Recipes

Ingredients: prepared pizza dough 2 Italian eggplants, sliced into 1/4 inch rounds 1 bulb fennel, thinly sliced 1/2 loving cup ricotta 1/2 loving cup shredded mozzarella three tablespoons Parmesan 1 tablespoon minced basil 1 tablespoon minced oregano salt freshly terra firma dark pepper warm tomato plant dipping sauce Directions: Preheat oven to 350. Line a baking canvas alongside parchment paper. Place the eggplant slices inward unmarried layer. Bake for 10-15 minutes or until they are soft together with cooked through exactly non browned. Allow to cool slightly. Turn the oven upwards to 400. In a medium bowl, mix together the ricotta, basil, oregano, salt, pepper, Parmesan, together with mozzarella. Divide the dough into viii equal chunks for private (about mitt sized) calzones or iv equal chunks for larger calzones. Roll each i into a 5-6 inch round. Add a unmarried layer of fennel together with and then 2 (or 4) tablespoons of the cheese mixture together with tipto

Ingredients: prepared pizza dough 2 Italian eggplants, sliced into 1/4 inch rounds 1 bulb fennel, thinly sliced 1/2 loving cup ricotta 1/2 loving cup shredded mozzarella three tablespoons Parmesan 1 tablespoon minced basil 1 tablespoon minced oregano salt freshly terra firma dark pepper warm tomato plant dipping sauce Directions: Preheat oven to 350. Line a baking canvas alongside parchment paper. Place the eggplant slices inward unmarried layer. Bake for 10-15 minutes or until they are soft together with cooked through exactly non browned. Allow to cool slightly. Turn the oven upwards to 400. In a medium bowl, mix together the ricotta, basil, oregano, salt, pepper, Parmesan, together with mozzarella. Divide the dough into viii equal chunks for private (about mitt sized) calzones or iv equal chunks for larger calzones. Roll each i into a 5-6 inch round. Add a unmarried layer of fennel together with and then 2 (or 4) tablespoons of the cheese mixture together with tipto