Eggplant Parm Calzone

This calzone combines two of my favorite things: eggplant parm and garlic bread.  These are hard to put down…  

INGREDIENTS

  • 1 lb. bakery dough
  • Breaded eggplant slices (approximately 24)
  • Approximately 1 cup robust red sauce
  • Approximately 1 cup shredded mozzarella cheese
  • Approximately 1 cup grated parmesan cheese
  • Garlic butter
    • 1-2 tbsp butter, melted
    • 1/2 tsp garlic powder
    • 1/2 tsp dried parsley

HOW TO MAKE IT

  • On a lightly floured surface, roll out the dough into a 15 in. x 10 in. rectangle (about 1/4″ thick)
  • Place dollops of sauce down the center of the dough, use the back of a spoon to spread it thin
  • Next, place a layer of overlapping breaded eggplant slices down the center of the rolled out dough (about 2-3 slices in each row – depending on size)
  • Top the breaded eggplant with more sauce, make sure the sauce evenly coats the eggplant
  • Sprinkle the cheeses on top of the sauce and repeat until you have three layers of eggplant
  • Pull one side of dough over the cheese and then overlap that by pulling the other side of dough over – fold up the ends and pinch to seal closed
  • Flip the calzone over and place seam side down on a greased baking sheet (I use Pam with Olive Oil) – brush the calzone with the melted garlic butter
  • Bake in the oven at 350°F for 20-25 minutes or until golden brown
  • Let the calzone cool for about 10 minutes (if you can!) and then slice into 1 inch pieces

‘Italian’ Calzone

This classic calzone is super easy to make and tastes so good – these are always the first to go…  

INGREDIENTS

  • 1 lb. bakery dough
  • 1/2 lb. boiled ham (I use Boar’s Head Deluxe Boiled Ham)
  • 1/4 lb. large slice pepperoni
  • 6 slices Genoa salami
  • Italian pepper salad (I use Troinos Gourmet Pepper Salad)
  • 1/4 lb. american cheese
  • 1/4 lb. mild provolone cheese
  • Parmesan cheese for topping

HOW TO MAKE IT

  • On a lightly floured surface, roll out the dough into a 15 in. x 10 in. rectangle (about 1/4″ thick)
  • Place a row of provolone slices down the center of the rectangle
  • Top the cheese with a wide layer of ham (I use about 3 slices across)
  • Next place a layer of the pepper salad on the ham
  • Top that with the salami, then the pepperoni
  • Place a row of american cheese on top of the pepperoni
  • Pull one side of dough over the cheese and then overlap that by pulling the other side of dough over – fold up the ends and pinch to seal closed
  • Flip the calzone over and place seam side down on a greased baking sheet (I use Pam with Olive Oil) – brush the calzone with the oil from the pepper salad and top off with grated parmesan cheese
  • Bake in the oven at 350°F for 20-25 minutes or until golden brown


Spinach Calzone

Usually, spinach calzones are bland… but these are anything but boring!  The trick is all about seasoning the spinach properly – the rest takes care of itself.  

INGREDIENTS

  • 1 lb. bakery dough
  • 2 packages frozen chopped spinach
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese
  • Red pepper flakes, to taste
  • Salt and white pepper, to taste (you’ve got to taste this because spinach needs a lot of salt to have flavor)
  • 1 tbsp roasted garlic puree (I use the brand Inglehoffer)
  • 1 small can sliced black olives
  • 1/4 lb. american cheese
  • 1/4 lb. mild provolone cheese
  • Approximately 1/2 lb. large slice pepperoni
  • Olive oil for brushing
  • Parmesan cheese for topping

HOW TO MAKE IT

  • Defrost the spinach in the microwave (high for 10 minutes)
  • Strain very well – you really need to squeeze the spinach dry – press it against the side of the strainer
  • Saute the spinach in a medium saute pan with the 1/4 cup olive oil and garlic
  • Add the olives, red pepper flakes and salt and pepper and mix well – lastly, fold in the parmesan and turn off the heat
  • On a lightly floured surface, roll out the dough into a 15 in. x 10 in. rectangle (about 1/4″ thick)
  • Place a row of provolone slices down the center of the rectangle
  • Top the cheese with a wide layer of pepperoni slices (I use three slices in each row)
  • Spoon the spinach mixture on top of the pepperoni (I use all of the spinach, but you can use less if you want)
  • Top the spinach with another wide layer of pepperoni
  • Place a row of american cheese on top of the pepperoni
  • Pull one side of dough over the cheese and then overlap that by pulling the other side of dough over – fold up the ends and pinch to seal closed
  • Flip the calzone over and place seam side down on a greased baking sheet (I use Pam with Olive Oil) – brush the calzone with olive oil and top off with grated parmesan cheese
  • Bake in the oven at 350°F for 20-25 minutes or until golden brown


Rosemary Chicken Salad

This chicken salad is fresh and full of so many different flavors that blend together perfectly.  What’s better is that it’s the perfect solution for leftover roasted chicken.

INGREDIENTS

  • 3 cups chicken breast, roughly chopped (this can be oven-roasted, which is more flavorful, or poached)
  • 2 stalks of celery, chopped
  • 2 scallion chutes, diced
  • 1 sprig of fresh rosemary, chopped (or 1 tsp dried chopped rosemary)
  • 1/3 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp garlic powder
  • Salt to taste
  • Pepper to taste

HOW TO MAKE IT

  • Combine the chopped chicken breast, celery, scallions and rosemary in a medium bowl
  • In a separate bowl, mix together  the mayonnaise, mustard, garlic powder and salt and pepper
  • Combine the mayonnaise mixture with the “dry” ingredients
  • Serve on fresh bread with lettuce for extra crunch

Caprese Panini

This fresh panini is classic and always satisfying – a great option for lunch or a light dinner.

INGREDIENTS

  • Fresh sliced country bread
  • Pesto sauce
  • Sliced tomatoes (about 1/4″ thick)
  • Sliced fresh mozzarella (grated mozzarella also works)
  • Balsamic vinegar (optional)
  • Olive oil

HOW TO MAKE IT

  • First, either spray or brush the outside of two slices of bread with olive oil
  • Flip the bread over and spread pesto sauce along the inside of the two slices of bread (optional: lightly drizzle balsamic vinegar on one side)
  • Next, place a layer of of sliced tomatoes
  • Top the tomatoes with mozzarella cheese
  • Place the other piece of bread on top of your sandwich and place it in a sandwich press or grill both sides of it in a frying pan over medium heat
  • When the cheese has melted and the outside of the bread is golden brown, your sandwich is ready!

The New England Classic

This recipe actually comes from the Hillside Cafe at Boston College – my alma mater.  My senior year, I literally ate this sandwich every. single. day.  Try making it and you’ll see why!

INGREDIENTS

  • Smoked or maple honey deli turkey (I like to use Boar’s Head Maple Honey Turkey)
  • 1 Granny Smith apple
  • Yellow cheddar cheese
  • Fresh sliced country bread (I like to use a nice, crunchy boule)
  • Honey mustard
  • Olive oil

HOW TO MAKE IT

  • First, either spray or brush the outside of two slices of bread with olive oil
  • Flip the bread over and spread the honey mustard along the inside of the two slices of bread
  • Next, place a layer of thinly sliced apple on one bread slice
  • Layer the turkey on top of the apples (as much or as little as you desire)
  • Top the turkey with a slice of cheddar cheese
  • Place the other piece of bread on top of your sandwich and place it in a sandwich press or grill both sides of it in a frying pan over medium heat
  • Voila!  Tastes like college all over again…