Easy Chicken Empanadas By Paula Deen

Mix the following:

3 cups cooked cubed chicken
1 8oz. chedder/monteray jack cheese
1/4 tsp. red bell pepper chopped
1 halipenio pepper seeded and diced
1 Tblsp. cumin
little salt and pepper
4 oz. creem cheese

Pie Crust needed roll out, and use biscut cutter,  cut dough in circles and spray pan and put circles on pan, fill small amount of mixture on one half end of circle.  Fold over rub with water and seel edges with fork.  Mix
1 egg and small amount of water brush on circle halves to make them look golden when done.  Cook at 400 for 15 minutes.

Fried Green Tomatoes Unique by Paula Deen

She states at the beginning of this that her grandmother always used cornmeal but she uses flour.

3 or 4 large, farm green tomatoes
Salt
2 cups self rising flour or cornmeal
1 or 2 tsp pepper
veg oil for frying

Slice tomatoes to desired thickness (I prefer mine thin).  Lay out on a pan and sprinkle with salt.  Place in a colander and allow time for salt to pull the water out of tomatoes.  Mix flour with pepper.  Coat tomatoes with flour mixture and deep-fry until golden brown.

Sausage Skillet Dinner

1 pkg. Hillshire Farm Smoked Sausage, sliced 1/2" thick
2 T. cooking oil
1 (28oz.) frozen O'Brien potatoes or any brand
1 (16oz.)  frozen mixed vegetables  (optional)
1/4 c. shredded cheddar cheese

Heat cooking oil in pan along with frozen potatoes and vegetables.  Cover and cook 6 to 8 minutes, stirring occasionally.  Add the smoked sausage and cover and cook 8 to 10 minutes.  Mix in shredded chedder cheese. 

Shredded Pork Tacos Yummy!

This is my version of shredded pork tacos, that we had up at camp with the family on the 4th of July.


1 Pork Roast
1 pkg McCormic taco seasoning mix or any brand you like
salt to taste in boiling water
water

     I  put about a small amount of water in don't cover roast with water just about half way up roast with water,  just enough to boil  add salt to taste and a lil taco seasoning in at first and rub some taco seasoning on pork itself. 

      I boiled the pork roast for 5 to 6 hours  till it shreds, you will need to keep adding water so it doesn't burn, and cook on about 4 at beginning and then down on 3 towards end, you don't want to boil on too high or it toughens the meat  and as you add water add small amounts of taco seasoning mix with it, I ended up using 3/4 of a pkg of taco seasoning mix.  You can use your desired amount of taco seasoning.  (Optional you could add onions while boiling if you wanted).

      You  can make tacos as normal with the normal taco toppings, its even good as taco salad over chips the next day.  This is very yummy and easy to make.

Shrimp Creole

Given to me by a friend while living in Lousiana:

1 lb. peeled medium size shrimp
2 c. chopped onion
2 c. chopped bell pepper
1/2 clove minced garlic
1/4 c. cooking oil
2 tsp. Louisiana hot sauce(or red pepper to taste will do)
1 (No.303) can 1lb. whole tomatoes
1 ( 8oz.) can tomato sauce
2 c. water or shrimp liquid,divided
salt to taste

     Drain whole tomatoes, reserving liquid set aside.  Heat cooking oil on medium high fire; add garlic and saute for 2 minutes.  Add onions and bell pepper and saute until onions turn slightly brown on the outer edges
stirring constantly.  Add whole tomatoes and saute for another 3 minutes.  Add reserved tomato liquid, tomato sauce and 1 cup water or shrimp liquid to pot.  Add hot sauce (red pepper to taste will do) and salt; stir well.

     Cover and lower fire to medium low; simmer for 30 to 35 minutes, stirring occasionally.  Add shrimp and remaining 1 cup water or liquid.  Bring to boil for 2 minutes.  Recover and simmer for 10 minutes.  Serves as a main dish over hot rice with fresh green salad on the side.  Makes about 1 1/2 quarts or six 1 cup servings.

Farmer's Pork Chops by Paula Deen ( with potatoes and white sauce).

8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White sauce (see recipe below)
1 cup all-purpose flour
2 Tblsp.  Lawry's Seasoned Salt
8 center-cut pork chops,about 1/2  inch thick
1/3 cup vegitable oil

Preheat oven to 350 degrees.  Peel potatoes; slice 1/4 inch thick and cover with cold water.  Slice onion into very thin slices.  Cut slices in half.  Drain potatoes; layer half the potatoes in a well-greased 15-10 inch casserole dish.  Sprinkle with salt and pepper to taste.  Scatter half the onion slices on top of potatoes.  Repeat with remaining potatoes and onions.  Cover potatoes with white sauce.  Cover cassarole dish with plastic wrap and microwave on high for 5 minutes or bake uncovered 15 minutes.  Mix together flour and seasoned salt and dredge pork chops in flour mixture.   Lightly brown chops in vegitable oil.  Do not cook them completely.  As chops are removed from frying pan, lay them on top of potatoes.  Bake at 350 degrees for 45 to 60 minutes.  The juices from the pork chops will drip down into the potatoes.  Delicious!
(Note:  For my husband who doesn't like white sauce I just fried his porkchops till they were done, then also fried potatoes slices to go with his meal).

                                                                          White  Sauce

8 Tblsp. butter
1/2 cup all-purpose flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 c. milk
1/4 c. chopped parsley or chives (optional)

Melt butter; remove from heat.  Stir in flour; add salt and pepper.  Return to heat and cook, stirring constantly, until mixture is bubbly.  Add milk, 1 cup at a time.  Bring to a boil over medium heat, stirring
frequently.  Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.  Stir in Parsley or chives, if desired.

Note:  This was my first time making a white sauce this is an easy recipe to follow, it turned out yummy!! 

Crab-Stuffed Chicken Breasts

From a Church Cookbook: 

6 chicken  breasts (without wings)
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. Italian bread crumbs
3/4 tsp. paprika
3 tsp. melted butter
1/2 lb.frozen crabmeat
3 Tbsp. flour

Make a slit between bone and meat of chicken to make a pocket; sprinkle pocket with salt, black pepper and a dash of red pepper.  Rub well into pocket with damp finger to spread evenly.  Saute onion in butter until limp.  Remove from heat and add crabmeat and breadcrumbs. 

Stuff crabmeat mixture into chicken breasts filling each pocket.  Place chicken in long baking dish.  Combine
flour and paprika and sprinkle over chicken.  Pour melted butter on top.  Bake uncovered at 375 for 1 hour.

Sauce:

1 can cream of chicken soup
1 can cream of mushroom soup
1 (8oz) ctn sour cream

Mix soup with sour cream.  Pour on top the last 24 minutes of cooking time.

Stuffed Green Peppers (with chicken)

From Church Cookbook:

1 T. margarine
1/2 C. finely chopped celery
1 can cream of mushroom soup
1 C. water or chicken broth
1 T. instant onion soup mix
4 C. cubed cooked chicken
5 green peppers
1 t. lemon-pepper seasoning
1 1/2 C. grated cheese
3 C. hot rice

In a large saucepan, melt margarine over medium heat.  Add celery and cook 5 min or till tender. 

Stir in soup, water, and dry onion soup mix.  Heat till bubbly.  Stir in chicken; heat through.  Stir in rice; remove from heat.

To assemble, halve the peppers lengthwise, remove stems, seeds etc.  Place pepper halves cut side up, in
large shallow baking pan.  Divide chicken mixture among pepper halves, Sprinkle lemon-pepper.

Cover peppers loosely with foil.  Bake in a 350 oven for 25 minutes or till peppers are crisp-tender.  Sprinkle with shredded cheese; top with pimento.  Bake, uncovered about 4 minutes till cheese is melted.

Six Can Chicken Tortilla Soup

From a Church Cookbook:

1 (15oz) can whole kernel corn, drained
2 (14.5oz) cans chicken broth
1 (10oz) can chunk chicken
1 (15oz) can black beans
1 (10oz) can diced tomatoes with green chilies I used Rotell tomatoes

Open the cans of corn,chicken broth,chunk chicken,black beans,and diced tomatoes with green chilies.  Poor everything into a large sauce pan or stock pot.  Simmer over medium heat until chicken is heated
through.  Serve with crushed tortilla chips and a dollop of sour cream on top, we also use salsa on top
and cheese.  This is Yummy!!

Note:  The rotell tomatoes makes it a lil bit more spicy,  one day I was out of those and just used a
regular can of diced tomatoes and added a can of green chilies and it made it a milder soup. 

White Chili " A unique recipe"

From a Church Cookbook:

This recipe is unique and different than other white chili recipes I looked at because of its ingredients and
that it is from a spanish woman and handed down to her from her mother-in-law.

2 1/2-3 c. water
4 chicken breast halves
1 teas lemon pepper
Simmer together.  Cut chicken into cubes.
Add:
1 clove garlic
1 c. chopped onion
Saute in butter: add to broth and chicken
Add:
2 cans white corn
2  (4oz) cans of green chili's
1 teas. ground cumin
juice of 1 lime
2  (15oz) cans of undrained white northern beans
Heat together.  Serve with corn chips and cheese.
Note:  She uses frozen corn instead of canned and homemade beans would be great to use as well.  This is a good food storage recipe as well.

Note:  I am buying the ingredients to make this, will let you know how well I like it when I make it, in the mean time if anyone makes it please let me know how you like it.  I'd appreciate any comments on any recipes i've posted, you can post on my other site.  Thanks. 

Oven Fried Pork Chops

From a Church Cookbook:

4-6 pork chops
up to a cube butter
1 beaten  egg
2 Tbsp milk
2c. seasoned bread crumbs,or crackercumbs, or potatochip crumbs (or shake and bake mixture)
I used seasoned bread crumbs.

Place small thin cubed butter pieces  into a 9X13 glass dish.  Combine egg and milk in one bowl and bread crumbs in another.   Dip chops into egg mixture and then coat with bread crumbs.  Place in buttered
dish.  Bake at 425 degrees for 15 to 20 minutes.  Turn chops over.  Bake another 15 to 20 minutes or
until no pink remains in chops and juices run clear. 

Note:  I added a thin cube of butter on top of chops as well, the more butter you add in bottum of pan
gives you a crispier coat of batter for chops.  This is Yummy!!

Chicken Enchiladas

From a Church Cookbook:

1 large onion, chopped
4-5 chicken breasts halves or rotisary
1 small can diced green chilies
1 8 oz. package of cream cheese
1/2 c. sour cream
1/2 c. salsa
8 medium sized flour tortillas
1 pkg. enchilada sauce mix (or canned)
1-2 c. grated cheese

Cut chicken into bite size pieces.  Saute onions and chicken in butter (or water for low fat).  Cook until chicken is done.  While chicken is cooking, make enchilada sauce per package directions.  Add green chilies, sour cream, cream cheese and salsa to chicken and onions.  Put 2-3 TBS. of mixture on tortilla.  Sprinkle with cheese and then roll up.  Place on greased 9X13 pan.  Cover with enchilada sauce and grated
cheese.  Bake at 350 degrees for 20 minutes or until cheese is melted.  Yummy!

Note:  For my picky eater I just left some chicken and onions out before adding the other ingredients and put the chicken in flour shells with cheese and rolled up and placed in a seperate pan, topped with enchilada sauce and cheese. 

Crab and Shrimp Monterey Enchiladas

From a Bowlingteam Cookbook:

2 c. sour cream
1c. fresh shrimp or canned
1c. crab flakes
2(4oz) cans mushrooms, drained
1 (4oz) can green chillies,drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
12 8 inch flour tortilas
1 lb. Monterey Jack cheese, shredded

In 13 X9 baking pan, spread 1 cup sour cream.  In a 2 quart saucepan, mix-crab and shrimp, I save some of the shrimp to put on top of enchiladas, then add 1/2 cup sour cream, mushrooms, green chillies, onion flakes,
chili powder, salt, garlic powder and pepper.  Cook over low heat, stirring occasionally until heated through.  On open tortilla in the center, put approximately 1/3 cup filling and 1/4 cup cheese.  Fold side over filling and place seam side down in sour cream, then sprinkle well with cheese, I top with shrimp.  Bake 8 minutes or until cheese melts.  Use your own judgement on amount of sour cream and cheese. I also omit mushrooms. Very Yummy!

Cafe Rio Pork

From Church Cookbook:

Pork loin or pork roast
1 1/2 can coca-cola classic
1 c. sugar
1 ( 7oz.) can chipotle chilies in adobo sauce
1 tsp. dry ground mustard
1 tsp minced garlic
1 tsp cumin
1 tsp dried onion

Sauce:  Remove the chilies from the can of adobo sauce (you only use the sauce.)  Add the coke,sugar,mustard,cumin, and garlic to the adobo sauce and put in a blender.  Rinse can of
adobo sauce with coke to get all the sauce out.  Blend until well mixed.   Place in crockpot
on low for 7 to 9 hours or until it pulls apart with fork.

Dressing:

1 env. Buttermilk Ranch dressing
1 c. milk
1 c. mayo
1/2 bunch cilantro
2 tomatillos
2 serrano peppers, with seeds removed

Dressing:  Blend the buttermilk ranch dressing, milk, mayo and 1/2 cilantro, tomatillos, and peppers
all together in blender.  Let set to thicken.

Special Mexi-Rice:

1c. rice
2c. water
3 cubes chicken bouillon
1/4 bunch cilantro
1 Tbsp. oil
1 lime

Cook rice in mixture of water, bouillon, onion,1/4 bunch cilantro and oil.  Then add juice of 1/2 lime and mix well.  Serve in tortillas or over lettuce.  It is delicious!

Fiesta Chicken Fajitas

From Church Cookbook:

4 boneless skinless chicken breasts, cut into strips
1/4 c. line juice
1 garlic clove, minced
1/2-1 tsp chili powder
1/2 tsp cumin
2Tsp oil
1 medium onion, cut into thin wedges
1/2 cup each red, yellow and green pepper strips
1/4 cup salsa
8 flour tortillas warmed
1 1/2 c shredded cheddar cheese

Marinate chicken in juice, garlic and seasonings 15 minutes.  Cook chicken in oil 2-3 minutes or until chicken loses pink color.  Add onion and peppers.  Continue cooking 3 minutes or until chicken is tender.  Stir in salsa.  Spoon onto tortillas.  Top with cheese.  Variation-substitute 1 1b. cleaned shrimp for chicken.  (Also, for picky eater who wont eat the red ,yellow and green pepper strips, I omit those for their torillas). (For those who don't like salsa, you can also take some chicken pieces out and fill theirs as they like before you add the salsa step).  Like I say I have some very picky eaters and a plain eater as you can see yet there are a couple of us who like the whole recipe, so I find ways to please all.

Tamale Filling (Beef or pork or chicken)

From Church Cookbook:

1 large onion chopped finely
1 1/2 pounds meat cooked and pulled apart
2 tsp chili powder and oregano
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp salt
1/2 tsp hot pepper liquid
5 Tbsp vinegar
1 1/2 c enchilada sauce

Combine in large frying pan.  Add enchilada sauce and boil rapidly until liquid is gone.

Tamale Sauce:

1 onion
2 Tbsp oil
3 1/2 c tomato sauce
2 garlic cloves
4 Tbsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1 Tbsp salt

Combine and cook until thick.

Tamale Masa:

1 1/3 c. lard or shortening (not oil)
4 c. Masa Harina (flour)
2 tsp salt
2 Tbsp chili powder
2 2/3 c. warm water or broth

Whip lard until fluffy.  Blend in masa flour,salt,chili powder, and water until dough holds together well.   Cover with a damp cloth.  Keep cool until ready to use.  (Each using 2 Tbsp prepared masa) Steam filled tamales for 30 minutes arranging them so that stream can circulate around each tamale. 

Chicken and Broccoli Calzones

From church cookbook:

2,  10 ounce pkg. frozen broccoli, thawed and chopped medium
1 lb. mozzarella, shredded
2 c. cooked chicken, medium-chopped
1/2 c. Pesto
Salt and Pepper
Flour for the counter
1 pkg. Rhodes Texas size white Rolls
1 Tbsp. extra-virgin olive oil
Course or Kosher salt
Pizza Sauce

Heat the oven to 450 degrees.  Toss the broccoli with the mozzarella, chicken, and pesto.  Season with salt and pepper to taste.

On a lightly floured counter, roll out eat round of dough, about 1/4 inch thick.  Mound about 2 Tbsp of filling onto one side of the dough, leaving a 1 inch border along the edges.  Brush the edges of the dough with water.  Fold the other half of the dough over the filling and press the edges to seal.  Repeat with the remaining dough and filling.

Transfer the calzones to baking sheet covered with parchment paper or Reynolds Release.  Use sharp knife or kitchen shears to cut 3 slits diagonally across the top of each calzone.  Brush the oil over the tops and sprinkle with course salt.  Bake until golden, about 15 minutes.  Serve with pizza sauce for dipping.

Sausage Jambalaya

From Church Cookbook:

1 1/2 c. chopped onion
3/4 c. chopped bell pepper
Salt and pepper to taste
1 lb. smoked sausage
1/2 medium lemon
1  (12oz.) can V-8 vegetable juice or tomato juice
2c. uncooked rice
12 oz. water

Cut lemon into very thin slices and remove seeds; set aside.  Cut sausage into 1/4 inch slices and brown in a 4 quart heavy dutch oven (cast iron or aluminum) over medium high heat. Remove sausage from pot and set aside, leaving grease in pot.  Add raw rice to grease and saute, stirring constantly,until yellow.  (If sausage did not yeild any grease, add 1/3 cup cooking oil to pot to saute rice in.)  Add onion and bell pepper and saute untill edges are lightly browned. 

Add all remaining ingredients including sausage stir well and bring to a boil.  Lower heat to very low and cover pot.  Cook 15 minutes, then stir well.  Recover and continue cooking until rice is tender ( about 30-45) minutes.  This main dish is usually served with a side dish of maqueshua corn.

Rice cooker directions:  After all comes to a boil, put mixture in rice cooker and turn on to cook.  After bell dings, let steam 15 minutes, then stir real well.  Recover and let steam another 10 minutes before serving.  Makes about 2 quarts or 8 1 cup servings.

Manicotti: Another Favorite

From Family Cookbook:

1 lb. hamburger
1/2 pkg. manicotti noodles I use whole pkg. or two for mistakes with noodles.  Also,  at least 1 pkg.  for this amount of hamburger.
1/4 to 1/2 c. cheese

Sauce:

1 can tomato sauce (TIP)  I omit, and I use 2 cans Hunts Speghetti Sauce.
1 can diced tomatoes, I omit
1/2 tsp. garlice powder or to taste
1/2 tsp. oregano or to taste
1/2 tsp. basil or to taste
1/2 tsp. cumin or to taste
1/2 tsp. nutmeg or to taste
1/2 tsp. ginger or to taste
1/2 tsp. each:  salt and pepper or to taste

Filling:

8 oz. cream cheese softened
1/4 tsp.garlic powder
Minced onion, or I used Onion Powder instead for Picky Eaters,enough to lightly coat the softened cream cheese still in block form.
1/4 c. cheddar cheese

Preheat oven to 350.  Cook hambrger and drain.  Meanwhile, cook manicooti noodles according to package directions.  Drain and cut lengthwise witha fork.  In a medium pan add 1 can tomato sauce, 1 can diced tomatoes, or I omit those, I add Speghetti Sauce,garlic powder,basil,oregano,cumin, nutmeg,salt and pepper.  Heat until it begins to boil.  Stirring occasionally.  Spray a casserole dish with non-stick spray and add enough sauce to bottom to lightly cover.  Combine filling ingredients and place a spoonful in each manicotti tube.  Place in casserole dish.  Combine remaining sauce with cooked hamburger and put over manicotti noodles.  Top with cheese to desired amount.  Cook for 20 to 30 minutes until sauce is bubbly and cheese is melted.

Slow Cooker Salsa Verde and Green Chile Stacked Chicken Enchiladas

From Church Cookbook: 

2 Tbl.  cooking oil.
5 corn shells
1 can (10oz) green enchilada sauce or 1 1/4  cups green salsa.
1/2 c. sour cream.
2 cups fully cooked, shredded chicken, use leftover rotisserie, or canned.
2 cups shredded jack or mozzarella cheese
1 (4oz) can chopped green chilies.

For easy clean up, brush halfway up inside and bottom of slow cooker with cooking oil.  Brush tortillas on both sides with remaining cooking oil; place on sheet of waxed paper briefly.  In a medium bowl, combine green enchilada sauce and sour cream.  Place 1/4 cup sour cream mixture into crock pot.  Top with tortilla, 1/2 cup chicken,1/3 cup cheese, 1 Tbl green chilies, and 1/4 cup sour cream mixture.  Repeat process three more times, ending with the last tortilla.  Cover with remaining sauce, chilies, and cheese. 

Cook on slow cooker setting high for 3 hours or on slow cooker setting low for 6 hours.  Serves 4.

Saucy Crock Pot Meatballs Another Favorite

From Church Cookbook:

1  6oz pkg Stove top mix for turkey
1 1/2 pounds ground beef
1 egg
1/2 c. water
2 c. sliced fresh mushrooms ( can substitute canned) I omit for picky eaters (TIP).
2 medium bell peppers,sliced.  (I omit for picky eaters, TIP).
3-4 c. Speghetti sauce (canned is fine) with this amount of meatballs to cover completely needs two cans, (TIP).  You can use your choice of sauce.  Optional:  I add 11/2 tsp. Italian seasoning, 1 tsp. salt, 1/2 tsp. pepper to the sauce.  ( TIP) I use Hunts Traditioinal for picky eaters not many chunks of tomatoes in it.

Mix stuffing,meat,egg and water.  Shape into 1-2 inch balls. place in pot.  Top with mushrooms, peppers and speghetti sauce.  Cover and cook in low 6 to 8 hours or high 3 to 4 hours.(TIP)  Also, when cooking meatballs don't turn for quite a while or till they are cooked through, so they don't pull apart, just stir the sauce on top a lil if it starts to burn , then towards the middle of cooking, pull the meatballs away from the edges of crockpot, so they don't burn.

Can be served with choice of pasta.  Can also  be served as meatball sandwiches on subrolls,topped with provolone or mozzarella cheese.

French Dip Sandwiches By Robin Miller Quick Fix Meals Cookbook

1 c. reduced-sodium beef broth or regular I used
1 tsp Worcestershire sauce
1/2 tsp. garlic powder
2 sprigs fresh rosemary
2 to 3 cups leftover sliced roast beef, or deli roast beef I used
4 keiser rolls

     In a medium saucepan, combine the broth, Worcestershire, garlicpowder, and rosemary sprigs, set the pan over medium heat, and bring to a simmer.   Add the beef and simmer 5 minutes to heat through.

     Using a large fork or tongs, place the beef on the rolls.  Serve the remaining broth mixture on the side in the small individual bowls for dunking.

Baked Chicken in onion mushroom gravy. My Favorite, A recipe From Family cookbook.

1/2 c. flour
1 tsp. salt
1/2 tsp. paprika or cajun spice could be used.
1/4 tsp. pepper
21/2 to3 lb. frying chicken,cut up or 4 to 8 chicken breasts will work.
salad oil or vegetable oil is what I use for frying
1 pkg. dry onion soup mix
1 1/2 c. hot water
1 can condensed cream of mushroom or chicken soup

    Mix flour, salt, paprika or cajun spice and pepper. (I also cook whole chicken breasts for adults and for my kids I make chicken nuggets and strips of chicken breast and trim off fat for my picky eater). Coat chicken with flour mixture.  Cook chicken in oil over medium heat about 6 or 7 for crispier chicken for 15 to 20 minutes, I find at 7, 15 minutes in enough.  If you want crispier leave in a lil longer.  I omit the rest of the recipe the sauce and just eat as fried chicken.   Meanwhile , mix onion soup mix with hot water and add mushroom soup.  Blend well.  Place drained chicken pieces in 2 quart casserole and pour mixture over top.  Cover and bake 30 to 40 min at 350.  Gravy may be served over rice,potatoes or bread stuffing.  If you have some who want the sauce and picky eaters who don't like it leave fried chicken out for the picky eaters then make the rest of the recipe for the rest of the family.   I have picky eaters who don't like the sauce some who do, this is how I make the recipe I do fried chicken and once in a while with the sauce for those who like it.  Serves 4 to 6

Calzones

A recipe I received through the mail:

1 1/4 c. warm water (105F-110F)
1 package active dry yeast
2 tsp olive oil,plus extra for brushing
1/2 tsp. salt
3 1/2 c.flour
3/4 pound fresh bulk sausage
1 can (8 ounces) tomato sauce I use pizza sauce instead
2 cups mozzerlla cheese
1cup shredded Romano or Parmesan cheese, You can use any cheeses you like as you would on pizza.
Any toppings can be added as you would like as would be for pizza.

     Combine water and yeast: stir and dissolve yeast.  Add 2 tsp olive oil and salt, gradually add 3 cups of flourto form soft dough.  Beat until  dough is smooth and elastic.  Cover and let rise until puffy, 30-45 minutes.

      Crumble sausage into large skillete and cook over medium heat until browned set aside to cool.

      Preheat oven to 500 depending on your oven set at 495 so it doesn't burn.  Lightly grease a baking sheet.  Sprinkle work surface with remaining flour.  Turn dough out onto surface and coat with flour.  Divide dough into 4 equal sectioins.  Roll out each section to make a 10 inch round; brush lightly with oil, I use water. 

      Top half of each round with 4 tablespoons tomato sauce or pizza sauce, sausage, or any toppings you choose, mozzorella nad Romano or any cheeses.  Moisten edges and fold dough over to enclose filling.

       Seal calzones with fork tines; pierce each with fork and brush with oil.  Place on prepared baking sheet.  Bake until golden brown, 8-9 minutes.  I set my new oven at 495 at 8 minutes just right, older ovens may need longer cooking time makes a difference I have found.