Sweet Italian Pasta Toss - Johnsonville

5 Johnsville Sweet Italian Sausage Links, cooked and sliced into thin "coins"
1  16 oz pkg Farfelle (bow tie) pasta
3 TBSP Olive Oil
3 cloves garlic, minced
1 Onion sliced into thin wedges
1 zucchini sliced into "coins"
1 yellow squash sliced into thin coins
15 cherry tomatoes
salt and pepper to taste

Cook pasta according to directions, reserve.  Cook sausage per directions, remove from pan when fully cooked. Reserve drippings.

Place olive oil and drippings into a different saute pan with the garlic. Heat on low until the garlic releases its flavor, but is NOT browned. Add vegetables, saute until tender. Mix sausage and pasta with vegetables. Add salt and pepper to taste. Serve warm, topped with Parmesan cheese.

Also good cold.

Fusilli with Bacon and Tomato Sauce

This recipe comes from CarmensKitchen - be sure to check out her blog... she's a new recipe blogger and has some unique recipes that I've not seen before.... you won't be disappointed! 

Fusilli with bacon and tomato sauce is a basic Italian pasta dish. Its a mid-week treat for a quick and easy to make after work dinner. It takes less than 20 minutes to prepare and cleanup is just ONE pan to wash!  It's tastes good, looks fancy and fills you up.

Cook Time: 20 mins

Serves: 2-3

Estimate Cost: $ 6

Ingredients:

• 1 pound thick-cut bacon diced
• 16 ounces fusilli pasta
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons garlic, minced
• 2 cups tomatoes, diced
• 1/2 cup red wine
• 1 medium onion, diced
• 4 tablespoons mixed herbs
• 1/4 cup freshly grated Parmesan Cheese

Preparation:

1. In a large pot, boil some water, when boiling add 1 teaspoon salt and the pasta and cook until the pasta is al dente.
2. Fry bacon in a large pan until it is crispy. Remove  to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add olive oil, onions and garlic, cook for 2 minutes. 
3. Then put in the tomatoes, cook for 5 minutes, mix in the wine, simmer for 5 minutes
4. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Sprinkle Parmesan Cheese on top

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Step-by-step View

Directions

                                       

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

                                       

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

                                       

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

                                       

Bake for 30 minutes in the preheated oven, or until cheeses are melted

One Pot Ravioli

1 pound lean ground beef
1 small onion, diced
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon vegetable oil
2 garlic cloves, minced
2 (26-ounce) jars tomato-basil pasta sauce
1 cup water
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (20-ounce) package refrigerated four-cheese ravioli
1 cup (4 ounces) shredded mozzarella cheese


Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.

Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.

Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.

Easy Cavatelli One Pot Meal

I have not made this - it was given to me... believe it is from Mr. Food.

This is a great last-minute throw-together. The cavatelli is in the freezer, the soup is in the cupboard, the pepperoni is in the fridge, and the tomatoes are on the counter. In minutes, you’ve got a super meal.


Serves: 4

1 pound frozen cavatelli pasta ( or use cooked penne pasta)

2 (10-3/4-ounce) cans condensed cream of celery soup

1/2 cup milk

2 medium-sized tomatoes, chopped (use canned in the winter)

1 (3-ounce) package sliced pepperoni, each slice cut in half

2 teaspoons garlic powder

1 teaspoon dried thyme

1/2 teaspoon onion powder

In a large pot, cook pasta according to package directions; drain and set aside in a colander.

In the same pot, combine remaining ingredients and heat over medium-low heat for 10 to 12 minutes, or until bubbling.

Return pasta to pot and toss to coat. Heat 2 to 3 more minutes, or until heated through.

Serve immediately.

Calzones with Italian Tomato Sauce

Bake: 30 minutes

Yield: Makes 6 servings


1 pound lean ground beef

3 1/2 cups (14 ounces) shredded mozzarella cheese, divided

1 (6-ounce) can low-sodium tomato paste

1/2 cup frozen chopped spinach, thawed and drained

2 teaspoons Italian seasoning

2 (10-ounce) cans refrigerated pizza crust

Olive oil

Italian Tomato Sauce


Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.
Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.

Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.


ITALIAN TOMATO SAUCE

1 1/4 cups tomato sauce


1/4 cup tomato paste

1 garlic clove, minced

1 teaspoon Italian seasoning


Cook all ingredients in a small saucepan over medium heat 5 minutes or until thoroughly heated



Southern Living, SEPTEMBER 2003

Note: Some used Jimmy Dean Sausage and Pepperoni and added Italian Seasoning to the meat and cheesemixture (I also added a little more cheese). When brushing with Olive Oil I added a little Parmesan Cheese to the Oil. All in all a great recipe

Italian Winter Soup

2 tablespoons olive oil
1 pound Italian sausage pricked all over
1 medium onion, chopped
3 cloves garlic finely chopped
12 cups chicken stock 
2 cups  rice  (I often use pasta instead)
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh basil 
1 Salt and pepper to taste
1 cup heavy cream

Sliced green onions to garnish

1. In a soup pot, heat the olive oil over medium heat. Brown the sausages on all sides, turning often, for 3 minutes; transfer to paper towels.

2. Add the onion and garlic to the pot. Cook, stirring often, for 5 minutes or until the onion softens.
3. Slice the sausages into 1/4 inch rounds. Add them with the stock to the pot. Bring to a boil, lower the heat, and simmer the soup for 45 minutes, skimming the surface occasionally.
4. Add the rice, parsley, oregano, basil, salt, and pepper to the pot. Cook, stirring occasionally, for 20 minutes until the rice is tender but still has some bite.
5. Remove from the heat. Stir in the cream, taste for seasoning, and add more salt and pepper, if desired.

Strawberry Tiramisu

Bon Appétit
April 2006

Giada De Laurentiis

• 1 1/4 cups strawberry preserves

• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur

• 1/3 cup orange juice

• 1 pound mascarpone cheese, room temperature

• 1 1/3 cups chilled whipping cream

• 1/3 cup sugar

• 1 teaspoon vanilla extract



• 52 (about) crisp ladyfingers (boudoirs or Savoiardi)

• 1 1/2 pounds strawberries, divided

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramasù and serve.

*Italian cream cheese available at supermarkets and at Italian markets.

Strawberries are a favourite, and I add blueberries if they're available. Have also made a mango and peach version  Have used all manners of conserves - marmalade, apricot, strawberry, etc. A definite keeper and a star

Pretty in a trifle dish too

Pasta With Tomato Cream Sauce

GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)

5:30 Challenge

Ruth Finnegan of Powder Springs used the "5:30 Challenge" philosophy to adapt a cookbook recipe and came up with this winner. Finnegan writes: "I'm a registered dietitian and diabetes educator, so I'm always looking to make recipes healthier and less caloric. The original recipe sauteed tomatoes and garlic in olive oil before simmering them, plus had twice the amount of heavy cream. I cut out the oil and just simmered the tomatoes in the wine and reduced the amount of cream. Unfortunately, there's no substitute for heavy cream in a tomato cream sauce!"

Finnegan substituted grape tomatoes for Roma tomatoes, because their taste and quality are dependable year-round. She also eliminated extraneous ingredients to streamline the recipe.

The results are a fresh-tasting, vibrant sauce that can be served any season. She definitely knows her calling. She writes, "Call me a realistic dietitian who's in the field because I love food!"

Hands on time:   Total time: 30 minutes  Serves: 4

Ingredients:

8 ounces penne or other pasta 1 pint grape tomatoes 1/2 cup white wine 1 to 2 tablespoons chopped fresh basil 1/2 cup heavy cream

Instructions:

Prepare pasta according to package directions.

Meanwhile, in a large saucepan, combine tomatoes and wine and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until the tomato skins begin to burst. Remove from heat and add chopped basil. Transfer tomato mixture to a blender or food processor and blend until smooth. Return sauce to the pan, add cream and season with salt and pepper. When sauce begins to simmer, add drained pasta and toss well to combine.

Notes:

Feel free to add minced garlic or crushed red pepper to the tomatoes and wine. For variety, you can top the pasta with shredded Parmesan cheese or, for special occasions, with grilled or pan-fried shrimp.

Nutrition:

Per serving: 349 calories (percent of calories from fat, 33), 8 grams protein, 47 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated), 41 milligrams cholesterol, 23 milligrams sodium.

Tiramisu Torte Recipe

This elegant dessert is a fitting finale to any special dinner or Holiday meal. To save time and elbow grease, you can sub a bag of Heath bar pieces for the chopped bars. If you want to kick this up a notch, brush the layers with a coating of your favorite liquer before frosting!

SERVES 12 -16

Cake

• 1 (18 ounce) package white cake mix
• 1 cup strong brewed coffee, room temperature
• 4 egg whites
• 4 Heath candy bars, crushed

Frosting

• 4 ounces cream cheese, softened
• 2/3 cup sugar
• 2 cups whipping cream
• 1/3 cup chocolate syrup
• 10 tablespoons strong brewed coffee, room temperature
• 2 teaspoons vanilla
• 1 Heath candy bar, chopped

Preheat oven to 350.
Grease and flour 2 9-inch cake pans.
To make cake, beat together cake mix, coffee and egg whites on low speed until moistened.
Beat on high for 2 minutes.
Fold in chopped candy bars.
Pour batter into pans and bake 25-30 minutes or until cake tests done.
Cool on wire racks.
When cool, split into 4 layers.
For frosting: In a chilled bowl beat cream cheese with sugar until smooth.
Add whipped cream, syrup and coffee.
Whip until thick and creamy.
Stir in vanilla.
Blend well.
Spread frosting over each layer.
Top with crushed Heath bar.

5 Star Tortellini with Creamy Roasted Garlic Sauce - Comfort Food!

If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. Serve with a nice bread and a glass of wine.

1½ hours | 10 min prep

SERVES 4

• 1-2 head garlic (depending on how intense you want your sauce)
• 1-3 tablespoon olive oil, divided
• 1 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup parmesan cheese, grated
• salt and pepper
• 1 (14 ounce) package tortellini (fresh or frozen)
• 1 tablespoon butter

1. Preheat oven to 350°F.
2. To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
3. Place the heads in a square of aluminum foil with the head facing up.
4. Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
5. Seal the foil and roast for 1 hour.
6. Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
7. Place the roasted garlic into a blender or food processor.
8. Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
9. Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
10. Whirl to combine.
11. Sauce will be thick at this point. Set aside.
12. Cook the pasta until al dente; drain.
13. Melt the butter in a skillet.
14. Add the pasta and toss with the butter until coated.
15. Add the sauce, cook and stir until sauce becomes thin.
16. Simmer for 10 minutes, stirring occasionally.
17. Serve immediately with extra Parmesan cheese on top to desired taste.
18. To make this a more substantial meal, you could add chopped cooked chicken, broccoli or peas.

Spaghettini with Sun-Dried Tomatos, Oil and Garlic

The original recipe came from Cooking Light .......I've added the Sun-dried tomatoes and often toss in a little fresh spinach if I have it on hand.

In Italian, simple garlic and olive oil sauce is known as aglio e olio. Just pair it with a green salad and a bottle of wine. Spaghettini is in between the sizes of vermicelli and spaghetti, so either of those is a good substitute. Be careful not to overcook the garlic, as browned garlic tastes bitter. Push the garlic to one side of the pan so it will cook evenly.

6 quarts water

2 3/4 teaspoons salt, divided

1 pound uncooked spaghettini

2 tablespoons extravirgin olive oil

10 garlic cloves, sliced

1/4 - 1/2 cup chopped sun-dried tomatoes (drained if in oil)

Handful of fresh spinach (optional)

1/2 cup chopped fresh flat-leaf parsley

1/2 teaspoon crushed red pepper

1 cup (4 ounces) grated Parmigiano-Reggiano cheese

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Add chopped sliced sun-dried a tomatoes (and a handful of spinach if desired)  Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.

Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.







Yield: 8 servings



CALORIES 303 (24% from fat); FAT 8g (sat 2.9g,mono 3.7g,poly 0.8g); IRON 2.6mg; CHOLESTEROL 10mg; CALCIUM 190mg; CARBOHYDRATE 44.4g; SODIUM 603mg; PROTEIN 12.7g; FIBER 1.6g



Cooking Light, DECEMBER 2004

Almost like Olive Garden Salad Dressing

5 min | 5 min prep

SERVES 15

• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon vegetable oil
• 2 tablespoons corn syrup
• 2 tablespoons parmesan cheese
• 2 tablespoons romano cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon parsley flakes
• 1 tablespoon lemon juice

1. Mix all ingredients in a blender until well mixed.
2. If this is a little to tart for your own personal tastes please add a little extra sugar.

Italian Pesto with Cheese

2 cups tightly packed fresh basil leaves

½ cup extra virgin olive oil

3 TBSP pine nuts

2 garlic cloves, chopped fine before going in the processor

Salt

1/3 cup freshly grated Pamigiano-Reggiano cheese

2 TBSP freshly grated Romano cheese

3 TBSP butter, softened to room temperature

1.5 pounds Pasta

Briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels.

Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.

Transfer to a bowl, and mix in the two grated cheeses by hand. (It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.)

When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.

When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.

To freeze pesto, make the sauce through to the end of Step 2, and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving

Her Tomato Gravy (Sauce)

• 4 large garlic cloves, peeled and sliced in half lengthwise
• 1/4 cup olive oil
• 3 lbs. Italian Sausage without casing
  
• Kosher salt and freshly ground black pepper to season the meat
• Optional - 2# chuck roast - cut up
  
• 2 cups diced yellow onion
• 1/4 lb. sliced crimini (baby bellas) mushrooms
• 1/3 bottle (750 ml.) dry, red wine (chianti, rioja, etc)
  
• 1-28 oz. net wt. can crushed tomatoes
• 1-28 oz. net wt. can canned tomato puree
• 1-35 oz. net wt. can canned plum tomatoes, chopped well
• 2 TBSP sugar
• 1 Tbsp. kosher salt
• 2 Tbsp. freshly ground black pepper
• 6 large garlic cloves, crushed
• 1/4 lb. parmigiano-reggiano or pecorino romano cheese, quartered
• 2 TBSP dried oregano leaves
• 2 TBSP dried basil leaves
• 2 large Turkish bay leaves
• 2-12 oz. net wt. cans tomato paste
• 1 quart chicken stock
• 1 large bunch each of fresh basil and Italian parsley (leaves only), chopped
• Grated parmigiano-reggiano or pecorino romano cheese, to serve at the table

Directions:
Brown the sliced garlic cloves with the olive oil until lightly golden in a large, deep skillet and reserve. Sprinkle meats with kosher salt and freshly ground pepper. Brown all sides of all meats and sausage (in stages) in the hot oil and transfer equally to two large (9-quart), heavy, non-reactive stockpots. After finishing the last batch, quickly add the onions and mushrooms and sauté for 3-5 minutes, rubbing the bottom with a wooden spoon, taking care not to burn the bottom of the pan (add some of the wine to deglaze). Add all the remaining ingredients (including the reserved browned garlic cloves) except for the tomato paste, chicken stock, fresh basil and parsley, and continue to cook another 3-5 minutes, freeing any bits of browned meat from the bottom of the skillet with a wooden spoon.

Divide the mixture in half and transfer equally to the two stockpots set over medium-high heat. Mix the tomato paste with the chicken stock in stages (to avoid lumps) in a large mixing bowl; transfer equally to the stockpots and mix well. Bring the mixtures to a rolling boil, then lower the heat on both stockpots to just a slow simmer. Cook the mixture, stirring the bottom of the pots occasionally, for 2 ½-3 hours, or until all meats are tender. (or cook in two crock pots for 8 hours) Combine the remaining sauce to one stockpot, add the reserved fresh basil and parsley, adjust seasoning to taste, and remove from heat.

Serve tomato gravy with cooked pasta, and grated parmigiano-reggiano cheese.

Simple Italian Grilled Chicken

• Crisco® Original No-Stick Cooking Spray
• 3 tablespoons Crisco® Pure Olive Oil
• OR 3 tablespoons Crisco® Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 4 (5 to 6 oz.) boneless, skinless chicken breasts

PREPARATION DIRECTIONS:

1. COAT grill pan with no-stick cooking spray. Heat over medium heat.


2. COMBINE olive oil, lemon juice, Italian seasoning, garlic salt and pepper in medium microwavable bowl. Microwave on HIGH for 1 minute. Stir.


3. DIP chicken in olive oil mixture to coat evenly. Place on hot grill pan. Cook 6 to 8 minutes per side until juices run clear and thermometer reads 165° F. Allow to rest 5 minutes before serving.


4. FOR OUTDOOR GRILL


5. COAT unheated grill grate with no-stick spray. Heat to medium-high (350° to 400°F.)


6. GRILL 6 to 8 minutes per side until juices run clear and thermometer reads 165° F. Allow to rest 5 minutes before serving.

Farfalle with Herb-Marinated Grilled Chicken

1 lb. boneless, skinless chicken breast halves
1/4 cup Bertolli® Extra Virgin Olive Oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar (26 oz.) Bertolli® Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained

In shallow bowl, combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.

Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice.

Spoon Sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley.


This is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.

Serves:4

20 Minute(s)
Marinate Time:

30 Minute(s)
Cook Time:

Nutrition Information per serving
Calories 550 , Calories From Fat 70 , Saturated Fat 1.5g , Trans Fat 0g , Total Fat 8g , Cholesterol 55mg , Sodium 680mg , Total Carbohydrate 83g , Sugars 15g , Dietary Fiber 6g , Protein 36g , Vitamin A 15% , Vitamin C 15% , Calcium 10% , Iron 25%

Savory Sandwich Ring from Pampered Chef

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
½ teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
½ cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350*F. Place dough, seams side down, on 15” round baking
stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely.

Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place
over bottom half. Cut into 8 wedges and serve.

Italian Salad Pizza from Pampered Chef

Pizza Crust
2 pkg. pizza crust mix
2 garlic cloves, pressed
2 tsp. Italian Seasoning
8 oz. shredded mozzarella cheese
2 oz. fresh Parmesan cheese, grated

Salad Toppings
5 C. romaine lettuce, thinly sliced
1 medium tomato, chopped
1/2 C. pitted black olives, sliced
1/2 C. red onion, thinly sliced
1/2 C. fat-free or lite Italian salad dressing

Preheat oven to 425ºF.

Roll out dough to edge of a baking stone using slightly floured pizza roller. Press garlic over dough and spread evenly. Sprinkle dough with seasoning. Place on bottom oven rack and bake 12-14 minutes or until crust is golden brown.

Place lettuce, tomato, olives, and red onion in a bowl. Add dressing and toss to coat. Remove crust from oven with cooling rack. Immediately top with mozzarella cheese, then 1/2 the Parmesan cheese and salad mixture. Sprinkle with remaining Parmesan cheese. Cut with a pizza cutter; serve warm.

HINT: You can add any additional toppings you like - mushrooms, radishes, pepperoni, etc.

Rustic Focaccia from Pampered Chef

2 packages (10 ounces each) refrigerated pizza crust
2 tablespoons olive oil
1 teaspoon Pantry Italian Seasoning Mix
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese, divided
1 can (3.25 ounces) pitted ripe olives, drained and sliced
1/2 cup chopped onion
2 plum tomatoes, thinly sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
Additional Italian Seasoning Mix

Preheat oven to 400°F. Unroll both packages of pizza dough and
arrange side by side on Large Round Stone, shaping into a circle. Using
lightly floured Baker's Roller(R), roll dough to edge of baking stone,
pressing seams to seal.

In Classic Batter Bowl, combine oil, seasoning mix and garlic
pressed with Garlic Press; mix well using Small Mix 'N Scraper(R).
Spread oil mixture evenly over crust using scraper; top with 3/4 cup of
the mozzarella cheese.