Cheesy Calzones by Chef Garion

What you need:

1 package of pepperoni
2 packages of pizza dough mix
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 lightly coat the foil with nonstick cooking spray or olive oil. Set aside.

Follow the directions on your pizza mix packages. We added water, mixed it up into a ball, and then coated the outside in olive oil.







Roll out the pizza dough into a rectangle on a lightly floured surface using a rolling pin.



Using a pizza cutter or sharp knife, cut the dough rectangle in half lengthwise, then in half crosswise. You should have 4 rectangles; you will have a total of 8 calzones after using both pizza mix packages.

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 pepperoni.



If you have any leftover pepperoni, eat it immediately!



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



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.

Tomato Pie by Chef Kaiya

What you need:

4-6 tomatoes, peeled and sliced
1 tbsp of basil (or 10 basil leaves)
1/2 cup chopped green onions
1 9" prebaked deep dish pie shell
1 cup grated mozzarella cheese
1 cup grated cheddar (or cheese of your choice)
1 cup mayonnaise
Salt
Pepper



Preheat the oven to 350° f. Peel and slice your tomatoes, and then put them in a colander in the sink in a single layer.





Sprinkle with salt and allow to drain for ten minutes. Then pat them dry with a paper towel.



If your pie shell is not prebaked, you will want to do that at this time, following the package directions.



Chop your green onions.



Layer the tomato slices, basil, and green onions in the pie shell. Season with salt and pepper.







Combine the grated cheeses and mayonnaise.





Spread the mixture on top of the tomatoes and bake until the cheese is melted and the top is lightly browned; about 30 minutes.



Cut into slices and serve.



This recipe is from the cookbook Food Network Favorites: Recipes From Our All-Star Chefs.

Southern Style Ribs with Espresso Barbecue Sauce by Chef Garion

What you need:

5-10 pounds of southern style ribs
Salt
Pepper
Espresso barbecue sauce (recipe below)

For the barbecue sauce:

4 tbsp extra-virgin olive oil
4 tbsp minced garlic
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Salt
Pepper
2 demitasse cups of espresso (or about 1/2 cup of strong coffee or instant espresso)



Preheat the oven to 325° F. Lay the ribs out on parchment paper or aluminum foil for easy cleanup.



Sprinkle liberally with salt and pepper on both sides, and pat into the meat.



Lay the ribs close together. Put them in the oven, rotating the ribs every 30 minutes until they are tender and almost falling off the bone. This should take about two hours.



While the ribs are cooking, you will want to make your barbecue sauce. In a saute pan over medium high heat, add the olive oil and heat it, then add the garlic and saute until it gets light brown.





Then add the cider vinegar, soy sauce, ketchup, and honey and stir well.





Add a pinch of salt, and then the espresso or coffee. Add pepper to taste. Bring to a simmer and cook for 10 minutes.



Any extra sauce you have can be stored in the fridge for up to two weeks.

Half an hour before serving the ribs, you can either transfer them to a grill preheated to low, or turn up your oven to 425° f.



Brush the ribs with barbecue sauce, turning and brushing on more sauce every 10 minutes until the ribs are well glazed; about 30 minutes. Serve.



This recipe is adapted from the cookbook Food Network Favorites: Recipes From Our All-Star Chefs.

Jumbo Stuffed Shells with Arrabbiata Sauce by Chef Kaiya

What you need:

2 Tblsp olive oil, plus extra for oiling the pans
1 12oz box jumbo pasta shells
6oz thinly sliced pancetta, diced
2 tsp crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 15oz containers ricotta cheese
1 1/3 cups grated parmesan cheese
4 large egg yolks
3 Tblsp chopped Italian parsley leaves
3 Tblsp chopped basil
1 tsp chopped mint
1 1/2 tsp salt
1/2 tsp ground black pepper
1 cup shredded mozzarella cheese



Lightly oil a baking sheet and set aside. Lightly oil 13x9x2-inch baking dishes and set aside. Bring a large pot of salted water over high heat. Partially cook the pasta shells until slightly tender bit still quite firm to bite, until about 4 to 6 minutes.



You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain the pasta shells and place them on the oiled baking sheet, spreading them out so that they don't stick together, and allow them to cool.

Heat the 2 tablespoons oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about five minutes. We used a budget friendly ham instead of pancetta. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute.





Add the marinara sauce and bring the sauce to a simmer, stirring often.



In a medium bowl, stir together ricotta, parmesan, egg yolks, parsley, basil, mint, salt, and black pepper. Set aside.



Preheat the oven to 350°F. Spoon 1 cup of sauce over the bottom of each of the baking dishes. Fill each cooked shell with about 1 to 2 tablespoons of the cheese mixture.



Arrange the shells in the baking dishes.



Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.





Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.





This recipe is from: Food Network Favorites - Recipes From Our All-Star Chefs.