Brownie Pudding

The other night I was craving something with chocolate and I found this recipe HERE. It is very chocolaty and rich, it tasted great with some vanilla ice cream.   

Brownie Pudding

Ingredients

• 2 sticks butter, melted
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 4 eggs
• 1 tsp vanilla
• 3/4 cup cocoa powder (I prefer Hershey's Special Dark)
• 1/2 cup flour
• 3/4 cup chocolate chips

How to Make

1. Preheat oven to 325°
2. Melt butter in microwave safe dish and set aside.
3. Spray a 2 qt baking dish with cooking spray.
4. In a large mixing bowl beat both sugars and eggs for 10 minutes on medium-high speed until mixture thickens.
5. Turn mixer to low. Add in vanilla and sift cocoa and flour into mixture, stirring until just combined.
6. With mixer still on low pour in melted butter.
7. Stir in chocolate chips.
8. Spread batter into prepared baking dish. Place baking dish into a larger dish and fill larger dish with hot water, coming halfway up the side of brownie dish.
9. Bake for 1 hour. Edges will appear set, but a toothpick will not come out clean.
10. Let cool about 20-30 minutes and serve with ice cream or whipped cream.

Oven Baked Fries

My family all love these fries I found the recipe HERE

Oven baked fries

INGREDIENTS

• 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
• 5 tbsp. vegetable, canola or peanut oil, divided
• ¾ tsp. kosher salt, plus more to taste
• ¼ tsp. freshly ground black pepper, plus more to taste

DIRECTIONS

• Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
• Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
• When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Loaded Baked Potato Salad

I tried this recipe because I wanted something a little different from your regular potato salad it was really good. I found the recipe HERE

Loaded Baked Potato Salad

Ingredients:

4 large Russet or Yukon Gold potatoes

1/4 cup mayonnaise

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup freshly chopped chives, divided

8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled

1 tsp black pepper

salt to taste

Serves 4 - 6 (Simply double list of ingredients if you need a larger serving)

Directions:

In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil until fork tender. About 20 minutes. *You need to keep an eye on them. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.

When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.

Nothing Bundt Cakes' Chocolate Chocolate Chip Cake

original recipe adapted from here

1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
1 (8 ounce) pkg. cream cheese, softened
1/4 c. butter, softened
2 c. powdered sugar
1 tsp. vanilla extract

Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups more, if needed until it is nice and thick).

Chicken Wonton Salad

I really liked this salad! I think it  would be good to make for a shower or  luncheon. I found the recipe HERE 

Chicken Wonton Salad

 

Ingredients

• 15 small square wonton wrappers
• canola oil
• 2 cups uncooked rotini pasta
• 2 heads romaine lettuce, chopped
• 2 cooked chicken breast, diced
• 6 green onion, diced
• ½ cup sliced almonds
• 2 cans mandarin oranges, drained
• sesame ginger dressing (I used Marketside Sesame Ginger Dressing from Walmart)
• seasame seeds, optional for garnish

Instructions

1. Cut wontons into ¼ inch strips. I do this with a pizza cutter.
2. In a skillet, place enough oil to completely cove the bottom and heat over medium.
3. Once oil is hot, add wonton strips in batches of about 8 strips at a time. Fry until golden brown on both sides. Place on a plate lined with a paper towel to drain.
4. Cook rotini according to package and rinse with cold water.
5. Toss lettuce with pasta and divide mixture between 6 plates.
6. Top each plate evenly with the chicken, green onion, almond slices, and oranges.
7. Drizzle each plated salad with dressing and top with wonton strips and sesame sees if desired. Makes 6 main dish salads.

Bubble Up Enchiladas

This is an easy dinner and my husband didn't even noticed it was ground turkey instead of ground beef ;) I found the recipe HERE

Bubble Up Enchiladas

Nutrition  Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g

Weight Watcher Recipes 6 points (old points)

Points Plus: 10

Serves 6

1 pound lean ground turkey
1 (10 ounce) can enchilada sauce

1 (8oz ) can of tomato sauce (this optional, I do not use this but the recipe says to add it in with the enchilada sauce)

1 16 oz can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Extra Ingredients
Green Onions, black olives, salsa, etc.
Fat Free Sour Cream

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole (I use 8 X 11) and bake for 25 minutes until the biscuits are cooked through. Usually I use a tooth pick to see if the biscuits are done. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Notes: Add in a can of black beans or corn (when the beef is cooking in the pan), or sprinkle with some green onions. Top with a tablespoon of fat free sour cream.

You can make into 8 servings

Pasta Cordon Bleu

Recipe courtesy of Dunne at With a Cherry on Top
Serves 6

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted 



Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes). 

Southern Living 
SEPTEMBER 2011

Broccoli, Grape, and Pasta Salad

Ingredients

• 1 cup chopped pecans
• 1/2 (16-oz.) pkg (bow-tie) pasta
• 1 pound fresh broccoli
• 1 cup mayonnaise 
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 2 cups seedless red grapes, halved
• 8 cooked bacon slices, crumbled 

Preparation

1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. 2. Prepare pasta according to package directions.
3. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
4. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Lasagna Roll-ups

I found this recipe at favfamilyrecipes 

Lasagna Roll-ups

Ingredients

• 9 lasagna noodles (prepared)
• 2 c. shredded mozzarella cheese
• MEAT SAUCE:
• 1 lb ground beef
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 c. Spaghetti sauce (you can use your favorite jarred spaghetti sauce or you can make your own)
• FILLING:
• 2 c. cottage cheese
• 1/2 cup grated parmesan cheese
• 1 egg (lightly beaten)
• 1 Tbsp. parsley
• 1/2 tsp onion powder
• 1/4 tsp. garlic powder
• salt & pepper, to taste

Instructions

• In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes. Spread half of the meat sauce on the bottom of a glass baking dish. In a bowl combine cottage cheese, parmesan cheese, egg, parsley, onion powder, garlic powder, salt and pepper. Spread a little of the cheese mixture evenly over each lasagna noodle.
• Roll up and place seam side down in rows in the baking dish. Top with remaining sauce. Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.

Easy Potato & Bacon Breakfast Casserole

I make this for Christmas breakfast at my house and my family all loves it!

Easy Potato and Bacon Breakfast CasseroleRecipe by Our Best Bites

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Easy Crockpot Chicken Fajitas

Easy Crockpot Chicken Fajitas

                                                                        

Ingredients

·       1lb of Chicken Breast

·       3 peppers (Green, Red & Yellow), sliced

·       1 onion, sliced

·       Package of Taco Seasoning

·       1 cup of chicken broth or water

·       Flour or corn tortillas

·       Toppings-sour cream, cheese, guacamole, etc.

Instructions

1.    Slice peppers and onions then place them on the bottom of the crock pot

2.    Put Chicken on top of peppers and onions

3.    Sprinkle taco seasoning on the top

4.    Pour chicken broth over the top

5.    Cook on low for 6-8 hours (or high for 3-4)

6.    The chicken looks burnt but it’s just crispy.  Shred everything up and mix in the juice.

7.    Serve with tortillas and all the toppings

Cowboy Dinner

I am typically not a huge ground beef fan, but Anthony and I really enjoyed this meal.  It is like a cowboy version of Shepherd's pie.  This is a quick meal.  To make it even easier I am sure you could replace the cornbread topping with the batter from a store bought cornbread mix as well.I found this recipe at Mels Kitchen Cafe.

INGREDIENTS:
Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

DIRECTIONS:
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Loaded Baked Potato Soup (another recipe)

Here is another recipe for Loaded Baked Potato Soup to try.  I was initially drawn to this recipe because it seemed somewhat healthier than other recipes I had seen (ie, less butter and sour cream) and included cheese. Everybody loved it!  I found this recipe at Annie's Eats and Mel's Kitchen Cafe.

INGREDIENTS:
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese (I did about 1 c.)
1/2 cup finely diced green onions
1/2 cup light sour cream (heaping--probably closer to 3/4 c)

Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces

DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.

In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.

Slow Cooker Chicken Casaer Sandwiches

This is one of my favorite quick and easy meals.  I found the recipe at The Girl Who Ate Everything.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 bottle of your favorite Caesar dressing (I typically use about 3/4 of a bottle of Brianna's Asiago Caesar)
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh chopped parsley (or 2 teaspoons of dried parsley)
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

Instructions

1. Instructions:
2. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
3. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
4. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. (The amount of dressing really depends on your amount of chicken.  Add it to taste.)  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
5. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Parmesan Baked Potato Halves

These were so simple and the highlight of the meal.  We all loved them.
 
via Favorite Family Recipes

Ingredients:

6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)

Instructions:

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

No Bake Chocolate Chip Granola Bars (and a variation)

I have tried a couple recipes for homemade granola bars recently.  They beat store bought granola bars any day!  Both are adaptations of a Rachael Ray recipe. 

No Bake Chocolate Chip Granola Bars
via Mels Kitchen Cafe and Lauren's Latest
Ingredients:
1/4 c butter
1/4 cup honey
1/4 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
1/4 c chocolate chips

Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.

No Bake Peanut Butter Pretzel Chocolate Chip Granola Bars
via Two Peas and Their Pod

Ingredients
1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini chocolate chips

Directions:

1. Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
2. In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

Harvest Apple Pot Roast

1 beef roast
1/2 onion
1/3 cup applesauce
1 can beef broth
1 packet italian dressing mix

Put the roast in a slow cooker.  Mix the applesauce, beef broth and Italian dressing mix together and pour over the roast.  Cook on High for 4-5 hours or low for 7-8 hours.

I served with mashed potatoes and I made gravy with the jucies left from the roast.

This roast is so mosit  

Maple Salmon

Ingredients
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

1.  In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2.  Place salmon in a shallow baking dish, and coat with the maple syrup mixture.  Cover the
dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3.  Preheat oven to 400 degrees
4.  Place the baking dish in the reheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.

My family love this recipes. 

Monterey Chicken

  I found the recipe here

MONTEREY CHICKEN

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce (  I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Easy Calzones

This is another recipe from Pioneer Woman

Easy Calzones

Ingredients

§  16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.

§  1 Tablespoon Butter

§  1 whole Medium Onion, Diced

§  1 pound Breakfast Or Italian Sausage

§  1/2 teaspoon Italian Seasoning

§  1/4 teaspoon Red Pepper Flakes

§  15 ounces, fluid Whole Milk Ricotta Cheese

§  1/2 cup Grated Parmesan Cheese

§  1-1/2 cup Grated Mozzarella Cheese

§  2 whole Eggs

§  1/2 teaspoon Salt

§  Black Pepper To Taste

§  2 Tablespoons Chopped Fresh Parsley

§  Marinara Sauce, For Serving

§  1 whole Egg Beaten

Preparation Instructions

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.