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Pizza Sliders

Pizza Sliders


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Bring the best of two game day foods together for the ultimate tailgating party food.

Bring the best of two game day foods together for the ultimate tailgating party food.

Ingredients

  • 12 Ounces Ground beef or four burger patties
  • 8 Ounces Marinara sauce
  • 1/4 Cup Shredded mozzarella
  • Pepperoni slices
  • 6 Ball Park hamburger buns

Directions

Form patties from ground beef. Grill to desired temperature. Top each one with sauce and cheese. Close lid to melt cheese. Transfer pizza burger to Ball Park bun and enjoy

Nutritional Facts

Servings4

Calories Per Serving442

Folate equivalent (total)122µg30%

Riboflavin (B2)0.3mg18.7%


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • ⅓ cup low-sodium marinara sauce
  • 4 ounces fresh mozzarella, thinly sliced
  • 8 small leaves Boston lettuce
  • 8 whole-wheat dinner rolls, toasted

Preheat grill to medium-high.

Mix beef, parsley, oregano, pepper and salt in a large bowl until well combined. Divide the meat into 8 equal portions and shape each into a 1-inch thick patty. Try to make all the patties the same thickness for even cooking, and shape them a little larger than the buns--they'll shrink as they cook.

Grill the patties, turning once halfway, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 2 to 4 minutes per side (for medium-rare when done see Tip).

Spoon marinara onto each patty and top with mozzarella. Grill until the cheese is melted, about 2 minutes more. Serve the patties with lettuce on rolls.

Tip: To ensure your burgers are done just right, insert the tip of an instant-read thermometer in the center of the burger. Doneness temps are 135 degrees F for medium-rare (about 3 minutes per side), 140 degrees F for medium, 150 degrees for medium-well and 160 degrees for well-done (the USDA recommendation). Here, the sliders cook with sauce and cheese for a couple more minutes, which will raise their temps about 5 degrees after you check in Step 3.



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