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Missed the beauty contest, but here's last night's dinner . . .

Mike OelrichMike Oelrich Posts: 544
edited November -1 in EggHead Forum
<p />Only thing I'd do different next time is roll the dough a little thinner . . .[p]MikeO


  • SpiceCooksSpiceCooks Posts: 80
    Ok.. I give up.. What's in it and how did you do it? It looks great. We had thick cut pork chops last night. Tonight is Asian Flank Steak. It is marinating as I speak. I think we will take some pix this time and post them.

  • TurkeyTurkey Posts: 38
    MikeO,[p]I don't know what's in that but it looks good. Please post or email me the recipe.[p]Turkey
  • Mike OelrichMike Oelrich Posts: 544
    Turkey,[p] Sprinter posted a recipe a while back -- I use a different dough recipe than he does (this time loaded with chopped fresh oregano) but the filling I used this time is very similar to his. I browned sweet Italian sausage (I prefer to use the hot variety, but a couple of my guests couldn't eat spicy food), then sauteed onion, garlic, green pepper, mushrooms in some of the sausage fat. Added the sausage back in with some roasted red pepper, salt, pepper, fresh oregano, ricotta, beaten egg and a secret ingredient (smoked tomato-garlic sauce). Piled some of this mix into the calzones with a bunch of chopped fresh basil, mozzarella and parmesan.[p]MikeO
  • sprintersprinter Posts: 1,188
    MikeO,[p]Dem are some of the most prettiest things I ever saw. Thanks for the pic Mike, glad you like the recipe. Makes me want to make a few for dinner.[p]Troy
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