SHEET PAN LASAGANA

9 uncooked noodles broken into medium size pieces
4 cups mozzarella, divided
4 cups meat sauce
16 oz Cottage Cheese
2 Eggs
1/2 tsp Garlic Powder
1/2 tsp Pepper

Mix all together except 1.5 cups mozzarella.

Pour into a sprayed jelly roll pan

Sprinkle remaining cheese on top

Bake 30 minutes at 375degrees

EASY CHEESY GARLIC BREADSTICKS

1 tube of refrigerated pizza crust

2 Tablespoon butter melted 

1 clove garlic crushed 

1 cup grated mozzarella cheese* 

2 Tablespoon Parmesan cheese 

1-1.5 teaspoon dried Italian seasoning**

Preheat the oven to 425F. 

Roll out the pizza crust onto a parchment lined baking sheet. 

Mix together the melted butter and crushed garlic, then brush it evenly over the entire pizza crust. 

Sprinkle the mozzarella and Parmesan cheeses evenly onto the pizza crust. 

Sprinkle the seasonings on top. 

Bake for about 12 minutes until the cheese is melted, bubbly and slightly golden. 

Remove from the oven and cut the breadsticks into 16 equal pieces. 

*If you want your breadsticks extra cheesy feel free to double the quantity of mozzarella cheese.

**You can substitute equal amounts of basil, oregano and parsley for the Italian seasoning.

CRAZY CRUST PIZZA

Crust is for a 10x15 pan (you can half it for a 9x13)

REGULAR CRUST:

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 eggs

2/3 cup milk

SOURDOUGH DISCARD CRUST:

1 cup Discard

1/2 cup flour

1 tsp salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp black pepper

2 eggs

TOPPINGS:

Whatever your heart desires

Pizza Sauce (12-20 ounces) -- SEE POST FOR PIZZA SAUCE ON THIS BLOG

Shredded Mozzarella (2-4 cups) (3 cups is perfect for our family)

1.  Preheat oven to 400°F. Grease and flour a 10x15-inch rimmed baking sheet. (jelly roll pan)

2.  Mix all the crust ingredients together until thoroughly combined.
Pour crust mixture (batter) into prepared pan and tilt pan around until bottom is evenly coated.

3.  Put any meats or raw veggies on top of the dough. *see suggestions below*

4.  Bake for 20 minutes.

5.  Remove from oven and drizzle with pizza sauce.

6.  Add any additional toppings. **see suggestions below**

7.  Sprinkle evenly with cheese.

8.  Put back into oven and bake 10 minutes.

*Suggested toppings to add on top of batter:

Cooked meats: pepperoni, sausage, bacon, ham, etc.

Raw veggies: mushrooms, onions, green peppers, etc.

**Suggested toppings to add on top of sauce:

Artichokes, olives, pickled peppers, sautéed onions, tomatoes, pineapple, etc.

SIMPLE BAKED CHICKEN PARMESAN

2.5 cups marinara sauce
1 cup mozzarella
1/2 bunch basil fresh chopped (I usually just sprinkle on dried)
4 chicken breasts, butterflied
Salt & Pepper
1.5 cup panko bread crumb
1 cup parmesan cheese fresh grated
3 tablespoons parsley
1 teaspoon dried oregano

In an 8x8 baking dish spread sauce evenly on the bottom, then layer mozzarella and basil evenly on top.

Season both sides of chicken with salt and pepper to taste, then place evenly into pan over mozzarella/basil.

In a bowl mix panko, parmesan, parsley, and oregano. Sprinkle evenly over chicken then bake at 375 °F for 1 hour.

Serve with pasta and enjoy!

PIZZA SPAGHETTI BAKE

8 ounces spaghetti noodle

3 eggs

¼ cup milk

½ cup grated parmesan cheese

1/2 teaspoon oregano

½ teaspoon crushed garlic

1 tub cottage cheese (optional be I love it)

2 ½ cups spaghetti sauce

3 cups shredded mozzarella

3.5 ounce package sliced pepperoni

Preheat oven to 375 degrees.

Cook the spaghetti noodles in salted water according to the package directions. Once cooked, drain well.

In a medium-sized bowl, whisk eggs, milk, parmesan, oregano, garlic & cottage cheese.

Stir in spaghetti noodles and quickly toss until all ingredients are combined.

Pour noddle mixture into a greased 9×13 pan.

Pour the spaghetti sauce on top of noodles.

Top with half of the pepperoni.

Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni.

Bake for about 25 minutes or until golden brown.

Let the pizza spaghetti cool for five minutes before serving so all the yummy cheesiness doesn't fall apart.

PESTO SAUCE

3 cups fresh basil

1.5 cups chopped walnuts, pine nuts or almonds

3-4 cloves garlic peeled

¼ cup parmesan

¾ cup olive oil

1.5 TBL lemon juice

S&P to taste

Grind up the garlic in blender or food processor then add everything but olive oil. Blend well. While blending, slowly drizzle in olive oil to desired consistency.

Freeze in ice cube trays.

MEATBALL MINESTRONE SOUP (CROCK POT)

3 (14.5 ounce) cans Italian Style Stewed Tomatoes

1 (8 ounce) can tomato sauce

4 C beef broth

1 1/2 C carrots, sliced
1/2 C onion, chopped

1 C green beans, fresh or frozen

1 t basil, dried

1 t oregano, dried

1 t thyme, dried

1 (15 ounce) can Kidney Beans

1 (15 ounce) can Garbanzo Beans

6 C (about 1 1/2 pounds) Italian Meatballs, fully cooked

Cook on low 6-8 hours

Add -- 1 (10 ounce) can tomato soup

When ready to eat cook according to directions on box; 1 (16 ounce) box Ditalini Pasta, or Elbow Macaroni

To Serve:

Put cooked pasta in bowl, cover with soup, top with Parmesan Cheese

PIZZA SOUP (CROCK POT)

1 lb. ground beef, browned & drained

Chopped onion

Sliced mushrooms

Chopped green pepper

28 oz. can diced tomatoes with liquid

1 cup beef stock

Sliced pepperoni

1 can favorite spaghetti sauce.

Water for desired thickness.

Put all in crock pot on low 6-8 hours.

ITALIAN STUFFED CHICKEN LOAF

8 oz. frozen vegetable medley (I used Italian style blend)

2 cups chopped or shredded cooked chicken breast

1 cup grated FRESH Parmesan cheese

1/2 cup mascarpone cheese or cream cheese

1 tbsp dried oregano1 tsp basil1 tbsp garlic powderSalt and pepper to taste (or use garlic bread mix)

2 cans Crescent refrigerated seamless dough sheet

1 egg white, beaten

Directions

Heat oven to 375°F. Line counter with a cookie sheet-sized piece of parchment paper.

In large bowl, mix vegetables, chicken, Parmesan and mascarpone cheeses. Stir in seasoning.

On parchment sheet, unroll both dough sheets, overlapping long sides to make 15×13-inch rectangle; press seam to seal. Spoon chicken mixture down center of rectangle in 6-inch-wide strip. Using pizza cutter, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush with beaten egg white. Sprinkle with more seasoning.

Transfer parchment paper with loaf to a large cookie sheet.

Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.

***If you like it more cheesy, stir graded or cubed mozzarella into chicken mix.

STUFFED SPAGHETTI GARLIC BREAD

1 loaf Rhodes bread dough, thawed to room temperature

6 ounces spaghetti, cooked

1 cup spaghetti sauce (the thicker the better)

Optional: Add cooked ground beef, turkey or meatballs to make this a heartier meal

6-8 oz. mozzarella cheese, cubed

1 egg white

garlic powder, dried parsley and Parmesan cheese to taste (or use garlic bread mix)

On a piece of parchment paper, roll out the loaf into a 12"x16" rectangle.

Sprinkle with garlic powder mix. Cover with a towel and let sit for 10-15 minutes.

Cook spaghetti according to package directions. Drain.

Add sauce and meat, if using, to the cooked spaghetti.

Place spaghetti mixture onto the dough in a strip down the center, about 4" wide.

Top with mozzarella cheese.

Make slices into the dough about 1 1/2 " apart down the long sides of the dough. (If you're confused, you can check out the Rhodes website for a photo of this)

Begin braiding the dough, crossing the strips over each other as you work down the loaf. Tuck the ends inside.

Lift parchment paper with both hands and place on a cookie sheet.

Brush braid with egg white and sprinkle with garlic powder mix.

Bake at 350° for 30-35 minutes, until golden brown.

Allow to cool for 5 minutes before cutting into thick slices. Serve with a salad for a complete meal!

ANTIPASTO PINWHEELS

MAKES 48

4 cloves garlic diced

8 oz. cream cheese, room temp.

6 flour tortillas (10" burrito size)

6 oz. provolone cheese slices

12 kalamata olives quartered

12 marinated mushrooms sliced

1/4 lb. geno salami

6 pepperoncinis sliced & seeded (or just used the sliced ones from jar)

1/4 lb. prosciutto (or pepperoni)

1.Combine garlic and cream cheese

2.Lay tortillas on prep surface and trim 1” off the right and left sides.

3.Spread with cream cheese mix over entire surface of tortilla

4.Put provolone over middle covering where all the flat sides are.

5.Now make rows flat side to flat side on top of provolone in this order: olives, salami, mushrooms, pepperoncini, prosciutto, artichoke hearts

6.Roll tightly from long curved end.

7.Wrap tightly in plastic wrap and store in fridge for at least 1.5 hours

8.Cut each tortilla roll into 8 slices

PEPPERONI PUFFS

1 cup flour

1 tsp baking powder

1 cup milk

1 egg, beaten

1 cup grated cheese, cheddar

1 & ½ cup diced pepperoni

1. Combine flour, baking powder, milk, egg & cheese

2. Stir in pepperoni. Let stand 15 minutes

3. Spoon into greased mini muffin cups, filling 3/4 full

4. Bake at 350 degrees for 25-35 minutes

Makes 2 dozen

IRRESISTIBLE CHEESY PESTO BREAD

1lb. loaf of French bread

4 TBL melted butter

1/2 tsp garlic powder

2 TBL pesto

Grated mozzarella, provolone, any Italian cheese or mix

1.Preheat oven to 375 degrees

2.slice bread into 3/4” slices, leaving the bottom of the crust in-tack. Put sliced bread on a heavy duty piece of aluminum

3.stir together the butter, garlic powder and pesto. With a basting brush spread the butter mix over top of loaf and inside the slices of bread

4.Put cheese in-between each slice (I probable do 1-2 TBL between each one)

5.Crimp the foil up on each side to form an edge to catch any drips

6.Put directly on oven rack and bake for 15 minutes until golden brown and cheese is melted.

CHEESEY STUFFED BACON MEATBALLS (FREEZER)

10 slices smoked bacon, cooked & crumbled

1 lb ground chuck

1 TBL Worcestershire

1 envelop onion soup mix

½ cup panko bread crumbs

1 TBL black pepper

1 TBL beef stock

1 string cheese cut into 14 equal pieces or 7 bocconicini balls cut in half

Mix all together except cheese.  Divide meat into 14 equal pieces and form a ball around cheese.  Bake 20 minutes at 400 degrees.  Put in crock pot with marinara sauce and cook on low 6-8 hours.  Serve over pasta or on rolls for meatball sandwiches.

 

to freeze:  just put uncooked meat balls on a cookie sheet.  Once frozen put in ziplock bag.  Thaw overnight then bake as directed.

ITALIAN CHICKEN ROLL-UPS

3 large boneless skinless chicken breasts

kosher salt and freshly ground black pepper

1 cup spinach leaves

8 ounces ricotta cheese

1 tablespoon + 1 teaspoon garlic bread seasoning (see below)

1 cup shredded mozzarella cheese

4 tablespoons butter, melted

1 cup Italian seasoned bread crumbs

Pizza sauce (or your favorite marinara sauce)

Preheat oven to 350. Mix together the ricotta cheese and garlic bread seasoning, mozzarella and set aside. Line a baking sheet with parchment paper and set aside.

Place a chicken breast flat on a plastic cutting board and cover the entire board with a piece of plastic wrap. Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will have spread considerably). Cut the pounded chicken breast in half. Repeat with remaining chicken breasts.

Line a chicken breast with spinach leaves. Spread ricotta mixture over the spinach leaves, leaving about a 1/2″ margin from each edge. Starting at on one end, carefully roll up each chicken breast and secure with 2 toothpicks. Repeat with the remaining chicken breasts.

Roll each stuffed chicken breast in melted butter, then roll in the Italian seasoned bread crumbs and place on the prepared baking sheet. Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to keep an eye on it–burning things at this point would be very sad). Makes 6 servings.

Garlic Bread Seasoning:

1/2 cup powdered parmesan cheese (the kind in the green can, shelf stable)

2 tsp kosher salt

2 TBL garlic powder

2 tsp oregano

2 tsp marjoram

2 tsp basil

2 tsp parsley

LEMON CHICKEN ARTICHOKE FETTUCCINE

2 lemons

2 cloves minced garlic

2 TBL olive oil

8 oz sour cream

½ cup lemon juice

2 6 oz jars marinated artichoke hearts

Chopped parsley

2 TBL minced onion

1 lb. cubed mozzarella

2 chicken breasts

2 TBL butter

Fettuccine

IN A SKILLET: Cook chicken in butter and lemon juice. Take out, add to skillet olive oil, onions and garlic. While browning, cube up chicken. Once onions and garlic are soft and 1 jar of the artichokes liquid and alld. Drain the second jar and add to the skillet, heat through. Add sour cream, zest and juice from the remaining lemon.

IN A STOCKPOT: Fill with water and one of the lemons quartered. Bring to a boil. Cook fettuccine. Cook to package directions. Once cooked, drain and discard lemon quarters. Mix with the artichoke/chicken mix.

LASAGNA FULL PAN OR INDIVIDUAL

9 uncooked noodles

3 cups mozzarella

4 cups red sauce

Mix:
2 to 2.5 C. mozzarella
15 oz Ricotta
16 oz Cottage Cheese
2 Eggs
1/2 tsp Garlic Powder
1/2 tsp Pepper

Mix: (set aside until after it is cooked)
1 cup mozzarella
3 TBL parmesan

Spray 9x13 or 2-9x9 pans

Layer in the following order:

1 cup sauce, 3 noodles, ½ ricotta mix

1 cup sauce, 3 noodles, ½ ricotta mix

1 cup sauce, 3 noodles

1 cup sauce

Cover with foil, (you can freeze at this point)

Bake: 45 minutes @ 375 degrees

To bake from the freezer: 2 hours @ 350 degrees

Uncover, top with mozzarella/parmesan mix bake 10 more minutes.

TO MAKE INDIVIDUAL SERVINGS

6 mini loaf pans

1 1/2 noodles per pan

Spray pans and layer as above

Bake at 350 degrees for 35 minutes.

OR

Freeze mini pans

cook from frozen 350 degrees covered 45 minutes

Then uncovered for 15 minutes

POT-O-GOLD

4 String cheese each cut into 8 pieces each (total of 32 pieces)

1 can spaghetti sauce

1 lb hamburger, browned

1 roll refrigerator breadsticks. Divide each into 8 pieces (total of 32 pieces)

1 bayleaf

Enclose cheese piece into the breadstick piece. Make sure dough is sealed WELL around the cheese. Put spaghetti sauce & burger in pan and bring to a simmer. Add bay leaf and “dumplings” on top. Cover and simmer 15 minutes. DO NOT uncover during this time.

AMY MORRIS' EASY MOCK ALFREDO

8 oz cream cheese

½ stick butter

1 can cream of . . . soup

1 env. Italian dressing mix

Melt all together in a sauce pan. Serve over noodles. Great with diced/shredded chicken.

ITALIAN BEEF SANDWICHES (CROCK POT)

3 lb. beef roast

3 envelops Italian dressing mix

1 cup water

16 oz jar pepperoncinni peppers sliced

Provolone cheese slices

Buns

Put roast in slow cooker. Mix dressing mix with water and pour over meat. Cook on low 8 hours. In the last hour shred meat and return to the juices. Add peppers and as much of the juice from the jar you like for flavor. Serve on buns with cheese.

If you have people eating who are sensitive to heat. Just top sandwiches with peppers and don't mix them or the juice in.

Also good with giardiniera!