Stuffed-Crust Pepperoni Pizza

A great new twist to a regular pepperoni pizza!

Ingredients:

• 1 lb store-bought pizza dough (from your grocer's bakery section, not the dairy section)
• Marinara or pizza sauce (enough to cover the pizza)
• 1 lb Fontina cheese
• Pepperoni (enough to cover the pizza)
• 1/3 cup sliced black olives
• 1/2 cup sliced fresh mushrooms
• 2/3 cup French's French Fried Onions
• 1 egg
• Nonstick cooking spray

Directions:

1. Let the dough rest at room temperature about 30 minutes.
2. Preheat the oven to 375 F.
3. Meanwhile, spray a pizza stone (or large baking pan) with the nonstick cooking spray.
4. Sauté the mushrooms in some oil in a skillet.
5. Next, punch the dough to get rid off bubbles and roll it out (using a rolling pin), to the shape of the pizza stone.
6. Spread marinara sauce on top of the dough. Grate the cheese and sprinkle on top of the sauce, putting more cheese on the edges. Carefully fold the edges of the pizza to create a stuffed cheese crust (press with your fingers to help seal the ends; the stuffed-crust should be 1-2 inches wide).
7. Put pepperoni slices on top of the cheese, covering the surface. Add the sliced olives and the cooked mushrooms on top.
8. Finally, sprinkle with the French's French Fried Onions.
9. Lightly beat the egg and brush onto the crust of the pizza.
10. Bake the pizza 20-25 minutes, checking after 20 minutes (the bottom should be golden-brown and the cheese melted). ENJOY!!!

Stuffed-Crust Bacon & Spinach Alfredo Pizza

If you love pizza, then you will absolutely love this stuffed-crust cheesy wonder! This is also a fantastic comfort food!

Ingredients:

• 1 lb store-bought pizza dough (from your grocer's bakery section, not the dairy section)
• Alfredo sauce (enough to cover the pizza)
• 1 lb Fontina cheese
• 3 cups fresh spinach
• 1/2 cups sliced fresh mushrooms (optional)
• 1/3 lb center-cut bacon strips
• 2/3 cup French's French Fried Onions
• 1 egg
• Nonstick cooking spray

Directions:

1. Let the dough rest at room temperature about 30 minutes.
2. Preheat the oven to 375 F.
3. Meanwhile, spray a pizza stone (or large baking pan) with the non-stick cooking spray.
4. Cook the bacon in a skillet until crispy; place on a paper towel to drain. Crumble the bacon with your hands. (If you want, also sauté the mushrooms in some oil in a separate skillet).
5. Next, punch the dough to get rid off bubbles and roll it out (using a rolling pin), to the shape of the pizza stone.
6. Spread alfredo sauce on top of the dough. Grate the cheese and sprinkle on top of the sauce, putting more cheese on the edges. Carefully fold the edges of the pizza to create a stuffed cheese crust (press with your fingers to help seal the ends; the stuffed-crust should be 1-2 inches wide).
7. Wash and drain the spinach (make sure to get out as much moisture out of the spinach as possible; otherwise, you will get a soggy pizza). Place atop the cheese. (At this point, you can also spread the mushrooms on top of the spinach).
8. Finally, sprinkle the crispy bacon and the French's French Fried Onions.
9. Lightly beat the egg and brush onto the crust of the pizza.
10. Bake the pizza 20-25 minutes, checking after 20 minutes (the bottom should be golden-brown, the cheese melted, and the spinach wilted). ENJOY!!!

"Belyashi" (Meat Pastries)

Ingredients:
Dough:

• 2 lb flour
• 1 package dry yeast
• 1/2 liter (1/2 quart) milk
• 1/4 lb (1 stick) unsalted butter or margarine, melted
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 eggs

Filling:

• 2 lb beef (~60% of all meat)
• 1.5 lb pork (~40% of all meat)
• 1 medium onion
• Salt, pepper to taste

Directions:
First, prepare the dough:

1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
3. Then, slowly add warm milk and the rest of the flour, at the same time mixing.
4. When it is difficult to mix the dough, pour in the melted butter or margarine, and mix with your hands.
5. Cover the pan with a towel and leave in a warm place to rise.
6. When the dough rises for the first time (can take a couple hours), push it down with your hands.
7. When the dough rises the second time, it’s ready.

While waiting for dough to rise, prepare the filling:

1. Grind beef and pork (in a meat grinder) together, 2 times.
2. Finely chop the onion and sauté in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
3. Add salt and pepper and mix everything.

Now you are ready to prepare the Belyashi:

1. Take a piece of dough and roll into a small pancake (~3-4 inches in diameter), using a rolling pin on a lightly floured surface.
2. Take a piece of ground meat with a tablespoon (you can brown each portion of ground meat for several seconds for better taste), and put it in the middle of the pancake.
3. Wrap the edges of the dough, forming an open pie.
4. Cook the belyashi in a large skillet (first from the exposed meat side, then flipping to the other side) in vegetable oil until meat is ready (no longer pink inside) and the dough is golden-brown.

Sweet Pastries "Kolbaska" ("Sweet Sausages")

Ingredients:

• 1.25 lb vanilla cookies
• 2 sticks (1/2 lb (200 g)) melted butter
• 2 tablespoons unsweetened cocoa powder
• 1 can sweetened condensed milk
• Peanuts to taste

Directions:

1. Crush the cookies into crumbs.
2. Mix all the ingredients.
3. Wrap the mixture into a plastic bag, forming into a log shape, and put in a fridge for 30-50 minutes.
4. Unwrap, cut into pieces, and enjoy with tea or coffee!

Sweet Pastries "Kartoshka" ("Sweet Potatoes")

Ingredients:

• 0.75 lb vanilla wafer crumbs
• 1 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 0.3 lb melted butter
• 1 cup hot milk

Directions:

1. Mix all the ingredients; put in a fridge for 30 minutes.
2. Form an oval-shaped pastry, and roll it in cocoa powder.
3. Decorate with colored icing (if desired) and enjoy!

Crêpes

Crepes ("Blini", "Blinchiki")
Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• Butter

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter and mix well. The batter must be thin.
3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it. Put each crepe on a plate and spread some butter on top of each (~ 1/2 tbsp). Enjoy topped with honey, marmalade, condensed milk, or whipped cream; with tea or coffee.

Chicken Parmesan

Ingredients:

• 1.3 lb boneless skinless chicken breasts
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 2-3 eggs
• Salt, pepper to taste

Directions:

1. Cut chicken into small pieces.
2. Prepare 3 bowls with: 1- flour with salt and pepper; 2 - eggs, lightly beaten; 3 - bread crumbs and Parmesan cheese.
3. Dip every small piece of chicken into each bowl (first into bowl #1, then 2,  then 3).
4. Fry the chicken 15-20 minutes (until golden-brown) in a skillet with vegetable oil and a small piece of butter to make them crispy, turning once half way though cooking.