Better Homes and Gardens 13×9 The Pan That Can: 150 Fabulous Recipes

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The most versatile pan in the kitchen delivers 150 must-have recipes

The 13×9 pan is the star of the kitchen, able to produce just about any dish from one-pan dinners to an easy big-batch dessert. This fresh collection of 150 on-trend recipes shows the pan’s prowess—find gelatin shots, Cuban sandwiches, and vegetarian main dishes. Everyone’s favorites are still here, but lightened for today’s kitchens: make-ahead breakfast dishes, slab pies, Creamy Chicken Enchiladas, cakes, and comfort foods like Beef Stroganoff and gooey Cinnamon Rolls. Looking for something new for dinner? Try stews made in the oven, Warm Roasted Barley, Kale and Apple Salad or Tuna Noodle Casserole from scratch. With ideas to customize recipes, icons to denote Make-Ahead and Crowd-Pleasing recipes, health tips and nutrition for every recipe, this book has everything for a busy cook.

From the Publisher

Brussels Sprouts and Fennel Sausage Pizza from 13×9 The Pan That Can

Prep 35 minutes | Bake 25 minutes |Stand 15 minutes

These are not conventional pizza toppings, but they work together deliciously. The DIY Italian sausage is layered with nutty Gruyère cheese and healthful Brussels sprouts.

Directions

1. Preheat oven to 425°F. On a lightly floured surface roll dough to a 14×10-inch rectangle. Brush the bottom and sides of a 13×9-inch baking pan with 2 Tbsp of the olive oil. Sprinkle bottom of pan with cornmeal. Place dough in pan, pressing dough 1/2 inch up sides of pan. Cover and let rest 10 minutes.

2. Meanwhile, in a bowl combine pork, fennel seeds, crushed red pepper, and salt. In a large skillet cook pork mixture over medium-high heat until no longer pink. Drain off fat.

3. Press crust up sides of pan if it has fallen. Top with cheese, cooked pork, Brussels sprouts, onion, and garlic. Drizzle with the remaining 1 Tbsp. oil. Bake 25 to 30 minutes or until crust and filling have browned. Let stand 15 minutes. Loosen crust and slide pizza out of pan. Cut into eight squares.

Nutrition

Number of servings: 8.

Per square: 439 calories, 24 g fat (9 g sat. fat), 65 mg cholesterol, 647 mg sodium, 32 g carb., 2 g fiber, 3 g sugars, 24 g protien.

Ingredients 1 lb. purchased pizza dough 3 Tbsp. olive oil 2 Tbsp. cornmeal 12 oz. uncooked ground pork 1 tsp. fennel seeds 1/2 to 1 tsp. crushed red pepper 1/2 tsp. salt 8 oz. Gruyère cheese, shredded (2 cups) 8 oz. Brussels sprouts, trimmed and sliced 1 small red onion, thinly sliced and separated into rings 4 cloves garlic, minced

ASIN ‏ : ‎ B01MQVG2CE
Publisher ‏ : ‎ Harvest (March 14, 2017)
Publication date ‏ : ‎ March 14, 2017
Language ‏ : ‎ English
File size ‏ : ‎ 114.5 MB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 307 pages
Page numbers source ISBN ‏ : ‎ 0544931866