Pesto Pasta Salad
Ingredients:
1 box fusilli pasta or similar noodles
1 container (7 oz.) prepared pesto sauce-store bought jar
1/4 cup olive oil
1/4 cup white wine vinegar
2 cups cherry tomatoes
Salt & Pepper
1 1/4 cups pine nuts, toasted if you like
Fresh basil for garnish
Directions:
Cook pasta according to package. Drain and rinse with cold water. Drain again and place in large bowl. In a small bowl, whisk together pesto sauce, olive oil, and vinegar. Pour over pasta. Add tomatoes and toss to combine. Season to taste with salt and pepper. Chill- then serve with pine nuts and garnish with fresh basil.
Mini Cheese & Olive Calzones
Ingredients:
1/2 cup ricotta cheese
1/4 cup shredded Mexican cheese blend or just Monterrey jack cheese
1/4 cup chopped black olives
Kosher salt for taste
Flour, for dusting
1 (8-ounce) can refrigerated crescent-shaped dinner rolls
Directions:
Preheat oven to 375 degrees F.
In a medium bowl, combine cheeses, olives, and seasoning. On a floured surface, unroll crescent dough in 1 piece. Roll out to a 16 by 8-inch rectangle. Using a pizza cutter, slice into 8 (4 by 4-inch) squares. Place 2 tablespoons of filling on half of each square. Lightly moisten the edges with water, fold dough over, and seal, pressing with fork tines. Using the points of the fork, pierce vents into top of each calzone. Place on a greased baking sheet and bake for 20 minutes or until golden. Serve hot.
*Pictures were supplied by the internet...I wish I could take good food pictures!
