Cheesy Calzones by Chef Garion

What you need:

3oz of Canadian-style bacon or cooked ham
1 13.8oz package refrigerated pizza dough
1/3 cup pizza sauce
1 cup shredded mozzarella cheese
1 tablespoon fat free milk
1 tablespoon shredded parmesan cheese
pizza sauce for dipping



Preheat the oven to 400 degrees. Line a baking sheet with foil, and lighting coat the foil with nonstick cooking spray or olive oil. Set aside.



Chop up some bacon or ham, and set aside.







Unroll the pizza dough into a rectangle on a lightly floured surface. Use a rolling pin if you need to.



Using a pizza cutter or sharp knife, cut the dough rectangle in half lengthwise, then cut each half into thirds crosswise. You should have 6 rectangles.



Use the small spoon to spread some of the 1/3 cup pizza sauce onto each dough rectangle.



Sprinkle one side of each dough rectangle with some of the mozzarella cheese.



Sprinkle one side of each dough rectangle with some of the bacon or ham.





Fold over the dough and then use a fork to seal the edges. Brush some milk onto the top of each calzone and sprinkle with parmesan.





Arrange them onto the baking sheet and put them in the oven. Bake for 12 to 14 minutes or until done.



Serve with additional pizza sauce to dip the calzones in.

This recipe is from Disney's the Magic Kitchen cookbook.

Mexican Deep-Dish Pan Pizza by: Chef Kaiya

What you need:
2 boxes of corn muffin mix, such as Jiffy brand (8 + 1/2 ounces each)
2 eggs
4 tablespoons of melted butter (1/2 a stick)
1 + 1/2 a cup of whole milk
Extra Virgin Olive Oil or vegetable Oil, for pan
1 cup of corn kernels

TOPPING:
1 tablespoon of Extra Virgin Olive Oil or Vegetable oil (one turn of the pan)
1 pound of ground beef
1 small yellow onion, finely chopped
2 teaspoons of ground cumin
1 tablespoon of chili powder (1 palmful)
2 teaspoons of cayenne pepper sauce, such as Frank's Red Hot
Salt, to taste
2 + 1/2 a cup of shredded cheddar or Jack cheese (one 10-ounce sack, preshredded is available on the dairy aisle)
1/2 of a red bell pepper, chopped
1 small can of sliced chiles or jalapenos (2 + 1/4 ounces), drained (we used 1/2 of a fresh chopped poblano pepper)
2 scallions, chopped
2 small vine-ripened tomatoes, seeded and diced
2 tablespoons of drained sliced green olives (salad olives)
1-2 tablespoons of chopped fresh cilantro, for garnish (optional)
1 cup of mild to medium taco sauce, to pass at table



Preheat oven for 400 degrees. While the oven is heating up, put a little bit of olive oil on a skillet. Roll the oil around the skillet (rub oil on sides too).







Mix together (in a medium bowl)2 packages of corn muffin mix, 2 eggs, melted butter, and milk. Next, put in the frozen corn kernels (you can also add unfrozen corn kernels in there if you don't have them frozen). Pour the mixture into the skillet, and under the mixture in the oven, place aluminum foil under the skillet. Cook for 12 to 15 minutes.



While that is baking, put another skillet on medium heat and add a little bit of oil. Add the beef and cook until brown; break up beef and stir as it cooks.







Add chopped onions, cumin, chili powder, cayenne sauce, and salt, and cook meat for 5 minutes more.







Remove cornbread from the oven (don't turn it off yet) and top with meat, cheese, red pepper, chiles, scallions, tomatoes, and olives.



Put pan back in oven and cook 5 minutes more to melt cheese. Garnish with cilantro, if desired.



Cut into 8 wedges and serve from the skillet. Pass taco sauce at the table to sprinkle on top.

This recipe is from Cooking Rocks! Rachael Ray 30-minute meals For Kids.

Pasta and Meatballs by: Chef Garion

What you need:
1 pound of lean ground beef
1 teaspoon dried italian seasoning
1/2 teaspoon minced garlic
1/2 teaspoon salt
4 ounces dried pasta of your choice
2 cups pre-made pasta sauce
shredded parmesan cheese
cooking spray, or extra virgin olive oil



Preheat the oven to 375 degrees. Lightly coat a baking pan with cooking spray or olive oil, and put it aside. Fill a large pot halfway full of water, and bring it to a boil.





In a large bowl, mix the ground beef, italian seasoning, garlic, and salt together.





Use your hands to shape the mixture into about 24 1 inch meatballs.







Put the meatballs in the oiled baking pan, and then wash your hands with soap and warm water. Put the baking pan in the oven and bake the meatballs for 10 to 12 minutes, or until they are no longer pink in the center.



In your large pot of boiling water, put in your pasta, stirring occasionally so that it doesn't stick. When everything is done cooking, have your grown-up helper drain the pasta and take the cooked meatballs out of the oven and mix them together.





Then you can add in the pasta sauce and mix it together again.

If you like, you can sprinkle it with parmesan cheese before serving with some garlic toast.



This recipe was from Disney's The Magic Kitchen Cookbook.

Cheeseburger Casserole by: Chef Kaiya

What you need:
1 pound of ground beef
1 large onion: optional
1 green bell pepper, chopped
One 28-ounce can of chopped tomatoes, with juice
1 tablespoon of Worcestershire sauce
1 teaspoon of dried oregano
1 1/2 teaspoons of salt
1/2 teaspoons of pepper
8 ounces of wide egg noodles
Cooking spray, or wipe EVOO (Extra Virgin Olive Oil) in a baking dish with a paper towel/ napkin
2 cups of grated sharp cheddar cheese



Preheat the oven for 350 degrees. In a large skillet, brown the ground beef.



While that's cooking, chop up the onion and bell pepper.




Fill a pot half full of water and add 1 teaspoon of salt. Bring to a boil. When the ground beef is cooked, get a grown-up to help you drain the fat. Return to heat and add the onion and the bell pepper.



Cook for 5 minutes and then add the tomatoes with the juice, the oregano, 1/2 a teaspoon of salt, pepper, and Worcestershire sauce. Bring to a boil and lower the heat to simmer for about 15 minutes.



In the other pot of boiling water, add the egg noodles and cook for 8 minutes.





When everything is done, ask a grown-up helper to drain the noodles, then have them add the noodles and meat mixture together. Spoon the mixture into an oiled casserole dish.



Top with 2 cups of cheese an bake for 15 minutes.







This recipe was from Paula Deen's cookbook for the lunch-box set.