Chef Paul Prudhomme's Fried Cajun Meat Pies {American Pies #2} Perfect For Fat Tuesday!

 

We went to New Orleans back in 2023 and it was one of our favorite vacations ever. Our hotel was in the Garden District, right next to a Brothers Food Mart. One morning while I was taking forever to get ready; my husband walked over and bought some meat pies. He brought them back to the room and we fell in love with them. After that morning, we had meat pies from the corner store every day.

When we came back home I vowed to learn how to make them. I found a recipe for Natchitoches Meat Pies where I made my own dough and filling and that recipe directed me to bake them. They were really good and we loved them, but then I bought Chef Paul Prudhomme's Louisiana Kitchen and found his recipe for Fried Cajun Meat Pies. In addition to the Cajun Meat Pies, Prudhomme has a host of other fillings, which we might explore here later all as they all sound promising.

But for now, I will bring you the most delicious recipe to come out of my kitchen in a while, Paul Prudhomme's Cajun Meat Pies. 

We're going to start this conversation off by talking about the dough. The dough felt somewhat unusual to me, but who the heck am I to question Paul Prudhomme? So, here we go: butter, sugar, eggs, vanilla, cold milk and flour. Now you might be wondering why am I adding sugar and vanilla to the dough if I'm making a savory cajun meat filling. TRUST THE PROCESS! The sweetness of the dough compliments the savory filling SO WELL!

Once you get the dough prepared and it's chilling in the fridge, you need to get your Hot Cajun Meat Filling going and woo-wee....this stuff smells intoxicating and you just know it's going to be incredibly flavorful! A rich and rather unctuous combination of butter, onions, celery, ground pork, garlic, salt, cayenne, paprika, black pepper, sweet basil leaves, thyme leaves, ground beef, shredded potato, and beef stock cooked down for about 30-40 minutes to the most RIDICULOUSLY delicious smelling combination ever. It's just mouth watering. You just will not believe how flavorful and delicious it is.

If you take a look at the filling above it is swimming in buttery juices. We need to let the filling set in the fridge for awhile so the fat can combine with the filling (we don't want our meat pies to be dry). If you could make the filling the day in advance it would be even more flavorful the next day.

Then we want to get out our dough, cut it into sections, shape it into circles, fill the dough, fold it over and seal it with a fork. This is where I had a little trouble. I found that the first few pies I fried opened up and didn't seal properly with just the fork seal. So, I sealed them with a fork and then pinched the dough together, using my fingers and tried to create a bit of a lip before frying in the oil. This worked wonderfully and I would suggest the same for you!

 

In the picture below, my husband is holding a meat pie so you can see how delicious the insides look! The dough is slightly sweet and compliments the rich, savory, downright unctuous filling. The filling is PERFECTLY seasoned and every single bite is heaven. My 18 year old son was taking pies to everyone he knew and giving me hugs because he said it was one of the most delicious things I've ever made. We raved about these and will be making them when time allows as often as we can.

Cajun Meat Pies

Adapted from Paul Prudhomme's Louisiana Kitchen

by Paul Prudhomme

Makes 8 pies

 

For The Dough

3 tablespoons butter, slightly softened

3 tablespoons sugar

2 eggs

1/2 teaspoon vanilla extract

5 tablespoons cold milk

About 2-1/2 to 3-1/2 cups all-purpose flour, in all

About 4 cups filling (recipe follows)

Vegetable oil, for frying

For The Hot Meat Filling

1/2 pound butter (2 sticks)

1-1/4 cups finely chopped onion

1-1/4 cups finely chopped celery

3/4 pound ground pork

1-1/4 tablespoons minced garlic

2-1/2 teaspoons salt

2-1/2 teaspoons ground red pepper (cayenne pepper)

2-1/2 teaspoons sweet paprika

2 teaspoons black pepper

2 teaspoons dried sweet basil leaves

1-1/2 teaspoons dried thyme leaves

1/4 pound ground beef

2 cups coarsely grated red potatoes

1-1/4 cups beef stock

2/3 cup water

 

To Make The Dough: Place the butter in the bowl of an electric mixer; with dough paddle, blend on high until creamy. The blend in the following just until each is incorporated into the mixture: sugar, eggs (one at a time), vanilla and milk. Add 2-1/2 cups flour and mix on low speed until the flour won't fly out of the bowl when the speed is increased, about 5 to 10 seconds; then beat on high speed just until blended, about 5 seconds. Overbeating will produce a tough dough (NOTE- if your mixer doesn't have a dough paddle, knead in the last remnants of flour by hand). The dough should readily form a ball and hardly stick to the sides of the bowl; add more flour if necessary to achieve this consistency. Wrap in plastic wrap and refrigerate until ready to roll out (dough can keep several days). Make the filling of your choice and set aside (directions for filling below).

 

To Make The Filling:  Melt the butter in a large skillet (it may seem like a lot of butter, but just go ahead with it! Add the onions and celery. Saute over high heat until the vegetables wilt, about 3 to 4 minutes, stirring occasionally. Add the pork, garlic and seasonings and cook 10 minutes, stirring occasionally. Stir in the beef. Lower the heat and simmer until meat is well browned, about 8 minutes, stirring frequently and scraping pan bottom as needed. Turn heat to high and continue cooking until meat is crisp, about 5 minutes, stirring frequently. Then add the potatoes and stock; reduce heat to medium-low and continue cooking for 10 minutes, stirring occasionally. Add the water and cook about 2 minutes more, stirring often and scraping pan bottom well. Cool in refrigerator at least 10 minutes before using. Makes about 5 cups or enough for 10 pies.

To Finish The Pies: Flour a cutting board with about 2 tablespoons of the remaining flour. Divide the dough into 6 equal pieces (you'll have enough scraps to make 2 more pies). Sprinkle a little flour over each piece of dough and form it into a ball. Roll out each portion with a floured rolling pin to a circle slightly larger than 7 inches in diameter, about 1/8" thick. If the dough has been refrigerated several hours, it will tend to shrink after it's rolled. If this happens, roll it out as thinly as possible and wait 1 to 2 minutes before proceeding to the next step. Place a 7" salad plate upside down on the dough and cut the dough around it. Use a long knife if needed to loosen the dough from the cutting board. Lightly rub the top of each circle with flour and fold in half. Re-flour the board and rolling pin as needed. 

If you made the filling several hours ahead of time, reheat it enough to redistribute the solidified fat. Unfold each piece of dough and put 1/2 cup of filling to one side of the dough. Spread the filling over half the dough to within 1'2 inch of the edge. Fold the circle in half over the filling; seal the edges by pressing firmly with a fork, making 1/2" decorative border. (Note: After forking the edges to seal, I liked to pinch the dough and make a lip in order to keep the dough sealed when frying). Trim the border neatly with a sharp knife to 1/4 inch.

 

In a deep pan or deep fryer, heat at least 2 inches of oil to 350F. Fry the pies until they are a rich brown color, about 1-1/2 to 2 minutes, holding them down under the surface of the oil with a fry basket or large metal spoon. Do not crowd. Drain on paper towels. Serve immediately.

Find Chef Paul Prudhomme's Louisiana Kitchen on Amazon!

How Sweet Eats Mascarpone Risotto with Seared Steak

 This weekend I made a really delicious Beef Stroganoff using top sirloin and I ended up with an extra pound of top sirloin leftover. When I noticed that How Sweet Eats posted this recipe for Mascarpone Risotto with Filet Mignon it caught my eye and  I thought about my leftover mascarpone, white wine, broth, and steak that needed using up. Could I adapt this recipe using beautiful filet mignon to be more budget friendly using the remaining top sirloin? Sure, I would give it a try!

Let's face it, most of us aren't really eating filet mignon nowadays anyway. We are just struggling to put the eggs on the table! So, focus on the mascarpone risotto and buy any steak that you are able to afford. It will be just as delicious.

The recipe begins by making your basic risotto: toasting the arborio rice in the pan with garlic, deglazing with white wine, and stirring the broth in with a wooden spoon for at least 15 - 20 minutes. Then when the rice is slightly al dente, stir in the mascarpone and Parmesan until the cheese melt. 

I had my top sirloin sliced about paper thin and 2" long and about the time I was adding the cheese to the risotto I threw the steak in a screaming hot cast iron pan and let it fry for about 2-3 minutes until it had good color and some carmelization.

Then I ladled the risotto in bowls, topped with the steak, and sprinkled with Parmesan and herbs. I have had a lot of risotto in my day and this version was very mild and creamy; light on flavor. I would say this risotto was family-friendly and would be great for kids, but adults might like a little more garlic or onion or maybe even red pepper flake. The steak is what really brings the flavor in this dish. We liked this dish and found that it was a fun and unique way to use up lots of bits and bobs leftover in the fridge.

Mascarpone Risotto with Seared Steak

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

Risotto

6 cups chicken or vegetable stock

1 tablespoon olive oil

1-1/2 cups arborio rice

4 garlic cloves, minced

salt and pepper, to taste

3/4 cup dry white wine, like Pinot Grigio

1 cup finely grated Parmesan cheese

1/2 cup mascarpone cheese

fresh chives/herbs, for topping

Steaks

4 filet mignon steaks, about 2 inches thick and/or any steaks that you have works just as well*

salt and pepper, to taste

2-3 tablespoons butter

Notes: I'm sure filet mignon would be wonderful in this recipe, but I had top sirloin on hand and decided to change it up a little bit to accommodate what I had on hand.  I think the real recipe here is the mascarpone risotto and it could be topped with any version of steak you have and/or are able to buy!

For the Risotto: In a large saucepan, heat the stock on low until it's warm. In another saucepan or stock pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic and rice with a big pinch of salt and pepper. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent. Once the rice is translucent, stir in the white wine (or you can use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear "hydrated" and want there to be some liquid left when serving. This process should take about 15 to 20 minutes or even a few minutes longer. When the risotto is plump and ready, a little toothsome to the bite, stir in the mascarpone and Parmesan until both cheese melt.

For the Steaks: This recipe calls for filet mignon, but I am using the steak I had on hand, which is top sirloin. Top sirloin tends to get tough and chewy if not cooked right, so I sliced mine into very thin 2" slices and flash fried the steak slices in a mixture of olive oil and butter for about 2-3 minutes in a cast iron pan that was screaming hot. If you're using the filet mignon, like the recipe calls for then she says to place the steaks in a hot pan, searing on each side for 2 minutes per side, until deeply golden brown. Then she says to place the steaks and the skillet in the oven and cook for about 3 to 5 minutes at 450F. For cooking guidelines, if you want rare - cook until 120 to 125 degrees F; medium rare 125 to 130 degrees; medium 135 to 140; medium well 145-150.

To Plate: Let the steak rest for at least 5 minutes, then slice and serve on top of the risotto. Sprinkle with more Parmesan and more herbs. 

Valentine's Treats @ IHCC!

How Sweet Eats Creamy Feta Dip with Jalapenos

 I am always looking for any excuse to eat feta cheese and naan bread. They are two ingredients that I never tire of. I happened to have all the ingredients on hand for this, so I felt like giving it a try.

A brick of feta cheese mixed into olive oil, lemon zest, lemon juice, roasted and diced jalapeno pepper, and caramelized garlic. When you slather this creamy feta dip and jalapenos on some warm fluffy naan bread you have a very comforting winter appetizer! I would make this again and add kalamata olives, tomato,some oregano or parsley. Delicious!

 

Creamy Feta Dip with Jalapenos

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4-6

2 bricks of feta cheese (8 ounces) each

3 whole jalapeno peppers

1/4 cup olive oil + tablespoon

1 bulb garlic

the juice of half a lemon

the zest of half a lemon

salt and pepper

Preheat oven to 400F. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them - I stuck them in the oven with garlic and just watched until they were charred. Remove both from the oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Don't touch your eyes!

In a large bowl, crumble the feta bricks (crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine). Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. You want the feta to be a bit "wet" -- I can best describe it as a cross between a spread and a dip. There is no right or wrong - make it however you'd like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week - I find that I like it best at room temperature, so allow it to sit out for about 30 minutes before serving. We also think it would be great with some kalamata olives. 

January Potluck @ IHCC!

How Sweet Eats Chicken and Broccoli Cheddar Pot Pie {American Pies #1}

 Welcome to 2025, the year of making American Pies! At least one week out of the month, I will be sharing a pie recipe. The pie could be savory or sweet, but the idea is to make a dent in the huge list of pie recipes I have on my to do list. I'd also like to hone my crust making skills so we'll see what kind of crust adventure I have later in the year.

For now I'm kind of cheating when it comes to crust because I'm using puff pastry! If you've never used puff pastry before, don't be scared. IT IS SO EASY TO WORK WITH! If you've used puff pastry, but don't use it often, IT IS A COOK'S BEST FRIEND! Seriously, buy some puff pastry and you will find endless and delicious ways to use it. Puff pastry will help you make some really impressive and amazing weeknight dishes.

Let's take this Chicken and Broccoli Cheddar Pot Pie for example! Take a look at the filling below: tender rotisserie chicken swimming in a creamy cheesy sauce with onion, carrot, celery, garlic, broccoli, and kale. It's the epitome of January comfort food, thick and creamy, like a hug!

Once you ladle that gorgeous filling into a baking dish all you do is lay the puff pastry on top and brush it with an egg wash! It's so easy peasy. No messing with crust, no rolling out dough, no fuss at all. Throw it in the oven for 20-30 minutes and you have one absolutely delicious dish that will disappear in no time! 

 Chicken and Broccoli Cheddar Pot Pie

Adapted from How Sweet Eats

by Jessica Merchant

Serves 6-8

6 tablespoons butter

1 sweet onion, diced

1 cup chopped carrots

1 cup chopped celery

4 garlic cloves, minced

salt and pepper, to taste

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/3 cup all-purpose flour

4 cups chopped broccoli florets (chopped small)

1-1/2 cups cooked, shredded chicken*

4 cups chicken stock

2/3 cup heavy cream

8 ounces sharp white cheddar cheese, freshly grated

1 sheet puff pastry, thawed if frozen

1 large egg, plus 1 teaspoon water

Note: I chopped the fresh broccoli quite small for this dish because I wanted to be sure broccoli was cooked through. Feel free to cut it any size you like, but remember to test your filling to make sure the veggies are done and the seasoning is just right. Also, I always use a rotisserie chicken for recipes like this because I want my chicken to be tender. I would suggest cooking the broth and cream down until it is quite thick because once the filling goes into the oven for 25 minutes the veggies will leach out water into the filling making it even more liquidy. This will set up over time, but really this is a dish you want to eat right out of the oven and not necessarily leftover, so it's something to think about. I"d also like to say that I added about 1 cup chopped kale to my veggies because I had it on hand and wanted to use it up. It was a great addition!

Preheat the oven to 425F. Heat the butter in a large stock pot over medium heat. Add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Add the thyme and oregano. Cook, stirring often, until the veggies soften, about 5 to 6 minutes. 

Stir in the flour to create a roux. Stir well so it coats all the vegetables, then cook for 3 to 4 minutes, stirring often. It should smell fragrant and nutty.

Add in the chicken and broccoli. Slowly stream in 4 cups of the chicken stock while stirring. Doing this slowly will help the mixture thicken.

Bring the mixture to a boil. Reduce it to a simmer and cook for 5 more minutes so it can thicken. Stir in the heavy cream and cook for another few minutes. Turn off the heat and stir in the cheese. Stir until it melts completely.

Taste and season with more salt and pepper as needed. You may need to add a little more salt and pepper here!

Ladle the mixture into a 9x13 baking dish. Top with the sheet of puff pastry. Brush the sheet with the egg wash. Use a knife to slice a few slits into the pastry to let the steam escape.

Place the dish in the oven. Bake for 20-30 minutes (checking the puff pastry along the way). You want the puff pastry puffed up and golden brown. Remove and let cool slightly before serving. Enjoy!

 

 A Cold Winter's Night @ I Heart Cooking Clubs!

How Sweet Eats Winter Rice Bowls {A Hearty Vegetarian Main Dish}

 If you're craving some healthy comfort food, this is it! A wintery vegetarian bowl of jasmine rice, kale, roasted sweet potato rounds and sliced Brussels sprouts, with cannellini beans, topped with crispy fried shallots and pomegranate seeds. Let me tell you it is stunning in person - like eating a bowl of jewels. The colors really pop.

I also love the all the textures with the massaged kale, crispy Brussels and fried shallots, the big savory slices of sweet potato with the sweet pop of the pomegranate seeds. Not to mention, the beans really round the meal out making it very satisfying. This bowl of wintery goodness is a flavor and texture explosion that is sure to please everyone. I will be making this one again!

Winter Rice Bowls

Adapted from The Pretty Dish

by Jessica Merchant

1 large sweet potato, sliced into 1/4" rounds

1/2 pound Brussels sprouts, stems removed, sliced

3 tablespoons olive oil, divided

1/2 teaspoon + a pinch of salt

1/2 teaspoon + a pinch of black pepper

1/2 teaspoon garlic powder

3 cups chopped green curly kale

2 cups cooked jasmine rice

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup pomegranate arils

Crispy Shallots

vegetable or canola oil

2 large shallots, sliced

2/3 cup flour

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Before you begin the recipe you should have 2 cups cooked jasmine rice. If you do not, go ahead and cook the jasmine rice prior to starting on everything else as you need time for the jasmine rice to dry out and fluff up.

Preheat the oven to 400F. Line 2 baking sheets with parchment paper. On 1 sheet, place the sweet potato rounds. On the other sheet, place the sliced Brussels sprouts. Drizzle both the potato and sprouts with 2 tablespoons of the olive oil. Toss to coat. Sprinkle with 1/2 teaspoon each of the salt and pepper and the garlic powder. Roast for 15 minutes, tossing, then continue to roast until veggies are golden brown and cooked through. The amount of time will vary - but mine cooked about 15 minutes, then 5 more minutes. She allots 30 minutes in the recipe. It will depend on how big your potato and sprouts are.

While the vegetables are roasting, toss the kale with the remaining 1 tablespoon olive oil and pinch of salt and pepper. Massage the oil into the kale. The kale should reduce in size by about half once it is massaged well enough.

In a large bowl, toss together the rice, cannellini beans, and kale. Add in the Brussels sprouts and potato rounds. Be careful how you toss the veggies or you will break up the potato rounds.

To Make The Crispy Shallots: In a medium saucepan, heat about 2" oil over medium-low heat. You want the oil to reach about 350F, but after a few minutes of heating, I'll test it out by throwing a shallot slice in. While the oil is heating, in a small bowl, stir together the flour, salt, paprika, garlic powder, and pepper. Dredge the shallot slices in the flour mixture. Add them in batches to the oil. Fry until just golden and crispy, then remove with tongs or a slotted spoon and place on a paper towel to drain excess grease. Repeat with remaining shallot slices.

To Plate The Bowls: Put the rice and vegetable mixture into bowls and reheat if necessary, or desired. Top the rice bowl with the crispy shallots and gently toss. Top with a sprinkling of pomegranate arils and serve!

For The World! @ I Heart Cooking Clubs!

Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing

 

Taco salad is one of those dishes that can be served wildly different each time and yet...it will be just as delicious each and every time.

Normally I like to serve my taco salad with crushed tortilla chips on top in lieu of serving in a tortilla shell. This time around I married two recipes I found on the How Sweet Eats website. I created a blend of Our Favorite Taco Salad with her Chopped Chicken Taco Salad with Cheese Quesadilla Strips to create my very own Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing!

I mean how can we go wrong here?

The thing is, with exception to the recipe for the Cilantro Lime Dressing, there are no amounts here. The salad portion of the recipe is whatever you want it to be. 

I was snowed in this week, so I'm going with what I had on hand. A base of Romaine lettuce mixed with a little bit of cilantro. Ground beef seasoned with taco seasoning. Guacamole, chopped tomato, and some straight up red onion. Some people like the pickled red onions. I like mine just straight up. 

Then I'm topping the salad with some cheese quesadilla croutons made with white corn tortillas and plain old cheddar cheese, but the quesadilla could be any type of cheese quesadilla you'd like to make. Use flour tortilla, use Chihuahua cheese or Oaxaca. Just go with what you have on hand because you can't go wrong.

The Taco Salad is getting topped with a light and refreshing Cilantro Lime Dressing that has a little zip and zest to it in order to bring the whole salad to life.

It's a thing of beauty, it's somewhat healthy, and it's delicious! Make a version and find out for yourself!

Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing

Adapted from How Sweet Eats

by Jessica Merchant

Serves 1-4*

ground turkey or beef, cooked with taco seasoning

chopped romaine lettuce

chopped tomatoes

corn

sliced green onions

pickled onions, or onions

avocado or guacamole

cheese

beans 

corn tortillas

cheese

butter/oil

Cilantro Lime Dressing

3 tablespoons freshly squeezed lime juice

1-1/2 tablespoons honey

1/4 cup fresh cilantro

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

pinch crushed red pepper flakes

1/3 cup extra virgin olive oil

To Make the Cilantro Lime Dressing: Mix all ingredients in a bowl and allow the flavors to come together while you prepare the salad.

To Make The Taco Salad: Cut and wash all the produce and arrange the salad ingredients in a bowl. Cook the ground beef or turkey with the taco seasoning. Make the cheese quesadilla and cut into crouton shapes. Place the seasoned meat and the cheese quesadilla croutons on top of the salad and drizzle with the Cilantro Lime Dressing. Enjoy! 

Cheese, Glorious Cheese @ I Heart Cooking Clubs!
 

How Sweet Eats Cheeseburger Puff Pastry Pizza {Foodgoals 2025}

My Foodgoals for 2025 are much the same as the year before. I'd like to try as many new recipes as I can, while keeping it simple. I also have another Foodgoal, which is to make all kinds of pies, one new pie each month. Some pies will be savory, some will be sweet and some will be handheld pies! Look for a pie post coming soon!

Speaking of pies, in a way this Cheeseburger Puff Pastry Pizza is a pie, right? I'm really into the puff pastry pizzas that Jessica Merchant of How Sweet Eats puts out every so often. My favorite is a Zucchini and Goat Cheese Puff Pastry Pizza, but I've tried many others.

This Cheeseburger Puff Pastry Pizza is every bit as delicious as the rest of them. The puff pastry gets topped with a House Sauce that is somewhat like Chick-fil-a Sauce; then covered in hamburger that is mixed with ketchup, mustard, and cheese; topped with more cheese; crusts brushed with an egg wash, and sprinkled with seasoning, and then baked. 

When the pizza is done baking, you top the cooked pizza with more House Sauce, then lettuce, tomato, pickles and onion, if you like. Slice it up and serve. It's delicious, quick, and easy,  everyone loves it! We love the hot pizza with the cool and crisp fresh toppings. It's a delight! I will definitely continue making more versions of these puff pastry pizzas as the year goes on.

Cheeseburger Puff Pastry

Recipe adapted from How Sweet Eats

by Jessica Merchant

Serves 2 to 4

1/2 pound ground beef

salt and pepper, to taste

2 tablespoons ketchup

1 tablespoon yellow mustard

3 tablespoons house sauce, plus more for drizzling

1 sheet of puff pastry, thawed if frozen

8 ounces sharp cheddar cheese, freshly grated

1 large egg + 1 teaspoon water, beaten together for egg wash 

1 to 2 tablespoon sesame seeds*

shredded lettuce, for topping

chopped tomatoes, for topping

chopped pickles, for topping

onion, for topping

House Sauce

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon yellow mustard

1 tablespoon honey

1 tablespoon favorite BBQ sauce

Note: I used a Trader Joe's pickle seasoning instead of the sesame seeds. Feel free to season your crust however you like. Also, feel free to top your cheeseburger pizza with whatever cheeseburger toppings you like!

Preheat the oven to 425F. Heat a large skillet over medium heat and add the ground beef. Season all over with salt and pepper. Brown the beef, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese - just an ounce or two.

Place a piece of parchment paper on a baking sheet. Lay the sheet of puff pastry on the parchment. Poke it all over with a fork - this helps it to stop bubbling up.

Spread the 3 tablespoons of house sauce on the puff pastry, leaving a border for the crust. Sprinkle on a little bit of the cheese. Evenly layer the ground beef on next. Drizzle with more house sauce.

Top with the remaining cheese. Brush the outside border with the egg wash. Sprinkle the border with the sesame seeds.

Bake for 20 to 25 minutes, until the puff pastry is golden and puffed up. Remove and cover with shredded lettuce, tomatoes, pickles, and onion. Slice and serve!

For the House Sauce: Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!

Foodgoals 2025 @ I Heart Cooking Clubs!