

Anyhow, if you make my Vegetable Hummus Pizza, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Vegetable Hummus Pizza

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Easy, delicious, and perfect for lazy weekend nights!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 Pizza Crust 1 lb
• 2 tablespoons Hope Jalapeno-Cilantro Hummus (or any on hand)
• 1 cup Fresh broccoli florets blanched
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 red onion, diced
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried herbs; Italian blend
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup pepper Jack, shredded
• 1/2 cup mozzarella, shredded

Instructions

1. Boil about 2 cups of water and drop in Broccoli florets for 20 to 30 seconds, then drain under cold water. Slightly dry them with kitchen paper towel.
2. Dice all the vegetables, then heat 1 tablespoon of olive oil and add diced vegetables. Season with a pinch of salt and pepper and herbs of your choice. I used an Italian blend. Saute for a couple of minutes just to get them to start cooking.
3. Shred all your cheese. You may use just mozzarella, but I loved these three kinds of cheese together.
4. Preheat oven to 400 degrees Fahrenheit.
5. Line a baking pan with parchment paper and place stretched and rolled pizza dough. You may make the dough yourself, or get store-bought. You can use a regular pizza pan, but I wanted more of a deep dish type of pizza.
6. Spread equally 2 to 3 tablespoons of hummus, then add shredded cheese, broccoli florets, and sauteed vegetables.
7. Bake for 20 minutes or until the crust begins to get a golden color, and the cheese is completely melted and bubbly.
8. Serve immediately!

Notes

Pizza Dough RECIPE 

You may pick any cheese that you wish, I just think this combo one works very well with pizza toppings.

You may use frozen florets just make sure to pat dry so you don't end up with excess water, you can defrost it instead of blanching.

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