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

Steak Frites with Shallot Pan Reduction

Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies.
Yield: 4 servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)

1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks

Cooking spray

3/4 teaspoon kosher salt, divided

2 teaspoons chopped fresh thyme, divided

1 pound boneless sirloin steak, trimmed (or ribeye)

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons finely chopped shallots (or red onion if you can't find shallots)

2 tablespoons brandy

3/4 cup less-sodium beef broth

1 tablespoon Dijon mustard

1 1/2 teaspoons butter

Preparation

1. Position 1 oven rack on the highest setting. Position another rack on the lowest setting.

2. Preheat oven to 450°.

3. Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.

4. Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.

5. Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Add butter, stirring with a whisk.



6. Slice steak. Serve with shallot pan reduction sauce and potatoes.



Wine note: This classic dish deserves its classic match: cabernet sauvignon. If price is no object, opt for a top red Bordeaux from France. But to stay under $30, a rich, full-bodied cabernet from California will do the trick. The Geyser Peak Cabernet Sauvignon 2005 is a steal at just $18. —Karen MacNeil



Nutritional Information

Calories:347 (18% from fat)

Fat:6.8g (sat 2.7g,mono 2.4g,poly 0.4g)

Protein:28.9g

Carbohydrate:37.7g

Fiber:2.7g

Cholesterol:73mg

Iron:4.9mg

Sodium:612mg

Calcium:39mg

Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008

Chicken Fried Cube Steaks with Gravy

Cook Time: 8 minutes

Yield: Makes 6 servings


6 (4-oz.) cubed steaks (1 1/2 lb.)

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup all-purpose flour

1/2 cup egg substitute

45 saltine crackers, crushed (1 sleeve plus 7 crackers)

Vegetable cooking spray

Cream Gravy

Preparation

1. Sprinkle steaks with salt and pepper. Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers. Lightly coat steaks on each side with cooking spray. (may want to add a little oil to the skillet you are going to use to brown the steaks in so the skillet doesn't burn the cracker crumbs.

2. Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice. Transfer steaks to a wire rack in a jelly-roll pan. Keep warm in a 225° oven. Serve with Cream Gravy.


Note: Nutritional analysis does not include gravy.

Nutritional Information

Calories:315 (0.0% from fat)

Fat:11.9g (sat 3.9g,mono 5g,poly 1.1g)

Protein:29.3g

Carbohydrate:20.3g

Fiber:0.9g

Cholesterol:65mg

Iron:4.1mg

Sodium:369mg

Calcium:43mg

Southern Living, MARCH

. I did use 2 eggs instead of egg substitute to dip. I served cheese grits and sliced fresh tomatoes with this and it took me away to Anna Maria Island, FL! Thanks! Will definitely make again!07/25/10

This was a great, light version of an old favorite. I did add some oil in the pan to keep the crackers from burning. And the cream gravy was very salty -- next time, I'll be sure to get the low-sodium base.11/09/09

Chicago Deep-Dish Pizza

Homemade pizza dough like this recipe calls for is definitely worth the effort, but if you need to cheat, store-bought dough will work just fine. Instead of rolling it out, place the dough in a baking dish and start laying the toppings: ooey-gooey mozzarella cheese, flavorful Italian chicken sausages, tomatoes, fresh herbs, sautéed mushrooms, and plenty of peppers. Thick, bubbly, and covered with cheese, this deep-dish pizza scores!

Yield: 8 servings (serving size: 1 piece)



2 teaspoons sugar

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

1 tablespoon extra-virgin olive oil

12.38 ounces all-purpose flour (about 2 3/4 cups), divided

1/4 cup yellow cornmeal

1/2 teaspoon salt

Cooking spray

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped

1 (28-ounce) can whole tomatoes, drained

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh basil

2 cups thinly sliced mushrooms (about 6 ounces)

3/4 cup chopped red bell pepper - optional


1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.

4. Preheat oven to 400°.

5. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.

6. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.

Nutritional Information

Calories:330

Fat:9.2g (sat 4.6g,mono 3.2g,poly 1g)

Protein:17.8g

Carbohydrate:44g

Fiber:3.2g

Cholesterol:31mg

Iron:3.9mg

Sodium:365mg

Calcium:244mg

Cooking Light, OCTOBER 2009


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Recipe: Chicago Deep-Dish Pizza



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ChicagoChef

Excellent. This is a great recipe to have on hand for those nights in with the family while watching a movie. Didn't use any cornmeal and used with my own toppings and pizza sauce. Use any toppings you like and it will turn out great! Served with a side spinach salad. 12/28/10









chefamandalynn

I used whole wheat flour so this did taste distincly "healthy, but it was still very yummy. Very filling, I couldn't believe my husband only ate one serving. I couldn't find the precooked chicken sausage so I just diced up some Hillshire Farms turkey kilbasa. Next time I will make the recipe exactly as written based on all the rave reviews it received. 10/20/10









Dickibean

This recipe was FANTASTIC!!! The dough was super easy to make. The tomato mix was yummy, I added fresh basil and oregano and also sprinkled garlic powder and a drizzle of red wine to jazz it up.I have made this twice within 2 weeks and it is a huge hit! I did spicy Italian sausage and then one with sausage and peperoni.My husband ate half a pan it was sooooo good!!!! 07/21/10









Elizabeth

Made this last night and everyone in my loved it. Made this really easy on myself and bought whole wheat crust (made fresh daily at our grocery store). I used spicy venison sausage, a can of Rotel, one can of regular tomatoes, and added onions, chopped artichoke hearts, and fresh spinach to the vegetables in the recipe. Also had wonderful fresh picked basil and oregano to add. Absolutely fantastic and healthy to boot! Served it with a Spinach Caesar Salad. I will definitely make this again! 05/13/10









Elizabeth

This is a really good weeknight dinner, and it leftovers well. I make the dough in the morning, cover it, and let it rise 8 hours in the fridge while I am at work. Works very well. I added some onion, but for the most part, made according to recipe. it's a household favorite. 05/01/10









Tim

This recipe is absolutely fabulous! I live in the Chicago area and have had deep-dish pizza from the kings and this is pretty much right up there. Plus, its way healthier than what you would normally get from a restaurant. Making the dough from scratch was kind of intimidating, but the success of making made the pizza that much more enjoyable. If you’ve never done it I would recommend going to YouTube and watching some instructional videos. I would recommend using dried oregano and basil than getting the fresh stuff, which read in one of the other reviews. Enjoy! 02/27/10









Runnermel

Wow! This was so good. I regularly make pizza dough, but this was the best I've made. DH and I don't like mushrooms or peppers (weird, I know), so we used regular sauce, turkey pepperoni and cheese. It was awesome. I wish I had doubled the recipe. 02/27/10









ALEXIS

I opened an account on this site just so I could rate this recipe and tell EVERYONE how great it is! You must try this! I didn't have mushrooms so I used frozen chopped spinach (thawed and squeezed out), and I used jalapeno chicken sausage. I can't wait to experiment with some other ingredients! 02/27/10









Kristi

I admit, when I saw the outstanding, I was like...yeah, yeah, it's pizza. However, after I made it, I agree. This was delicious and of course the highest praise is it doesn't skimp on taste at all. A definite repeater for pizza night at my house! 02/26/10









Carie CPink

Wowzers! We substituted Tofurkey Italian sausage for the real stuff. This was great! Lots of veggies and super tasty. Already thinking about the next one I'll be making. Mushroom, olive and blue cheese next time? 02/24/10









Kristen Faith

My husband and I made this for dinner tonight and we absolutely loved it! We bought whole wheat pizza dough from the grocery store and followed the rest of the recipe as stated. It was a such a success that we even sent pictures to friends and family to brag about how amazing it turned out. Perfect meal and much better than take out! 02/21/10









Jessica

This recipe turned out great! The crust was very easy to make. I used rapid rise yeast but still let it go 45 minutes and it turned out fine. I also used a 28oz can of italian-style diced tomatoes rather than using whole tomatoes and chopping them. 01/25/10









crusnock

My husband and I loved this dish. It was hearty, full of veggies, and we loved the tomato topping. The dough turned out great, it was chewy but crisp on the bottom and sides -- just like the "frying" of a deep dish pizza, without all of the grease. I used 1/2 tsp dried oregano and 1/2 tsp dried basil because I didn't have any fresh on hand. Also, my grocery store didn't have the chicken sausage, so I cooked and crumbled 2 Hot Pork Italian Sausage links. Can't wait to make this one again! 12/30/09

Slow Cooker Sloppy Joes

Sloppy joes are easy to prepare and budget-friendly. For this recipe, throw all the ingredients together and let your slow-cooker do the

Yield: Makes 8 servings

1 1/2 pounds lean ground beef
1 (16-oz.) package ground pork sausag
1 large onion, chopped
1 (8-oz.) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour

1. Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.

 2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours.

Serve on hamburger buns.

Stovetop Method: Proceed with recipe as directed in Step 1, 8 ingredients, omitting flour.

Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes.

Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave.

Slow Cooker Rocky Road Chocolate Cake

Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve. Yield: Makes 8 to 10 servings Ingredients 1 (18.25-oz.) package German chocolate cake mix 1 (3.9-oz.) package chocolate instant pudding mix 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix 1/2 cup chopped pecans 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) Preparation 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker. 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. 3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. 4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired. Southern Living, OCTOBER 2008

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