3 Cheese Spinach Calzones

http://www.tasteofhome.com/recipes/Three-Cheese-Spinach-Calzones?keycode=ZFB

Three-Cheese Spinach Calzones Recipe

Photo by: Taste of HomeThree-Cheese Spinach Calzones Recipe

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Our Italian mother used to whip up these yummy dough pockets when we came home from school for lunch. They’re easy to pick up and dip in sauce.—Marie Rizzio, Interlochen, MI

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Three-Cheese Spinach Calzones Recipe

• 4 Servings
• Prep: 20 min. Bake: 15 min.

201535

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) shredded fontina cheese
• 1/2 cup part-skim ricotta cheese
• 1/2 cup crumbled Gorgonzola cheese
• 3 green onions, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 egg, beaten
• 1 teaspoon water
• 1 cup spaghetti sauce, warmed

Directions

• In a small bowl, combine the first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture over half of each square to within 1/2 in. of edges.
• Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Repeat. Combine egg and water; brush over calzones. Bake at 375° for 12-15 minutes or until golden brown. Serve with spaghetti sauce. Yield: 4 servings.

Nutrition Facts: 1 calzone with 1/4 cup sauce equals 549 calories, 22 g fat (11 g saturated fat), 109 mg cholesterol, 1,637 mg sodium, 59 g carbohydrate, 5 g fiber, 28 g protein.

Three-Cheese Spinach Calzones published in Country Woman December/January 2010, p36

Irish Breakfast

http://www.irelandseye.com/aarticles/culture/recipes/cooking/break.shtm

kids Breakfast

http://recipes.familyeducation.com/breakfast/nutrition/69738.html

kid Breakfast

http://www.mealsmatter.org/Healthy-Kids/Kid-Friendly-Recipes/breakfast.aspx

Grab and Go Breakfast Sandwich

1/4 cup cholesterol-free egg product

1   English muffin, split, toasted

1 KRAFT 2% Milk Sharp Cheddar Singles

1 slice  OSCAR MAYER Turkey Bacon, cooked, cut crosswise in half

make it

COOK egg product in skillet sprayed with cooking spray on medium heat 3 min. or until set, stirring occasionally.

FILL muffin halves with egg, Singles and bacon.

kraft kitchens tips

SPECIAL EXTRA

This is the perfect breakfast idea for the person on the go. Grab a napkin or paper towel to hold the sandwich and a banana to help round out the meal.

Florentine Egg Sandwich

what you need

1 tsp. butter or margarine

1   egg

Dash cracked black pepper

1   English muffin, split, toasted

1/4 cup baby spinach leaves

1   KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice

make it

MELT butter in small skillet.

ADD egg; cook 3 min. on each side or until white is completely set and yolk is desired doneness. Sprinkle with pepper.

FILL muffin halves with spinach, egg and cheese.

kraft kitchens tips

SERVING SUGGESTION

Serve with your favorite fresh fruit.

VARIATION

Substitute a scrambled egg for the fried egg. Just cook the egg in the melted butter until set, stirring occasionally.

Instant Oatmeal Mix

Instant Oatmeal Mix

• 6 cups quick-cooking oats
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup dried fruit or nuts, if desired (I used 1/3 cup of each of the following – golden raisins, dried apple, and dried cranberries)*** see note below

In a large bowl, combine all of the above ingredients. Then store in airtight container in a cool dry place for up to 1 month.  Makes 14 half cup servings.

To prepare oatmeal:

Place 1/2 cup of mix in a deep microwave-safe bowl.  (My cereal bowls worked just fine)

Add 3/4 cup water to the mix and microwave, uncovered, on high for 45 seconds.

Stir and cook 20-50 seconds more (40 seconds worked for me) or until bubbly. Let stand for 1-2 minutes.

Serve with milk, some extra brown sugar, and fresh fruit if desired.  Yield: 1 serving

*** If you don’t add the dried fruit or nuts to the mix you can top with many things.  Here are some yummy ideas.

Fresh or frozen fruit – diced apple, blueberries, diced peaches, raspberries, diced strawberries, blackberries, or diced bananas.  Applesauce is a nice addition too.

Nuts - pecans, almonds, walnuts, etc.

Nut Butters and jams – any jelly, jam, or fruit preserves you like.  Butters like peanut, apple, almond, cashew, etc. are good additions.  Don’t for get about nutella too.

Cereal – Throw a spoonful or two of your favorite granola or favorite dry breakfast cereal on top for some added crunch.

Syrup or sugar – add a little maple syrup, honey,  or brown sugar for sweetness.

Yogurt – yogurt adds richness and creaminess just like milk but can also add flavor by the kind you use such as strawberry and peach.

Pudding mix – a little dried pudding mix can be added to change up the flavor whether it be sugar free or regular, I’d go for sugar free to save on calories.  Just mix in a table spoon or two of mix for a complete flavor change.  Just think of the options, chocolate, butterscotch, white chocolate or cheesecake.  Think of the combinations you can make - black forest made with chocolate pudding mix and dried cherries for example.

Ice cream – a spoonful of ice cream takes it up a notch from milk.  Plus you get that hot and cold combination.

If you really want a treat to can even use whipped cream, chocolate chips, mini-marshmallows, butter, crumbled candy bars and eggnog

Recipe from Real Mom Kitchen

Apple Walnut Sticky Buns

These are always a big hit! I have taken them to Church, Parties, and to the sick. Go ahead and print the  recipe before you leave home with them, You will need it! Enjoy!  :) 

2

tablespoons butter, softened

1

medium Granny Smith apple, peeled, cut into 1/2-inch cubes

3/4

cup chopped walnuts

1/2

cup packed brown sugar

1

can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

DIRECTIONS

• 1Heat oven to 375°F. Generously butter 8 regular muffin cups with softened butter.
• 2In bowl, mix apples, walnuts and brown sugar; divide evenly among muffin cups. Separate cinnamon rolls; reserve icing. Place 1 cinnamon roll in each cup.
• 3Bake 12 to 14 minutes or until tops are golden brown. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan.
• 4Remove lid from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.

High Altitude (3500-6500 ft)

High Altitude Directions

Nutritional Information

1 Serving (1 Bun)

• Calories 310
• (Calories from Fat 140),

• Total Fat 15g
• (Saturated Fat 4g,
• Trans Fat 2g),
• Cholesterol 10mg;
• Sodium 360mg;
• Total Carbohydrate 41g
• (Dietary Fiber 1g,
• Sugars 25g),
• Protein 3g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 3 Fat;

Carbohydrate Choices:

• 3;

*Percent Daily Values are based on a 2,000 calorie diet.

http://www.pillsbury.com/recipes/apple-walnut-sticky-buns/fce122be-2d42-4182-9c0d-da509b61eb78/?ESRC=16033&%3FWT.mc_id=partner_facebook_pillsbury