Posted in My Recipes

Spinach and Portobello Mushroom Calzone

Spinach and Portobello Mushroom Calzone
Pizza dough, stretched (for this recipe I used restaurant bought)

3 large garlic cloves, minced
2 portobello mushrooms, washed and sliced
10 ounces fresh spinach, rinsed, stems removed and chopped
Salt and pepper to taste
8 ounces fresh mozzarella, sliced
1/2 cup grated Pecorino Romano cheese
2 tbsp extra virgin olive oil; 1 tbsp for sauteing and another tbsp or so to use for dough.

Preheat oven to 425 degrees F.

Lightly coat a large sized frying pan with olive oil and place on medium heat.

Add minced garlic cloves and cook till translucent.

Add the spinach, and cook till all wilted. Salt to taste. Set aside on dish to cool.

Fresh spinach washed.
Fresh spinach washed.
Spinach after being cooked.  Now set aside on a dish.
Spinach after being cooked. Now set aside on a dish.

In same pan, sauté the mushrooms and coat with the pans remained liquid. Cook until mushrooms are tender. You may salt to taste, but this can be avoided since there’s still salt remaining from the spinach. Set mushrooms aside.

Take a baking sheet, cover with parchment paper and add a drizzle of olive oil.

Place the dough half way over the pan to make a semi-circle pocket.

Dough folded over the baking pan.
Dough folded over the baking pan.

Drizzle a touch of olive oil on top of the dough, spreading it with your hands across, then sprinkle with some grated cheese.

Then on top add the spinach.


Follow by adding the mushrooms evenly across the spinach.

Spinach and mushrooms
Spinach and mushrooms

And then on top of all vegetables, add the mozzarella and the remaining grated cheese.

Shown with all the ingredients together. Now fold over the dough, crimping the outer edges (adding olive oil on the edge between the two layers).
Shown with all the ingredients together. Now fold over the dough, crimping the outer edges (adding olive oil on the edge between the two layers).

Before folding over the dough, use your hands to add a touch of olive oil along the outer edge of the dough- where the top and bottom will meet.

Fold the half of the dough over the top. Cinch along the seams, crimping where you just placed the oil as you close it.  I like to tuck it under, as well as crimping it, shaping the calzone into an oblong shape, but you can leave it as a half circle.

Ready for the oven!
Ready for the oven!

Cover the top with a drizzle olive oil, spreading it over the top completely.

Place in oven and let bake for 30 minutes until golden brown.

Posted in My Recipes

Pasta with Zucchini and Cannelini Beans

Pasta with Zucchini and Cannelini Beans
1 medium-sized zucchini, washed and cubed
1 large clove garlic, minced
1 medium-sized yellow onion, chopped
1 can of cannelini beans, drained and rinsed
1 tbsp extra virgin olive oil
Salt and fresh ground pepper to taste
1/4 cup grated cheese, Romano Pecorino works best.
1lb cooked pasta

Your ingredients- zucchini, onion, garlic and cannelini beans (shown not drained/rinsed).
Your ingredients- zucchini, onion, garlic and cannelini beans (shown not drained/rinsed).

Heat olive oil in a large non-stick skillet over medium-high heat.

Add in garlic and onions, cook till translucent.

Add in zucchini , stir, then sprinkle in the salt and pepper. Caramelize the zucchini (cook until the zucchini begins to brown slightly, but do not burn!!).

Zucchini combined with onion and garlic in skillet.
Zucchini combined with onion and garlic in skillet.

Push the zucchini to one side of skillet, and add in the beans to the empty side. Let beans heat through, then mix the zucchini with the beans till incorporated.

Turn the heat down to medium. Cook for 5-10 minutes, till the beans are soft and cooked through.

After incorporating the cannelini beans
After incorporating the cannelini beans

Take skillet off heat. Toss in pasta.

Top with your favorite grated cheese and done!

Posted in My Recipes

Eggplant Rollatini

Eggplant Rollatini
2 large-sized eggplants, washed and sliced thin lengthwise
16 ounces ricotta cheese
1 large egg
1/2 tsp ground nutmeg
1/2 cup shredded mozzarella
1/4 cup grated Romano/pecorino, and three tbsp for sprinkling on top
1/3 lb fresh spinach, washed, drained completely and minced
Extra-virgin olive oil, for drizzling pans
Salt and freshly ground black pepper to taste

Need: 3 cups marinara/tomato sauce, a couple parchment paper covered baking sheets, and a 9×13 baking pan.

Pre-heat oven to 400 degrees.

Slice the eggplants lengthwise into thin slices.


Drizzle olive oil on pans, then place eggplant slices on top. Sprinkle with salt. Roast till lightly browned on both sides, and fork tender, about 4 minutes per side. Remove slices and allow to cool.

Fresh, washed spinach minced in a food processor. After washing spinach, it is important to make sure the water is drained completely.

In a food processor, or you can cut by hand, take fresh, washed spinach and mince.

In a large bowl, beat egg then mix the ricotta, spinach, Romano cheese, nutmeg, and salt/pepper .


* In the 9×13 pan-add a cup of sauce. Set aside for the eggplant’s next step.

Place a heaping tablespoon of the cheese mixture on the fatter end of the eggplant and roll up tightly.


Place the eggplant rollatini into baking pan, atop sauce, seam side down. Continue with remaining eggplant lining them up tightly in the pan.

Evenly distribute the sauce on top of the eggplant rollatini.

Season with grated cheese and mozzarella.


Bake for 30 minutes, until the cheese is bubbly and slightly browned.

DONE! Eggplant Rollatini!