2019 dion’s recipe contest spicy honey jalapeno pizza rolls · 2019. 8. 30. · 2019 dion’s...

2019 Dion’s Recipe Contest

Spicy Honey Jalapeno Pizza Rolls By: Brian Castillo General Winner

INGREDIENTS:

1 Large Dion’s Pizza Dough 8 oz. cream cheese (softened) 1 ½ C cheddar cheese (shredded) 2 tsp olive oil 30 pepperonis 1 tbsp Italian seasoning (to taste) 1 tbsp Garlic powder (to taste) 2-3 Jalapenos (fresh, deseeded & diced) ½ C corn meal ½ bottle Dion’s Ranch ½ can Chipotle peppers in adobo 1 C honey 2 Serrano peppers (sliced)

INSTRUCTIONS: 1. Punch down the pizza dough to release any air bubbles. On a lightly floured surface, roll out the dough into a large rectangle, about 10x12 inches. 2. To prevent the filling from making your pizza rolls soggy, brush the top lightly with 2 teaspoons olive oil. Using your fingers, push dents into the surface of the dough rectangles to prevent bubbling. See photo above for visual. Spread 8 oz softened cream cheese on top of the dough rectangle. Sprinkle each lightly with Italian seasoning and garlic powder. 3. Sprinkle 1 and 1/2 cup shredded cheddar evenly over the cream cheese, then top with pepperoni slices, bacon, and diced jalapenos evenly on the dough rectangle. Carefully roll the dough rectangle into tight log. Place log onto 1 prepared baking sheet, seam side down and place baking sheet in the refrigerator to chill, uncovered, for at least 20 minutes. Chilling prevents the rolls from falling apart as you slice. 4. During that time, preheat oven to 400°F (204°C). Line one large baking sheet with silicone baking mats or parchment paper. 5. Remove log from the refrigerator and cut into 10-12 1-inch slices. Pour cornmeal into a plate or bowl. Dip the bottom of each roll into cornmeal and place the rolls on the baking sheet, cornmeal side down. The cornmeal is optional but gives the bottom of the rolls an extra delicious crisp. Sprinkle the tops of the rolls with extra cheese, if desired. 6. Bake for 20-25 minutes or until the sides are lightly browned. Apply honey drizzle over each roll and cool for 5 minutes. Serve with chipotle ranch dipping sauce.

2019 Dion’s Recipe Contest 7. To make spicy honey drizzle, Bring 2 Serrano chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let cook 1 hour to infuse. Taste honey and adjust heat with another chile or 2, remove from stove, and let sit 30 minutes. Transfer to a small jar or squeeze bottle, straining if desired. Cover and chill. 8. To make Chipotle ranch dipping sauce pour half of Dion's ranch dressing into a blender or food processor along with half a can of chipotle peppers in adobo sauce and blend until smooth.

PREP TIME: 30 minutes COOK TIME: 20-25 minutes YIELDS: 10-12 rolls


Horchata Bread Pudding with Horchata Brown Sugar Sauce By: Rachel Clark Outer Market Winner

INGREDIENTS:

Bread pudding: 1 17-inch Dion’s Baguette, cubed 3 large eggs, beaten ½ cup granulated sugar ½ cup heavy cream 2 cups horchata 1 ½ teaspoons vanilla Topping: 2 tablespoons brown sugar 2 tablespoons granulated sugar ½ teaspoon cinnamon Sauce: ¾ cup horchata ½ cup brown sugar 2 tablespoons cornstarch ¼ cup heavy cream 2 tablespoons butter 2 teaspoons vanilla Pinch of salt

INSTRUCTIONS: 1. Preheat oven to 350 degrees and spray an 8x8-inch baking dish with non-stick spray. 2. In a bowl, whisk together the eggs, ½ cup granulated sugar, cream, horchata, and vanilla. 3. Place cubed baguette pieces in baking dish. Pour some of the egg mixture over the bread and into the dish (just until it nears the top edge of the dish, but does not cover the top of the bread). Allow it to stand at room temperature for 15 minutes, then top with remaining egg mixture, still not covering the bread pieces completely—you may not need to use all of the mixture. 4. Sprinkle topping mixture over the bread pudding. 5. Bake for 35-40 minutes or until custard is set. 6. Let stand/cool for 10 minutes before serving. Cover and refrigerate if not serving right away. 7. Make the sauce while pudding cools. In a small bowl, combine the brown sugar and cornstarch.

2019 Dion’s Recipe Contest Bring horchata to a boil over medium-high heat then add the brown sugar and cornstarch mixture and whisk to blend thoroughly. Reduce heat to medium and cook, stirring constantly, until sauce is thick (2-3 minutes). Whisk in cream and remove from heat. Whisk in butter, vanilla, and salt and continue whisking until the butter is melted. 8. Serve warm pudding topped with sauce.

YIELDS: ~12 servings

PREP TIME: 30 minutes

Cook TIME: 35-40 minutes


Lemonade Braid By: Cheyenne Burton Employee Winner INGREDIENTS: For the filling: 2 lemons (juiced) 1 cup of sugar 3 eggs ½ teaspoon vanilla 1 tablespoon butter For the braid: 1 small Dion’s pizza dough ball For the lemonade glaze: 1 small cup of Dion’s signature lemonade (you will only need 3-5 tablespoons, so drink the rest!) 2 cups of confectioner’s sugar ½ teaspoon vanilla 1 ounce of cranberries Lemon Cheese filling

INSTRUCTIONS: Filling: 1. Combine sugar and lemon juice into a small pot. 2. Grate a tablespoon of lemon rind and add to mixture. 3. Bring to a boil. 4. Beat the three eggs until thickened in a large bowl. 5. Pour a small amount of hot lemon/sugar mix to the eggs, beating continuously. 6. Continue adding the mixture to the eggs until it is all combined. 7. Cook on low until mixture is thickened. 8. Remove from heat and add vanilla and butter. 9. Mix. 10. Place in a mason jar, cover and refrigerate immediately. 11. Keep in fridge while preparing the rest of the recipe.

2019 Dion’s Recipe Contest Pizza Braid: 1. Preheat oven to 350 degrees 2. Unwrap dough ball from saran wrap and place on a floured cutting board or kitchen counter 3. Coat the dough ball in a thin layer of flour. 4. Use a knife to cut the dough ball into about 1-inch wide strips (you will need at least six). 5. Take each of the trips and begin to roll and stretch into long strips. The dough will stretch and get about a 1 ½ foot long. Do this for each one and set aside. 6. Take 3 of the rolled strips you have made and attach them at the top by pressing them together. Lightly grease a cooking sheet and begin to braid the three strands. once braided. Lay flat on the cooking sheet and twist until the braid has formed a circle shape in the center of the sheet. 7. Take the next three strands, braid, and add to the circular pastry you have made. The pastry is about 7-8 inches in diameter. 8. Coat with egg wash and bake for 35-40 minutes. 9. While baking, make the glaze and check on the filling (should be chilled). 10. After this, it should be golden brown on the top. 11. Remove from oven and fill with the filling made earlier. In a circular motion, carefully place the filling in the crevices of the braids. You will most likely not use all of you filling. 12. Scatter cranberries on top or inside crevices (however many you’d like). 13. Place back in the oven and bake for 5 more minutes. 14. Remove and let cool. After, drizzle lemonade glaze over the top 15. Enjoy! Serve hot or cold. Lemonade glaze: 1. Combine sugar and lemonade, stir. 2. Add vanilla. 3. That’s it! Glaze over the top of your pastry and add cranberries. PREP TIME: 20 minutes COOK TIME (COMBINED): 1 hour YIELDS: 1 large pastry or multiple smaller pastries


Captivating Taco Calzone By: Bianca Quiñonez Youth Finalist/Winner A warm, toasty, calzone and, a traditional crunchy, cheesy, taco come together to create a stunning, mouthwatering dish. A twist between Mexican and Italian with a hint of Southwestern, you’ll want to eat this dish 24/7.

INGREDIENTS:

Dion’s Pizza Kit (dough, sauce, cheese & toppings) Dion’s Green Chile Ranch Taco Seasoning 1 lb. Ground Beef ¼ Cup Diced Onions Optional: Sour Cream, Tomato, Green Chile, Guacamole, Lettuce

INSTRUCTIONS: 1. Brown ground beef and add taco seasoning, salt and onions. 2. Preheat the oven according to the Pizza Kit package for Pizza Dough. Roll out Dion’s Pizza Dough on baking sheet. 3. Add Dion’s Pizza Kit cheese, ground beef, tomato, green chile, and toppings of your choice. 4. Fold dough over to cover your filling and seal the outsides of the dough. 5. Bake for 25 minutes, or until golden brown. 6. Take out of oven, let cool, and serve with queso, guacamole, sour cream and Dion’s Green Chile Ranch.

COOK TIME: 25 minutes YIELDS: 1 large calzone


Trinity’s Mini Apple Pies By: Trinity Domonkos Youth Finalist/Winner INGREDIENTS: 5 granny smith apples ⅓ cup butter ¾ cup brown sugar 1 tbsp. cinnamon 1 Large Dion's pizza dough About 1 cup of flour

INSTRUCTIONS: 1. Peel and dice the apples. Place the diced apples in a large skillet with the butter, brown sugar, and cinnamon. Cook on medium-low heat or simmer stirring occasionally for about 7 minutes or until the apples are soft on the outside and harder on the inside. 2. Transfer the apple mixture into a bowl. 3. While the apples are cooking, roll out the pizza dough on a floured surface. Roll the dough out until it is an ⅛ of an inch thick, making sure that the surface stays floured. 4. Cut the dough into 12, three-inch circles and place them into a greased cupcake pan, one in each cupcake spot making a dough cup. 5. Place the remaining dough aside. 6. Bake the dough in the tray for 7 minutes at 400 degrees. When you take the dough out, do not turn the oven off yet. 7. Take the dough cups out of the pan and place them on a cooling rack. 8. Next, take the remaining dough and roll it out as thin as you can get it without tearing it. 9. Cut the dough into the same size circles. 10. Now scoop one tablespoon of the apple mixture into each dough cup then gently press a circle of the uncooked dough onto each of the cups. 11. Put the cups back into the pan and the pan back into the oven for 5 minutes. 12. As soon as you take them out of the oven, take the cups out of the pan and place them back on the rack. 13. Let cool for 10 minutes, minimum, then serve. (Yes you can turn the oven off now ) PREP TIME: 30 minutes COOK TIME: 1 hour YIELDS: 12 mini pies


Oatmeal Cookie Granola Bites By: Peyton Williams Youth Finalist/Winner INGREDIENTS:

1 ½ Dion’s Oatmeal cookies ½ cup canola oil ¾ cup honey ½ tsp ground cinnamon ½ tsp salt 3 cups old-fashion rolled oats ¾ cup sliced almonds

INSTRUCTIONS: 1. Preheat oven to 300˚ F and line a cookie sheet with parchment paper 2. Crumble cookies in a large mixing bowl 3. Mix oats and almonds in with cookie crumbles 4. In a separate bowl mix together honey, oil, cinnamon, and salt 5. Pour honey mixture over cookie oat mixture. Mix well, until all cookie and oat pieces are coated. 6. Spread mixture evenly onto a pre-lined cookie sheet 7. Bake until golden brown. About 25-35 minutes. 8. Let the granola cool completely, undisturbed (about 45 minutes). Break granola up into bite-size pieces using hands. 9. Enjoy granola by itself or over yogurt with fruit

YIELDS: 8-10 servings

COOK TIME: 25-35 minutes


New Mexico Green Chile Lasagna By: Steve Casey General Finalist

INGREDIENTS:

1 lb. of Italian sausage 1 container of Dion’s sausage (or favorite meat) topping 1 white or yellow onion, finely chopped 2 medium tomatoes, peeled and chopped 1 ½ cups of finely chopped, New Mexico roasted green chiles 1 jar of NM green chile sauce 1 container of Dion’s tomato red sauce ½ jar of tomato-basil sauce ½ cup of water 1 box of lasagna ‘oven-ready’ pasta 15 oz. of ricotta cheese (Mauro & Gianni for smooth and creamy) 10 oz. Queso Fresco cheese 12 oz. Dion’s shredded mozzarella 1 cup of grated Manchego cheese Salt, pepper, and Mexican oregano to taste

INSTRUCTIONS: Cooking and assembly are divided into three steps (1. Green chile sauce mix, 2. Cheese mix, 3. Assembly and Bake). The first two can be done in parallel to help expedite the time: 1. GREEN CHILE and MEAT SAUCE Use a large skillet on medium-high heat to cook the onion and Italian sausage, until browned and well-mixed. Lower heat to medium, and add the Dion’s topping. Use the ½ cup of water to deglaze the pan and allow to blend into the sausage mix. In the large skillet, add green chiles and green chile sauce, as well as the Dion’s red sauce, and the chopped tomatoes. Lower heat and allow to simmer for about 12 to 15 minutes, stirring every few minutes. Add additional water if needed to achieve desired consistency. Taste the mixture - add seasonings according to preference.

2019 Dion’s Recipe Contest 2. CHEESE MIX Shred or cut up the queso fresco, and mix together with the ricotta and Dion’s mozzarella in a large bowl. Grate up the Manchego and add half to the cheese mix, and set aside the remainder for topping the lasagna. The mix will be sticky, and can then be applied to the lasagna noodles using a spatula. 3. COMBINE AND BAKE Preheat the oven to 350 °F. In a large baking pan, coat the bottom of the pan with the green chile meat sauce. Next, add the first layer of pasta. Then, add a layer of cheese mix and coat evenly, followed by a layer of the green chile meat sauce. Add the next layer of pasta, followed by the cheese mix, and cover over with the meat/chile sauce. Continue building layers to the desired thickness, or up to the top of the pan. Cover loosely with foil. Bake at 350 °F for 30 minutes while covered. Remove foil, and switch the oven to broil. Put back in until the top is bubbly and light brown (about 5 minutes). Remove from oven and add the remaining Manchego cheese to the top. Allow to cool before serving.

PREP TIME: 15 minutes COOK & ASSEMBLY TIME: 35 minutes

BAKE TIME: 35 minutes

TOTAL TIME: 1 hour, 25 minutes YIELDS: Serves 12 (12x16 pan) or makes 3 meals of 4 servings (8x8 pans)


Ranch Dressing & Lemonade Donuts By: Sabrina Slauson General Finalist

INGREDIENTS:

1 cup all-purpose flour ½ teaspoon baking soda ¼ teaspoon kosher salt ¼ cup vegetable oil ½ cup Dion’s ranch dressing 1/3 cup granulated sugar 1 large egg ½ teaspoon vanilla extract 1 ½ cup powdered sugar ½ cup Dion’s lemonade Yellow food coloring (optional) Yellow sprinkles

INSTRUCTIONS: 1. Preheat oven to 350 degrees and spray your donut pan with non-stick cooking spray. 2. Mix together the flour, baking soda, and salt in a large bowl. 3. Wisk together the oil, ranch dressing, egg, and sugar until smooth. 4. Combine the wet and dry ingredients until just combined, the batter should be thick. 5. Pour batter into the prepared pan and bake for 12-14 minutes or until the edges are brown. 6. Cool and remove from pan. 7. While the donuts are baking begin boiling the lemonade until reduced by half, then let cool. 8. In a medium bowl whisk together powdered sugar and lemonade until the mixture reaches a thick consistency. 9. Dip the donuts in the glaze being sure to coat both sides, allow glaze to dry before eating. 10. (Optional) Take a small portion of the prepared glaze and dye it yellow with a few drops of coloring and drizzle over the top of the donuts.

PREP TIME: 5 minutes COOK TIME: 15 minutes

YIELDS: 6 donuts


Green Chile Pepperoni Mac & Cheese Bites By: Keith Windham General Finalist INGREDIENTS:

1 box macaroni and cheese ¾ cup Dion’s green chile 1 ¾ cup Dion’s pepperoni 2 eggs 1 cup flour 2 ¼ cups Italian bread crumbs Dion’s Ranch Dressing (for dipping)

INSTRUCTIONS: 1. Cook macaroni and cheese according to instructions on box. Put in the refrigerator for at least two hours. 2. Preheat oven to 425°F. 3. Cut pepperoni with kitchen scissors into smaller pieces. 4. Combine green chile, pepperoni pieces, and macaroni. Squish the macaroni so that it becomes about half paste and half noodles. Add in up to ¼ cup bread crumbs as needed to help with the binding (the mixture should be slightly sticky). 5. Make small balls out of the mixture, bigger than a ping pong ball, but smaller than a tennis ball. 6. Put flour in a small bowl. Beat the eggs and place in another small bowl. Put remaining 2 cups of Italian bread crumbs in another bowl. 7. Take each ball, roll around in flour until covered, roll in egg until covered, then roll in Italian bread crumbs until covered. 8. Place balls on a sprayed cooking sheet. Bake for 20 minutes, turning halfway through. 9. Dip in Dion’s Ranch Dressing and enjoy!

PREP TIME: 25 minutes (allow 2 hours for mac & cheese to chill) COOK TIME: 20 minutes YIELDS: 20 Balls


Tropical Macadamia Crumble By: Amanda Wingard Outer Market Finalist INGREDIENTS:

2 Dion's Macadamia Mania cookies 2 cups fresh or frozen pineapple, diced small 1/4 cup packed brown sugar 1/8 tsp salt 2 tablespoons butter 1/4 cup shredded coconut (optional) Vanilla ice cream, for serving (optional)

INSTRUCTIONS: 1. Heat the oven to 400 F. 2. Break the cookies into small pieces (approximately 1/4 inch). Do not use food processor. 3. In a bowl, combine salt, brown sugar, and crumbled cookies. 4. Divide the pineapple between six 4.5 oz ramekins (3.5"). Top with cookie mixture, dividing equally. Place a pat of butter on the top of each. 5. Place on a cookie sheet and bake 12-16 minutes, or until bubbly and golden. If the pineapple is still frozen, the crumbles will require the longer time. 6. While the crumbles are baking, toast the coconut in a dry skillet over medium heat, stirring constantly (it can quickly burn). When toasted, remove from skillet into a bowl to stop the cooking process. 7. Top each crumble with a spoonful of coconut, and serve hot. These are wonderful with a scoop of vanilla ice cream! SERVES: 4


Wild Mushroom, Watercress & Blue Cheese Tart

By: Lesli Carrera Outer Market Finalist INGREDIENTS: For the filling: 1 pound mixed wild mushrooms 2 tablespoons olive oil 1 scant cup watercress leaves or spinach 3 ½ ounces blue cheese, crumbled 1 ¼ cups heavy cream 4 extra large free-range eggs Sea salt and freshly ground black pepper For the pastry Dion’s Pizza Dough

INSTRUCTIONS: 1. Preheat the oven to 400°F. For the pastry, turn out onto a lightly floured surface and knead briefly until smooth. Roll out thinly, adding a little more flour to the surface and use to line a lightly greased loose-based 9-inch 11/2-inch deep tart pan. Chill for 20 minutes. 2. Put a baking sheet on the middle shelf of the oven, and leave it to get hot. Line the pastry case with foil and a thin layer of baking beans, slide it onto the baking sheet and bake for 20 minutes. 3. Remove the foil and beans and return to the oven for 5 minutes, until the pastry is lightly golden. Remove and set aside while you make the filling. Reduce the oven temperature to 375°F. 4. Clean the wild mushrooms thoroughly by brushing away any dirt with a dry pastry brush and wiping them with a damp cloth if necessary. Heat 1 tablespoon of the olive oil in a large frying pan over high heat, add half the mushrooms and some seasoning and fry briskly for 1 minute until they have softened slightly and any excess moisture has evaporated. Transfer to a plate and repeat with the remainder. 5. Scatter the mushrooms, watercress leaves and blue cheese evenly over the base of the pastry case. Beat together the cream and eggs with some seasoning, pour the mixture into the tart pan and return it to the baking sheet. Bake for 30–35 minutes, until set and lightly golden. Serve warm, cut into wedges.

YIELDS: 8 tarts


Green Chile Ravioli with Creamy Poblano Sauce By: Walker Monaghan Employee Finalist For the pasta: 1 lb. Homemade green chile ravioli (recipe provided below) OR Store Bought green chile ravioli or any cheese ravioli

CREAMY POBLANO SAUCE For the sauce: 3 Large poblano peppers, roasted and quartered. ½ Medium white onion, finely chopped 1 Clove garlic finely chopped ½ Cup whole milk ¾ Cup mexican crema or heavy cream ¼ Cup reserved pasta water (optional, help to thicken and bind) 2 tsp. Powdered chicken bouillon Salt and Pepper to taste For toppings/garnish: Roasted corn Roasted red pepper Mexican Crema Cilantro sprig Cotija cheese crumbles

DIRECTIONS: 1. Heat 1 Tbsp. of oil in a medium skillet. Saute onions and garlic until transparent, about 5

minutes. 2. Blend quartered poblanos, cream, milk, and bouillon until smooth. 3. Add blended ingredients and ¼ cup of reserved pasta water and cook for around 6

minutes until sauce looks thick and creamy. 4. Serve over ravioli or pasta of your choice.


5. Garnish dish with the roasted corn and peppers, a sprig of cilantro, drizzles of crema, the juice of one slice of lemon (per serving) and cotija cheese crumbles.

GREEN CHILE RAVIOLI The filling: 6 oz. Bueno green chile (mild) or fresh roasted Hatch green chile when in season. 4 oz. shredded/crumbled queso fresco 2 oz. shredded fresh mozzarella 2 tbsp olive oil 1 tsp lemon rind ½ tsp. salt

DIRECTIONS: 1. Combine all ingredients in a food processor and pulse until incorporated and easy to

scoop with a spoon. The pasta dough: 10 oz. all-purpose flour 5 egg yolks 1 whole egg 1 tbsp. Olive oil Pinch of salt

DIRECTIONS: 1. Create a well with the flour, add ingredients to the well. 2. Mix with a fork, gradually incorporating more and more flour. 3. When well loses integrity use a bench scraper to fold the dough until workable by hands. 4. Once dough is workable by hands, knead for 10 minutes until springy when pressed. 5. Let dough rest for 30 minutes before rolling. 6. Divide dough into quarters. 7. Working one quarter of dough at a time (use a rolling pen or pasta roller), press dough

out to desired thickness, fill, and fold. Freeze ravioli you do not plan on using right away. 8. Cook fresh, unfrozen ravioli for 2-3 minutes. For frozen, cook for 6-8 minutes.

YIELDS: 4 servings


Enchilada Pizza

By: Alyssa Sookov Employee Finalist

INGREDIENTS: 1 Small Dion’s dough ball 16oz can of red chili sauce 8oz of cheddar cheese 8oz of grilled chicken A handful of bell peppers (if desired) Shredded iceberg lettuce Diced tomatoes (if desired)

INSTRUCTIONS: 1. Preheat the oven to 500 degrees. 2. Press out your dough ball to about 12” in diameter. 3. Place the pressed out dough ball on a greased cookie sheet. 4. Take the cheddar cheese and spread it evenly over the entire pizza. 5. After the cheese is spread, sprinkle the chicken and the bell peppers evenly. 6. Finally, take the enchilada sauce and pour it on top. With this step you can get as creative as you want. I usually just drizzle it back and forth over the entire pizza. You can put as little or as much sauce as you desire. 7. When your creation is ready you will place it in the oven for about 8 to 10 minutes, or until golden brown. Take the pizza out of the oven when it is ready and let it cool for about 2 minutes. 8. After the pizza has cooled take a handful of the shredded lettuce and tomatoes and sprinkle it over the top of the pizza.

2019 dion’s recipe contest spicy honey jalapeno pizza rolls · 2019. 8. 30. · 2019 dion’s...

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