Baked Feta Pasta

Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup plain Greek yogurt
4 Tblsp. Italian herb seasoning (NOT spaghetti seasoning), divided
½ cup extra virgin olive oil, divided
4 Tblsp. butter
16 ounces cavatappi pasta or pasta of choice
2 pints cherry tomatoes
8-oz. block of feta cheese
1 Tblsp. salt, divided
½ tsp black or red pepper
2 garlic cloves minced
¼ cup packed chopped fresh basil, if desired
½ cup shredded parmesan cheese, if desired for topping
 
Preparation:
1. Mix yogurt and 2 Tblsp. Italian herb seasoning and ¼ Tblsp. salt.
 
2. Put chicken pieces into yogurt mixture, then place in fridge to marinate for at least 30 minutes.
 
3. Once chicken is finished marinating, heat 2 Tblsp. olive oil and 2 Tblsp. butter in large skillet.
 
4. Add half of the chicken pieces, and cook until browned on all sides and cooked throughout.
 
5. Remove cooked chicken from skillet, and keep warm.
 
6. Repeat with remaining chicken.
 
7. While chicken is cooking, bring a large pot of salted water to boil, then cook pasta until al dente stage.
 
8. Also while chicken is cooking, heat oven to 400 degrees.
 
9. Mix 4 Tblsp. olive oil with 2 Tblsp. Italian herb seasoning, ¾ Tblsp. salt and pepper.
 
10. Dip feta block in olive oil mixture on both sides, then place in the middle of a 9x13” baking dish.
 
11. Mix tomatoes and garlic in olive oil mixture, then pout over feta. Add more olive oil and seasonings, if needed.
 
12. Bake feta and tomatoes, covered, in the preheated oven for 25 minutes, then remove foil and cook for 10 minutes longer, or until the tomatoes burst and the feta cheese melts.
 
13. When the pasta is al dente, drain, reserving ½ cup of the cooking liquid.
 
14. When feta and tomatoes are done, add fresh basil and toss to combine.
 
15. Gently fold feta, tomatoes and basil, chicken and pasta together in a large bowl. If more “sauce” is needed, add cooking liquid slowly, until desired sauce level is reached.
 
16. Top with parmesean before serving, if desired.
 
 

Shrimp Scampi

Ingredients:
2 Tblsp. olive oil
4 Tblsp. butter
1 ½ Tblsp. minced garlic
1 lb. large shrimp, shelled, with tails on or off
Salt and freshly ground black pepper to taste
½ cup dry white wine or chicken broth
½ tsp crushed red pepper flakes, or to taste (optional)
Juice of 2 lemons, or ¼ cup bottled lemon juice
3 Tblsp. dried parsley (can use fresh, if desired)
8 oz. angel hair pasta
(Optional) Fresh parmesan cheese can be used as a topping before serving. 
 
 
Preparation:
1. Cook angel hair pasta, then drain, reserving 1 to 2 cups of the pasta water.
 
2. Heat olive oil and 2 Tblsp. of butter in a large pan or skillet. 
 
3. Add garlic and sauté until fragrant, about 30 seconds to one minute. 
 
4. Add the shrimp, season with salt and pepper to taste, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip. 
 
5. Pour in wine (or broth) and add red pepper flakes (if using).
 
6. Bring to a simmer for 1-2 minutes, or until wine reduces by about half and the shrimp is cooked through (don't overcook the shrimp, or it will get tough).
 
7. Stir in the remaining butter, lemon juice and parsley, and remove from heat immediately.
 
8. Put the pasta in the skillet and toss with the sauce and shrimp, adding a splash of reserved pasta water if it needs to be thinned.
 
9. Top with grated parmesan cheese, if desired.

Creamy Garlic Chicken Pasta

Ingredients:

10 ounces dry pasta, penne suggested

Chicken:

2 lb. boneless skinless chicken breast
1 tsp garlic powder (approx.)
1 tsp Italian seasoning (approx.)
1 tsp paprika (approx.)
Salt and pepper

2 Tblsp. olive oil

Sauce:

3+ cups skim milk

1/3 cup flour
1/2 cup shredded or grated fresh Parmesan cheese

1 Tblsp. garlic powder

1 Tblsp. Italian seasoning

2 tsp. onion powder

Salt and pepper

1 Tblsp. butter
4 Tblsp. minced garlic

1 cup diced tomatoes
2 cups spinach (optional)

Preparation:

1. Cook pasta to desired level of tenderness while completing rest of recipe preparation. Drain and set aside.

2. Season both sides of chicken breasts with garlic powder, Italian seasoning, paprika, salt and pepper.

3. Heat olive oil in a skillet over medium-high heat, and cook chicken breasts until cooked through. Remove from heat and set aside, covered to keep them warm.

4. While chicken is cooking, thoroughly mix the water and flour.

5. In a saucepan, heat the skim milk and flour mixture over medium heat, stirring constantly, to make a roux. Add salt and pepper to taste. Add additional skim milk as needed to get roux to the consistency of heavy cream.

6. Once the chicken is cooked, add Parmesan cheese to the roux. Stir or whisk constantly over medium-low heat until all cheese is incorporated smoothly. 

7. Add the seasonings to the cheese sauce; adjust to taste, then remove sauce from heat.

8. In the same pan where the chicken was cooked, add the butter and garlic. Cook for 1 minute or until fragrant.

9. Add the tomato and spinach to the skillet (if desired). Cook 2-3 minutes, until the vegetables are tender.

10. Gently stir the cheese sauce into the skillet and stir until vegetables and butter are fully incorporated. Turn heat to low/simmer.

11. Slice chicken into bite-sized pieces or thin slices.

12. Add chicken pieces to sauce and stir to mix evenly.

13. Gently add pasta to sauce and chicken mixture, and fold in pasta until it is thoroughly covered with sauce and vegetables and chicken are evenly incorporated. 

14. Serve immediately. Can garnish with additional Parmesan cheese and parsley, if desired.

Baked Ziti

Ingredients:

16 oz. ziti pasta

1 package (4) Italian sausage links, casing removed

2 lbs. ground beef

1 large onion, diced

1 Tblsp. crushed garlic

2 Tblsp. Italian seasoning

1 large jar Prego sauce

1 small container ricotta cheese

2/3 cup Parmesan cheese

2 Tblsp. garlic salt

2 cups finely shredded mozzarella cheese

Preparation:

1. Boil ziti until just slightly past al dente stage. Drain.

2. Toss ziti with 1/3 of the Prego sauce and set aside.

3. Brown sausage and ground beef with onion and garlic in large skillet, until cooked through and tender.

4. Add Italian seasoning and remaining Prego to skillet and mix.

5. Mix ricotta with garlic salt and Parmesan cheese. Stir in 1/2 cup of the mozzarella cheese.

6. Put a thin layer of the meat mixture in the bottom of a casserole dish. Follow it with the ziti. 

7. Top the ziti with half of the remaining meat mixture.

8. Dollop the ricotta mixture over the top of the ziti, spreading it out to cover as much of the ziti as possible.

9. Top ricotta mixture with remaining meat sauce, the cover with mozzarella.

10. Bake, covered, at 325 degrees for 30 minutes, or until heated through.

Low-Carb Mozzarella Chicken

Ingredients:

4 boneless skinless chicken breasts
2 Tblsp butter or olive oil

Salt and pepper

1 onion, diced
6 Tblsp minced garlic (adjust to taste)

2 cans fire-roasted diced tomatoes

2 cans crushed tomatoes

1/2 small can tomato paste

2 Tblsp Italian seasoning
1 tsp paprika
1/2 tsp onion powder
1 cup shredded mozzarella

Preparation:

1. Use a meat tenderizer or needler to flatten chicken breasts. Cut in half, if needed, based on size of breasts.

2. Salt and pepper both sides of chicken breasts.  

3. Saute chicken breasts in skillet until completely cooked through. Set aside.

4. In same skillet, saute onion until clear, then add garlic and saute for another 2-3 minutes.

5. Add tomatoes, tomato paste and seasonings. Stir until combined. Bring to a simmer so that sauce thickens some.

6. If smooth sauce is desired, pulse ingredients in food processor or blender.

7. Spread a little of the sauce on the bottom of an 8 1/2 x 11 baking dish. Arrange chicken breasts in the dish on top of sauce.

8. Top chicken with remaining sauce, then sprinkle with cheese.

9. Place in oven at 350 degrees for 15 minutes, then turn to broil to brown cheese, if desired.

10. Serve with noodles or thinly sliced and sauted yellow squash.

Italian Eggplant Roulades (Zone)

Ingredients:
5 C Eggplant Sliced lengthwise (15g c) (2C)
1 1/3 C Skim Ricotta (check label)(1/4 cup=1 P block) 1 1/4 cup=(4P)
3 oz Part-Skim Mozzarella Cheese (3 P)
1 egg (or equivalent Egg Substitute) Beaten (1P)
3 C spinach Chopped (N/S)
1 1/2 C Tomato Sauce or Crushed Tomatoes (check label) (3 C)
garlic minced
1/2 Green Pepper Chopped (1/2 C)
2 C sliced Mushrooms (1/2 C)
salt and pepper

Preparation:
1) Broil, Grill or Roast Eggplant slices until golden. Set aside to cool.
2) Put tomato sauce in a saucepan with garlic (to taste), Green Pepper and Mushrooms. Add salt and pepper to taste.
3) If using tomato sauce it may be necessary to add some water 1/2 to 1 cup to thin it some. Bring the sauce to a boil, and simmer for approximately 1/2 hour until sauce is a good consistency. Allow to cool.
4) In a non-stick pan quickly sauté minced garlic to taste until slightly golden.
5) Add spinach to pan. Add salt and sauté it quickly until just softened.
6) Add pepper to taste, a grating of fresh nutmeg, the ricotta cheese and egg. Mix thoroughly to combine.
7) On a work surface lay out Eggplant slices. Spoon an equal amount of Ricotta mixture onto each slice placing on the bottom end or widest part of the slice, using all of the mixture.
8) Spread the mixture 1/3 of the way down on the bottom end of each eggplant slice. Roll each slice up.
9) In an oven proof baking pan, spoon about 1/2 cup of sauce in the bottom and spread evenly.
10) Place each slice into pan, keeping exposed- end down.
11) Pour remaining sauce over top, and then top with mozzarella cheese.
12) Cover pan. Bake 350 degrees for about 20-25 minutes, uncover and bake 10 minutes more or until cheese is browned, and bubbly and mixture is heated throughout.

Add a side salad for each and you have a complete meal. Check the fat grams of your cheeses. If it is low, be sure to add extra fat blocks to compensate.

Ravioli Pie

Filling

1 package (9 oz) refrigerated cheese-filled ravioli

1 cup chopped fresh spinach

1/3 cup chopped fresh basil leaves (about 1 oz.)

1 1/4 cups tomato pasta sauce

1 cup shredded mozzarella cheese (4 oz)

Crust

1 teaspoon vegetable oil

3 cloves garlic, finely chopped

1/2 cup Original Bisquick® Mix

1 cup milk

2 eggs

1/4 cup shredded Parmesan cheese (1 oz)

Topping

2 cups tomato pasta sauce, heated

• Heat oven to 400°F. Grease bottom only of 9-inch glass pie plate with shortening or cooking spray.
• Place 1/2 of ravioli in bottom of pie plate. Sprinkle with spinach and basil. Spoon 1 cup of the pasta sauce over top; sprinkle with 1/2 cup of the mozzarella cheese. Layer with remaining ravioli. Top with remaining 1/2 cup mozzarella cheese and remaining 1/4 cup pasta sauce.
• In 7-inch skillet, heat oil over medium heat. Cook and stir garlic in oil until fragrant, about 1 minute. In medium bowl, stir garlic, Bisquick mix, milk, eggs and Parmesan cheese with fork. Pour evenly over filling in pie plate.
• Bake uncovered 30 to 35 minutes or until crust is browned and filling is bubbly. Let stand 5 minutes before cutting. Serve with heated pasta sauce.

Chicken Taco Pizza

Ingredients

For the Taco Seasoning:

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper

For the Pizzas:

• 1/4 cup canola oil, plus more for brushing
• 1 pound skinless, boneless chicken breasts
• 1 16-ounce tube pizza dough
• All-purpose flour, for dusting
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar

Directions

Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.

Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.

Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Chicken Pomodoro

2 Chicken breasts pounded thin

Salt & pepper

flour

2 TBSP vegetable oil

1/4 C vodka

1/2 C chicken broth

2 TBSP lemon juice

1/2 C chopped tomato

2 TBSP heavy cream

1/3 C green onions

1. Season cutlets with salt and pepper, then dredge in flour. Put oil in pan and heat on Med-Hi

2. Sautee cutlets on both sides. Transfer to platter

3. Deglaze pan with vodka (away from heat). Return to heat and cook until nearly evaporated

4. Add broth and lemon juice. Return cutlets to the pan and cook on each side for 1 min. Transfer to warm plate

5. Stir tomato and cream into sauce. Heat through and pour over cutlets.

6. Garnish with green onions

Bolognese with Pappardelle

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/4 pound ground pancetta, cut small dice or ground
• 1 pound ground sirloin
• 1 pound ground pork
• 1 onion, cut into small dice
• 1 carrot, cut into small dice
• 2 celery stalks, cut into small dice
• 2 garlic cloves, minced or grated
• Salt and ground black pepper
• 1/2 teaspoon ground allspice
• 2 bay leaves
• 1 tablespoon thyme leaves, removed from stem and chopped
• 1/4 cup tomato paste
• 2 cups red wine
• 3 cups beef stock
• 1/2 teaspoon (a pinch or two) crushed red pepper flakes
• 1/2 cup heavy cream
• 1 pound pappardelle pasta
• 1 1/2 cups grated Parmigiano Reggiano cheese, divided
• 1 cup fresh flat-leaf parsley, chopped, divided

Yields: 4-6 servings

Preparation

In a large pot, heat EVOO over medium-high heat, then add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 4-5 minutes. Remove from pan and reserve.

Add the sirloin and pork to the pot the pancetta was cooked in and brown well, about 10 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until soft, 4-5 minutes.

Add salt, pepper, allspice, bay leaves and thyme, and cook, stirring, for 30 seconds. Add the reserved pancetta back into the pan and stir in the tomato paste. Cook 3-4 minutes to caramelize. Add in the wine and scrape up all the tasty nibbles that have stuck to the bottom of the pan. Cook until half of the liquid is evaporated, about 2 minutes.

Add the beef stock and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and flavorful, about 1 1/2-2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan.

While the sauce is simmering away, bring a large pot of seasoned water up to a boil. Drop the pappardelle pasta into the boiling water and cook to al dente, according to package instructions. Stir occasionally to prevent the pasta from sticking together.

Add the cream to the sauce and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Once the pasta is done, reserve about a cup of pasta water before draining. Drain the pasta and toss it back into the pot it was cooked in along with some of the reserved water, a cup of cheese and a handful or so of the parsley. Add the pasta sauce, reserving enough to top, and toss well to coat.

Serve the pasta in shallow bowls, topped with additional sauce and some additional parsley for garnish. Pass the remaining cheese at the table.

Chickpea Sauce with Penne

• 3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 Fresno or Holland red chili pepper, finely chopped
• 2 sprigs fresh rosemary, leaves picked and finely chopped
• 1 fresh bay leaf
• Salt and freshly ground black pepper
• 1 can chickpeas (28 ounces), rinsed and drained, divided
• 1 1/2 cups chicken stock
• 1 can whole or crushed San Marzano tomatoes (28 ounces)
• 1 pound whole wheat or whole grain penne pasta
• Freshly grated Pecorino cheese, for serving
• Flat leaf parsley, finely chopped, for serving

PREPARATION

Heat 3 tablespoons EVOO in a large skillet or medium size Dutch oven. Add the onion, garlic, Fresno chili, rosemary, bay leaf, salt and pepper and cook to soften, 7-8 minutes.

Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for a make-ahead meal.

Reheat over moderate heat and stir occasionally.

Bring the water to a boil for the pasta; salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine.

Serve the pasta in shallow bowls topped with a drizzle of EVOO and sprinkle of Pecorino cheese and parsley.

Eggplant Marinara with Rigatoni and Zucchini

• 1 pound small, firm eggplant
• 4 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided
• Salt and black pepper
• 1 pound whole wheat or whole grain rigatoni rigate or other short-cut rigate pasta
• 2 small, firm zucchini (about 1 pound), thinly sliced
• Flour, for coating
• 3 large cloves garlic, grated or chopped, divided
• 1 onion, finely chopped
• A couple sprigs rosemary, finely chopped, or a healthy teaspoon dried leaves
• A few sprigs thyme, finely chopped, or a scant teaspoon dried leaves
• About 1 cup chicken stock or vegetable stock
• 1 large roasted red pepper
• 2 tablespoons tomato paste
• 1 can plum tomatoes in puree (28 ounces)
• Crushed red pepper (optional)
• A handful of fresh basil, chopped or torn
• A handful of fresh parsley, chopped
• Parmigiano-Reggiano cheese, for grating and passing around the table

Preparation

Pre-heat the oven to 450°F.

Halve the eggplant and score the exposed flesh with shallow crisscross cuts. Drizzle or lightly brush the cut surface with EVOO and season with salt and black pepper. Place on a baking sheet cut side down and roast until tender, 15-18 minutes.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, season the zucchini with salt and black pepper. Let it drain on a paper towel-lined plate for a few minutes. In a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Lightly coat the zucchini in flour. Working in batches, add the zucchini to the pan and cook, turning, until light golden, 1-2 minutes per batch. Add 1 clove garlic with the last batch. In a large, deep skillet or heavy saucepan, heat the remaining 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the remaining 2 cloves garlic and the onion and season with the rosemary, thyme, salt and black pepper. Cook until tender, 5-6 minutes.

Using a food processor, mix the chicken stock, roasted pepper and tomato paste until smooth. Stir into the onion mixture and bring to a boil for 1 minute. Stir in the canned tomatoes and crush with a wooden spoon or potato masher. Return the sauce to a boil for a minute or so. Season with the crushed red pepper, if using. Lower the heat to a simmer.

Remove the eggplant from the oven. Scoop out the flesh and add to the food processor. Puree for 20 seconds and add to the marinara sauce.

Toss the pasta with the marinara sauce and top with the basil, parsley, fried zucchini and a flurry of grated cheese. Pass more cheese around the table.

Bucca di Beppo - Macaroni Rosa

• 8 ounces macaroni, cooked
• 3 ounces olive oil
• 8 ounces mushrooms, quartered
• 6 ounces cooked chicken breast strips
• 3 ounces peas
• 16 ounces marinara sauce
• 6 ounces cream
• 6 ounces broccoli, buds
• 1 ounce basil, for brushetta mix
• 1/4 tablespoon salt, for brushetta mix
• 2 ounces olive oil, for brushetta mix
• 1/4 tablespoon fresh ground black pepper, for brushetta mix
• 2 ounces garlic, peeled chopped for brushetta mix
• 4 ounces red onions, for brushetta mix
• 1 lb roma tomato, for brushetta mix
• 2/3 cup grated romano cheese

Directions

1. Add all the ingredients together listed for brushetta. Set aside.
2. Heat olive oil in a large sauté pan.
3. Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
4. Add marinara and cream and reduce by a third.
5. Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
6. Drop macaroni and broccoli buds in boiling water for three seconds.
7. Drain and toss in sauce along with Romano cheese and serve on a large platter.

BLT Bowties

• Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons
• 12 slices good quality smoky bacon, cut into half-inch dice
• 1 1/2 cups panko breadcrumbs
• A handful of flat leaf parsley, chopped
• A couple generous handfuls of grated Parmigiano Reggiano cheese
• 1 small red onion, finely chopped
• 4 cloves garlic, chopped or grated
• A pinch of crushed red pepper flakes
• 2 pints cherry tomatoes
• Salt and pepper
• 1 pound bowtie pasta
• 4 cups arugula (a couple of bundles), coarsely chopped
• 1 cup fresh basil (about 20 leaves), torn or coarsely chopped

Preparation

Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add the bacon and brown until crisp. Remove to a paper towel-lined plate to drain. Add the panko crumbs to the pan with the bacon drippings and toast until golden brown. Add the parsley and a couple handfuls of grated Parmigiano Reggiano cheese. Toss to combine, turn off the heat and reserve the crumbs.

Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add the onion and garlic and cook to soften, 3-4 minutes, stirring frequently. Add the red pepper flakes and cherry tomatoes. Season with salt and pepper, then cover the pan tightly with the lid. Cook, shaking occasionally, until the tomatoes begin to burst, about 8 minutes. Remove the lid and gently mash up the tomatoes a bit with a wooden spoon.

Meanwhile, bring a pot of water to a boil for the pasta. Salt the water and cook the bowties to al dente. Just before draining, add a cup of the starchy cooking liquid to the cherry tomato sauce. Drain the pasta.

Add the arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with salt and pepper and toss to combine. Garnish the bowls of pasta with the seasoned breadcrumbs and serve.

Tuscan Calzones

• 1 pound pizza dough, any brand
• Flour, for dusting
• 4 tablespoons extra virgin olive oil (EVOO), divided, plus some for drizzling
• 4 portabello mushrooms, thinly sliced
• 3 cloves garlic, chopped, divided
• 2 tablespoons rosemary (a couple sprigs), chopped
• Salt and pepper
• 1 box chopped frozen spinach (10 ounces), defrosted and squeezed dry
• 1 can cannellini beans (15 ounces), drained
• 2 cups shredded provolone or mozzarella cheese (10 ounces)
• 1 can pizza sauce (15 ounces), any brand
• Salt and pepper, to taste

Preparation

Pre-heat a medium size nonstick skillet. Pre-heat the oven to 400ºF.

Cut the dough into four equal portions. Dust your hands with the flour and spread the dough into four rounds, 8-10 inches each.

To the hot skillet, add 2 tablespoons of EVOO, the sliced mushrooms and two cloves of chopped garlic. Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt and pepper.

In a bowl, mash the beans with the spinach and remaining clove of garlic, a drizzle of EVOO and salt and pepper, to taste.

On each round of dough, spread a quarter of the bean mixture on one half of the dough. Top with a quarter of the mushrooms and then about 1/2 cup cheese. Fold the dough over and seal the calzones by pressing the edges lightly.

Brush a cookie sheet with EVOO and arrange the calzones on the sheet. Brush each calzone lightly with EVOO. Bake the calzones until golden all over, 15 minutes.

Heat the pizza sauce over low heat in a small pot.

Serve the calzones with small ramekins of pizza sauce alongside for dipping.