Stuffed Peppers with Bacon Wrapped Asparagus and Garlic Potatoes

Stuffed Peppers with Bacon Wrapped Asparagus and Garlic Potatoes! What a great meal for under 5 dollars a plate! Ready in just a hour this dish is perfect for La Famiglia!!! Recipe coming soon!!! Remember its all to eat!!!! Suo Tutto Mangiare!!!

-Freddy g

Double Chocolate Cookie with Creamy Peanut Butter Frosting Dessert!

Here's something new for all of you! First try at Dessert! It is delicious! Fast, easy and great tasting! Recipe coming soon!

-Freddy g

Penne alla Arrabbiata "El Diablo" Sauce

Hey Everyone! I know I have been slacking on the recipes but I promise to be all caught up by next week! Here's some pictures of my latest dish! Your mouth will start to burn just look at them!!! Hope all is well and I look forward to posting again soon!

Roasted Lemon Chicken with Homemade Stuffing!

Recipe coming Soon! Check out the pictures for now! It's all to eat! Suo Tutto Mangiare!

2 foot long Pepperoni Roll!

Check it out he biggest Pepperoni roll I have made so far !!! Over 24 inches long, check out the recipe below!!! Remember it's all to eat! Suo Tutto Mangiare!!!

-Freddy g

Italian meets Swiss! ZOPF Garlic Bread!

Hey all! I hope everyone had a very nice Valentines Day! This is a recipe for a Swiss bread called Zopf with an Italian twist! I will be posting step by step directions soon and look out for updates with video links as well! Enjoy the pictures for now and I will be posting again soon! As always remember to make it your own and that It's All To Eat! Suo Tutto Mangiare!!!!

-Freddy g

Super Bowl Chorizo Roll & a 3 Cheese Pie!

New York Football GIANTS Pulled off a huge win yesterday, beating those New England Patriots in the Super Bowl. . .AGAIN!!!! So you know we had to have a huge pre-game meal! I made a 3 Cheese Pizza Pie & a Chorizo & Provolone Roll! Check out the pictures and look for the Pepperoni Roll recipe below as well as the 3 Cheese Pie recipe!!! Hope all is well and remember It's all to EAT!!!! Suo Tutto Mangiare!!!!

- Freddy g

Pepperoni Roll & Pizza!

Hey everyone! Hope everyone is well! This week I wanted to make a pepperoni roll along with a huge pizza! I always love making something new, and this was my first attempt at making a pepperoni roll, Although I did use my same pizza dough recipe it did add great flavor when I used Swiss Cheese & Parmigiana inside, Came out delicious, also for the Pizza I used fresh Mozzarella, Provolone & Parmigiana! Great flavor and it switches things up for your average mozzarella Pie.

Pepperoni Roll

Again like everything that I make using my Pizza Dough its best if you let the dough rise overnight in the refrigerator, this makes for the best dough, but you can make the dough on the spot and let raise for an hour or so, if you are in a hurry! Either way get ready to taste a delicious meal!!! SUO TUTTO MANGIARE!!! ITS ALL TO EAT!!!


Recipe Ingredients

For Homemade Dough:

- 4 cups of unbleached flour
- 2 cups of Warm water
- Packet of Baking Yeast
- 2 tbs of E.V.O

For Pepperoni Roll Filling:

- 1 Lg Package of Pepperoni
- Swiss Cheese
- Parmigiana Cheese

Pepperoni Roll - THE ROLL!

This recipe is extremely easy and relativly cheap, don't be afraid to add diffrent toppings, bacon or ham would be delicious also maybe some grilled chicken! Make it your own!!!

To begin with the dough, Start off with a large bowl, I always use a small amount of Olive Oil and rub my hands with it, this helps with handling the dough and not letting it stick to your hands. The first thing you need to do is add your 4 cups of unbleached flour into the bowl, then add your 2 tbs of Olive Oil, a packer of yeast and mix this all together. Then start to slowly add your warm water into the Bowl and mix with your hands until it begins to clump together and can be pulled of the side. Meade with your hands and continue to add water or flour to the mixture until your dough begins to form. By the end of this process your should be able to mold the dough and have it become a soft ball that is one single shape and consistency. Do not be afraid to add more flour to the dough to make it easier to handle. Once the dough is finished place in center of bowl in a small round ball, cover with plastic wrap or foil and let sit overnight in the fridge. This process allows the yeast to react with the flour and water and rise into a fluffy dough, good for Sicilian Pizza, Calzones, Rolls & Stromboli.

ROLLING THE ROLL!!!

Once you are finished and let your dough sit, take dough and place on a large cooking tray, either with oil rubbed on, to help with sticking or on top of parchment paper. Then work the dough from the inside-out into a large rectangular shape, don't worry about the exact shape, as long as its thin, long and in a rectangle you should be fine! Once spread out, then cover entirely with pepperoni, then on top place your Swiss Cheese, and lastly pour on your Parmigiana Cheese. After this is complete you are ready to start to ROLL!!!

Take the end furthest away and with both hands slowly roll the dough back to yourself. You can roll away from you if you'd like what ever you feel most comfortable doing. After your done, place Oven on 375 degrees and let bake for about 15 minutes or until nice and golden brown! Then let cool, slice into bite sized pieces and MANGA!!! I served this with my Sweet Dipping Sauce Check out the Recipe for that below in my posts for Stromboli!!!

Step 1 : Roll dough out to Rectangle

Step 2 : Start adding Pepperoni

Step 3 : Completely cover dough with Pepperoni

Step 4 :  Add Swiss Cheese

Step 5 : Add your Parmigiana Cheese

Step 6 : Start Rolling

Step 7 : Finish Rolling

Step 8 : MANGA!!!

THE FINISHED PRODUCT

BELLA!!!

This meal was great, A huge Pepperoni Roll paired with a nice 3 cheese Pizza!!! BELLA!!! I hope you enjoyed! Check my Pizza post below for the recipe for that!!! Until Next time!!! Rememeber ITS ALL TO EAT!!! SUO TUTTO MAGIARE!!!


-freddy g

More Pics for you!!! MANGA!!!

FRESH DOUGH!

FINISHED SPREADING OUT

BELLA!!!

DELICIOUS!!!

THE FINISHED PRODUCT!!! BELLA!!!

The Art of the Calzone!

Hello again, after much heated debate over where each one originated from, the Stromboli & the Calzone have taken a place in main stream America as well as dinner plates & frat parties around the world. I have decided to do some very light research on there differences, history & this is what I found. The Calzone is a turnover with toppings that includes Ricotta Cheese originating in Italy & The Stromboli is similar to the Calzone without Ricotta Cheese and originating in the US about 60 years ago. Well that ends the debate in quite a nutshell haha. Both I love to make! Here is my recipe for the Calzone! It is very similar to the Stromboli, just with the difference being the way you fold the dough & the addition of Ricotta cheese as a filling! I hope you Enjoy! SUO TUTTO MANGIARE!!!

The Art of the Calzone

Like all other turnovers and rolls, this recipe starts with the dough! As I always recommend, make the dough the night before for best results and let sit in the refrigerator over night to allow to rise!

Who doesn't like Broccoli!

Recipe Ingredients:

For Homemade Dough:

- 4 cups of unbleached flour
- 2 cups of Warm water
- Packet of Baking Yeast
- 2 tbs of E.V.O

Calzone Fillings :

- Brocolli
- Black Forest Ham
- Pepperoni
- 1 lb of Ricotta Cheese
- Fresh Shredded Mozzarella Cheese
- Sauteed Onion

Calzone Dough

Dough RISING!

Start off with a large bowl, I always use a small amount of Olive Oil and rub my hands with it, this helps with handling the dough and not letting it stick to your hands. The first thing you need to do is add your 4 cups of unbleached flour into the bowl, then add your 2 tbs of Olive Oil, a packer of yeast and mix this all together. Then start to slowly add your warm water into the Bowl and mix with your hands until it begins to clump together and can be pulled of the side. Meade with your hands and continue to add water or flour to the mixture until your dough begins to form. By the end of this process your should be able to mold the dough and have it become a soft ball that is one single shape and consistency. Do not be afraid to add more flour to the dough to make it easier to handle. Once the dough is finished place in center of bowl in a small round ball, cover with plastic wrap or foil and let sit overnight in the fridge. This process allows the yeast to react with the flour and water and rise into a fluffy dough, good for Sicilian Pizza, Calzones, Rolls & Stromboli.

Calzone Fillings

We decided to make two Calzones, One was Broccoli & Ham and the Other was Pepperoni & Ham. For the first take your Broccoli and place in a saute pan with 2-3 tsp of Olive Oil, place on medium heat and cover with pan lid. Check and stir every minute or so for around 10 minutes or until Broccoli is softened. Then let Cool. The other Ingredient we saute is the onion, which is basically cooked the same way in a small amount of Olive Oil on medium heat until browned and softened.

Putting it all together!

Take your dough out of the refrigerator and stretch out and mead. Once on the pan place on parchment paper if not you can oil the pan to help from sticking. Now you are ready to start adding your toppings and closing your Calzone! I like to add the Ricotta Cheese first, then add your Broccoli & Ham. Then for the other add the Ricotta cheese, Pepperoni, Mozzarella Cheese, Sauteed Onion & Ham. Try to place fillings in the middle of the dough.

Then start to stretch the dough over the toppings slowly, once over the toppings pull together and fold the dough endings into each other. Once folded you can Cover with Oil or Butter as well as Italian Seasoning to add flavor to the dough. Add 4-5 slices to the top of the dough to help cook and allow the dough to breathe while cooking in the oven at 400 degrees in the middle of the oven for around 20 minutes.

Calzone # 1 Ham, Pepperoni & Sauteed Onions

Step 1 : Stretch Dough Out & Mead

Step 2 : Add toppings to Calzone #1

Step 3 : Add Cheese to Calzone #1

Step 4 :  Add fillings to Calzone #1

Step 4 : Add fillings to Calzone #1

Step 5 : Add Ricotta to Calzone #1

Calzone # 2 Broccoli & Ham

Step 2 : Add Ricotta to Calzone # 2

Step 3 : Add fillings to Calzone #2

Step 4 : Add Broccoli to Calzone #2

Folding a Calzone

Step 1 : Fold Dough over toppings placed in center

Step 2 : Begin to press the dough at the crescent side

Step 3 : Fold dough into each other throughout crescent

Step 4 : Add Oil and Italian Seasoning

Calzone # 2

Step 1 : Fold dough over toppings

Step 2 : Press dough into the crescent completely

Step 3 : Cover with Oil and Italian Seasoning

FINISHED PRODUCT

BELLA!!!

I served these with a side of my sweet sauce for dipping (look for recipe in past posts)! These both came out great and tasted even better! We loved them, all though it was a bit much for just 4 people! haha nothing wrong with that though! We loved it over a glass of Vino & a few beers, some laughs and another great night spent with family! I hope you enjoy! I will be posting Pepperoni bread soon too!!! Be safe everyone and I hope you hit the kitchen hard in 2012!!! SUO TUTTO MANGIARE!!! ITS ALL TO EAT!!!

-freddy g