Home Recipes: Kangaroos Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Buttermilk,
CRUST
1 tbsp: Active dry yeast,
1 2/3 cup: All-purpose flour,
1 tbsp: Granulated sugar,
1 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
2 tbsp: Butter,
3/4 cup: Buttermilk,
PIZZA FILLING
3/4 lbs: Lean ground beef,
1 cup: Pizza sauce,
1 tsp: Dried oregano,
1/2 tsp: Pepper,
1 pinch: Salt,
1 cup: Skim-milk mozzarella, shred
Directions:
Pizza filling: In nonstick skillet, brown beef over medium heat,
breaking up meat with spoon, about 3 minutes. Drain off fat; stir in
pizza sauce, oregano, pepper and salt. Let cool.
Crust: In measure, combine yeast with 1 tb warm water; let stand for
10 minutes. In large bowl, combine flour, sugar, baking powder,
baking soda and salt; cut in butter until crumbly. Stir in yeast
mixture and buttermilk. On floured surface, knead just until dough
holds together; divide into 8 pieces. Roll out each piece into 6-inch
circle.
Place 2 heaping tb of filling on half of each circle of dough.
Sprinkle 2 tb mozzarella over each mound of filling. Moisten edges of
dough with water; fold dough over to make half-moon shapes, sealing
edges firmly with fork or fluting edges decoratively [there is a
plastic kitchen device that will do all of this for you - currently
on TV infomercials [1995-6].]
Brush tops with buttermilk. Place on ungreased baking sheet; bake in
350F 180C oven for about 15-20 minutes or until golden brown.
Variations:
Curry Filling: In nonstick skillet over medium heat, brown 1/2 lb
ground turkey for 3 minutes. Stir in 1/2 cup each diced onion, diced
potato and frozen peas, 1/2 cup water, 1 tb curry powder, and salt
and pepper to taste. Reduce heat to medium-low; cook for 12-15
minutes or until vegetables are tender. Stir in 2 tb chutney. Let
cool. Source: Canadian Living magazine [Jul 95] Originator: Mabel
Wong, Yellowknife, Northwest Territories, Canada
Per Serving: about 280 calories, 16 g protein, 11 g fat, 29 g
carbohydrate
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
breaking up meat with spoon, about 3 minutes. Drain off fat; stir in
pizza sauce, oregano, pepper and salt. Let cool.
Crust: In measure, combine yeast with 1 tb warm water; let stand for
10 minutes. In large bowl, combine flour, sugar, baking powder,
baking soda and salt; cut in butter until crumbly. Stir in yeast
mixture and buttermilk. On floured surface, knead just until dough
holds together; divide into 8 pieces. Roll out each piece into 6-inch
circle.
Place 2 heaping tb of filling on half of each circle of dough.
Sprinkle 2 tb mozzarella over each mound of filling. Moisten edges of
dough with water; fold dough over to make half-moon shapes, sealing
edges firmly with fork or fluting edges decoratively [there is a
plastic kitchen device that will do all of this for you - currently
on TV infomercials [1995-6].]
Brush tops with buttermilk. Place on ungreased baking sheet; bake in
350F 180C oven for about 15-20 minutes or until golden brown.
Variations:
Curry Filling: In nonstick skillet over medium heat, brown 1/2 lb
ground turkey for 3 minutes. Stir in 1/2 cup each diced onion, diced
potato and frozen peas, 1/2 cup water, 1 tb curry powder, and salt
and pepper to taste. Reduce heat to medium-low; cook for 12-15
minutes or until vegetables are tender. Stir in 2 tb chutney. Let
cool. Source: Canadian Living magazine [Jul 95] Originator: Mabel
Wong, Yellowknife, Northwest Territories, Canada
Per Serving: about 280 calories, 16 g protein, 11 g fat, 29 g
carbohydrate
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp