This post is sponsored by Rhodes Bake-N-Serv.

I love making pizza with premade dough that you buy at the store because that means there's no mixing or yeast involved! This is the easiest way to make the tastiest pizza at home!

Did you know that you can make pizza with frozen dough?

It's actually really really easy to make pizza using frozen dough. All you have to do is defrost it and roll it out and bake in an outdoor pizza oven or in the oven in your kitchen!

Ingredients

• 1 Loaf of Rhodes Bake n Serve White Bread
• Pizza Sauce
• fresh Mozzarella cheese
• Italian seasoning
• Pepperoni
• Any of your favorite pizza toppings!

How to make Pizza with an Ooni Pizza Oven using Rhodes Frozen Dough

Just take one loaf of Rhodes Bake n Serve White Bread and put it inside a plastic zip-top and allow to defrost for a couple of hours on your kitchen counter.

Once the frozen dough has defrosted, cut into two or three pieces and roll each piece into a ball. You're going to want to let this dough sit for about another hour.

While that's happening, you want to turn on or start heating your Ooni pizza oven!

After the dough has rested, start rolling it out with a rolling pin to the thickness that you like.

Add sauce, cheese, Italian seasoning and your favorite toppings. We love pepperoni!

Make sure to turn the pizza every 20 to 30 seconds so it cooks evenly!

I can't believe how easy it is to use frozen store bought dough to make pizza! Thank you to Rhodes Bread for making such an amazing product that is sooo versatile.

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Pizza Recipe Using Frozen Dough

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Defrost Time 2 hours hours

Total Time 2 hours hours

Ingredients

• 1 Loaf Rhodes Bake n Serve White Bread
• pizza sauce
• fresh mozzarella
• Italian seasoning
• pepperoni

Instructions

• Take one loaf from the bag of frozen Rhodes White Bread. Place in a zip top bag and allow to thaw for 2 to 3 hours.
• Cut the loaf into 2 or 3 even pieces. Cover and allow the dough to sit for another hour.
• Follow instructions to turn on or heat up your Ooni oven. (You usually need to preheat it for 20 to 30 minutes.)
• Light dust a marble pastry board with flour. Roll each dough ball out into a 10 inch circle or square. (You might need to roll it a little and then allow it to rest for rolling it out to the desired size.)
• Add flour to a pizza peel and place the dough on top. Add sauce, cheese, Italian seasoning and pepperoni (or whatever toppings you'd like to add).
• Shake the pizza peel to make sure the pizza dough isn't sticking to it.
• Using pizza peel, place pizza on baking stone in the Ooni oven. Close the lid. Rotate the pizza every 30 seconds. It only takes a couple of minutes and your pizza is done!
• Remove the pizza from the Ooni pizza oven and let it sit for a few minutes before slicing.

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Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Make Pizza with Frozen Dough appeared first on The Little Kitchen.

This post is sponsored by Bertolli®.

When I think about easy lasagna recipes, I think of this recipe for lasagna rolls. For Sunday Supper and even weeknight meals, this lasagna recipe will make your family so happy!

I'm excited to be working with Bertolli® to spread the news about their Rustic Cut sauces. Rustic Cut sauces have thick cuts of hearty vegetables and no artificial colors, no artificial flavors and no added sugar. Your family will love that it's delicious and that it's Tuscan-inspired! We love lasagna in our house and it's the perfect dish to enjoy for Sunday Supper. This is just another spin on how to make lasagna!

There's just something about Sunday Supper in our house, I love being able to make a wonderfully comforting meal that will start our week out nicely. We love to have family and friends over, or even if it's just us, we prep our meals together. With Bertolli Rustic Cut sauce, I know that I can make a delicious dinner full of vegetables without spending hours in the kitchen.

You know me, I love taking shortcuts when I can and cooking with Bertolli sauces actually doesn't feel like it. I love cooking with olive oil and the sauce is cooked lightly with olive oil so the flavor to me is perfect!

I love seeing and tasting vegetables in my pasta sauce and that's one of my favorite things about using using the Bertolli® Rustic Cut Roasted Garlic Marinara with Garden Vegetables. It's a gourmet addition to our cooking for Sunday Supper!

Now to prep the lasagna roll ups!

Most good lasagnas to me need to have good ricotta cheese and an amazing sauce.

I mix the ricotta cheese with salt, pepper, chopped Italian parsley and Parmesan cheese.

Then, add in the mozzarella cheese and mix just until it's combined.

Add the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables to the bottom of the baking dish…this is to make sure the lasagna pasta doesn't stick to the bottom.

I love the chunks of garlic in this marinara sauce!

This is how I make this dish fast. Spread out four lasagna noodles at a time and spread the ricotta cheese mixture on all four noodles.

Roll them up and place in the baking dish seam side down.

It only takes a few minutes to put this lasagna recipe together!

Pour the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables on top of the lasagna roll ups.

This is where I fell in love with this pasta sauce. Can you see the thick cut vegetables?

Can you see them even better in this photo?

I added a little water to the jar so I can be sure to get all of the sauce out. None of it goes to waste! Make sure all of the lasagna pasta noodles are covered.

Top your lasagna rolls with more mozzarella and parmesan cheeses.

Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and then bake another 10 to 15 minutes.

It comes out looking beautiful just like this! The Rustic Cut sauce is perfect too! I wish you could join us for Sunday Supper!

So so good. The simplicity of the prep of this dish along with the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables, makes this dish so irresistible!

It's an easy lasagna recipe and perfect for your next Sunday Supper. Your family and friends will be so impressed!

Even though you didn't have to spend so much time on dinner, they will enjoy it and you'll get to spend more quality time and get to savor the moments during dinner.

I can't wait for you to make this lasagna recipe…please make sure you comment below and let me know how it turns out when you do!

And be sure to check out this Sunday Supper Video series as well as for more recipes, visit:  Bertolli.com!!

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Lasagna Roll Ups Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 lasagna rolls

Ingredients

• 10 lasagna noodles
• 1 cup ricotta cheese
• salt & pepper
• 2 Tablespoons chopped fresh Italian parsley
• 1/4 cup grated Parmesan cheese
• 1 large egg beaten
• 3/4 cup shredded mozzarella cheese
• Bertolli® Rustic Cut Roasted Garlic Marinara Garden Vegetables Sauce

Cheese for topping

• 1/3 cup shredded mozzarella cheese
• 2 Tablespoons grated Parmesan cheese

Instructions

• Bring a salted pot of water to a boil and prepare lasagna noodles according to the instructions on the package. Drain the water and set aside.
• While the water is boiling, heat oven to 425 degrees F and prep the rest of the dish.
• Add 1/4 teaspoon salt and 1/8 teaspoon pepper to the ricotta cheese in a medium sized bowl. Mix in parsley and Parmesan cheese. Add beaten egg and mix thoroughly. Add mozzarella cheese and mix until combined.
• Take an oven safe baking dish and add 1/3 cup of Bertolli Rustic Cut Roast Garlic Marinara Garden Vegetables Pasta Sauce to the bottom of the baking dish and smooth out to cover.
• Prep 4 lasagna noodles at a time on a large plate. Add 2 tablespoons ricotta cheese filling to each noodle and spread out with a spoon. Roll it up and place into the baking dish with the seam side down.
• Repeat until you have done 10 noodles. Pour the remaining sauce into the baking dish. Add about 1/4 cup of water to the jar to make sure you get every last bit out of the jar and pour over the lasagna rolls. Make sure the lasagna noodles are covered in sauce.
• Sprinkle 1/3 cup shredded mozzarella cheese and 2 tablespoons Parmesan cheese on top and cover tightly with foil. Bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes.

Notes

Notes:  This dish reheats nicely! Store in sealed containers in the refrigerator and you have a great option for a week day lunch or dinner!

Disclosure: This post is sponsored by Bertolli®. I always share with you my own opinions and I only work with brands that I love.

The post Lasagna Roll Ups appeared first on The Little Kitchen.

This post is sponsored by Green Giant.

Chicken parmesan has to be one of my favorite meals. I have fond memories of Curtis making me chicken parm one time when I came home from work really late. He had even had candles lit for me when I came home. Which he had never done before! I guess you can say it’s a meal that’s in my top ten favorites!

I'm excited to work with Green Giant to bring you this recipe. Instead of pasta, we are making it today with zucchini noodles! I love how convenient using the Green Giant Zucchini Veggie Noodles to make zucchini noodles to pair with this chicken parmesan recipe. It's so easy, I know YOU'LL LOVE IT!

I'm telling you, it's soooo easy to make!

Let's make this chicken parmesan recipe!

First, we'll prep the chicken. Then, make the breading.

Coat the chicken in the egg and then in the breading.

Place on a clean plate.

Cook in olive oil and butter.

Almost done! Then, place on another clean plate that's lined with paper towels.

Add to a baking dish and then add sauce on the chicken.

Then, add the mozzarella cheese on top. This is how we make our chicken parmesan recipe in our house!

While the chicken is in the oven, cook the zucchini noodles.

Place into a skillet and cover it.

You'll notice some water, you'll want to drain it.

Then, add olive oil and sautee it and cook a little longer. I also added salt and pepper.

That's how the chicken looks right out of the oven!!

This meal is super convenient to make. The chicken parm recipe is soooo easy to make and the Green Giant Zucchini Noodles so easy to prep. I really like how this meal came out. We have made it a few times before you're seeing it here!

We bought the butternut squash veggie Noodles too and can't wait to try it! I'm totally going to try it with

Be sure to visit Green Giant to learn about the other Veggie Noodles they make and to get a coupon!

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Chicken Parmesan with Zucchini Noodles

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 pound boneless skinless chicken breasts cut into cutlets, cut length-wise in half and then in half, makes about 8 pieces
• 1 large eggs beaten
• 1/2 cup plain breadcrumbs store bought
• 1/3 cup parmesan cheese grated
• 2 Tablespoons fresh Italian parsley chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• approx. 3 Tablespoons olive oil divided for frying
• 2 Tablespoons unsalted butter divided
• marinara sauce store bought or homemade (for baking and for serving)
• 8 ounce package fresh mozzarella cheese sliced into 8 slices
• 12- ounce package Green Giant Zucchini Veggie Spirals
• 1/2 Tablespoon olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Prep the chicken.
• Beat one egg in a shallow dish. In another shallow dish, add breadcrumbs, parmesan cheese, parsley, garlic powder, pepper and salt to make the breading.
• Dip each piece of chicken into the beaten egg and using a fork or spoon, add the chicken to the shallow dish with the breading. Make sure each side of all of the chicken is coated with the breading. Place on a clean plate.
• Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a nonstick skillet for 3 to 4 minutes on medium high heat. Add half the chicken to the skillet and cook for 3 to 4 minutes on each side. Remove from skillet and place on a paper towel lined clean plate.
• Clean skillet with a paper towel and add 1.5 tablespoons olive oil and 1 tablespoon butter. Once the butter melts, add the rest of the chicken and cook for 3 to 4 minutes on each side. Wipe skillet clean again.
• Add chicken to a baking dish and on each piece of chicken, spoon about 1 tablespoon of marinara and add one slice of fresh mozzarella cheese. Bake for 8 to 10 minutes in the oven, until the cheese melts. Then, turn the broiler on and broil so the cheese browns a little for 2 to 3 minutes (be sure to watch carefully so it doesn’t burn).

Cook the Zucchini Noodles

• While the chicken is in the coven, cook the zucchini veggie spirals. Add the zucchini spirals to the the nonstick skillet and cover. Cook for about 8 to 10 minutes, stirring every so often with a rubber spatula. Drain the water. Add olive oil and sautée the zucchini for 2 to 3 minutes before flipping and cooking for another couple of minutes. Season with salt and pepper.
• Remove from skillet and serve on a plate with more marinara topped with the baked chicken.

Notes

Note:  This recipe reheats really well. I store the chicken and the zucchini noodles in separate containers in the refrigerator.

I'm sure you'll want seconds and thirds when you make this! I'm totally going to try it with my recipe for slow cooker whole chicken too!

Disclosure: This post is sponsored by Green Giant. I always share with you my own opinions and I only work with brands that I love.

The post Chicken Parmesan with Zucchini Noodles appeared first on The Little Kitchen.

This slow cooker lasagna soup is so wonderful and perfect for fall and winter, as the weather is getting cooler, I will be making this recipe a bunch of times!

My friend, Gina's new cookbook was recently released called Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes.

It's gorgeous!! It's a great resource: Gina shares 140 recipes that are quick and easy to make as well as slow cooker meals. I love slow cooker meals!

She has tons of tips on how to stock your pantry for fast and slow cooking as well as secrets for using your slow cooker!

Recipes in the Skinnytaste Fast and Slow cookbook that I want to make: Avocado Toast: 5 Ways, Pasta E Fagiloi, Cold Peanut-Sesame Chicken & Sprialized Cucumber Noodle Salad, Egg Roll Bowls (an egg roll in a bowl!), Pizza-Stuffed Chicken Roll-Ups, Perfect Medium-Rare Roast Beef in the Slow Cooker, Baked Fish and Chips, Banana Pudding Cups and Vanilla Bean Cheesecake Shooters. (Yes, this list is huge!)

Cook the chicken sausage along with onion and garlic.

Add the chicken, broth, water, marinara (I used store bought so I could make prep super easy), parsley, bay leaves and pepper.

Mix up ricotta and parmesan cheeses and the fresh parsley.

Refrigerate and this will be the topping for your soup!

Once the soup is mostly cooked up, you're going to add the spinach and the broken up lasagna noodles.

Let it cook for another 30 minutes.

Top with the cheese topping, more mozzarella cheese and freshly chopped basil!

This soup is soooo good! You will love it. It's so easy to make and the flavor, it's loaded. One of my new favorite soups, you guys!!!

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Slow Cooker Lasagna Soup

Servings 6

Ingredients

Topping

• 1/2 cup part-skim ricotta cheese
• 3 Tablespoons freshly grated Parmesan cheese
• 2 Tablespoons chopped fresh parsley

Soup

• Cooking spray or oil mister
• 14 ounces sweet Italian chicken sausage casings removed
• 1/2 onion chopped
• 2 garlic cloves chopped
• 3 cups reduced-sodium chicken broth
• 2 cups marinara sauce homemade (see Skinny Scoop) or store-bought
• 1/4 cup chopped fresh parsley
• 2 bay leaves
• Freshly ground black pepper
• 2 cups baby spinach chopped
• 6 ounces lasagna noodles broken into small pieces
• 6 Tablespoons shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil
• Freshly ground black pepper

Instructions

For the topping:

• In a medium bowl, combine the ricotta, Parmesan, and parsley. Refrigerate until the soup is ready.

For the Soup:

• Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausage and cook, using a wooden spoon to bread the meat into small pieces as it browns, 3 to 4 minutes. Add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Transfer to a slow cooker and add the broth, 2 1/4 cups water, the marinara sauce, parsley, bay leaves, and pepper to taste.
• Cover and cook on high for 4 hours or on low for 8 hours.
• About 30 minutes before the soup is ready, remove the bay leaves and add the spinach and broken pasta. Cover and cook on high until the pasta is cooked, about 30 minutes.
• Divide the soup among 6 bowls and top each with 2 tablespoons of the ricotta mixture, and sprinkle with the mozzarella, basil, and pepper to taste.

Notes

 Time-Saving Tip: Using a mini chopper or food processor saves time in the kitchen. I keep mine on my counter to slice and dice all my vegetables.

 

 

from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes by Gina Homolka with Heather K. Jones, R.D.

Disclosure: I received a copy of the cookbook from the publisher. All opinions are my own.

The post Slow Cooker Lasagna Soup appeared first on The Little Kitchen.

I’m excited to once again partner with Tuttorosso Tomatoes to bring you this post and recipe.

I'm a huge fan of quick and easy meals. Weeknights are hard right? We don't have kids but sometimes I feel like we have so much going on. Too much to do and yes, even though I write and cook and run this blog, we also run out of ideas for dinner.

When one pot pastas came on to the scene, I was so intrigued and once I started trying them like this one and this one with mushrooms, I became obsessed.

The only reason I call this one a one pot lasagna pasta is because I added ricotta and mozzarella cheeses and of course beef…and it's so easy to make.

It's so simple to make and as long as you have great ingredients, it tastes amazing!

Can we talk tomatoes? Namely canned tomatoes…I am in love with Tuttorosso tomatoes. Last year, I attended an event in Atlanta with them and they showed us how to cut and taste tomatoes. It might sound strange but have you ever tasted the canned tomatoes that you buy?

They sent me their whole plum tomatoes along with another brand's whole plum tomatoes. When I opened both cans, I can tell the difference in quality. The Tuttorosso tomatoes are whole tomatoes, the other ones are in pieces. The texture and color, such a difference. When you taste the two different brands, there's a huge difference, you guys.

And my friend was really interested in this when I told her about this…she did a blind taste test and told me she liked the taste of Tuttorosso's tomatoes better.

Let's talk about this recipe. First we're going to cook the onions…

and the ground beef.

Once it's browned, remove the beef with a slotted spoon and then wipe the pan clean.

Add the pasta with the Tuttorosso tomatoes…

and also add the olive oil, water, salt, pepper, oregano, thyme and basil.

And then mix it all up.

Bring it to a boil, once it's boiling, cook it for another 9 to 10 minutes.

Add the beef and mix.

Add both cheeses.

This recipe is soooo good! We loved it, our friends loved it…and even better, it reheats well.

What to have for dinner, problem solved and you'll thank me for it!

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One Pot Lasagna Pasta Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

Beef

• 1 Tablespoon olive oil
• 2 garlic cloves peeled and thinly sliced
• 1/2 onion diced
• 1/2 pound ground beef
• 12- ounce package of bowtie pasta
• 1 Tablespoon olive oil
• 28- ounce can Tuttorosso diced tomatoes
• 3 1/2 cups water
• 5 garlic cloves peeled and thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 Tablespoons chopped fresh basil plus more for serving
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese (plus more for serving)

Instructions

• Preparing the beef: Heat the olive oil in large skillet on medium for 2 to 3 minutes. Add the garlic and onions and cook for 1 minute. Add the ground beef, season with salt and pepper. Cook the beef for 3 to 4 minutes until browned. As you’re cooking the beef, break it up the beef with a rubber spatula or wooden spoon.
• Remove the cooked ground beef with a slotted spoon and place in a medium sized bowl, set aside. Wipe the pan with a paper towel.
• Add pasta, olive oil, Tuttorosso diced tomatoes, water, garlic, oregano, thyme, fresh basil, salt and pepper to skillet. Stir ingredients together and bring to a boil on high. Once it comes to a boil, boil for about 9 to 10 minutes, stirring constantly.
• Turn the heat down to low and add the cooked beef and cook for 1 minute to heat through. Season with salt and pepper, if necessary. Add the ricotta and mozzarella and serve.
• Serve with fresh chopped basil and more mozzarella cheese on top.

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions.

The post One Pot Lasagna Pasta appeared first on The Little Kitchen.