Pizzapanini Recipes

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PIZZA PANINI



Pizza Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup plus 2 tablespoons olive oil
1 pound sweet Italian sausage, casing removed
1/2 teaspoon kosher salt
1 red bell pepper, seeded and thinly sliced
1/2 red onion, thinly sliced
4 ciabatta rolls, halved horizontally with some of the insides scooped out
1 cup jarred marinara sauce
1 pound fresh mozzarella, torn into slices
8 large thinly-sliced pepperoni, such as Applegate
1 cup freshly grated Parmesan

Steps:

  • Heat a medium skillet over medium-high heat. Add 2 tablespoons oil and the sausage and cook, breaking apart the sausage with a wooden spoon, about 5 minutes. Add the salt, red pepper and onion and cook, stirring often, until the peppers and onions are soft and the sausage begins to brown, about another 5 minutes. Set aside to cool slightly.
  • Divide 1/4 cup marinara sauce between each half of one of the ciabatta rolls and top with a quarter of the mozzarella slices over the sauce. Place 2 slices of the pepperoni on the top half and fill the bottom half with a quarter of the sausage mixture. Sprinkle the sausage with 1/4 cup of the Parmesan. Sandwich together and continue with the remaining ingredients.
  • Heat a large skillet over medium heat. Add 2 tablespoons oil and 2 of the sandwiches top-side down to the skillet. Place a small pan on top and press down gently to flatten slightly. Cook until golden brown and crispy, 3 to 4 minutes. Flip the sandwiches and return the pan to the top, again pressing gently. Cook until the bread is golden and the cheese is melted, about 3 minutes. Add 2 tablespoons oil to the skillet and continue with the remaining sandwiches. Allow the sandwiches to cool to room temperature and then chill them in the refrigerator until ready to serve.
  • Before serving, slice the sandwiches into wedges like you would a pizza.

PIZZAGAINA



Pizzagaina image

Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!

Provided by SMZCOZ

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 16

Number Of Ingredients 8

4 unbaked 9-inch pie crusts, divided
2 (16 ounce) containers whole-milk ricotta cheese
1 cup shredded mozzarella cheese
2 eggs
¼ pound pepperoni
½ pound sweet capicola (coppa)
½ pound hot capicola (coppa)
1 egg white, slightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
  • Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
  • Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
  • Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 22.5 g, Cholesterol 82.2 mg, Fat 40.1 g, Fiber 1.6 g, Protein 19.1 g, SaturatedFat 15 g, Sodium 804.1 mg, Sugar 0.4 g

PIZZA PANINI SANDWICH RECIPE BY TASTY



Pizza Panini Sandwich Recipe by Tasty image

Feed the hungry campers with this easy giant panini!

Provided by Hitomi Aihara

Categories     Lunch

Time 20m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons unsalted butter, softened
1 teaspoon dried oregano
2 teaspoons garlic powder
½ teaspoon red pepper flakes
1 loaf french bread, about 16 inches (40 cm) long and 5 inches (13 cm) wide
1 cup pizza sauce
8 slices mozzarella cheese
30 slices pepperoni
¼ cup shredded mozzarella cheese
¼ cup shredded parmesan cheese

Steps:

  • Heat a grill or campfire to medium heat.
  • Make the garlic butter: Add the butter, oregano, garlic powder, and red pepper flakes to a small bowl and stir to combine.
  • Slice the French loaf almost all the way in half lengthwise, leaving a long side still attached like a hot dog bun.
  • Open the bread and spread the pizza sauce liberally over both sides. Lay the sliced mozzarella on both sides of the bread. Lay half of the pepperoni slices over the mozzarella on the bottom half. Sprinkle with the shredded mozzarella, then top with the remaining pepperoni. Sprinkle the Parmesan and basil over the pepperoni, then gently bring both sides of the bread up together to close.
  • Brush to top and bottom of the loaf with the garlic butter, then double wrap the sandwich in aluminum foil.
  • Set the sandwich on the grill or campfire over medium heat. Place a cast-iron or other heavy skillet on top to press down. Cook the sandwich for 5 minutes, then flip and cook for 5 minutes more, until the outside of the bread is crisp and the cheese is melted.
  • Let sandwich cool for a few minutes before carefully unwrapping. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 449 calories, Carbohydrate 35 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams

PIZZA PANINI



Pizza Panini image

This is my take on a Rachael Ray recipe: Inside Out Pizza Panini. I don't follow it in it's entirety, if I did I would use the same title. I have a panini press I have fallen in love with, and this is like my two favorite things in the world (pizza & panini). I am putting *my* favorite ingredients in this, but just like pizza you can do what you want. Unlike a lot of these recipes I do not add pizza sauce, I serve it heated on the side for dunking.

Provided by NavyBrat913

Categories     Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

1 loaf focaccia bread
4 ounces thinly sliced fresh mozzarella cheese
4 ounces thinly sliced provolone cheese
4 ounces sliced pepperoni (turkey pepperoni may be substituted)
4 ounces sliced genoa salami
1 thinly sliced red onion
1 cup sliced black olives or 1 cup olive salad
1 cup banana pepper
1/2 teaspoon dried oregano
1 small thinly sliced tomatoes
1 -2 cup shredded lettuce
red wine vinaigrette, for drizzling (optional)
olive oil, for drizzling
your favorite pizza sauce, warmed

Steps:

  • Cut the focaccia in 4 equal parts, slice each in half like sandwich bread.
  • Layer mozzarella, provolone & meats.
  • Sprinkle dried oregano on top.
  • Top with remaining slices of bread.
  • Preheat panini press or grill pan to medium heat.
  • Drizzle outside of top and bottom layers of bred with a bit of olive oil.
  • Place in panini or grill pan.
  • If using a panini press, heat approximately 5 minutes, or until cheese is melting and there are grill marks on the bread. If using a grill pan grill 2-3 minutes per side.
  • Removed from pan or press, to a plate. Open up sandwich and layer the vegetables, whichever you want, in whatever order you like. If desired, drizzle with vinaigrette.
  • Cut in half, serve with pizza sauce, for dipping.

Nutrition Facts : Calories 497, Fat 39.5, SaturatedFat 16.7, Cholesterol 100.3, Sodium 1663.2, Carbohydrate 9.1, Fiber 3, Sugar 3, Protein 27.2

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