Tuesday, November 1, 2011

Pizza Rustica


1 16 oz package hot roll mix
1 pound ground beef
1 cup chopped onion
1cup sliced fresh mushrooms
2 cloves garlic, minced
1/4 teaspoons black pepper
1 8 oz can pizza sauce
1/2 of a 7 oz jar roasted red sweet peppers, drained and chopped
1 teaspoon dried italian seasoning, crushed
Nonstick cooking spray
1/2 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1 10 oz package frozen chopped spinach, thawed
2 eggs slightly beaten separately
2 teaspoons sesame seeds


Prepare hot roll mix according to package directions through kneading step. Cover; let rest.

Meanwhile, in large skillet cook ground meat, onion, mushrooms, garlic and black pepper until meat is brown and onion is tender.  Drain off fat.  Stir in pizza sauce, roasted sweet peppers, and italian seasoning.  Cook and stir until heated through.  Cover and keep warm.

Preheat over to 350 degrees F.  Coat the bottom of a 9 inch springform pan with cooking spray; set aside.  On a lightly floured surface, roll three fourths of the dough into a 13 inch circle.  Place dough in prepared pan.  Dough will extend about 2 1/2 inches up the side.  Press pleats in dough as necessary to fit.  Sprinkle bottom of dough with half of each of the cheeses.  Spoon meat mixture over cheeses.

Drain thawed spinach, squeezing out as much liquid a possible.  In a medium bowl combine spinach, one of the eggs, and the remaining cheeses.  Spread spinach mixture over meat mixture.  Roll remaining dough into a 9 inch circle; place over spinach mixture.  Fold excess bottom crust over top crust; crimp edges to seal.

In a smal bowl combine the remaining egg with 1 tablespoon water.  Brush over top of dough.  Sprinkle with sesame seeds.  Bake about 45 minutes or until crust is golden brown.  Let stand on a wire rack for 10 minutes.  To serve, remove side of pan.  Cut pizza into wedges.  Makes 10 servings.

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