Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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Salami omelet

This was love at first sight!  

Serves 2-4

INGREDIENTS

• 3 eggs
• 25 thin salami slices (I used chili and fennel flavor)
• 3 tablespoons, finely diced salami
• 1 green pepper, finely diced
• 1/4 cup sour cream
• freshly ground black pepper

DIRECTIONS

1. In a small skillet on medium, brown diced salami and pepper, keep to one side
2. At same time, in another medium skillet, brown the remaining green pepper and sliced salami
3. Beat eggs, pour into the skillet with sliced salami and peppers, cook for 2 minutes on low/medium heat
4. Drop in the sour cream while still cooking and spread roughly over surface, cook until mostly set, then flip
5. Top with more sour cream and the diced salami and green peppers, fresh black pepper

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Chorizo & Potato Quesadilla

Serves 4 as appetizer

I had this dish for breakfast on a recent trip to the beautiful wine region, Valle de Guadlupe, Mexico... They were made by the most wonderful chef, Dona Estela in this amazing restaurant (see photos). This is my version of the recipe and it's super easy.

INGREDIENTS

• 1 Pork Chorizo sausage pack (you can use soy chorizo, but don't use beef chorizo!)
• 8 appetizer size tortillas
• 1/2 large cooked sweet potato, skin removed, diced small
• 1 tablespoon butter
• 1 tablespoon canola oil
• 3 green onions, chopped, discard dark green parts
• 1 cup Monterey Jack Cheese, shredded
• 1/2 cup Pork rinds (Chicharrones), scrunched up in your hands

DIRECTIONS

1. Heat skillet on medium cook chorizo, until throughly for about 10 minutes or until 145° 
2. In separate skillet, heat oil and butter to warm and add color to sweet potato 2-3 minutes
3. Preheat a skillet on low/medium
4. In medium bowl, mix 1/2 cup cheese, potato, chorizo, green onion, pork rinds
5. Get layering: sprinkle cheese on 4 tortillas, add 3 tablespoons of the mix to each, then top with sprinkle cheese and tortilla, and cook for 2 minutes each side.

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WATCH SAM MAKE THIS