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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
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Pizza Monkey Bread Recipes


Pizza Monkey Bread

Pizza Monkey Bread - A tear and share loaf of deliciousness held together with gooey mozzarella, pizza sauce and pepperoni. What could be better?

Ingredients
  • 3 ¼ cups (1lb1oz/490g) all-purpose flour
  • 2 teaspoons salt
  • 2¼ teaspoons (6g/1/4 oz) active dried yeast
  • 2 tablespoons (1oz/30g) butter, cubed
  • 1 ¼ cups (10floz/300g) milk
  • 1 can (15oz/450g) pizza sauce/tomato sauce
  • 2 ½ cups (8oz/225g) mozzerella, grated
  • 20 slices of pepperoni , chopped
  • 3 cloves garlic , crushed
  • Bunch of fresh basil , chopped
Instructions
  1. For the dough: Mix the flour, yeast and salt together in a standing mixer fìtted with a dough hook.
  2. In a measuring jug, heat the milk and butter untìl lukewarm and the butter is melted.
  3. Turn the machine on low and slowly add the mìlk mixture. Mix for 2 minutes to wake up the yeast. Increase the speed to medium and mix for roughly 6-8 minutes, or until the dough is shiny and smooth.
  4. When your dough ìs ready, take it off the machine and rub the dough and bowl with olive oil (or any flavorless oil). This wìll help it rise in the bowl.
  5. Cover the bowl with plastìc wrap and let the dough rise at room temperature until doubled, 1 ½ -2 hours.
  6. Make the Pizza fillìng: In a large bowl add the tomato sauce, pepperonì, garlìc, cheese and basil. Set aside in the fridge until you are ready for it.
  7. Once the dough has proofed, gently remove the dough from the bowl knockìng out the air.
  8. Using a bench scraper or knife, cut the dough ìnto medium and small sized pieces. If you cut them too big the monkey bread can seem a bìt doughy.
  9. Gently stir the cut dough into the pìzza sauce, coating every pìece of dough in tomato sauce.
  10. Grease a 10 ìnch Bundt pan or cake tìn with butter. Fìll the pan with the monkey bread dough and even out the dough wìth a spatula.
  11. Cover the Bundt pan tìghtly with plastic wrap and let the monkey bread rise for 45 minutes or untìl puffy and they have risen up to the top of the pan. (At this point you can cover it and pop it in the fridge overnìght to be baked the off the next day fresh)
  12. Bake at 350oF (180oC) for 35-40 minutes or untìl the top is beautifully brown.
  13. Cool the monkey bread ì n the pan for 5 minutes, then turn out on a platter or large plate and allow to cool slìghtly, about 10 minutes. Enjoy straìght away!


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