Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust


10 oz. pancetta, diced

1 onion, diced

1/2 of yellow bell pepper, julienned

3 cups sliced cremini mushrooms

1 small head roasted garlic, pulp squeezed out and reserved

2 tomatoes, seeded and diced

1/4 cup diced sun-dried tomatoes packed in olive oil

1/3 cup grated mozzarella

1/3 cup grated Parmesan

2 tablespoons fresh chopped basil

salt and pepper; to taste



1 cup water

3 cups flour

1 tsp. salt

2 tablespoons olive oil

1 tablespoon sugar

3 cloves garlic ,minced

1 tablespoon fresh chopped basil

1 tsp. black pepper

2 tsp. instant yeast



Cook the pancetta until crisp. Add the onion and bell peppers; cook until softened. Add the mushrooms and cook until moisture is evaporated off. Add the tomatoes, roasted garlic pulp and sun-dried tomatoes; cook until very hot. Set aside to cool. Once cool , stir in cheese and basil. Salt and pepper; to taste.



This dough can be made in a bread machine and by hand. If using bread machine put together according to machines directions.

Add the water and yeast to a bowl of a stand mixer fitted with a dough hook. Mix and allow to become foamy. Add the remaining ingredients and knead until smooth. Place in a greased bowl and allow to rise once.

Divide finished dough into 4 pieces. Roll out to about 8 inch circle. Fill with 1/4 of the filling and seal well. Place on a parchment lined baking sheet and bake for 30 minutes until golden. Brush a light coat of olive oil onto of finished calzone.


New South Chicken Quesadillas with Mango Salsa

New South Chicken Quesadillas with Mango Salsa

2 smoked chicken breasts,shredded

8 oz. Brie cheese, freeze then grate

8 oz. mozzarella, grated

1 sliced papaya

Flour tortillas


3 Tablespoons brown sugar

2 mangoes, peeled and diced

1 mint sprig, chopped

1 cilantro spring, chopped

1/4 cup sliced green onions

1 jalapeno, fine dice

1/4 cup red onion, diced

2 tablespoon fresh ginger, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 tablespoons red wine vinegar

Heat a griddle. Fill a tortilla brie, mozzarella, papaya and chicken. Grill until heated through, cheese melted and golden. Serve with Mango Salsa.


Combine all ingredients and toss.

Panini with Pesto, Prosciutto, Mozzarella, Asiago with Marinara Dipping Sauce

Panini with Pesto, Prosciutto, Mozzarella, Asiago with Marinara Dipping Sauce


2 tablespoons olive oil

4 cloves of garlic, minced

1(14.5 oz ) can fire roasted diced tomatoes

1/3 cup fresh basil, chopped

thinly sliced Prosciutto

thinly sliced Asiago

thinly sliced mozzarella


Rustic bread, cut into 1/2 inch slices

In a saucepan add olive oil and garlic. Cook until fragrant. Stir in tomatoes and simmer until thickened. Mash sauce until only small chunks are present. Stir in basil. Set aside and keep warm.

Spread one side of sliced bread with pesto. Layer the cheeses and sandwich the Prosciutto in between the cheese. Top with a slice of bread. Drizzle the top of the bread with olive oil and grill weighted down until bread is golden and the cheese is melted throughout.

Serve the marinara sauce on the side for dipping.

Mango Chicken Farfalle. The feel of the tropics.


1 lb. farfalle, cooked in salted water to al dente

1 green bell pepper, julienned

1 red bell pepper, julienned

1/2 red onion, diced

1 jalapeno, minced

3 tablespoons fresh ginger, minced

3 cups cooked seasoned chicken, shredded

Olive oil

1 generous cup fresh baby spinach

1/2 cup sliced green onions

2 mangoes, diced

3 tablespoons brown sugar

2 tablespoons red wine vinegar

1 cup grated mozzarella

8 oz. Camembert, frozen and grated

pasta water, as needed

1 sprig cilantro, chopped

1 sprig mint, chopped

salt and pepper; to taste

Add a small amount of olive oil to a heavy bottomed pot and cook onions and peppers until softened. Add the remaining ingredients except pasta water over medium heat and gently toss until combined. Add just enough pasta water to create a light sauce.