CALZONES

 1 bag of Trader Joe's pizza dough 

pizza blend cheese

1 egg (beaten)

Flour to roll dough out on.  Divide dough into 8 equal sections for palm sized calzones.  Roll dough out to the size to 6-8".  Place filling about a total of a 1/4 c in the dough and fold over dough.  Brush with egg wash on all sides and cook in air fryer for 10 minutes in 400 degrees. 

FILLINGS to consider, but do what YOU want:

pepperoni, olives

bbq chicken, red onions, cilantro

sausage, pepperoni, bacon

bacon, chicken, avocado

steak, peppers, onions

canadian bacon, pineapple

DIPPING SAUCES:

-Marinara

-Alfredo

-Pink Sauce (alfredo & marinara mixed)

-Pesto 

-Zespian (bbq & ranch mixed)

Cauliflower Crust Pizza

1 cauliflower (trimmed, chopped, and riced)
2 c shredded mozzarella cheese
2 eggs (beaten)
2 t oregano
1 t minced garlic
1 t garlic salt
pizza sauce
veggies (precooked)
meats (precooked)


Rice the cauliflower in food processor, do not puree.  Microwave cauliflower for 8 minutes.  Mix egg, cheese, garlic minced and salt, and oregano in the cauliflower bowl.  Spread mixture on greased cookie sheet.  Lightly rub some olive oil on top.  Bake for 15 minutes on 450 degrees.  Take out of oven and put your sauce, veggies and meat on top and broil for 3-4 minutes until tender.


Beth

Stuffed Shells

1 (16 oz) container ricotta cheese

1 c mozzarella cheese

1/4 c grated parmesan cheese

1 t italian seasoning

20 jumbo pasta shells (cooked and drained)

1 (26 oz ) jar of spaghetti sauce of your choice

1 large tomato (chopped)

2-3 links of italian sausage (cooked & drained)

10 oz spinach (rinsed & chopped) optional

Heat oven to 400 degrees.

Mix ricotta cheese, spinach, 1/2 c mozzarella, parmesan, and seasoning together and spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9" baking dish. Add filled shells; top with remaining sauce. Cover

Bake 25 minutes or until heated through. Top with remaining mozzarella; bake uncovered 2 minutes or until melted.

Ashlee Macdonald

Meatballs

1 lb ground beef
1/2 pkg chicken stuffing mix
3/4 c water
1 eggs

Line cookie sheet with foil and spray with cooking spray. Mix all ingredients in a bowl. Shape mixture into balls and place on cookie sheet. Bake for 16 minutes on 400 degrees.

Variations:
Add 1 T of Italian seasoning and 1 t garlic powder to mixture for more of an Italian meatball.

Tip:
Freeze meatballs in a bag up to 3 months.

Kraft Foods

Chicken with Parmesan Sauce

Boil 4-6 chicken breasts.
Melt 2 1/2 T margarine in sauce pan.
Stir 1/2 c flour and 2 c chicken bouillon alternately to keep a paste without lumps until become liquid. Over medium heat, stir constantly and add 1 1/2 c milk, 1/2 t garlic powder and 1 1/2 c parmesan. When sauce thickens add 1 pint cream. Pour over hot chicken and serve with pasta or rice.

Kaye Macdonald

Calzones

1 T or PKG of active dry yeast
1 c warm water
1 T olive oil
1 t white sugar
1 t salt
2 1/2 c flour (divided)
1 egg beatened
1 T italian seasoning
1 1/2 c mozzerella cheese or ricotta cheese

toppings of your choice: (I usually use this combination)
olives
pepperoni
peppers
onions
ham

Mix yeast and sugar together in a bowl and pour the warm water over it. Let yeast activate for 5-10 minutes. Then mix in oil, salt, and 1 c of flour until smooth. Gradually stir in the rest of the flour, until the dough is smooth and workable. Knead dough for 5 minutes or until elastic. Lay dough in an oiled bowl and let rise for 30 minutes or until doubled in size.
Mix cheese, italian seasoning, and topping together in a bowl and refrigerate to chill.
Preheat oven to 375 degrees.
Seperate dough into six parts. Roll out and place filling in the dough and seal shut. Place on greased cookie sheet. Brush with beatened egg.
Bake for 30 minutes.
Serve with marinara sauce.

Jenny

Bruschetta Chicken Bake

1 can (14oz) italian style diced tomatoes (undrained)
1 1/4 c mozzarella cheese (divided)
1/4 c basil
1 pkg (6oz) chicken stuffing mix
2 lbs of chicken (cubed)
1/3 c italian dressing (or any variation ie: roasted tomato basil, etc.)

Heat oven to 350 degrees.

Mix tomatoes, half of the cheese, and basil in a medium bowl. Then add stuffing and mix stir until moistened. Grease a 9 x 13 pan. Pour bowl mixture in the greased pan. Place chicken and dressing mixture in a bowl and coat chicken. Pour over stuffing mixture in the pan. Sprinkle the rest of the cheese on top.

Bake for 40 minutes or until chicken is done (165 degrees).

VARIATIONS:
For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

Kraft Foods

Chuck's Favorite Mac N Cheese

1-8oz package of large elbow macaroni

1-8oz package of shredded sharp cheddar cheese

1-12oz container small curd cottage cheese

1-8oz container of sour cream

salt and pepper to taste

1 c dry bread crumbs

1/3 c butter melted



Preheat oven to 350 degrees. Bring a large pot of lightly salted and oiled water to a boil. Add pasta and cook until done. Combine noodles, and all the ingredients except the bread crumbs and butter. Pour mixture in a grease a 9X13" baking dish. In a bowl combine butter and bread crumbs. Sprinkle bread crumb mixture over noodle mixure in baking dish. Bake about 30 minutes or until golden brown.