Stuffed Pizza Balls/Pull Apart Bread in a Skillet

Pizza balls. Pizza pull apart bread. Pizza in a skillet. Either way, pizza pizza pizza! The perfect game day snack or just a fun way to make your next pizza.

Recipe and photo by Carmy from Carmyy.com.

Prep Time: 20 mins | Cook Time: 30 mins

Ingredients

1 tube of biscuit dough (10)
1 bag of pepperoni (or 30-40 pepperoni)
1 bag of shredded cheese
¼ block of mozzarella cheese (70g), cubed
1 cup of mushrooms

Method

1. Heat up the oven to 400F
2. Cut in half the biscuits dough.
3. Flatten each piece and wrap up your stuffing of choice in each piece of dough (pepperoni, mushroom, cheese cube).
4. Place each ball into the skillet.
5. Place extra pepperoni, cheese, and mushrooms on top of the pizza balls.
6. Pop it into the oven for 30 minutes. If you want to put in extra cheese/toppings on top, pull it out of the oven after the pizza balls have been cooked and put on the additional toppings.

Notes
Do not over top the pizza balls or it’ll prevent the dough from cooking all the way through. Put on additional toppings afterwards.
I set aside one piece of biscuit dough to use to fill after rips when shaping the pizza balls.

Sausage and Mushroom Egg Roll Bites

I threw the ingredients together and told my company they were just in time for a snack. In less than twenty minutes, I shockingly had a delicious appetizer ready to serve.

Recipe and photo by Jenny from The Brunette Baker.

Prep Time: 10 mins | Cook Time: 10 mins | Makes: 24-36 Bites

Ingredients

1 package of wonton wrappers
1 pound pork sausage
1 cup button mushrooms, finely chopped
1-14 ounce bag coleslaw mix
2 cloves garlic, finely chopped
2 tablespoons soy sauce
2 tablespoons sesame oil
½ teaspoon ground ginger
Garnish:
¼ cup chopped green onion
Sesame seeds for garnish
Preheat oven to 350 degrees F.

Method

1. Lightly spray a 12-cup muffin tin with a non-stick cooking spray. Place a wonton wrapper in each cup, moulding and pressing to conform to the shape of the tin. Bake wrappers for 5-7 minutes or until peaks begin to get a golden brown colour. Remove from oven and cool.
2. While wrappers are crossing in the oven, in a large skillet over medium-high heat, brown pork sausage, crumbling into smaller pieces as it cooks. Add in chopped mushrooms. Cook until sausage is no longer pink and mushrooms are tender.
Do not drain.
3. Add in chopped garlic, ground ginger, and soy sauce and cook for two minutes. Add in coleslaw mix. Cook until mix is tender. Drizzle sesame oil over top and give a good mix to incorporate all ingredients together.
4. Immediately fill baked wonton cups with mixture. Garnish with chopped green onion, sesame seeds and fried mushrooms slices, if desired.

Mushroom, Arugula and Goat Cheese Flatbread

This recipe for flatbreads is the perfect springtime dish. The mushrooms make this dish hearty and filling, making it the perfect dinner for busy nights. 

Recipe and photo by Louisa from Living Lou.

Prep Time: 10 mins | Cook Time: 7 mins | Serves: 4

Ingredients

4 small naan breads
2 tsp olive oil
2 tbsp butter
2-225g pkg. Sliced button mushrooms
2 cloves garlic, thinly sliced
¼ tsp salt
2 tsp fresh thyme leaves
Arugula
Goat cheese
Aged balsamic vinegar

Method

1. Preheat oven to 400F. Brush both sides of naan breads with olive oil. Bake in the oven for 5-7 minutes.
2. Meanwhile, in a large pan, heat butter over medium heat. Add garlic, mushrooms and salt, cook until browned, about 5-7 minutes, stirring occasionally. Remove from heat and stir in fresh thyme.
3. Divide mushrooms evenly between naan, top with a handful of arugula, sprinkle with goat cheese and drizzle with aged balsamic vinegar. Slice and serve.

Turkey and Mushroom Lettuce Wraps

These lettuce wraps come together quickly for a fresh and light weeknight meal. Serve with toppings of your choice – shredded carrots, bean sprouts, julienne peppers, sliced snow peas, and chopped peanuts are a great start.

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 15 mins.

Ingredients

1 lb. crimini mushrooms, finely diced
1 tbsp olive oil
1 lb. ground turkey
1/2 red onion, diced
1 clove of garlic, finely diced
2 tbsp hoisin sauce
2 tbsp teriyaki sauce
8-10 large lettuce leaves
Toppings (optional): shredded carrots, bean sprouts, julienne peppers, sliced snow peas, chopped peanuts

Method

1. Finely chop mushrooms in a food processor, or by hand. On medium-high heat sauteed mushrooms in olive oil until they are browned and most of the moisture has been released, about 6-8 minutes. Set aside.
2. On medium-high heat, add turkey to the pan. Halfway through cooking add the onion and garlic. When turkey is almost cooked through, add the sauteed mushrooms, hoisin sauce, and teriyaki sauce. Continue to cook until turkey is completely cooked,3-5 minutes.
3. Allow meat and mushroom mixture to cool slightly. Spoon mixture into each lettuce leaf. Top with desired toppings. Serve with soy sauce if desired.

Grilled Mushroom Oriental Salad

Assorted fresh mushrooms and a zesty oriental style dressing are the stars in this warm zippy salad– perfect for lunch or to accompany grilled meat.

Prep Time: 16 mins. | Cook Time: 6 mins. | Makes: 4 main course servings

Ingredients

1 ½ lb (675 g) white mushrooms
2 bird’s eye chili peppers
2 bay leaves
1 tsp (5 mL) yellow mustard seeds
1 ¼ cups (300 mL) unseasoned rice vinegar
¼ cup (60 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) grated fresh ginger

Method

1. In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and ginger root; set aside. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Barbecue on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stove-top just until boiling.
2. Divide salad greens evenly among 4 large salad plates. Top with warm mushroom slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.

Tip
Prepare dressing in micro proof bowl or glass (2 cup/500 mL) measuring cup and heat in microwave until boiling.
Mushrooms could be cooked in 425º F (220 ºC) oven instead of barbeque.

Variation
Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.

Nutritional Information
Per Serving
Calories: 193
Sodium: 1310 mg
Protein : 8.3 g
Fat: 12.6 g
Carbohydrates: 16.6 g
Dietary Fibre: 5.4 g