Chicken & Broccoli Ring

Chicken & Broccoli Ring–using the Pampered Chef’s large 15″round stone with handles…..this recipe is wonderful by itself or serve with your  favorite soup or chowder

Ingredients:

2-package (8 ounces) refrigerated crescent rolls

1 cup cooked chicken (2-3 small chicken breasts cooked in your deep covered baker–chopped with the salad chopper or you could use the food chopper

3/4 cup coarsely chopped broccoli (very small head of florets works perfectly)
1/2 cup (2 ounces) cheddar cheese–i like extra cheese–so individual taste
1/4 cup  red bell pepper or green peppers–depend on price—I just slice down one side- with forged cutlery knife–don’t really measure–chop fine with the  food chopper
2 tbsp mayonnaise–I used more than that—so do it as you need according to ingredients added, some use more chicken than others
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)—-or some leave it out—I like the wonderful taste it gives
1 small garlic clove, pressed (minced)—I used two-three cloves—-healthy
1/8 tsp salt couple turns of the grinder
1/8 tsp pepper couple turns of the grinder
Directions:

1. Preheat oven to 375 degrees F.  Unroll each container of crescent rolls; separate into 8 triangles.  Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.  This part sounds kinda tricky the first time you do it, but it’s not so bad.  To see picture look in Pampered Chef’s  ”All The Best Cookbook”
2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.
3. Using a  scoop, scoop filling evenly over dough in a continuous circle. Make sure filling is evenly spaced/spread.  Bring points of triangles up over filling and tuck under dough at center to form a ring.  (the filling will show)

Optional: Lightly brush dough with egg white; and/or sprinkle with almonds.You can add cheese to top.

Bake 25-30 minutes or until deep golden brown.

0?Weight Watchers Point Garden Vegetable Soup

0?Weight Watchers Point Garden Vegetable Soup 

Ingredients:

2/3 cup sliced carrots

1/2 cup diced onions 

2 garlic cloves, minced 

3 cups fat?free broth (beef, chicken, or vegetable) 

1 1/2 cups diced green cabbage 

1/2 cup green beans 

1 tbsp. tomato paste 

1/2 tsp. dried basil 

1/4 tsp. dried oregano 

1/4 tsp. salt 

1/2 cup diced zucchini 

Directions:

In a large saucepan sprayed with nonstick cooking spray, saute carrots, onions and garlic over low heat 

for about 5 minutes. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to 

a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender. Lastly, stir in 

the zucchini and continue to heat soup for 3?4 minutes. Enjoy!!

Beef Taco Ring

Beef Taco Ring ,  a wonderful alternative to taco shells…….

¾ to 1  lb lean ground beef

1 package (1-1.25 oz.) taco seasoning mix

1 (4 oz.) cheddar cheese

2 tbsp water

2 packages (8 oz.) refrigerated crescent rolls

1 medium green bell pepper

1 jar  salsa

lettuce optional

1-2  medium tomato

1/2 onion

½ c pitted ripe olives (optional)

1 tub Sour cream

Cook ahead up to 1 2/3 cups ground beef.  Cook in large skillet over medium heat.

Preheat oven to 375°F.

In Classic Batter Bowl, combine beef, taco seasoning mix (southwestern seasoning) and water.  Using the  Deluxe Cheese Grater, grate cheese into mix.

Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone; wide ends overlapping in center.

Points will extend off the edge of the baking stone. Using Baker’s Roller,  roll wide ends of dough toward center to create a 5-inch opening.

Using Medium Scoop, scoop meat mixture evenly onto widest end of each triangle.

Bring points up over ?lling and tuck under the wide ends of dough at the center of the ring.  (The Filling will not be completely covered.)

Bake 20-25 minutes or until golden brown.

Cut off top of bell pepper.  Discard top and insides.  Fill pepper with Salsa.

Shred lettuce and slice tomato.  Chop onion using the Food Chopper.  Slice olives using a knife or the Egg Slicer Plus.  Place bell pepper in the center of ring; arrange lettuce,

tomato, onion and olives aroung the bell pepper.  Fill the Easy Accent Decorator with Sour cream.  Garnish.  To serve, cut with Slice ?n Serve.

Yield: 8 servings

You can also place extra ingredients in side bowls, letting dinner guests top their slice with any or all the extra ingredients….my preference ……enjoy!

No Knead Ciabatta Bread

No Knead Ciabatta Bread

This has been one HOT recipe! No one can believe how easy it is. Try it…

“it’s delicious and only costs 35 cents to make! “

No-Knead Bread

Ingredients:

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1 ½ teaspoon salt

1 ½ cups tap water

Directions:

Step 1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours, at room temperature.

Step 2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Fold the 2 sides of the Pastry Mat over the bread and let it stand on the counter for 2 hours to rise.

Step 3. 1 ½ hours into the 2 hour rising, preheat oven to 450 degrees & place the empty Deep Covered Baker with lid in oven for 30 minutes. (This is the only recipe I have ever preheated a stone for!)

You want the Deep Covered Baker blazing hot. Dump the dough into the The Deep Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes then take the lid off.

Bake for another 8 to 15 minutes until the bread is golden brown on top. Cool on a cooling rack.

Can’t wait?!?! OK…go ahead. Get a stick of butter and and eat it. We don’t have the patience in our house either to let it cool!

Bon Appetit!!

Cabin Fever? Looking for A Girls Night Out….

Cabin Fever? Looking for A Girls Night Out…. Pampered Chef is ready to answer the call.

Enjoy a night out with the girls while the “bowl” games are going on Or combine the two events–let the men sit on the couch while you ladies enjoy your time settled in the kitchen with your friends, favorite beverage & snacks, watch a quick & easy demo and sample a delicious recipe while joining in the fun of a Slippers Party, a Naughty Nightie Party (no, you don’t wear them during the demo, but each is drawn out periodically by our host, and friends guess who “the nightie belongs”)….lots of fun theme parties and recipes to choose from.

It’s not too late to get a “girls night out” together—the best events are those you pull together in 2-3 days–calling your friends, they know what they are doing this week! And for those with Cabin Fever, they are looking for a night out, right now! Who says it has to be at night? It can be mid morning, noon, mid-afternoon, or early evening–with school vacations and snow days many are so ready for “their girl time” they have been missing.

Let’s get-together-Sooner than later…..

Baby, it’s cold out there…

It is cold out but a warm quick and easy dish is what the Chef has ordered.

Try one of the two pasta dishes that can be made in 30 minutes or less in the famous Covered Stone Baker ….

or  if soup is being considered, try this one–it’s quick, easy, and microwavable, too!! And don’t forget the Taco Touchdown Dip follows, it’s a great recipe while watching the bowl games!

Quick and easy recipes to be enjoyed by all while the Chef in the House has only about 30 minutes tied up in the kitchen. Now that’s what I am talking about. Delicious without spending all day because the “Chef’s Time” is very valuable.

Microwave White Chicken Chili

Three whole heads of garlic may seem like a lot, but “roasting” them in the microwave lends a mild, mellow taste to this chili.

Ingredients

3  whole heads garlic (about 48 cloves), unpeeled

¾ tsp salt, divided

3 tbsp olive oil, divided

2  poblano peppers

1  medium onion

1½  lb boneless, skinless chicken thighs

2  tbsp Southwestern Seasoning Mix

2  cans (15.5 oz each)  Great Northern beans, drained

1  jar (16 oz) salsa verde

Using

1. (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose

cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using

2. Food Chopper. Combine

peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using

3.

Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

© The Pampered Chef, Ltd., 2008

Or Put that baker in the Oven while you enjoy the Taco TouchDown Dip in time for the BOWL Games….

Two Pasta Favorites in The Deep Covered Baker

• Place broth, diced tomatoes, red pepper, & garlic in DCB for 6 minutes
• Meanwhile chop onion. Add to DCB and cook 2 minutes or until tender.
• Add pasta, ½ bacon & salt. Cook 10 minutes stirring halfway.
• Meanwhile cut parsley using professional shears. Cut cream cheese into cubes. Cut grape tomatoes in half
• After pasta is done stir in parsley, cream cheese & grape tomatoes if desired. Let stand covered for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon and parsley.
• Grate parmesan cheese over top of dish using Rotary Grater or Microplane Adjustable Grater.

Christmas Veggie Tree

Oh yeah….a hit at every party…rather than taking in the old traditional veggie tray, make it look more festive…..

Edible Christmas Tree (Stoneware Bar Pan or your Rectangle Stone or Large Round Stone)

this is a beautiful way to take a veggie tray to your next party!

Ingredients:

2 packages refrigerated crescent rolls (not unrolled)

2 tablespoons mayonnaise

8 ounce package cream cheese, softened

1-2 small cloves of Garlic, pressed

1 teaspoon Pantry All-Purpose Dill Mix

1 large crown of Broccoli, chopped fine

2 teaspoons Parmesan cheese, grated

1 carrot scored and sliced

1 yellow bell pepper, sliced in the round, then halved to look like garland

About 10 cherry tomatoes or smaller, halved

2 green onions or sliced black olives

Directions:

Take crescents from package and separate into 4 rolls (2 per can). Each of the 4 rolls needs to be sliced into 8 circles so you’ll have what looks like 32 mini cinnamon rolls.

Start about an inch from the top (in the center) of your Stoneware Bar Pan or your Rectangle Stone or Large Round Stone, with your first crescent circle then place two below it, then three, etc. until you have 7 circles across. Then you place 2 centered beneath the 7 and 2 more beneath it. This is your tree trunk. Then roll with your Baker’s Roller to smooth it out and press them together.

Bake at 350 oven for 10 - 12 min. until browned. Let cool.

Mix mayonnaise, cream cheese, garlic, and dill mix, then spread on cooled tree.

Top with chopped broccoli to make your TREE green.

Then add your yellow pepper as garland on the tree.

Then add your ornaments (Carrots, green onion, and/or tomatoes tomatoes).

Next add your snow, the parmesan cheese.

Then you can take a large piece of cut carrot and put it at the top of your tree OR you can get a small star cookie cutter and cut out a piece of your yellow bell pepper.

VOILA—a beautiful veggie edible Christmas Tree!

Chicken Broccoli ring

Chicken & Broccoli Ring–using the large 15″round stone with handles…..a delicious and beautiful one dish meal or you could serve with soup or chowder

Ingredients:

2-package (8 ounces) refrigerated crescent rolls

1 cup cooked chicken (2-3 small chicken breasts cooked in your deep covered baker–chopped with the salad chopper or you could use the food chopper

3/4 cup coarsely chopped broccoli (very small head of florets works perfectly)
1/2 cup (2 ounces) cheddar cheese–i like extra cheese–so individual taste
1/4 cup  red bell pepper or green peppers–depend on price—I just slice down one side- with forged cutlery knife–didnt really measure–chopped fine with food chopper
2 tbsp mayonnaise–I used a lt more than that—so do it as you need according to ingredients added
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)—-or some leave it out—I like it but if you don’t have it, no need to buy
1 small garlic clove, pressed (minced)—I used two—-
1/8 tsp salt couple turns of the grinder
1/8 tsp pepper couple turns of the grinder
1 egg white, lightly beaten (optional)
2 tbsp slivered almonds(optional)

Directions:

1. Preheat oven to 375 degrees F.  Unroll each container of crescent rolls; separate into 8 triangles.  Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.  This part sounds kinda tricky the first time you do it, but it’s not so bad.  To see picture look in Pampered Chef’s  ”All The Best Cookbook”
2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.
3. Using a  scoop, scoop filling evenly over dough in a continuous circle. Make sure filling is evenly spaced/spread.  Bring points of triangles up over filling and tuck under dough at center to form a ring.  (filling will show)

Optional: Lightly brush dough with egg white; sprinkle with almonds.You can add cheese to top

Bake 25-30 minutes or until deep golden brown.

“Turkey” Leftovers=Turkey Makeover

What to do with the left over bird?

Let ’s turn the leftovers into something with a completely different look and taste!!

A Turkey Cranberry Wreath or Ring….this recipe is describing the wreath but the ring is favorite & easier.

2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Turkey & Broccoli Braid

2 pkg. (8 oz. each) Pillsbury crescent rolls
2 cups cooked turkey
1 cup broccoli
½ cup small red bell pepper
1 clove fresh garlic
1 egg white
2 tbsp. slivered almonds
2 tsp. Dill mix
4 oz. block cheddar cheese
½ cup mayonnaise
½ tsp. salt

Preheat oven to 375F. Chop turkey and broccoli using Food Chopper; place in Classic 2-Qt. Batter Bowl. Chop bell pepper using 5″ Utility Knife; add to Batter Bowl. Press garlic over vegetable mixture using Garlic Press. Shred cheese using Rotary Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix ‘N Scraper. Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of stone, cut dough into strips 1-1/2″ apart, 3″ deep using 3″ Paring Knife. (There will be 6″ in the center for the filling.) Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough using Silicone Basting Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using Slice ‘N Serve. Yield: 10 Servings

Turkey Enchilada Ring

2-3 cups cooked turkey
1 can ripe pitted black olives
1 - 8 oz. block Colby Jack cheese
1 - 4 oz. can chopped chilies, undrained
2 - 8 oz. pkgs. Pillsbury crescent rolls
1 jar salsa
1 tbsp. Southwestern Seasoning Mix
1/4 cup mayonnaise
2 Roma tomatoes
2 limes
2/3 cup finely crushed tortilla chips, divided
1 - 8 oz. container sour cream
1 green pepper that stands up straight

Preheat oven to 375F. Chop turkey and olives using Food Chopper, place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and Southwest Seasoning Mix. Seed and chop 1 tomato. Slice lime in half. Using juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to turkey mixture. Reserve 2 tablespoons crushed chips; add remaining chips to turkey mixture and mix well. Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on Large Round Stone with Handles with wide ends overlapping in the center and point toward outside. (5″ diameter opening in center) Using Medium Scoop, scoop turkey mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center or ring. Filling will not be completely covered. Bake 20 - 25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice ‘N Serve. Serve with salsa and sour cream in the Simple Additions Small Bowls and Caddy.

Turkey Club Ring

2 pkg. Pillsbury Crescent Rolls
2-3 cups cooked turkey
4 slices bacon, crisply cooked and drained
4 oz block Swiss cheese
1/3 cup mayo
1 tsp Dijon mustard
2 tbs fresh, snipped parsley
1 fresh garlic clove
2 plum tomatoes
1 egg white

Preheat oven to 375°F. In Classic Batter bowl, combine turkey, bacon, 3/4 cup cheese, grated with Rotary Grater, mayo, mustard, parsley, and garlic pressed with Garlic Press; mix well. Unroll crescent rolls and separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on the Large Round Stone with wide ends 4 inches from the edge of baking stone. Points will extend off the edge of the baking stone. Roll wide ends of dough toward the center of create a 5 inch opening. Using Large Scoop, scoop filling evenly over dough in a continuous circle; slice tomatoes using the Ultimate Mandoline; top filling with slices. Bring points of triangles up over filling and tuck under dough at center to form a ring; filling will show. Brush with lightly beaten egg white and sprinkle with remaining cheese. Bake 25-30 minutes.

Florentine Turkey Ring

2-3 cups cooked turkey
1 red bell pepper
10 oz. Pkg. Frozen chopped spinach, thawed
4 oz. Block cheddar cheese
1/3 cup mayonnaise
1 tsp. Lemon zest
½ tsp. salt
1/8 tsp. nutmeg
2 pkg. (8 oz. Each) Pillsbury crescent rolls

Preheat oven to 375°F. Using Food Chopper, chop chicken and place in Classic 2-qt. Batter Bowl. Dice bell pepper using Utility Knife. Add to turkey along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on Large Round Baking Stone with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5″ diameter opening in the center of the stone. Using medium Stainless Steel Scoop, scoop turkey mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. To serve, cut with Slice “N Serve.

Tasty Turkey Tetrazzini

8 oz uncooked spaghetti noodles
1 (14.5 oz) can chicken broth
1 can condensed cream of mushroom soup
1/2 c sour cream
1 ½ oz Parmesan cheese, grated (1/3 cup)
1/2 c milk
1/3 c finely chopped onion
2 garlic cloves, pressed
1/2 t pepper
8 oz left over turkey
1 (8 oz ) pkg sliced mushrooms
1 c frozen cut green beans, thawed

Break noodles in half. Combine noodles and broth in Deep Covered Baker. Microwave, covered, on HIGH 10-13 minutes or until noodles are tender, stirring halfway through cooking. Meanwhile, combine soup, sour cream, 1/4 c of the Parmesan cheese, milk, onion, pressed garlic and black pepper in Classic Batter Bowl; mix well. Add soup mixture, turkey, mushrooms and beans to baker; mix well. Microwave, covered, on HIGH 6-8 minutes or until heated through, stirring halfway through cooking. Top with remaining cheese.

Microwave White Turkey Chili

3 whole heads garlic (about 48 cloves)
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
2-3 cups cooked turkey
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice turkey using Boning Knife. Add turkey, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Bistro Turkey Twist

2 cups cooked turkey
1 red pepper
1 small bunch fresh basil
3 oz. fresh Parmesan cheese, divided
4 oz. Mozzarella cheese
½ cup mayonnaise
2 cloves fresh garlic
2-11 oz pkgs Refrigerated French Bread dough
2 tsp. Pantry Italian Seasoning

Preheat oven to 375°F. Chop turkey using Food Chopper. Dice Bell pepper using Chef’s Knife. Snip basil using Kitchen Shears. In Classic Batter Bowl, combine turkey, bell pepper, basil, 1/4 cup of the Parmesan cheese, mozzarella cheese, mayonnaise and garlic pressed with Garlic Press; mix well. Place bread dough, seam side up, on smooth side of Large Grooved Cutting Board. Using Serrated Bread Knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Using Baker’s Roller, roll dough crosswise to a 4″ width, creating a well down center of each loaf. Spoon half of the turkey mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an “X” pattern on Rectangle Stone. Crisscross ends of dough to form a large figure “8″, keeping ends of dough 1″ from edge of stone and leaving two 1-1/2″ openings in center of twist. Combine egg white & seasoning mix; lightly brush over dough. Cut a 3″ slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.

Jerk Turkey Nachos

1 bag tortilla chips
3 cups diced cooked turkey
8 oz. Monterey Jack Cheese
2 T Jamaican Jerk Rub
1 small red bell pepper
1 lime
2 T snipped fresh cilantro
¼ C sour cream and 1 t additional Jamaican Jerk Rub

Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone. In Classic Batter Bowl, combine turkey, cheese and 1 T of the Jamaican Jerk Rub; mix gently using small Mix ‘N Scraper. Sprinkle turkey mixture evenly over tortilla chips. Bake 5 – 7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well. Snip cilantro in mincing cup of Herb Keeper using Professional Shears. Slice the remaining lime half in half and then into slices. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos; garnish with lime slices.

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