MEAT LOVERS SANDWICH ROLL RECIPE BY TASTY
Here's what you need: sandwich bread, large egg, mayonnaise, provolone cheese, mortadella, ham, capicola, pepperoni, salami, peperoncini, unsalted butter, garlic powder, italian seasoning
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
- Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
- Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
- Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
- Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
- Let the roll sit for 5 minutes before cutting into thick slices.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
- Cut the sandwich into wedges and serve.
KAREN'S MAGIC CAKE MIX COOKIES
Make this recipe your own by adding your favorite additions such as nuts, toffee, white/milk/dark chocolate chips. Store in an airtight container.
Provided by Gail Cobile
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 23m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
- Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
- Bake in the preheated oven until edges are firm, 8 to 10 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 23.5 g, Cholesterol 22.2 mg, Fat 9.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 179.8 mg, Sugar 17 g
MEAT LOVERS CHEATING LASAGNA
Easy 6 ingredient Triple meat (pepperoni, sausage and hamburger) lasagna made easier by using frozen cheese ravioli instead of the noodles & ricotta mixture. Tastes just like regular lasagna but much better with the meat combination. A must if you are a meat lovers pizza fan. (and fabulous even if your not). A wonderful new spin on lasagna that I just threw together for a birthday dinner.
Provided by -JL-6680
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
- Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
- In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
- Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
- Now spread all the meat over that and pour the remaining sauce on top of it.
- Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
- Spread the remaining half of pepperoni strips on top of cheese.
- Cover with foil and bake at 375* for about 20-25 minutes.
- Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
- Serve with no yeast Beer Bread (recipe# 73440).
KAREN'S COOKIE DOUGH BROWNIES
Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades.
Provided by Karen Merrick
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 2h25m
Yield 40
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
- Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
- Bake for 20 minutes in the preheated oven. Allow to cool completely.
- Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
- Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
- Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 38.3 g, Cholesterol 28 mg, Fat 15.8 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4 g, Sodium 135.3 mg, Sugar 27.7 g
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