Calzone

I have to give credit where credit is due. This recipe comes from a lady who lives in my neighborhood, an I must say....not only is it easy but it is DELICIOUS!!! Thanks Maria for sharing!

1 Rhodes dough loaf (they come frozen like the rolls)
1 small can tomato sauce
1-1 1/2 Tbsp Italian seasoning (no--it is not the same as the Italian dressing dry mix)
1/8 tsp minced garlic
Canadian bacon, pepperoni, mozzarella and cheddar cheese (any other toppings you like)
garlic salt
Parmesan cheese

1. A few hours before you are ready to make it, put a loaf of Rhodes dough on a plate, spray with non-stick spray and cover with plastic wrap. Let defrost and rise till double in size.

2. Cover cookie sheet with tin foil, spray with Pam, then roll out dough on a separate piece of foil cut the same size as cookie sheet and sprayed with Pam. Roll dough to fit the piece of foil.

3. To make the sauce, take 1 can tomato sauce and add 1- 1 1/2 Tbsp Italian seasoning, and 1/8 tsp of garlic. (I buy the jar of pre-minced garlic, its cheep and lasts forever) Mix together. Spread down the center only of dough, lengthwise, leaving about 1" at each end. (you will only use about 1/3 of the sauce, you can freeze the rest for later)

4. Add your toppings. [We have found that we prefer only Canadian bacon and pepperoni, we love supreme pizza, but we like our calzones the best when they are simple like this. If you buy the same meat as I did, the box of Hormel pepperoni has two sealed packages in it, so it lasts for 2 calzones, plus the Land O' Frost Canadian bacon is enough for 2 as well. (I just cut the bacon in quarters because it is really big) I have also found that it tastes so much better if you use freshly grated cheese, I used to buy the pizza blend bag of cheese, but it just isn't nearly as good. I grate and freeze my mozzarella because I pretty much only use it for these. Grate about 1 cup of each cheese.]

5. Layer the meat down the center of the dough lengthwise. If you begin with the pepperoni and then layer the bacon on top, it should fit 3 rows across perfectly.

6. Add your cheese and then pull up the sides and pinch tightly together. (sometimes you have to pinch it a few times to get it to seal.) Pinch the ends and fold up.

7. Flip calzone onto greased and lined cookie sheet. (the pinched side needs to be down, that is why I roll it out and make it on a separate sheet of tin foil.)

8. Poke holes in top with fork, spray with butter flavored Pam, or brush with melted butter. Sprinkle on garlic salt, then Parmesan cheese.

9. Bake at 350 degrees for 30 minutes.

Note: It helps keep your pan clean if you fold up the edges of the tin foil, because sometimes your calzone will leak while baking.

Chicken Marsala

4 boneless, skinless chicken breast halves
¼ c. all-purpose flour
¼ tsp. salt
¼ tsp. pepper
Hot cooked pasta (optional)
2 Tbsp olive oil (or veg. oil)
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley or 1 Tbsp. parsley flakes
1 c. sliced mushrooms
1/2 c. chicken broth

Flatten each chicken breast half to ¼ inch thickness by gently pound in between sheets of plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in a 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.

Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center. Serve with pasta. Makes 4 servings.

Chicken Caesar Salad Wraps

1 boneless, skinless chicken breast halves
Olive oil
2 garlic cloves
¼ c. red onion, chopped
¼ chopped olives
¼ c. chopped red bell pepper
¼ c. grated Parmesan cheese
4 c. romaine lettuce, sliced
¾ c. seasoned croutons
½ c. Caesar salad dressing
6 flour tortillas

Spray chicken with olive oil. Press garlic and press firmly into chicken. Cook chicken over medium heat 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into strips. Place chicken into bowl.

Combine lettuce, onion, olives bell pepper, cheese, croutons and dressing to chicken; toss mixture to coat evenly with dressing.

For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly . Repeat with remaining tortillas and filling.

Creamy Chicken Lasagna

6 lasagna noodles, cooked
3 chicken breasts, cooked & shredded
1 jar of spaghetti sauce
1 8-oz pkg. cream cheese, softened
2 c. mozzarella or Italian blend cheese
¼ c. water

Combine shredded chicken, cream cheese, ½ of the mozzarella or Italian blend cheese and water together to make a paste-like mixture.

Layer the lasagna in a 9x9x2 pan as:
3 noodles, then ½ the chicken mixture, then ½ the spaghetti sauce. Repeat with 3 noodles, the remaining chicken mixture and the rest of the spaghetti sauce. Top with mozzarella/Italian blend cheese.

Bake 350 for 45 minutes.

Chicken Fettuccine Alfredo

1 lb. dried fettuccini
6 Tbsp. unsalted butter
1 shallot, minced
1 c. heavy cream
1 c. Parmesan cheese
½ tsp. salt
¼ tsp. ground black pepper
4 chicken breasts, grilled, sliced and seasoned w/salt & garlic pepper


Cook the fettuccini in a pot of rapidly boiling salted water until al dente. Drain in colander, reserving ¼ c. of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and top with sliced chicken. Serve immediately.

Rav’n Ravioli

NOTE: If ravioli is frozen, you will need to cook it beforehand.

1 med. Green bell pepper
½ c. onion, chopped
1 tsp. olive oil
1 garlic clove, pressed
1 jar spaghetti sauce
2 pkgs. (9-oz each) ravioli, any flavor
1 ¼ c. water
1 c. mozzarella cheese, shredded
¼ c. Parmesan cheese

Preheat oven to 400. Chop bell pepper and onion. Heat olive oil in large pot; add bell pepper, onion and garlic. Cook 2-3 minutes or until tender. Stir in spaghetti sauce, ravioli and water. Bring to boil.

Spoon half mixture into Oval Baker. Top with mozzarella cheese, and remaining ravioli mixture.

Sprinkle Parmesan cheese over ravioli mixture. Bake 15 minutes or until ravioli is heated through.