Stromboli
2 tubes refrigerated pizza crust
8 ounces thinly sliced part-skim mozzarella cheese
8 ounces thinly sliced mortadella or other deli meat
8 ounces sliced capocollo or prosciutto
8 ounces thinly sliced hard salami
1 large green pepper, thinly sliced
2 tablespoons shredded Asiago cheese
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
Marinara sauce, warmed
On a greased baking sheet, unroll one pizza crust and pat into a 16 inch x 13 inch rectangle. Layer half of the mozzarella cheese, deli meats and pepper lengthwise down center third of crust, leaving a 1/2 inch border at each end. Fold up long sides of crust over filling, pinching seam and ends to seal. Cut slits in top. Repeat with remaining ingredients.
Sprinkle each with half of the Asiago cheese, garlic powder and parsley. Bake at 425º for 16-20 minutes or until golden brown. Serve with marinara sauce. Makes 2 stromboli (6 servings each)
Chicken Potpie Soup
2 cups all-purpose four
1 1/4 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons 2% milk
Soup:
2 tablespoons butter 1/2 teaspoon salt
1 cup cubed peeled potatoes 1/4 teaspoon pepper
1 cup chopped sweet onion 3 cans chicken broth (14 1/2 oz) 2 celery ribs, chopped each 2 medium carrots, chopped 2 cups shredded cooked chicken
1/2 cup all-purpose flour1 cup frozen peas
1 cup frozen corn
In large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
On a floured surface, roll dough to 1/8 inch thickness. Using a floured round cutter, cut 18 shapes. Place l inch apart on ungreased baking sheets. Bake at 425º for 8-11 minutes or until golden brown. Cool on a rack. For soup, in a Dutch oven, heat butter over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender. Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries. 6 Servings.
Caramel Chocolate Pecan Bars
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecan halves
Filling:
2/3 cup butter
1/2 cup firmly packed brown sugar
1/2 cup butterscotch chips
1/2 cup semi-sweet real chocolate chips
Heat oven to 350º. Combine flour, l cup brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until well mixed and particles are fine, 2 to 3 minutes. Press on bottom of ungreased 13×9-inch baking pan. Sprinkle pecans evenly over unbaked crust.
For filling, in l quart saucepan combine 2/3 cup butter and 1/2 cup brown sugar. Cook over medium heat, stirring constantly, until mixture comes to a full boil 4 to 5 minutes. Boil, stirring constantly until candy thermometer reaches 242º or until firm ball of caramel forms in ice water. Pour over pecans and crust. Bake for 18 to 20 minutes or until entire caramel layer is bubbly. Immediately sprinkle with butterscotch and chocolate chips. Allow to melt slightly, 3-5 minutes. Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars. Makes 3 dozen bars.
