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January 2019

Pizza Recipes

Stuffings Recipes

Pork Chops and Stuffing

Pork Chops and Stuffing Recipe
4 Pork chops 1 tb Oil 3 Slices of bread, cut into cu 2 tb Chopped onion, or 2 t minced 1/4 c Me...

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Rosemary Focaccia Bites Recipe

Rosemary Focaccia Bites recipe and other pizza recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rosemary Focaccia Bites recipe  PDF


1 Tube (10oz) refrigerated
Pizza dough 2 T Oil, preferably olive
1 t Salt
1 t Dried rosemary, crushed
1/2 t Grated orange zest
1/4 t Pepper
1/4 c Sliced roasted red peppers
From a jar drained 2 Scallions,chopped
(same as green onions) 1/4 c Kalamata olives, pitted and
Chopped Preheat oven to 425 degree F. On baking sheet, unroll pizza dough into a 8 12 rectangle. In small bowl combine oil, rosemary, salt, zest and pepper. Brush dough with oil mi ture, leaving 1/4 border around edges. Sprinkle with roasted red peppers, scallions and olives. Bake until golden bron, about 10 12 minutes. Cut into squares

Rosemary Focaccia Bites recipe and other pizza recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
249 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Rosemary Focaccia Bites recipe  PDF   Pizza recipes RSS   Thumsb up

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6 md Potatoes peeled and diced 4 tb Butter 4 tb Flour 1 md Onion peeled and chopped 6 c Milk 1/2 ts Thyme leaves Salt and pepper to taste 1 Smoked ham hock (or 1 ham bo 1 c Mashed potatoes see note Recipe by: Randy Pollak In a dutch oven, heat butter and saute onions until lightly browned. Add flour and continue cooking for 1 minute. Add milk stirring until mi ture is smooth and begins to thicken slightly. Add thyme leaves, smoked ham hock, and mashed potatoes. Place covered in a preheated 350 degree oven and bake for 1 hour or until potatoes are tender. If soup...

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