These simple calzones are made even easier by using refrigerated biscuit dough as the shells. This way, you can devote more time to the heavenly filling!
3 T. extra virgin olive oil
2 cloves garlic, minced
1/4 c. thinly sliced green onions
1/2 lb. chopped portabella mushrooms
3 large tomatoes, chopped (I sometimes use some leftover tomato sauce instead and omit the garlic and basil leaves)
1/4 c. finely chopped basil leaves
1 (12 oz.) can refrigerated biscuits
1 tsp. water
Heat the olive oil in a medium skillet. Add the garlic, onions and mushrooms. Cook for about 3 minutes or until tender, but not browned. Add the tomatoes and simmer for 10-15 minutes, stirring occasionally. Add the basil leaves and simmer for another 5 minutes.
Meanwhile, separate the biscuit dough into 10 biscuits. On a greased cookie sheet, press out each biscuit into 4-inch circles.
Place about 1/3 cup of the tomato mixture into each of 5 circles. Place the remaining biscuit circles over the filling and press the edges with a fork to seal. Brush the water over the filled calzones.
Bake at 375 degrees for 13-18 minutes or until golden brown. Serve warm.
Choose ripe, juicy peaches for this simple dessert. They are sure to make it shine -- whether you serve it mid-week or after Sunday dinner.
4 ripe peaches or nectarines
1/2 c. ricotta cheese (I use any that I haven't used to stuff shells or layer into lasagna!)
1 T. light brown sugar
1/2 tsp. ground star anise or nutmeg
Cut the peaches in half and remove the pits. Arrange them, cut side up, in a shallow baking dish.
Place the ricotta cheese in a small mixing bowl. Add the brown sugar and mix until thoroughly combined. Using a teaspoon, spoon equal amounts into the hollows of each of the peach halves. Sprinkle with the star anise.
Broil for 6-8 minutes or until the peaches are hot. Serve warm.