Italian-Style Calzones

Italian-Style Calzones

• 1 (15 oz.) container ricotta cheese


• 2 eggs


• 2 T. dried Italian seasoning


• 3 cups shredded mozzarella cheese


• 1 cup freshly grated parmesan


• 1 (1o oz.) pkg. frozen chopped spinach, thawed and squeezed dry


• 1 (32 oz.) pkg. frozen white bread dough (Rhoades Rolls work), or thawed or refrigerated pizza dough


• salt and pepper to taste


• optional ingredients: pepperoni, sausage, variety of vegetables

*note - this is not a gooey-cheesy calzone. it is made with ricotta, so if you want a meltly calzone, you'll need to figure out different cheeses you want to use.

Preheat oven to 400 degrees. In a large bowl, mix together ricotta, eggs, Italian seasoning, mozzarella, parmesan, and spinach. Set aside. Divide dough into 8 pieces and roll each piece out to a 6-8" circle. Spoon about 1/2 cup of ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet. Bake 20-30 min. in oven, or until nicely browned on the tops and bottoms. *Serve with warm marinara or alfredo for dipping! Makes 6-8.

3 Cheese Enchiladas - thanks Mom

ok ok time for another recipe. this one is superrrrrrr easy. if jeff can make them without my help, then i think anyone can (good job jeff!). it takes probably 5 minutes to prepare and then after 20 min. in the oven, you're done.

3 Cheese Enchiladas

(serves 4-8)

1 1/2 C Mont. Jack Cheese

1 1/2 C Cheddar Cheese

4 oz. cream cheese (1/2 of a pkg.)

1 C Pace Picante Sauce

1/2 C chopped green onions

1 tsp. cumin

8 flour tortillas

Combine 1 cup of each Mont. Jack and Cheddar cheese, 4 oz. cream cheese, 1/4 cup picante, onions and cumin. Roll about 1/4 cup of mixture in each tortilla. Place tortillas in a greased 9x13 baking dish; top with remaining cheese and picante. Bake at 350 for 20 minutes.