Best One Recipe Two Meals Cheesy Calzones Recipes

TWO-CHEESE CALZONES

Two-Cheese Calzones image

These family-friendly calzones are sure to be a hit! Dinner will be on the table in 45 minutes.

Provided by Pillsbury Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 4

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/4 cup ricotta cheese
4 mozzarella cheese sticks, diced
1 1/2 cups marinara sauce

Steps:

Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
Unroll dough onto cookie sheet. Starting at center, press out dough to 15x10-inch rectangle. Cut into six (5-inch) squares. Spread 2 teaspoons ricotta cheese onto half of each square to within 1/2 inch of edges; top each with 2 tablespoons diced cheese sticks and 1 tablespoon marinara sauce. Fold dough in half over filling; press edges firmly with fork to seal.
Bake about 15 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 1-quart saucepan, heat remaining marinara sauce over medium heat until warm. Serve with calzones.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 3 1/2 g, ServingSize 1 Calzone, Sodium 740 mg, Sugar 9 g, TransFat 0 g

ONE RECIPE, TWO MEALS: CHEESY BREAKFAST SANDWICH

One Recipe, Two Meals: Cheesy Breakfast Sandwich image

I'm not exaggerating when I say I eat this exact breakfast sandwich nearly every. Single. Morning. I may switch out the spinach for kale, the red onions for sliced mushrooms, the sun-dried tomatoes for fresh garden Romas, but the principle is the same: runny yolks, melty cheese, all in my face. And I've made a painfully simple open-faced version for your kid, taking out the fancy-pants toppings, scrambling up some fluffy eggs, placing them on a toasted English muffin and topping them with a mountain of Cheddar.

Provided by Bev Weidner

Categories main-dish

Time 25m

Yield 2 servings (1 kid, 1 adult)

Number Of Ingredients 11

Ingredients

3 eggs
2 tablespoons milk
2 teaspoons grated Parmesan (powdered is fine)
3 teaspoons extra-virgin olive oil
2 English muffins, divided and three halves toasted (reserve the remaining half for another use)
3/4 cup grated white Cheddar cheese
1 cup baby spinach (a good handful)
1/4 cup thinly sliced red onion
2 oil-packed sun-dried tomatoes, in their oil, sliced
Salt and pepper
Hot sauce (optional)

Steps:

To make the kids' sandwich: Crack two eggs into a small bowl. Add the milk and Parmesan, and lightly beat until combined.
Heat a teaspoon of oil in a small saute pan over medium-low heat, and add the egg mix. Slowly scramble the eggs until just set and fluffy.
Place the scrambled eggs on 1 toasted English muffin half, and top with 1/2 cup Cheddar. You can let the cheese melt naturally or place it under the broiler to get it browned and bubbly (which is the right decision in life). It's done!
Now to make your sandwich: Heat another teaspoon of oil in your saute pan. Add the spinach and wilt, about 20 seconds. Remove from the pan and add the red onion and sun-dried tomatoes. Let them sear and blister for about a minute. Remove and place them with the spinach.
If you need to add a little more oil at this time, go for it. Crack the remaining egg into the saute pan and let fry until the white is set but the yolk is still runny, about 2 minutes. Sprinkle with salt and pepper.
In the meantime, place the remaining 1/4 cup cheese on the top half of the English muffin, and toast in the broiler until the cheese melts.
Place the spinach, red onion and sun-dried tomatoes on the bottom half of the toasted muffin. Then layer with the fried egg and cheesy top half.