Stuffed Crust Pizza as Made by Jackson

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2017.06.17

If you're new, Subscribe! → They may be the ultimate foodies, but even famous chefs have foods they just can't stand — and some of them are not what you'd expect. Some refuse strong spices or overpowering herbs, while others despise some pretty common fare. Here's what some of your favorite TV chefs just won't eat… Bananas 0: 17 Green peppers 0: 43 Wasabi 0: 59 Airplane food 1: 24 Pineapple pizza 1: 53 Deep-fried turkey 2: 19 Truffle oil 2: 44 Coconut 2: 59 Cookie dough 3: 16 Read more here → Website → Like us → Instagram → Pinterest → Mashed is the ultimate destination for food lovers. Whether you're just learning how to cook or ready to take your kitchen skills to the next level, Mashed has all the tips and tricks you'll ever need to be a chef… Or at least enough hacks to help you fake it til you make it. We’ve got your back at every step, from grocery shopping smarts to serving a perfectly prepared dish. Would you rather eat out than whip it up yourself? Mashed has all the info you’ll need for that, too — from the best and worst foods to order at your favorite restaurants, to what today’s most popular chefs really have up their sleeves. No matter what kind of foodie you are, Mashed has your recipe for success.

Buy the Tasty Cookbook Today: Get the recipes: Check us out on Facebook! - facebook buzzfeedtasty Credits: MUSIC Licensed via Audio Network. Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop: Here is what you'll need! Homemade Freeze And Bake Pockets 4 Ways Pizza Bake Pockets Makes: 8-10 pockets INGREDIENTS Dough 1⅓ cups warm water 2¼ teaspoons yeast 1 teaspoon sugar 3½ cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon + 1 teaspoon olive oil Filling 1 cup marinara 2 cups mozzarella, shredded (plus 2 tablespoons for topping) 1 cup pepperoni 1 teaspoon olive oil PREPARATION Preheat oven to 450ºF 230ºC, and line a sheet tray with parchment paper. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined. Turn out onto a lightly floured surface and knead for 3-5 minutes. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel, then set in a warm place for 20 minutes, or until the dough has nearly doubled in size. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom. Slice the dough in half through the center, lengthwise. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray. Brush the tops with olive oil and sprinkle with cheese. Bake for 15-20 minutes, or until light golden brown. Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. To reheat, microwave for 45 seconds to 1 minute. Enjoy! Ham and Cheese Pockets Makes: 8-10 pockets INGREDIENTS Dough 1⅓ cups warm water 2¼ teaspoons yeast 1 teaspoon sugar 3½ cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon + 1 teaspoon olive oil Filling 10 slices deli ham 12 slices provolone 1 teaspoon olive oil 2 tablespoons Parmesan PREPARATION Preheat oven to 450ºF 230ºC, and line a sheet tray with parchment paper. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined. Turn out onto a lightly floured surface and knead for 3-5 minutes. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom. Slice the dough in half through the center, lengthwise. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray. Brush the tops with olive oil and sprinkle with Parmesan. Bake for 15-20 minutes, or until light golden brown. Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. To reheat, microwave for 45 seconds to 1 minute. Chicken Cheddar Broccoli Pockets Makes: 8-10 pockets INGREDIENTS Dough 1⅓ cups warm water 2¼ teaspoons yeast 1 teaspoon sugar 3½ cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon + 1 teaspoon olive oil Filling 1½ cups cheddar, shredded (plus 2 tablespoons for topping) 1½ cups steamed broccoli 1½ cups shredded chicken breast 1 teaspoon olive oil PREPARATION Preheat oven to 450ºF 230ºC, and line a sheet tray with parchment paper. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mix.

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