MAKE EDGES RECIPES
POTATO WEDGES RECIPE: HOW TO MAKE IT - TASTE OF HOME
These spuds are sure to root up fun at your "spooky" affair (and during daily meals!). Judy, one of Crafting Traditions' kitchen experts, came up with the wedges to flavor a family Halloween gathering. When they won rave reviews, she decide to share them here so you can try them, too.—Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
BEST CALZONES RECIPE - HOW TO MAKE CALZONES
Calzones are seriously underrated when compared to pizza—but why?! These are stuffed with pepperoni and mozzarella and we'll take them over a slice any day.
Provided by Makinze Gore
Categories dinner party weeknight meals baking dinner main dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 500° and grease two large baking sheets with cooking spray. Divide pizza dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8" circle, about ¼" thick. Spoon pizza sauce in middle of dough, then dot with ricotta and top with pepperoni and mozzarella. Gently fold dough in half, dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough. Transfer to prepared baking sheets. Brush tops with oil and sprinkle with salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents. Bake until tops are golden and filling is bubbling, 20 minutes, brushing with more oil halfway through. Let cool 5 minutes before cutting open.
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