What’s Cookin’?

Quick Pepperoni Calzones
1 cup chopped pepperoni
½ cup pasta sauce with meat
½ cup shredded mozzarella cheese
1 loaf frozen bread dough, thawed
1 to 2 Tbsp. 2% milk
1 Tbsp. grated parmesan cheese
½ tsp. Italian seasoning
Preheat oven to 350 degrees.
In a bowl, mix pepperoni, sauce and mozzarella cheese.
On a floured surface, divide dough into four parts.
Roll each piece into a six inch circle.
Top with pepperoni mixture.
Fold dough over filling, pinch edges together and seal.
Place on greased baking sheet.
Brush with milk.
Sprinkle with parmesan cheese and Italian seasoning.
Bake 20 to 25 minutes or until golden brown.

Parmesan Baked Potatoes
8 potatoes, unpeeled, halved lengthwise
6 Tbsp. butter, melted
4 Tbsp. grated parmesan cheese
Put the butter in a 13 x 9 baking pan.
Sprinkle cheese over the butter.
Place potatoes cut side down over cheese.
Bake uncovered at 400 degrees for about 40 to 45 minutes
Check with fork for tenderness.
These can be made in bigger portions depending on the size of your family.
I like to use red potatoes, but white ones are good, too.

Four Fruit Compote
1 20 oz. can pineapple chunks
½ cup sugar
2 Tbsp. corn starch
1/3 cup orange juice
1 Tbsp. lemon juice
1 can (11 oz,) Mandarin oranges, drained
3 to 4 medium apples, chopped
2 to 3 medium bananas, sliced.
Drain pineapple, saving ¾ cup juice.
In a large pan, combine sugar and cornstarch.
Whisk in pineapple juice, orange and lemon juice until smooth.
Cook until thickened.
Cook for one minute longer.
Remove from heat.
In a large bowl combine all fruit.
Pour warm sauce over the fruit.
Stir to coat.
Cover and refrigerate.