Easter Bunny Biscuit Pizza

It’s kind of hard to wrap my mind around the fact that we’re already in April when there’s still ice on the ground, and ginormous snow dunes on the side of the roads that will take another couple months to fully melt. But Spring is right around the corner, and so is Easter!

For many, Easter is all about believing in something bigger than you; for others it’s all about the rabbit, and the egg hunt. For us though, it really is about just being with family and sharing an omnomnom moment. So we put Alicia, our Manager of Awesome, to work, and had her create a fun Easter food idea that’s sure to make your kiddos giggle, laugh and asking for seconds!

 

I’ve blogged about a couple biscuit pizza recipes in the past, but none as fun or as cute or as thematic as this one! Alicia put her own little twist to it by stuffing the bunny face (aka biscuit) with extra pepperoni, cheese and pizza sauce, which is something that I’d totally recommend. I personally like my biscuits to come with juicy, savory filling, so this is a highly endorsed extra step to pack in more flavors and really hop it up! (see what I did there??)

Crescent Taco Pizza

Pizza dough is probably one of the many goodies that’s on our to-make wishlist. We’re definitely working on it, but it doesn’t mean that we can’t still enjoy a good pizza in the meantime, because there are actually a couple great pizza dough substitutes within our existing goodies, take, our crescent rolls for example.

I must confess that I’ve always found the Immaculate Baking crescent rolls to come with a wonderful hint of sweetness, which really adds to any dessert-y sweet recipes, but could be a bit, well, schizophrenic for a savory recipe. The key is to introduce distinct savory ingredients that are packed with a flavor punch, something like a Taco Pizza would be perfect for the bill!

 

This is a terrifically easy recipe that would be perfect as a share-able appetizer at your game day viewing parties, or the main event on your weeknight dinner menu! Yes, the ingredient list might be a little bit long, but hey, if you want all those yummy toppings to make this a legit taco pizza, you gotta give a little 🙂 But once you have all the ingredients, it really won’t take that much longer than 30 min. from start to finish before you can sink your teeth into a cheesy yummy Crescent Taco Pizza!

Game Day Pizza!

They say a picture’s worth a thousand words. I have to agree.

The Big Game’s upon us! And I’m pretty sure that pizzas going to be a very coveted, very much needed menu item. The truth is, a good pizza doesn’t need to be fancy, because let’s be real, the cheese, lots and lots of cheese, usually is what seals the deal. Or in our case, arrange the toppings to something that goes with your party theme would be another fancy trick to get some ooohs and ahhhs out of your guests. Even if the team you’re cheering for doesn’t make it tomorrow, you’ll know that you still threw one heck of a party with some great chow and a football pizza!

Winter Squash Veggie Pizza

Veggies seem to be particularly on trend right around January when everybody’s trying to stick to some sort of new and better eating regimen. Well, you’re on the Immaculate Baking blog, so you know the only regimen we care about is wholesome yumminess! So of course we’ve got some Immaculate veggie variations that you can dig into and still feel great about, even in January!

I had a sudden craving for anything with squash puree, and wanted to get a bit creative with how I’d be able to pair  it with our Immaculate goodies. After some quick keyword search, my brainchild emerged as this Winter Squash Veggie Pizza!

Guest Blogger: Deep Dish German Chocolate Cookie Pizza

For some people, our cookie dough is cookie dough is cookie dough. You break ’em and bake ’em and enjoy warm and gooey and almost baked-from-scratch-as-good-as-homemade cookies. And there’ s absolutely nothing wrong with that. Because we’ve got some out-of-this-world cookies that are pretty fantastic all on their own. But then there are others, the ones who knows how to “play dough” like its nobody’s business, they don’t just see cookies, they see a sheet of edible canvas to unroll their infinite creativity on. We’re so glad that we know so many of these incredibly talented bloggers that just dream up fantastic food ideas with Immaculate Baking goodies, and Keri from Shaken Together is most definitely one of them. Brace yourself for this delicious Deep Dish German Chocolate Cookie Pizza.

Who would’ve thought that you could bake up something so wonderful with only 2 ingredients! Well, if you’re as incredulous as I am, then you’ve gotta click here to find out exactly how Keri pulls this off!

Margherita Biscuit Pizza

Sooo we realize that we don’t have a pizza dough in our product lineup just yet (it is definitely one of the many things we’re looking into), but that doesn’t mean we can’t make crispy, flavorful, toppings-loaded pizzas! You’d be surprised at how versatile our biscuits can be! One of the many ways to work a biscuit dough is, you’ve guessed, bake up your individual pizza!

We were in the mood for a simple, wholesome, no muss no fuss Margherita pizza, so let’s get started!

You Will Need:

• 1 can Immaculate Baking Co. ® Buttermilk Biscuits or Flaky Biscuits
• 1 cup Muir Glen® Organic Pizza Sauce
• 1 pack presliced mozzarella log (16 oz)
• 2 red tomatoes, sliced
• Fresh basil leaves, coarsely chopped or ripped up

Here’s How to Get the Dough Rolling:

1. Press each biscuit into 6-inch round. Top each round with pizza sauce, a couple slices of mozzarella rounds, one slice tomato and sprinkle on basil leaves.

       2. Bake at 350°F 18-20 minutes or until bottoms are golden brown and cheese is bubbly.

Sausage & Veggie Calzones

The idea of stuffing dough and making some variation of a hot pocket seems to be universal. From dumplings to empanadas to apple turnovers, from sweet to savory, essentially people from all over the world is saying that they want, and have invented, a tasty way to enjoy the richest of fillings without spilling them all over themselves.

Now you would think that pizzas in general is already a pretty clean and easy “finger food”. And then someone genius invented Calzones. More filling, less mess, it just doesn’t get any better than that! Except of course, when you make your Calzones with Immaculate Baking Crescent Rolls!

 

Game Day Refresh: Vegetable Crescent Pizza

Oh alright, I’ll admit it, I’ve been slacking off just a little bit on blogging… but hey it wasn’t like I was just sitting at my desk, twiddling my thumbs and eating cookies… oh fine, there was some cookie eating, okay, maybe a little bit too much cookie eating, but the important this is now we’re back with more Goodies & Yum!

Don’t you think it’s funny how some of the more popular Fall classic recipes seem to be heavy duty cinnamon-loaded, apple-smothered desserts? Well, I do, and my drooping belly is crying Uncle and begging me to switch gears, just for a little bit, into something that’s maybe more light and refreshing. And so I have for you today a Veggie Crescent Pizza!

There are numerous ways to make veggies delicious that it’s truly baffling to me just how many picky eaters don’t even realize what they’re missing out on! I think it’s time to remedy that! Hey, come to think of it, just think what a great variation this Veggie Crescent Pizza would be to the veggie stick platter that you always serve at Game Day parties!

You Will Need:

• 2 cans Immaculate Baking Co. ® refrigerated Crescent Rolls
• 1 package (8 oz) cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup shredded carrot
• 1 cup small broccoli florets
• 3/4 cup quartered cherry tomatoes
• 3/4 cup quartered cucumber slices
• 1/2 cup chopped yellow bell pepper
• 3 medium green onions, sliced

Here’s How to Get the Dough Rolling:

1. Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. Unroll both cans of dough; separate into 4 long rectangles. Press in bottom and up sides of pan to form crust.
2. Bake 14 to 16 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, mix cream cheese and dressing until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate up to 2 hours before serving. Cut into 8 rows by 4 rows.

 

Nutrition Information

1 Serving: Calories 90 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 170mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 0g); Protein 1g
% Daily Value: Vitamin A 10%; Vitamin C 6%; Calcium 0%; Iron 0%
Exchanges: 1/2 Starch, 1 Fat
Carbohydrate Choices: 1/2

Pizza Friday: Sweet Potato & Kale Pizza (Non-GMO Recipe)

Okay, I know that I’ve already made plenty of random confessions since I started blogging for Immaculate Baking, but here goes another (controversial) one: I just don’t get excited about pizzas.

Okay, okay, I’m already seeing the shimmering wave that is the tips of pitchforks bobbing towards me, so let me explain – at the end of the day, it’s tomato sauce on dough with toppings, you can’t really go wrong with it, but it also means there really isn’t a lot of wow factor, either. And now the pitchfork-throwing has begun. But wait, WAIT! The whole point of this confession is so you’ll see how I have been converted into a believer! All it took was this mind-blowing, eyes-enlightening, mouth-watering, life-changing Sweet Potato & Kale Pizza! And here’s proof: