Stuffed Pizza Rolls

From: www.ourbestbites.com

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2 T grated Parmesan cheese (sorry, I don’t know how to make that)
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Usually it’s 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn’t see that one comin’ did ya?)

Place cheese and desired toppings on each square. Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan.

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them, check them about every 10 minutes.

Four Cheese Pasta with Bacon

1 box (1 lb.) cavatappi
6 slices bacon; diced
1 T. unsalted butter
3 T. flour
2 cups 2% milk
1/2 tsp. onion flakes
1/4 tsp. salt
1/4 tsp. pepper
1/2 pound sharp cheddar cheese; shredded
1 cup shredded colby-jack (4oz)
1 cup shredded mozzarella (4 oz)
8 slices American cheese (6 oz)

1. Preheat oven to 350 degrees.  Coat 3-quart broiler safe baking dish with nonstick cooking spray.  
2. Bring a large pot of lightly salted water to boiling; add pasta and cook for 8 minutes; drain
3. Cook bacon over medium heat until crisp; 6 minutes.  Transfer to paper towels.  Pour off drippings, returning 2 T. to pan. Add butter
4. Whisk in flour until smooth.  Slowly whisk in milk.  
5. Stir in onion flakes, salt, and pepper. Bring to a boil and reduce heat and simmer for 2 minutes.
6. In a large bowl toss together cheddar, mozzerella, and colby-jack cheeses.
7. Remove milk mixture from heat; whisk in american cheese and 1 1/4 cup of cheese mixture.  
8. Mix bacon and remaining cheese together; set aside.
9. In pasta pot, combine pasta and cheese sauce.  Pour half into prepared dish.  Sprinkle with generous cup of bacon-cheese mixture.  Repeat layering.
10. Bake for 20 minutes.  Increase temperature to broil and broil for 3 minutes until lightly browned.  

Servings:  10 cups

404 calories, 21 g. fat, 20 g. protein, 33 g. carbs, 2 g fiber, 616 mg sodium, 63 mg cholesterol

Sloppy Joes

1 T. vegetable oil
1 green bell pepper; chopped
1 red bell pepper; chopped
2 garlic cloves; chopped
Salt and freshly ground black pepper
2 lbs. lean ground beef
1 (8oz) can tomato sauce
3 T. tomato paste
1 c. BBQ sauce
1 T. Worcestershire sauce
1 tsp. hot sauce (recommend Tabasco sauce)
Hamburger buns

1. Heat oil in large skillet with straight sides.
2. Add bell peppers and garlic.  Saute until tender; about 3 minutes.
3. Season with salt and pepper.
4. Add ground beef to vegetables.  Stir and cook for about 8 minutes, until the meat is no longer pink and fully cooked.
5. Add tomato sauce, tomato paste, bbq sauce, worcestershire, and hot sauce into the skillet; stir and simmer until thickened, about 10 minutes.
6. Serve on toasted hamburger buns.

Serves: 6

Reuben Sandwiches

1 bag of rye bread
½ lb. pastrami
½ lb. corned beef (or use one pound of one kind of meat)
Swiss cheese
Miracle Whip
Thousand Island
Sauerkraut

1. Heat a large skillet or electric fry pan.
2. For each sandwich spread miracle whip and thousand island on bread.
3. Top with Swiss cheese, meat and sauerkraut.
4. Butter outside of bread and place in pan.
5. Heat through or until cheese is melted.

Makes est. 4 sandwiches

Heavenly Chicken Salad Sandwiches

3 chicken breasts; cooked and cubed
2-3 c. red or green grapes
1 small can mandarin oranges; drained (reserve juice)
½ - 1 c. cashews
½ - 1 c. celery
1 bunch scallions
Paprika
Salt
Pepper
-- Mix together in large bowl then add sauce.

Sauce:
½ c. mayo
1 Tbs. Dijon mustard
Mandarin orange juice (In this case LESS is more! ONLY add desired amount; keep in mind that once everything is combined, it will be even runnier.)

1. Mix sauce together and pour over other ingredients.
2. Serve on croissant sandwich rolls.

**I got this recipe from my friend Karma Nuttall who use to be my manager at Brent Brown Dodge from 2001-2003. It really is the best chicken salad I've had.

Potato Cheese Soup with Sausage

3 cans fat-free chicken broth
4 medium -large baking potatoes; peeled and diced
1 large onion; peeled and diced
3 turkey Italian sausages; mild or hot
10 oz. light Velveeta cheese
1 can Rotel tomatoes

1. Cook potatoes and onion in broth until tender; do not drain broth.
2. Use potato masher and mash vegetables into desired chunks.
3. Remove casings from sausage and brown in skillet; stirring until done and crumbled.
4. Slightly melt cheese and add to broth/potatoes mixture
5. Add tomatoes and mix.

Makes about (8) 1 cup servings

Note: This is very good. It is an approved weight watchers recipe and is healthy if you follow the correct ingredients.

Green Mountain Pizza

From:  Kelly Babcock

This is SOOOOO yummy!!!  One of our all time favorites!

¾ cup Alfredo sauce

2 chicken breast halves (8oz.), cooked & shredded

16 oz. Pizza crust

½ lb. Bacon, cut into ½ in. pieces

10 large fresh spinach leaves

1 c. grated mozzarella cheese

6 green onions, sliced diagonally, including tops

1 c. grate Swiss cheese

Preheat over to 450º. 

Spread Alfredo sauce evenly over pizza crust.

Arrange spinach leaves over sauce. 

Add green onion, shredded chicken, and bacon. 

Sprinkle cheeses over top. 

Bake 15 minutes or until bubbly

Pizza Dough from Bobbi Johnson

4 c. flour
2 tbsp sugar
1 tsp. salt
1 Tbsp. instant yeast
1 1/2 c. hot water

Combine yeast and water. Set aside. 

Combine flour, sugar, and salt. Add yeast mixture. 

Knead for 10 minutes and let rise until double. 

Spread out on pizza pan. Add sauce and toppings.