Scrappin’ Recipes

Stuffed Crust Pizza

1 fresh pizza dough – (can buy at your local pizzeria)
¼ red onion (sliced)
½ cup of your favorite prepared sauce
2 cups grated mozzarella
½ cup grated Romano cheese
3 sausage patties
3 cloves garlic (crushed and chopped)
½ cup fresh basil (chopped)
1 tsp. oregano
olive oil for drizzling

Preheat oven – 400 degrees:

Grill sausage, garlic and onion until onion is soft.

Roll out pizza dough (not too thin) and place on pizza pan.

Place shredded mozzarella around edge of pizza, fold over and pinch down.

Place sauce on pizza (not too much).

Place remaining mozzarella and Romano cheese on pizza.

Place sausage, garlic, onion, basil and oregano on pizza and drizzle with about 2 tablespoons of olive oil.

Place in oven for about 20-25 minutes or until crust is golden.

Sloppy Joes

2 ½ lb. chopped meat
2 bunches of scallion (sliced & chopped)
1 red onion (sliced)
1 28 oz. can crushed tomatoes
5 cloves garlic (crushed & chopped)
1 Jalapeño (chopped with seeds)
2 tablespoons Worcestershire Sauce
1 tablespoon garlic powder
1 tablespoon paprika
1 tsp. hot sauce
½ cup cilantro (chopped)
½ cup parsley (chopped)
3 tablespoons olive oil
1 tsp. curry
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried parsley

In large frying pan cook chop meat and drain in colander. Set aside.

In large heated frying pan with olive oil place scallions, garlic, cilantro, parsley, and hot sauce. Sauté for about 5 minutes and then add chop meat and sauté for another minute or two. Add crushed tomatoes, Worcestershire Sauce, spices and dried herbs.

On griddle – grill red onion slices and add to chop meat and toss.

Heat your favorite bread on griddle and drizzle with olive oil, top with “Sloppy Joe”.

Garnish with grated Romano cheese.

This is one of those great recipes from Southern Living.

Tomato ‘n’ Beef Casserole With Polenta Crust

1 teaspoon salt
1 cup plain yellow cornmeal
1/2 teaspoon Montreal steak seasoning
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 pound ground chuck
1 cup chopped onion
1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
1 tablespoon olive oil
2 (14 1/2-oz.) cans petite diced tomatoes, drained
1 (6-oz.) can tomato paste
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.

2. Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

3. Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.

4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.