Taquito Enchiladas
DELIMEX5
12-14 Delimex* Chicken Taquitos
1 19-ounce can green or red enchilada sauce
1 1/2 cups shredded Cheddar cheese
1 2 1/4-ounce can sliced black olives, drained
Sour cream
1. Preheat oven to 425°F.
2. Arrange taquitos in a shallow casserole dish in a single layer.
3. Cover with enchilada sauce.
4. Sprinkle with cheese and olives.
5. Bake for 20-25 minutes.
6. Let cool for 5 minutes. Serve with sour cream. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Spinach Artichoke Calzone
RESER’S FINE FOODS5
4 ounces prepared pizza dough
1/2 cup Stonemill Kitchens* Spinach Artichoke Parmesan Dip
1/2 cup ricotta cheese
1/2 cup shredded Parmesan cheese
1/2 cup tomato sauce
2 tablespoons extra-virgin olive oil, divided
1/2 cup sweet Italian sausage
1/4 cup sliced onions
1/4 cup sliced mushrooms
1 garlic clove, minced
1/4 cup sliced roasted red peppers
Kosher salt and freshly ground black pepper
1. Preheat oven to 375°F.
2. Stretch dough into an 8-inch circle and place on an oiled cookie sheet
or pizza stone.
3. In a mixing bowl, combine dip, ricotta cheese and Parmesan. Spread
this mixture over the dough, then coat with tomato sauce.
4. Heat 1 1/2 tablespoons olive oil in a sauté pan over medium heat. Add
sausage, onions, mushrooms, garlic, red peppers, and salt and pepper to
taste. Cook, stirring to crumble sausage, until sausage is browned and
vegetables are limp. Spoon over bottom half of dough.
5. Fold top half of dough over bottom half and crimp the edges. Brush
with remaining 1/2 tablespoon olive oil and sprinkle with salt.
6. Bake for 20 minutes, or until golden brown. Makes 2 servings.
Brands may vary by region; substitute a similar product.
