Pizza with noodles

Pizza Spaghetti Casserole

Made: March 30, 2014

Ingredients
- 1 pound ground beef
- 1 box (16 oz) uncooked Spaghetti noodles
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 1 egg
- 2 ounces sliced pepperoni
- 1 jar (26 oz) pasta sauce
- 1 can (16 oz) diced Italian style tomatoes
- 1/2 cup grated Parmesan cheese
- 1 package (8 oz) shredded Italian cheese blend
- Any other pizza toppings you like (optional)

Directions
- Preheat oven to 350F
- Boil water and salt for Spaghetti noodles according to directions on package
- Meanwhile, brown meat until no longer pink, drain
- Once noodles are cooked, drain and put in a casserole dish
- Whisk together egg and milk, pour over noodles
- Combime pasta sauce, tomatoes, garlic powder and oregano
- Pour ontop of noodles
- Top with meat
- Top with cheese
- Top with pepperoni and other pizza toppings
- Bake for 30 minutes

I thought I had bought some extra pepperoni for this recipe, but I did not. So my version is without the pizza toppings. But overall, this had a great flavor.

(Recipe used: found via facebook)

Pizza Puffs

Cheese-Crusted Pizza Pot Pies

Made: January 19, 2013

Ingredients
- 1 package (12oz) pork sausage or 3/4 pound ground beef
- 2/3 cup chopped onion
- 2/3 cup finely chopped carrots
- 1/2 cup chipped fren bell pepper
- 3 cloves garlic, finely chopped
- 1 1/4 cups marinara sauce
- 2/3 cup sliced pepperoni
- 1/3 cup chopped pimiento-stuffed green olives
- 1 cup shredded Italian cheese blend
- 1 cup Pillsbury refrigerated thin pizza crust
- 8 slices Mozzarella cheese

Directions
- Heat oven to 450 F
- In a skillet, cook sausage, onion, carrots, bell pepper, and garlic over medium heat, until meat is no longer pink, drain
- Stir in marinara sauce, pepperoni and olives
- Simmer for 3-5 minutes or until thickened
- Remove from heat
- Stir in cheese blend
- Spray bottoms, sides and rims of 4 individual baking dishes (10oz ramekins) with cooking spray
- Spoon meat mixture into dishes
- Place on baking pan
- Unroll dough on large cutting board
- Cut in half lengthwise, then cut in half crosswise
- Place 1 dough piece over meat mixture in each dish, overlapping rims
- Top ech pot pie wiht 2 slices cheese, overlapping slightly
- Bake 16-20 minutes or until crust is brown

I did things a little differently. I opted against the carrots and chose for black olives instead. I also used shredded Mozzarella cheese to top the dough and used a Mexican blend. I also mixed meat; we had some leftover celery sausage so I used that and ground beef making enough meat for 6 servings and even some for a mini-flatbread pizza.

(Recipe used: Pillsbury Annual Recipes 2013)

Super Bowl Munchies

Pizza in Crescents

Ingredients: 
- Crescent roll dough
- Pizza sauce
- Shredded mozzarella cheese
- Favorite Pizza toppings

Directions:

- Preheat oven to 375°F
- Separate the crescent pieces
- Put pizza sauce on one part of the piece
- Add toppings and cheese
- Fold over and around to make a cute little pouch

** I used Olives for myself, Pepperonis for Rob & Mom just wanted cheese. I had olives ontop of mine so I knew which ones were which :)

My kisses taste like tacos

Ingredients:

- Tortilla shells/taco shells
- Shredded Cheddar cheese or "Taco" cheese
- Lettuce
- Tomatoes
- Sour Cream
- 1lb ground beef
- Taco Seasoning packet

Directions:

- Cook meat until no longer pink; drain
- Add 1 cup water & taco seasoning; cook according to the packet.
- Dice up tomatoes and lettuce
- Make tacos however you  please!

** I had olives on mine. :) (Yea, I love olives <3)

Meatball sliders

 Ingredients:

- 5 Tbsp. canola oil, divided
- 1/2 cup each red bell pepper and red onion,fine dice
- 1 Tbsp. each fresh basil and flat leaf Italian parsley, minced
- 1 tsp. each minced garlic, kosher salt and red chili flakes
- 2 tsp. fresh cracked black pepper
- 25 RITZ Crackers, crushed (about 1 cup)
- 1 1/2 Tbsp. milk
- 1 pound ground beef 80/20
- 1 egg
- 48 RITZ Crackers
- Roasted Red Bell Pepper Aioli
- 12 KRAFT Deli Fresh Provolone Cheese Slices, quartered 

Directions:

Red Bell Pepper Aioli
- IN the bowl of a food processor fitted with steel blade, process 1/2 cup KRAFT Real Mayo Mayonnaise, 1/3 cup chopped roasted red bell pepper and 1 clove garlic, peeled and smashed until thoroughly combined.
- Refrigerate 1 hour.

Meatballs
- In a large nonstick skillet over medium-high heat, heat 2 Tbsp. oil. Add red bell peppers and the red onion. Sauté 4-5 minutes.
- Add the garlic and red chili flakes and cook 1 minute, stirring occasionally. Add the basil, parsley, salt and pepper, stir to combine. Cool.
- Mix cracker crumbs and the milk, set aside.
- In a large bowl, combine the ground beef and the egg. Add the vegetables and the crumb mixture; mix well.
- Form into 1” meatballs. Cover with plastic wrap and press to flatten slightly.
- Heat the remaining oil in same skillet over medium-high heat. Add meatballs in batches and cook until done, turning occasionally. Remove to a paper towel-lined plate.
- Preheat oven to 350°F. Place 48 RITZ on foil-lined baking sheet. Top each with 1 meatball, 1/2 tsp. Roasted Red Bell Pepper Aioli and a piece of cheese. Bake 3-4 minutes or until cheese melts.
- Serve immediately.

**I didn't know I had to make the aioli ahead of time, so I opted it out. Next time, I'm definitely going to try it!

I hope you guys had a yummy spread while you were watching the Super Bowl! (Congrats Packers) <3