Trisha yearwood pioneer woman mac and cheese

Press the toppings lightly into the cheese. On the third, lay the pepperoni slices and sliced pepperoncini. On the second, sprinkle on the halved tomatoes and black olives. Sprinkle the cooked mushrooms on one piece of pastry. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border.Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Pour in the wine and season with salt and pepper. For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes.Preheat the oven to 415 degrees F, then start on the pizza toppings.Place the halves on 2 baking sheets lined with parchment or baking mats. For the crust: Slice the 2 pastry sheets in half down the middle.Add the last piece of pastry glaze-side up and liberally dust with powdered sugar. Top the second sheet of pastry with the remaining cream and raspberries. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Place one piece of pastry onto the plate glaze-side down. To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille.Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients. In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form.Set aside to cool on a wire rack for about 15 minutes. Bake until golden brown and risen, about 15 minutes. Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked).Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge. Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles.Line a baking sheet with parchment or a baking mat.Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes. Unwrap the pie and brush it with egg wash. When ready to bake, preheat the oven to 425 degrees F. Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil freeze.Bake on the bottom rack until the pastry is nicely browned, about 20 minutes. Brush one of the pies with the egg wash.Repeat with the other puff pastry pieces and layering ingredients. Put the pie into the fridge to chill for 30 minutes before cooking. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Continue layering with half the caramelized onions and peppers, sausage and pepperoni finish with half the mozzarella slices. Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry.Whisk the egg in a small bowl with 1 tablespoon water. Place one of the puff pastry pieces on each lined baking sheet set aside the other two. On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide.

Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes.

Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat.Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat add the onions and cook until softened and slightly browned, about 20 minutes.

Trisha yearwood pioneer woman mac and cheese