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Cauliflower Ranch Parmesan Baked Bites
August 22, 2017

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch-Parmesan Baked Bites is amazingly delicious, easy and so versatile. You can pretty much use any flavor that you want or desire. After testing several different coatings or flavors, my family liked this one the best. To be honest, I do not know why read more

APPETIZERS, HEALTHY CHOICES, MEATLESS MEALS, SIDE DISHES
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by Sandra Mihic
Roasted Rosemary Potatoes
June 13, 2017

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes are such an amazing side dish. This potatoes literally go well with everything, or you could eat it just like this. Let us get something clear, skillet and potatoes just go together like butter and bread. Well, if you ask me, any read more

SIDE DISHES
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by Sandra Mihic
BBQ Pulled Pork Stuffed Buns
June 9, 2017

BBQ Pulled Pork Stuffed Buns

 
 
BBQ Pulled Pork Stuffed Buns

 

These tasty BBQ Pulled Pork Stuffed Buns are delicious, simple, and perfect any time of the year, especially when you are craving a good BBQ sandwich.
When it comes to delicious food to share with your family and friend, these buns are the way to go.
 
They are simple, and with a bit of prep, these could be done in no time. I love a good sandwich as well as homemade buns, calzones, and of course, BBQ pulls apart pork.
So these are a bit of all combined, don’t you think?!
BBQ Pulled Pork Stuffed Buns
 
I used pizza dough to make these and some leftover pull-apart pork that I mixed with BBQ sauce, and let me tell you, and they were delightful.
 
My family enjoyed these barbecue pull-apart stuffed buns very much, especially my husband, who loves these types of food. I made them many times with different fillings, such as ham and cheese, or sauteed ground beef and onion, and they are always a crowd-pleaser.
 
I am going to link a recipe for my dough, as well as slow cooker pull-apart pork, in the recipe section. You can of course use store-bought BBQ pull-apart pork, and save on time as well as pizza dough.
I do that sometimes, especially if I don’t have too much time on my hand.
 
However, if you have a bit of time please try to make your own. It is so worth it! Also, pull apart chicken works very well for this recipe. If you don’t eat pork that’s the best option!
 
Anyhow, If you make four large buns, you need at least two tablespoons of BBQ pull-apart pork per bun.
 
Now, let’s start cooking!!!
 
If you decide to make BBQ Pulled Pork Stuffed Buns, please tag me @sandraseasycooking using hashtags #sandraseasycooking. I would love to see your delicious creations. Thank you so much for your support!
 
Yield: 6

BBQ Pulled Pork Stuffed Buns

BBQ Pulled Pork Stuffed Buns
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • Pizza Dough — makes 4 large rolls or 6 smaller, recipe below, or use store-bought
  • 8-10 tablespoons Slow Cooker Pulled Apart Shredded Pork or store-bought
  • 1 cup Shredded Mexican Cheese Blend
  • 1 tbsp melted unsalted Butter for brushing
  • Sprinkle Garlic Powder for each bun
  • Sprinkle Dried Parsley for each bun

Instructions

  1. Divide a dough into balls approximately size of a baseball (about 9 inches in circumference). RECIPE FOR HOMEMADE PIZZA DOUGH 
  2. Flatten each ball into 5-6 inches in diameter and into less than 1/2 inch thick disks.
  3. Add about 2 tablespoons of barbecue pull apart pork and sprinkle cheese on top. SLOW-COOKED PULL APART PORK 
  4. Close each bun — Bring the edges together and pinch them to seal the dough completely, leaving the edges clear. Continue until all the dough and filling has been used.
  5. Place in well-greased baking pan or line baking pan with the parchment paper. Do not put the buns too close together, as they spread. Let them rise, covered for about 30 more minutes, or until they are almost double in size. During the last 10 minutes of rising time, preheat your oven to 400F. Brush buns with melted butter before baking.
  6. Bake for 30-40 min, or until golden brown.
  7. 15 minutes before they are done, brush the buns lightly with just a few strokes of melted butter so that garlic powder and dried parsley could stick. You'd need just a sprinkle of two of garlic powder and dried parsley for each bun.
  8. When they are done, cover them with a large cotton kitchen towel and allow them to rest for about 10 minutes before serving.

Notes

  • Mine cracked a bit while baking, but I kept them only 15 minutes to do the second rise instead of 30 minutes. Make sure to allow them to rise up again from 30 to 45 minutes.
  • They will be amazingly fluffy and delicious, however, the buns were pretty amazing regardless. You can use any cheese that you want or do not cheese at all, it is up to you. You can make the dough a day before and place it in the fridge.
  • Make sure that it is completely covered to prevent from drying. If you make buns, yes, you can freeze them ahead and bake later. They are just wonderful. The baking time will not change significantly, but it might vary if the buns are frozen.


steps

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Sandra Mihic
Cuisine: AMERICAN / Category: BREAD AND ROLLS
 
 
BREAD AND ROLLS, DINNER
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by Sandra Mihic
Slow Cooker Pulled Apart Pork
June 1, 2017

Slow Cooker Pulled Apart Pork

With Potatoes and Broccoli I am so thankful for a slow cooker. It is one amazing invention and I wish I used it before. Even though I work from home, this is a lifesaver on a busy day. My meal gets done without me standing read more

DINNER, LUNCH, SANDWICHES & WRAPS
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by Sandra Mihic
Brioche French Toast
May 1, 2017

Brioche French Toast

Sweet, tasty and mouthwatering recipe for my Brioche French Toast. I grew up eating savory French toast. It was something that you’d use a day or two old bread, and eat for breakfast before school, or on weekends. I still make them frequently, especially for read more

BREAD AND ROLLS, BREAKFAST AND BRUNCH
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by Sandra Mihic
Italian Sausage and Mushroom Calzone
February 26, 2017

Italian Sausage and Mushroom Calzone

 
Italian Sausage and Mushroom Calzone
Italian Sausage and Mushroom Calzone

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.

Italian Sausage and Mushroom Calzone

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:

Italian Sausage and Mushroom Calzone

 

Italian Sausage and Mushroom Calzone

Hey, if you get inspired and make this tasty Italian Sausage and Mushroom Calzone, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

You might like:

PEPPERONI PIZZA ROLLS 

VEGETABLE HUMMUS PIZZA

Yield: 4

Italian Sausage and Mushroom Calzone

Italian Sausage and Mushroom Calzone

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

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?

Please leave a comment on the blog or share a photo on Pinterest

© Sandra Mihic
Cuisine: AMERICAN, ITALIAN, / Category: BREAD AND ROLLS

 

 
BREAD AND ROLLS, DINNER, PIZZA, SANDWICHES & WRAPS
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by Sandra Mihic

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