Three-Cheese Calzones with Sausage and Pesto
Makes 8 calzones
½teaspoon (2 ml) olive oil
6ounces (170 g) fresh Italian sausage (hot or sweet), casings removed
2garlic cloves, smashed and peeled
¾ cup (175 ml) ricotta
¾ cup (175 ml) shredded mozzarella
3tablespoons (45 ml) grated Parmesan
2teaspoons (10 ml) prepared pesto
1refrigerated package [13.8 ounces (410 g) ] pizza dough
Place olive oil in a medium skillet over medium heat. Add sausage meat and smashed garlic cloves, and cook until meat is completely cooked through. Remove sausage. Reserve, and cool to room temperature.
While sausage is cooking, stir together the three cheeses and pesto. Stir in cooked sausage once cooked and slightly cooled.
Roll pizza dough into four long rectangles that are 5 x 10 inches (12.5 x 25 cm). Spread approximately ½ cup (125 ml) of calzone filling evenly on the bottom half of each rectangle. Fold the top part of the pizza dough down to cover the filling, and seal the calzones by pressing the dough together with fingers or fork to create a sealed 5 x
Preheat the Griddler™ overstuffed sandwich maker to high. When green indicator lights, place two calzones into preheated sandwich plates. Close unit and bake for about 8 to 10 minutes, until pizza dough is evenly golden. Bake the remaining two calzones.
Cut into individual calzones along the perforated edges. Serve with warm marinara sauce.
Nutritional information per calzone:
Calories 240 (35% from fat) • carb. 24g • pro. 14g • fat 9g • sat. fat 5g
• chol. 30mg • sod. 540mg • calc. 128mg • fiber 0g
Chicken and Green Chile Burritos
with Black Beans
A great but quick dinner idea to make use of leftovers and staple pantry items.
Makes 8 individual burritos
1cup (250 ml) cooked chicken breast, cut into ½” (1.25 cm) cubes
2green onions, chopped
1can [15.5 ounces (460 g) ] black beans, rinsed and drained well
1can [14.5 ounces (430 g) ] chopped green chiles pinch kosher salt
pinch freshly ground pepper
½ cup (125 ml) shredded Cheddar
410-inch (25 cm) flour tortillas
16
