Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

Dinner Tonight: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage





I Had a Poached Egg on a Healthy Life Whole Grain English Muffin, fried 2 Jennie - O Turkey
Breakfast Sausage Links, and my morning cup of Bigelow Decaf Green Tea for Breakfast. Finished up some laundry for mom and some light house cleaning around the house. The weather out is a chilly day. 23 degrees this morning and a high of 35 degrees. Later on I went to Kroger for Mom, she needed a few items. For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.





Seen this recipe sometime back in an email update from one of my favorite blog sites, The Chunky Chef (https://www.thechunkychef.com/). I had not made this in quite some time and a Pizza sounded good for tonight! Cast Iron Skillet Pizza, it uses my favorite piece of cookware, the Cast Iron Skillet,

and it’s making one of my favorite foods, Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making my own Pizza. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.



I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam
Cooking Spray w/ Olive Oil and added a tablespoon of Extra Light Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. I love that crunch texture Corn Meal gives the bottom of the Pizza Crust.

Ready for the oven....

I didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.

....and done!

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to Amanda of the Chunky Chef! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a bowl of Skinny Pop - Pop Corn and Diet Peach Snapple to drink.








CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)

DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

https://www.thechunkychef.com/cast-iron-skillet-pizza/

Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives, and Mushrooms

Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives, and Mushrooms

We had a light frost this morning but the sun was out early so it didn't last long. For Breakfast this

morning it was a Poached Egg, 2 Jennie - O Turkey Breakfast Sausage Links, 1 toasted  slice of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Had to take Dad to the hospital this morning, just for he's monthly blood work. Sunny and breezy day out today, a high in the 50's. Cleaned up outside with the leaf blower then did some light cleaning inside. I got the 4 wheel cart out and cleaned it up, too chilly to get it out though. So for dinner tonight I prepared a family favorite, Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives and Mushroom.



Cast Iron Skillet Pizza, it uses my favorite piece of cookware (Cast Iron Skillet) and it’s making one

of my favorite foods Pizza. In the original recipe it calls for making your own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just used Pillsbury Classic Pizza Crust when making this. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. To start; Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.


I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam

Ready to Bake!

Cooking Spray w/ Olive Oil and added a tablespoon of Extra Virgin Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. Sprinkled on some Cornmeal, not a lot, and rolled the dough half way out. I didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.

...and done!

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this
makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to fellow blogger Amanda! I’ve left the original recipe below. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.










CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)
DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

Dinner Tonight: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage



Well a Happy New Year to everyone, have a safe one tonight! Cool, Cloudy, and Windy here today,
all day! Had a Poached Egg on a Healthy Life Whole Grain English Muffin, and my morning cup of

Bigelow Decaf Green Tea. Finished up some laundry for mom and some light house cleaning. After that I went to the bank and stopped in neighboring Fairfield, Ohio along Route 4 and paid homage to a passing Funeral procession. A young Firefighter lost his life while fighting a fire in Hamilton, Ohio and the Funeral was today. Fire Fighters from all across the Country and some from overseas were in for the Funeral. Very sad way to end 2015, my prayers go out to his family and friends. Not much going on when I got back home. For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.
 



Seen this recipe sometime back in an email update from local blogger, My Adventures in Dinner

Time, and couldn’t wait to give it a try! Cast Iron Skillet Pizza, it uses my favorite piece of cookware (Cast Iron Skillet) and it’s making one of my favorite foods Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making this. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.



I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam

Ready for the oven...

Cooking Spray w/ Olive Oil and added a tablespoon of Extra Virgin Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. i didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.



 It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this

...and done!

makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It's my family's favorite Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.










CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)


DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

http://www.thechunkychef.com/

Turkey Sausage Crescent Cheese Balls

Made an Appetizer/Snack for the family today, Sausage Crescent Cheese Balls. Found this recipe idea on a Pillsbury Recipes Email. Love getting these recipe emails everyday found many a recipe from these.






I changed 3 ingredients from the original recipe to cut back on the Calories, Carbs, and Fat. I'm using Jennie - O Turkey Ground Breakfast Sausage instead of Pork Sausage, Sargento Reduced Fat Shredded Sharp Cheddar instead of regular Cheese, and I used Pillsbury Reduced Fat Crescent Rolls instead of the Pillsbury Crescent Rolls. Cutting Calories, Carbs, and Fat where you can all adds up!

I'll need the following; 1 - lb Jennie - O Turkey Ground Breakfast Sausage, 2 - cups Sargento Reduced Fat Shredded Sharp Cheddar, 1 - can (8 oz) Pillsbury Reduced Fat Crescent Rolls, 1/2 - teaspoon dried rosemary leaves (crushed), and 2 - tablespoons all-purpose flour. To prepare them, Heat the oven to 375°F. Line a 15x10x1-inch pan with foil; spray with Pam Cooking Spray. Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using a pizza cutter, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended. Then shape mixture the  into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown. They came out golden brown and delicious! The Turkey Sausage, Cheese, Crescent Rolls, and Rosemary are perfect together! The perfect Party Appetizer or just a Snack for the family, thank you Pillsbury! I've left the original recipe and web link below.

 








Sausage Crescent Cheese Balls

A fun twist on the popular sausage cheese balls using crescent dough!


Ingredients

1 - lb bulk spicy sausage
2 - cups shredded sharp Cheddar cheese (8 oz)
1/2 - teaspoon dried rosemary leaves, crushed
1 - can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 - tablespoons all-purpose flour

Directions

1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
2 In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
3 Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
4 Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.


Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cheese Ball Calories60 ( Calories from Fat40), % Daily Value Total Fat4g4% (Saturated Fat2g,2% Trans Fat0g0% ), Cholesterol10mg10%; Sodium110mg110%; Total Carbohydrate3g3% (Dietary Fiber0g0%   Sugars0g0% ), Protein2g2% ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium2%; Iron0%;

Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:0
*Percent Daily Values are based on a 2,000 calorie diet.


http://www.pillsbury.com/recipes/sausage-crescent-cheese-balls/5548a20d-edd4-4d65-baa2-0b8af2cd21d7?nicam2=Email&nichn2=Core&niseg2=PBD&nicreatID2=PBD_11_23_2014&utm_source=Email_newsletter&utm_medium=email&utm_campaign=PBD_11_23_2014