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Preheat the oven to 350 degrees F. and lightly spray a baking sheet with non-stick cooking spray. Set aside. Combine all ingredients into a bowl.
v. t. e. Stromboli, also known as pizza arrotolata (Italian for "rolled-up pizza"), is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.
Quad City–style pizza dough contains a characteristic spice jam which is heavy on malt, [6] which lends it a toasted, nutty flavor. [1] The pizzas are hand-tossed to be stretched into an even quarter-inch thin crust with a slight lip ringing the edge. The sauce contains both red chili flakes and ground cayenne pepper, and the smooth, thin ...
In the United States, "Sicilian pizza" is used to describe a typically square variety of cheese pizza [4] with dough over an inch thick, a crunchy base, and an airy interior. It is derived from the sfinciuni and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian American ...
Protein: 4 g. " Alvarado St. Bakery's Whole Wheat Bread makes it tasty and easy to increase whole grain intake," says Sheri Berger, RDN, CDCES. This choice packs 4 grams of protein and 3 grams of ...
Per serving: 140 calories, 1.5 g fat (0 g saturated fat), 180 mg sodium, 29 g carbs (3 g fiber, 5 g sugar), 5 g protein You won't be surprised to find Wonder Bread on this list, as this white ...
Hot chorizo links. A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1][2]) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3][4] and Louisiana Creole cuisines. It is also a part of Texan cuisine [5][6] and the cuisine of Chicago, Illinois.
Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. [1] The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic ...