Recipes

Broccoli-Cheese Calzones

Broccoli-Cheese Calzones

6 servings
Deel op Facebook Print Recipe

Equipment

  • oven

Ingredients

Instructions

  • Heat oven to 375°F.
  • Grease 2 cookie sheets with shortening.
  • In medium bowl, mix all ingredients except bread dough and pizza sauce.
  • Divide bread dough into 6 equal pieces.
  • On lightly floured surface using floured rolling pin, roll each piece into 7-inch round.
  • Top half of each dough round with cheese mixture to within 1 inch of edge.
  • Carefully fold dough over filling; pinch edge or press with fork to seal securely.
  • Place calzones on cookie sheets.
  • Bake about 20 minutes or until golden brown.
  • Cool 5 minutes.
  • Meanwhile, in 1-quart saucepan, heat pizza sauce over medium heat about 2 minutes, stirring occasionally, until hot.

Notes & Wine Advice

A calzone is a stuffed pizza that looks like a big turnover. To give these calzones a shiny top, brush them with a slightly beaten egg white before baking.

Nutrition values

Calories: 310 kcal
————————————————————————————————–
Course; Pizza
Diets; Low Fat / Vegetarian

Calzone Rustica

Calzone Rustica

4 calzones
Deel op Facebook Print Recipe

Equipment

  • oven

Ingredients

  • 1 can 11 oz refrigerated thin pizza crust
  • ¾ cup pizza sauce
  • ¾ cup sliced frozen thawed Italian-style soy-protein sausage links
  • ¼ cup chopped green bell pepper
  • 2 tablespoons finely chopped onion
  • 1⅓ cups shredded mozzarella cheese 51⁄3 oz
  • 4 teaspoons finely shredded Parmesan cheese

Instructions

  • Heat oven to 400°F.
  • Unroll dough onto ungreased large dark or nonstick cookie sheet.
  • Starting at center, press out dough into 14×10-inch rectangle; cut into 4 (7×5-inch) rectangles.
  • Spread 1 tablespoon pizza sauce on half of each rectangle to within 1⁄2 inch of edges.
  • Top each with sausage, bell pepper, onion and mozzarella cheese.
  • Fold dough in half over filling; press edges firmly with fork to seal.
  • Prick tops with fork to vent.
  • Sprinkle tops with Parmesan cheese.
  • Bake 8 to 10 minutes or until golden brown.
  • Serve calzones with remaining warmed 1⁄2 cup pizza sauce.

Notes & Wine Advice

Customize your calzone by adding other favorite ingredients, such as mushrooms and olives. If you don’t have a nonstick cookie sheet, use a regular cookie sheet and bake about 3 minutes longer.

Nutrition values

Calories: 410 kcal
————————————————————————————————–
Course; Meat substitutes / Pizza
Cuisine; European / Italian
Diets; Low Fat / Vegetarian

Layered Pizza Pie

Layered Pizza Pie

Deel op Facebook Print Recipe

Equipment

  • 6 servings

Ingredients

Instructions

  • Heat oven to 400°F.
  • Lightly grease 9-inch pie plate.
  • Unroll 1 can of dough; place in pie plate.
  • Starting at center, press dough in bottom and up side of pie plate to form crust.
  • In small bowl, mix pizza sauce and mushrooms; spoon onto dough.
  • Layer with olives, 3⁄4 cup of the mozzarella cheese, the spinach and remaining 3⁄4 cup mozzarella cheese.
  • Unroll remaining can of dough on work surface.
  • Starting at center, press dough into 9-inch round; place dough over filling.
  • Pinch edges of dough together to seal; roll up edge of dough or flute to form rim.
  • Cut several slits in dough.
  • Brush with oil; sprinkle with Parmesan cheese.
  • Bake 35 to 40 minutes or until deep golden brown.

Notes & Wine Advice

Eat your spinach! Mom was right, spinach is very good for you. It’s rich in iron, calcium and vitamin A. Look for prewashed spinach leaves to save time.

Nutrition values

Calories: 470 kcal
————————————————————————————————–
Course; Pie / Pizza
Diets; Vegetarian

Thai Vegetable Pizza

Thai Vegetable Pizza

6 pizzas
Deel op Facebook Print Recipe

Equipment

  • oven

Ingredients

Instructions

  • Heat oven to 400°F.
  • On ungreased large cookie sheet, place tortillas.
  • Bake 5 minutes.
  • Meanwhile, in small bowl, mix peanut butter spread, soy sauce, vinegar and sugar.
  • Spread peanut butter mixture on warm tortillas.
  • Top each with 1⁄4 cup cheese.
  • Spread stir-fry vegetables evenly on tortillas.
  • Sprinkle with remaining 1⁄2 cup cheese.
  • Bake 10 to 15 minutes or until cheese is melted.

Notes & Wine Advice

Purchased peanut sauce, found in the ethnic-foods section of your grocery store, can be used in place of the peanut butter spread, soy sauce, vinegar and sugar. Use a scant 1 cup of purchased sauce.

Nutrition values

Calories: 500 kcal
————————————————————————————————–
Course; Pizza
Cuisine; Thailand
Diets; Vegetarian

Cheesy Tomato and Bell Pepper Pizzas

Cheesy Tomato and Bell Pepper Pizzas

6 pizzas
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 450°F.
  • On ungreased large cookie sheet, place pizza crusts.
  • Spread cream cheese on pizza crusts to within 1⁄4 inch of edges.
  • Gently spread pesto over cream cheese.
  • Top with tomatoes, bell pepper and onions.
  • Sprinkle with basil and both cheeses.
  • Bake 7 to 12 minutes or until cheeses are melted.

Notes & Wine Advice

Keep prebaked pizza crusts or pita bread on hand for impromptu meals and snacks. You can top them a thousand ways to satisfy even the pickiest eaters.

Nutrition values

Calories: 620 kcal
————————————————————————————————–
Course; Pizza
Diets; Vegetarian

Caramelized Onion–Potato-Polenta Pizza

Caramelized Onion–Potato-Polenta Pizza

6 servings
Deel op Facebook Print Recipe

Ingredients

CRUST

TOPPING

Instructions

  • Spray large cookie sheet with cooking spray; sprinkle with 1 tablespoon cornmeal.
  • In 2-quart saucepan, mix 1 cup cornmeal and 3⁄4 cup water.
  • Stir in 3 1⁄4 cups boiling water and 1 1⁄2 teaspoons salt.
  • Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens and boils.
  • Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until very thick.
  • Remove from heat.
  • Stir in olive oil until smooth.
  • Spread hot polenta in 11-inch round on cookie sheet.
  • Cover with plastic wrap; refrigerate at least 1 hour or until very firm.
  • Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat.
  • Add onion and sugar; cook 15 to 20 minutes, stirring frequently, until deep golden brown and caramelized.
  • In 7-inch skillet, cook potatoes in hot vegetable oil as directed on package; season with 1⁄8 teaspoon salt and the pepper.
  • Heat oven to 450°F.
  • Bake crust 20 minutes.
  • Remove from oven.
  • Spread pizza sauce over crust; spoon onions evenly over sauce.
  • Top with potatoes and cheese.
  • Return to oven; bake 8 to 10 minutes longer or until cheese is melted and potatoes are tender.
  • Sprinkle with oregano before serving.

Notes & Wine Advice

Polenta as a crust adds flavor and texture to this great pizza. If you like, you can make the crust as directed up to 24 hours before you plan to bake it. This pizza topping works well on a traditional pizza crust, too.

Nutrition values

Calories: 310 kcal
————————————————————————————————–
Course; Pizza
Diets; Vegetarian

Sharp Cheddar, Artichoke and Red Onion Pizza

Sharp Cheddar, Artichoke and Red Onion Pizza

4 servings
Deel op Facebook Print Recipe

Equipment

  • oven

Ingredients

  • 2 teaspoons butter or margarine
  • 1 large red onion sliced (2 cups)
  • 1 package 14 oz prebaked original Italian pizza crust or other 12-inch prebaked pizza crust
  • ½ cup marinated artichoke hearts from 6-oz jar, drained, sliced
  • 3 tablespoons sliced drained roasted red bell peppers from a jar
  • 1 cup shredded sharp Cheddar cheese 4 oz

Instructions

  • Heat oven to 400°F.
  • In 8-inch skillet, melt butter over medium heat.
  • Add onion; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Spread onion over pizza crust.
  • Top with artichokes, roasted peppers and cheese.
  • Bake 8 to 10 minutes or until cheese is melted.
  • Cut into wedges to serve.

Notes & Wine Advice

Artichoke hearts add distinctive flavor to this easy pizza. Serve the pizza for a light supper, or cut it into small squares for a great meatless appetizer. If roasted red bell peppers aren’t available, use jarred pimiento.

Nutrition values

Calories: 440 kcal
————————————————————————————————–
Course; Cheese / Pizza
Diets; Vegetarian

Asian Sloppy Joes

Asian Sloppy Joes

6 sandwiches
Deel op Facebook Print Recipe

Equipment

  • skillet 10-inch

Ingredients

Instructions

  • In 10-inch skillet, heat oil over medium heat.
  • Add onion, bell pepper and gingerroot; cook 3 to 4 minutes or until onion is softened.
  • Stir in crumbles, barbecue sauce and soy sauce.
  • Heat to boiling.
  • Reduce heat to low; simmer uncovered 2 minutes or until thoroughly heated.

Notes & Wine Advice

Soy-protein crumbles come both frozen and refrigerated. When frozen, the crumbles do not require thawing.
————————————————————————————————–
Course; Sandwiches
Diets; Vegetarian

Garbanzo Bean Sandwiches

Garbanzo Bean Sandwiches

8 servings
Deel op Facebook Print Recipe

Equipment

  • Food processor ,or blender

Ingredients

Instructions

  • In food processor or blender, place beans, water, parsley, walnuts, onion and garlic.
  • Cover; process until smooth.
  • Cut each pita bread in half to form 2 pockets; line with lettuce leaves.
  • Spoon 2 tablespoons bean spread into each pita half.
  • Add tomato, cucumber and dressing.

Notes & Wine Advice

Nuts and seeds are great little nuggets of nutrients, but adding them in moderation is best because they can be high in fat. Fortunately, a little goes a long way in terms of flavor, and when nuts and seeds are lightly toasted, they become flavor giants!

Nutrition values

Calories: 260 kcal
————————————————————————————————–
Course; Sandwiches
Diets; Low Fat / Vegetarian

Veggie Melts

Veggie Melts

4 sandwiches
Deel op Facebook Print Recipe

Ingredients

  • 4 slices hearty multigrain bread
  • 4 tablespoons chives-and-onion cream cheese spread from 8-oz container
  • ½ cup packed fresh spinach or arugula leaves
  • 1 medium zucchini shaved lengthwise into 16 thin strips
  • 4 slices provolone cheese 1 oz each
  • 4 slices tomato from 1 large
  • 2 slices red onion thinly sliced, separated into rings

Instructions

  • Place oven rack 5 to 6 inches from broiler; set oven control to broil.
  • Place bread on ungreased large cookie sheet.
  • Broil 1 to 2 minutes or until golden brown and toasted.
  • Turn bread; toast other side.
  • Spread 1 tablespoon cheese spread on each slice of toasted bread.
  • Top each with spinach, zucchini, cheese, tomato and onion.
  • Broil about 3 minutes or until cheese is melted and bubbly.
  • Serve immediately.

Notes & Wine Advice

Use a vegetable peeler to “shave” the zucchini.
————————————————————————————————–
Course; Sandwiches
Diets; Vegetarian