Tag Archives: Pizza

Cici’s Pizza: Free Kid’s Meal

17 Feb

Hey Parents! Need to grab a quick meal this week? Take your kids on over to Cici’s and save with this coupon. The coupon is for one free kid’s buffet with purchase of an adult buffet. Coupon applies to kids 10 years old and younger only and is only allowed to be used one per person, per visit. If you have two adults and two kids though, this should still work just fine. You just can’t use the coupon on ten kids with one paying adult, haha! The coupon expires on 2/25/12.

Superbowl Extravaganza: “Pigs” in a Blanket

2 Feb

For these “pigs” in a blanket, you’ll need two items. Because this is a healthier version, we are going to be using turkey franks and reduced fat crescent rolls. One package of each will make 30 pigs in a blanket.


Pre-heat your oven to 375. First, cut your turkey dogs into thirds, creating 30 mini dogs. You can also cut them into fourths to make them bite size.

Carefully unroll your crescent dough. Divide the dough into four portions, using your fingers to press together the seams on the triangles from the original 8.

One at a time, using a pizza cutter, divide each of the four pieces of dough into 7-8 pieces. (For 30 pieces, 2 will have 8, and 2 will have 7). You could also use a knife, but it would take a lot longer and require more patience!

Next, roll the dough around the turkey dog like pictured. Instead of moving the frank straight up, roll at an angle to get as much dough around it as possible.

If you need to, stretch the dough at the end so that it is underneath the turkey dog. Make sure you place them seam side down on the cookie sheet.

You don’t need to grease your cookie sheet because of the oil naturally found in the dough. Place them about 1 inch apart on the sheet and bake at 375 for about 10 minutes or until golden brown. When done, the turkey franks will be darker in color too.

Serve with a side of ketchup and mustard for dipping. Use toothpicks for mini bites to make game day grazing easier. Yum!

And here’s some variations:

  • Add cheese for a melty treat
  • Use lil’ smokies for a not-so-healthy treat
  • Use all beef hot dogs for picky, “turkey, ew!” eaters in your house
  • Add bacon (regular or turkey variety, already cooked) for texture and flavor
  • Use the franks in their normal size and crescent rolls in the normal size for a super simple meal

Quick & Easy Pizza Dough

30 Jan

Easy Pizza Dough plus a great BBQ Chicken Pizza Recipe

Have you ever come across a great pizza recipe only to discover you need half a day just to prep the dough! Eek! I don’t know about you but I just don’t have that kind of time when I need to get dinner on the table. Sure, homemade pizza dough can be worth the effort, but on Dish Dash Dime,¬† we’re talking about an easy weeknight meal.

If you’re going to use a pizza stone, place your stone in the oven and pre-heat the oven to 425. I use two pans, one for pizza and one for bread sticks.

For this recipe you will need one packet of rapid rise yeast, 1 tablespoon of sugar, 2-3 cups of flour, 2 tablespoons olive oil, 1/2 tsp salt, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and corn meal if you’re using a pizza stone.

First, add one cup of warm water to your stand mixer, with the dough hook attached. Add the yeast and sugar and let sit until it comes together and looks foamy/bubbly.

If you’ve never worked with yeast before, here’s a couple of hints. First, you need the temperature of the water to be warm – not boiling, but not lukewarm. Also, if you don’t see any foaming or bubbles after around 10 minutes, your yeast might have expired. This is called proofing.

While you wait, combine your Italian seasoning and garlic powder with olive oil.

Next you’ll start adding the flour. While adding the flour, I use the lowest speed possible. To be honest, I actually don’t measure this part anymore. I watch the dough come together and make judgements about how much more it needs. Start with one cup, and then add your olive oil mixture and salt. Next, add your flour 1/2 cup at a time until you reach 2 1/2 cups. If the dough is crumbly, add 1 tbsp of water at a time until the dough becomes smooth again.

When the dough is done mixing, it should be elastic and smooth. Let it rest on the dough hook for about 5 minutes.

Next, move the dough to a floured work surface.

Mold the dough into a round and cover with a towel for 5-10 minutes to rest. This is a great time to prepare your toppings.

For this particular pizza, I shredded up some leftover chicken.

Then I added about 1/4 cup of BBQ sauce. I also chopped up some onion and scallions. For the cheese, I used a mixture of both mozzarella and cheddar cheese.

After the dough has rested, the size will be a bit larger.

Punch down the dough and then roll it out to your desired width. At this point, I usually remove a part of the dough to make bread sticks. I like a thin crust pizza, so I roll out my dough the entire width of my 14 inch pizza stone. If you like thick crust, use a small pizza pan and keep the dough thicker, or even make it in a pan with a raised edge.

Prepare a pizza stone with cornmeal. For a regular pan, use non-stick spray.

Carefully transfer your dough onto the pizza stone. I always have my rolling-pin ready for any weird pulling that happened during the transfer to help even out the dough. With the pizza stone, you’ll smell and hear the sizzle immediately. At this point I try to quickly prick the entire crust with a fork and then brush the edges with leftover olive oil and Italian seasoning mixture from earlier.

For this pizza, I used a BBQ sauce base. Spread your desire amount across the crust.

Next, add your toppings, be sure to not load up too much in the middle, to ensure an even cooking process.

Finally, add your cheese, trying your best to make sure that the cheese is even throughout the pizza. I used about 1/2 cup of cheddar and 1 cup mozzarella.

Since I’ve only used a pizza stone, I can’t speak for the timing on a regular pan. I usually put the time on for 15 minutes, and then check it every 5 minutes from there on out. With different toppings, it will depend on the timing. The thickness of crust and the amount of toppings will also change your cooking times.

For the bread sticks, I simply roll them out into an oval shape. I then add some olive oil, garlic salt and a sprinkling of cheese. I put this together while the pizza is baking and add them in around 10 minutes in so that they both come out around the same time. Usually I try to not open the oven while I bake, but in this case, with the pizza stone, you should be fine.

Then out they come, all golden brown, melty, and bubbly.

I have to admit, about every 5th pizza I make, the pizza just doesn’t come together. I’ve had dough that doesn’t rise right, dough that is too dense, or too flimsy. It always tastes great and we always gobble it all up before coming up for air. But I don’t claim to be a master at this, and neither should you! So don’t get disappointed if this isn’t the best professional gourmet pizza you’ve ever seen or tasted. Afterall, I’ve heard the best pizza crust is made from the right water – so who really knows!?

I’d love to hear about your favorite toppings. Does anyone have a favorite homemade pizza?

We topped our pizza with fresh diced tomatoes, since we love the crisp cold texture against the melted cheese. Seriously wish I was eating this right now!

Papa John’s 50% off Pizza – AZ only

17 Jan

Today ONLY – January 17, 2012. In AZ, when the Coyotes win a game, everyone gets 50% off their pizza the next day. And they beat Colorado last night!

To grab this offer, go to papajohns.com and enter code COYOTES.

To see if your store is participating, click here.

Not in Arizona? Chances might be that your local sports team also has a promotion that will get you 50% the day after they win a game. Check with your local store for details.

Offer valid at participating locations. Offer valid ONLINE only. Offer expires 1/17/2012

%d bloggers like this: