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Pepperoni-Cheeseburger Turnovers and Cheeseburger Soup
Learn how to make Chef Aaron McCargo's delicious pepperoni-cheeseburger turnovers and spicy cheeseburger soup!
Learn how to make Chef Aaron McCargo's delicious pepperoni-cheeseburger turnovers and spicy cheeseburger soup!
Pepperoni-Cheeseburger Turnovers
Serves 4
Ingredients
3 tablespoons canola oil
8 ounces of ground beef
2 tablespoons chopped fresh oregano
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1 teaspoon coarse salt
1 teaspoons coarsely ground black pepper
1/2 cup coarsely chopped cooked thick-cut bacon (about 12 slices)
1 pound store-bought pizza dough
1 1/2 cups shredded fontina cheese
1 1/2 cups shredded mozzarella cheese
1 cup diced onion
1 cup store-bought pizza sauce
1/2 cup chopped scallions, white and green parts
1/2 cup chopped pepperoni
Directions
In a large skillet, heat 1 tablespoon of the oil over medium heat. When hot, add the ground beef, breaking it up with a wooden spoon. Add the oregano, garlic powder, onion powder, salt, and pepper and stir well to mix. Cook the mixture, stirring, until the beef is well browned, 4 to 5 minutes. Drain the fat from the pan, stir in the bacon, and set the mixture aside to cool.
Cut the pizza dough into quarters and, on a lightly floured surface, roll each quarter into a 5- to 6-inch diameter circle.
Stir the cheeses, onion, marinara, scallions, and pepperoni into the cooled beef mixture. Spoon about 1/2 cup of the mixture on one half of each circle of dough. Fold the dough over the filling into a half-moon and pinch the edges to seal.
Arrange the turnovers on a baking sheet, cut a few slits in them, and bake for 20 to 25 minutes, until lightly browned and thoroughly heated. Serve hot or warm.
Note: Alternatively, the turnovers may be deep-fried in 375 degree oil for 5 to 6 minutes; turn to brown evenly and drain on paper towels.
Spicy Cheeseburger Soup
Serves 14
Ingredients
1 cup peeled, diced potato (1 medium all-purpose potato)
½ cup canola oil
2 pounds ground beef
1 cup finely diced onion
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup diced jalapeno chile peppers
1 cup all-purpose flour
1 tablespoon Italian Herb Blend
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 ½ quarts beef broth
¼ cup beef bouillon powder
1 ½ pounds white American cheese, thickly sliced
¼ cup chopped scallions, white and green parts
Directions
In a large saucepan, put the potatoes and enough water to cover them by about 2 inches. Bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until fork-tender, about 15 minutes. Drain and return to the pan. Cover and keep warm.
In a large stockpot, heat the oil over medium-high heat. When hot, add the beef and cook, breaking up the meat slightly with a wooden spoon, until the beef begins to brown, 6 to 10 minutes. Add the onion and the bell peppers and cook, stirring, for another minute or two. Add the jalapenos and then the flour, herb blend, salt, and black pepper. Cook, stirring, until well mixed and thickened, 3 to 4 minutes.
Add the broth and bouillon powder, lower the heat to medium, and cook, stirring, until heated through, taking care not to break the meat up too much.
Remove the pan from the heat, add the slices of cheese, one at a time, and stir gently until the cheese melts into the soup and the soup becomes creamy. Add the scallions and the potatoes and cook just until heated through. Serve hot.
Chef Aaron McCargo, Jr.competed on and won the fourth season of "The Next Food Network Star" in 2008, and is the host of Food Network's "Big Daddy's House." His cookbook, "Simply Done, Well Done," was released in April of 2011. For more information about Aaron, visit his website at Aaronmccargo.com.
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