46412 warm mozzarella pita sandwiches Recipes

roasted red bell peppers, drained and roughly chopped, hot-pepper flakes (optional for kids), roughly chopped italian parsley , or 1 tsp chopped fresh oregano (optional for kids), bocconcini in oil (or 3/4 cup fresh mozzarella in oil, torn into pieces), undrained, baguette , sliced lengthwise, interior crumb removed

chopped anchovy fillet, capers (preferably salt-packed), rinsed, chopped, garlic clove, minced, grated lemon peel, grated orange peel, nicoise olives, pitted, divided, extra-virgin olive oil plus additional for brushing and drizzling, chopped fresh basil plus 24 whole leaves for garnish, fresh lemon juice, ficelle or narrow baguette, split horizontally in half, prosciutto slices, balls fresh mozzarella cheese, drained , cut into 1/3-inch-thick slices

mozzarella cheese, eggs, beaten, salt, pepper, milk, day-old white bread, crusts removed, oil (for frying )

light whole grain bread, part-skim mozzarella cheese, tomatoes, chopped olives, basil

frozen spinach, mayonnaise, dried onion flakes, sour cream, parmesan cheese, mozzarella cheese, mozzarella cheese, seasoned bread crumbs

olive oil, red wine vinegar, freshly squeezed lemon juice, salt and freshly ground black pepper, macaroni, chopped fresh basil leaves, chopped fresh parsley leaves, shredded mozzarella

sugar, divided, dry yeast (about 2 1/4 tsp), warm water (105o to 115o), all-purpose flour, divided, fat-free milk, butter or stick margarine, melted, salt, chopped reduced-fat ham, shredded part-skim mozzarella cheese, chopped pimento-stuffed olives, crushed red pepper, dijon mustard, egg white, lightly beaten, water

warm water (100o to 110of), rapid-rise active dry yeast, granulated sugar, all-purpose flour, extra-virgin olive oil, kosher salt, extra-virgin olive oil, kosher salt, freshly ground black pepper, garlic cloves, peeled, red bell pepper , cut into 1/4-inch strips, cremini mushrooms, cleaned, stemmed, and quartered, shredded smoked mozzarella cheese

warm water (100o to 110o), dry yeast, all-purpose flour (about 1 1/2 cups), divided, sea salt, dried thyme, pancetta, finely chopped, garlic clove, minced, freshly ground black pepper, cornmeal, very thinly vertically sliced asparagus, shredded part-skim mozzarella cheese, grated parmigiano-reggiano cheese

sliced olive , rosemary, or white bread, olive oil, mozzarella (from a 5-oz ball), fresh basil leaves, tomato, prosciutto or salami

basil pesto ( ), sandwich bread, fresh mozzarella cheese, thinly sliced, salt, fresh ground pepper

dense bread, crusts removed, mozzarella cheese, sliced thin, at room until golden on both sides., salt and pepper, to taste, milk, eggs , beaten in a shallow dish, flour, olive oil, basil leaves , julienned, calamata olives, pitted and chopped fine, sun dried tomatoes (in oil), sliced thin, capers, italian parsley, chopped, olive paste, anchovy fillets

white bread, milk, ground turkey, diced onion, garlic cloves, minced, ketchup, egg, salt, ground black pepper, dried basil, dried oregano, chopped fresh parsley, cubed mozzarella cheese, marinara sauce, warmed (1 jar), spaghetti, cooked to al dente

warm water , about 110 degrees f, extra-virgin olive oil , plus 4 tbsp for greasing the baking pan, dry yeast, honey, all-purpose flour, plus extra for rolling dough, kosher salt, cornmeal , to dust baking pan, roma or italian plum tomatoes, thinly sliced, basil leaves , chiffonade, grated mozzarella, salt and white pepper

warm water, dry yeast, flour, olive oil, chiffonade of basil, tomatoes, sliced into 1/4-inch slices, fresh mozzarella, salt and white pepper, essence , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

sweet sausage baked for 20 minutes at 350 degrees, drained and crumbled, olive oil, garlic, peeled, red bell pepper, cored, seeded and cut into 1/2-inch wide strips, green bell pepper, cored, seeded and cut into 1/2-inch wide strips, fresh mozzarella , cut into 3-inch by 1/4-inch by 1/4-inch strips, salt, sugar, polenta ( cornmeal), parmigiano-reggiano, terrine mold , 12-inch long by 4-inch wide by 4-inch deep

red onions, fresh mozzarella cheese, virgin olive oil, butter, yellow or orange bell pepper chopped, chopped fresh chives, chopped fresh parsley, salt, freshly ground white pepper, hazelnuts roasted hulled and halved, chopped fresh sorrel, balsamic vinegar

coarse grits, kosher salt and freshly ground black pepper, unsalted butter, head radicchio , trimmed but core left intact, cut in half lengthwise, extra-virgin olive oil, sugar, fresh mozzarella , either in small balls or cut into 4 chunks, at room temperature, aged balsamic vinegar, flaky sea salt , such as maldon