Calzone Pinwheels


Calzone Pinwheels

Calzone Pinwheels

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Once you try these mini-sized calzones, you may never go back to the large ones.  Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.  No one can eat just one and people love the cheesy, fresh taste!

             Lisa Smith                                                                                           Bryan, Ohio

Calzone Pinwheels Recipe


Calzone Pinwheels

½ cup ricotta cheese

1 tsp. Italian seasoning

¼ tsp. salt

½ cup shredded part-skim mozzarella cheese

½ cup diced pepperoni

¼ cup grated Parmesan cheese

¼ cup chopped fresh mushrooms

¼ cup finely chopped green pepper

2 Tbsp. finely chopped onion

1 package (8 oz.) refrigerated crescent rolls

1 jar (14 oz.) pizza sauce, warmed


In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.  Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ inch pf edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.

Place cut side down on greased baking sheets.  Bake at 375 F. for 10-15 minutes or until golden brown.  Serve warm with pizza sauce.  Refrigerate leftovers.            16 appetizers


(Recipe for Calzone Pinwheels was in, 2014)


Cheese & Pumpkin-Filled Manicotti


Cheese & Pumpkin-Filled Manicotti

Cheese & Pumpkin-Filled Manicotti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Our family adores autumn and anything to do with pumpkins!  We all love the recipe because it is warm and comforting.  It’s so easy to put together.  It’s so easy to put together on a cool fall evening after a day of work or raking leaves.

        Mandy Howison                                                                              Renfrew, Pennsylvania


Cheese & Pumpkin-Filled Manicotti Recipe

Cheese & Pumpkin-Filled Manicotti

1 package (8 oz.) manicotti shells

1 container (15 oz.) ricotta shells

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

1 cup canned pumpkin

2 egg yolks

¼ tsp. ground nutmeg

1 jar (24 oz.) garlic spaghetti sauce


Preheat oven to 350 F.  Cook manicotti shells according to package directions for al dente.  Drain.

In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg.  Spoon into manicotti.

Spread 1 cup spaghetti sauce into a greased 9 x 13 inch baking dish.  Top with stuffed manicotti.  Pour remaining spaghetti sauce over top; sprinkle with remaining mozzarella cheese.  Bake, covered, 25-30 minutes or until cheese is melted.         7 serving


(Recipe for Cheese & Pumpkin-Filled Manicotti was on, 2014)


Beef Taco Lasagna

Beef Taco Lasagna

Beef Taco Lasagna


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This recipe makes two big pans.  Freeze one or both to enjoy later.

              Stacey Compton                                                                               Toledo, Ohio


Beef Taco Lasagna Recipe

Beef Taco Lasagna

24 lasagna noodles

2 lb. ground beef

2 envelopes taco seasoning

4 egg whites

2 cartons (15 oz. each) ricotta cheese

8 cups (2 lb.) shredded cheddar cheese

2 jars (24 oz. each) chunky salsa


Preheat oven to 350 F.  Cook noodles according to package directions.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in taco seasoning.  In a small bowl, combine egg whites and ricotta cheese.  Drain noodles.

In each of two 13 x 9 inch baking dishes, layer four noodles, ¾ cup ricotta mixture, half of the beef mixture and 1 1/3 cups cheddar cheese.  Top each with four noodles, ¾ cup mixture, 1 ½ cups salsa and 1 1/3 cups cheese.  Repeat.

Bake, uncovered, 35-40 minutes or until heated through.  Let stand for 10 minutes before cutting.

2 casseroles (8 serving each)


(Recipe for Beef Taco Lasagna was on, 2014)


Spinach & Ricotta Ravioli


Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

EveryDay with Rachael Ray

This recipe is from Every Day Easy Meals, Volume 2


These raviolis are made with wonton wrappers and are lighter than regular ones.  The only thing I would leave out would be the capers (I’m not a fan).  Hope all of you enjoy these raviolis.


Spinach & Ricotta Ravioli Recipe

Spinach & Ricotta Ravioli

1 cup ricotta

½ cup thawed frozen spinach, finely chopped and squeezed dry

1 shallot, finely chopped

1 egg, lightly beaten

½ small lemon, zested and juiced

Salt and pepper

40 square wonton wrappers

4 Tbsp. butter

1 ½ tsp. capers, rinsed and chopped

1 Tbsp. chopped flat-leaf parsley

In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest.  Season with salt and pepper.

Line a baking sheet with parchment or waxed paper.  Arrange 10 wonton wrappers on a clean work surface.  Top each with a rounded teaspoon of filling.  Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal.  Transfer the ravioli to the prepared baking sheet in a single layer.  Repeat with the remaining wrappers.

In a large pot of boiling water, drop in the ravioli in 2 batches, letting the water return to a boil between batches.  Cook until the ravioli bob to the surface, about 3 minutes per batch, strain.

In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes.  Turn off the heat immediately.  Stir in the lemon juice, capers and half the parsley; season.

Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.


(Recipe for Spinach & Ricotta Ravioli was on EveryDay with Rachael Ray, Every Day Easy Meals, Volume 2, 2014)


Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna


I cooked up this fresh tasting lasagna for vegetarian customers at a local grocery store, where I work part-time.

            Sam Hunsaker                                                                  Lawrence, Kansas


Vegetable Lasagna Recipe

Vegetable Lasagna

5 plum tomatoes, chopped

1 ½ cups sliced fresh mushrooms

1 medium sweet red pepper, julienned

1 small yellow summer squash, cut into ¼ inch slices

1 small zucchini, cut into ¼ inch slices

1 medium carrot, shredded

1 small onion, chopped

3 garlic cloves, minced

¼ cup olive oil

1 can (12 oz.) tomato paste

1 cup vegetable broth

2 Tbsp. brown sugar

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. salt

½ tsp. dried thyme

¼ tsp. pepper

1 egg

1 cup (8 oz.) ricotta cheese

6 lasagna noodles, cooked and drained

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup shredded Parmesan cheese

2 Tbsp. grated Romano cheese

2 tsp. Italian seasoning

In a large saucepan, sauté the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender.  Stir in the tomato paste, broth, brown sugar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

In a large bowl, combine the egg and ricotta cheese.  Spread 1 cup vegetable mixture in a greased 8 inch square baking dish.  Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1 ½ cups vegetable mixture and two more noodles.  Top with remaining ricotta mixture, noodles and vegetable mixture.

Sprinkle with cheese and Italian seasoning.  Bake, uncovered, at 350 F. for 30-35 minutes or until bubbly and the cheese is melted.  Let stand 5 minutes before cutting.          4-6 servings


(Recipe for Vegetable Lasagna came from