Turkey, Onion Jam and Brie Pizza

Passing along a bonus Jennie - O Turkey recipe on this Friday - Turkey, Onion Jam and Brie Pizza. Made with JENNIE-O® Turkey Breast Roast with toppings of Onion Jam, Brie Cheese, and Provolone Cheese. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


Turkey, Onion Jam and Brie Pizza
This is pizza, all grown up. With a savory onion jam in place of pizza sauce, this taste-bud-dazzling weeknight dinner recipe is topped with Brie, Provolone and arugula. Under 500 calories per serving.

INGREDIENTS

12 ounces pizza dough
1 teaspoon chopped fresh thyme
2 tablespoons butter, melted
1 clove garlic, minced
¼ cup onion jam
¾ cup shredded JENNIE-O® Turkey Breast Roast
4 ounces Brie cheese, sliced
½ cup shredded Provolone cheese
½ cup baby arugula leaves
½ teaspoon balsamic vinegar
½ teaspoon olive oil
salt and freshly ground pepper, if desired
DIRECTIONS

1) Heat oven to 425°F. Roll or press pizza dough to 8-inch imperfect circle.
2) In small bowl, combine thyme, butter and garlic. Brush half the butter mixture over pizza dough. Spread dough with onion jam.
3) Top with turkey, Brie and Provolone cheese. Drizzle with remaining butter mixture. Bake 12 minutes or until crust is crisp and golden.
4) In small bowl, toss arugula, vinegar, oil, salt and pepper, if desired. Place on cooked pizza. Cut pizza into wedges.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories430
Protein25g
Carbohydrates46g
Fiber6g
Sugars8g
Fat18g
Cholesterol70mg
Sodium730mg
Saturated Fat10g
https://www.jennieo.com/recipes/837-turkey-onion-jam-and-brie-pizza

One of America's Favorites - Italian Sandwich

A close-up view of an Italian sandwich

The Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The ingredients serve to counterbalance one-another, creating an equilibrium of flavors and texture. The Italian sandwich was invented in Portland, Maine, in 1903 by Giovanni Amato, a baker. It is known as a submarine sandwich or a sub in Boston, Massachusetts, and as a spuckie in East Boston.





The Italian sandwich is prepared using a long bread roll or bun with meats such as salami, mortadella, capicolla and ham along with provolone or American cheese, tomato, onion, sour pickle, green bell pepper, black olives, olive oil or salad oil, salt and black pepper. Additional ingredients, such as pepperoni, banana pepper, lettuce and mustard, may be added, and the sandwich is often cut in half to make it easier to handle. The flavors and texture of the sandwich are counterbalanced by the ingredients used, creating an equilibrium of flavors, and the fats and acids in the ingredients also serve to counterbalance one another.


The Italian sandwich was invented in Portland, Maine, by baker Giovanni Amato in 1903. While

An Italian sandwich

selling his bread on his street cart, Amato received requests from dockworkers to slice his long bread rolls and add sliced meat, cheese and vegetables to them. Amato later opened a sandwich shop named Amato's, and today the sandwich continues to be prepared by Amato's sandwich shops in Portland. The Amato's version is traditionally prepared using fresh-baked bread, ham, American cheese, slices of tomato, green pepper and sour pickle, black olives and salad oil.

The Italian sandwich is known as a submarine sandwich or a sub in Boston, Massachusetts, and in east Boston it is referred to as a spuckie, which may be named after the spuccadella, an Italian bread roll with a pointed shape. In Philadelphia and South Jersey it is known as a "hoagie" or a "grinder". It is the first name that has given the designation to "Subway Sandwich Shops" around the world.

The Sunday Pizza - Pizza Provolone

This week's Sunday Pizza is a Pizza Provolone. Top the pizza with a blend of provolone and fontina cheese, crumbled Italian sausage, roasted garlic and green onions. Please one and please them all with this week's pizza! It's from one of my favorite sites the CooksRecipes website.   http://www.cooksrecipes.com/index.html



Pizza Provolone

Pizza topped with a cheese blend of provolone and fontina, crumbled Italian sausage, roasted garlic and green onions.

Recipe Ingredients:

1 (12-inch) pizza crust
4 ounces pizza sauce
2 cups shredded Wisconsin Sharp Provolone & Fontina Blend
4 ounces Italian sausage, cooked and crumbled
1 tablespoon roasted chopped garlic
8 whole green onions

Cooking Directions:

1 - Spread pizza sauce on crust. Add 7 ounces of cheese blend. Sprinkle cooked sausage, garlic and whole green onions, placed like spokes on a wheel, on top of the cheese. Finish by spreading remaining cheese on top.
2 - Bake in a preheated oven at 450°F (230°C) for 8 to 10 minutes.
Makes 4 servings.

http://www.cooksrecipes.com/pizza_recipes/pizza_provolone_recipe.html

Cheese of the Week - Provolone

Provolone

Country of origin Italy

Provolone

Region, town Southern Italy
Source of milk Cattle
Pasteurised Depends on cow variety
Texture Semi-hard
Aging time at least 4 months
Certification Provolone Val Padana:


Provolone is an Italian cheese that originated in Casilli near Vesuvius, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.

The term Provolone (meaning large Provola) appeared around the end of the 19th century, when it started to be manufactured in the Southern regions of Italy, and this cheese assumed its current large size. The smaller sized variant is called Provola and comes in plain and smoked ("affumicata") varieties.

Modern Provolone is a full-fat cow's milk cheese with a smooth skin, produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different forms: shaped like large salami up to 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging. The average weight is 5 kg (11 pounds).

Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged for a minimum of four months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste. In Provolone Piccante, the distinctive piquant taste is produced with lipase (enzyme) derived from goat. The Dolce version uses calf's lipase instead.

Both Provolone Val Padana and Provolone del Monaco (from the Naples area of Italy) have received the DOP (Protected Designation of Origin) seal from the European Community.

In Brazil, Argentina, Bolivia and Uruguay, small discs of locally-produced "Provolone" of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed before eating grilled meat. The Provolone is either placed directly on the grill, on small stones, or inside a foil plate and cooked until melted. The provoleta is seasoned with chimichurri, and usually eaten communally.



Baked Ziti

INGREDIENTS:
1 (16 ounce) package dry ziti pasta, Ronzoni Healthy Harvest Ziti Pasta
1 pound lean ground turkey
1 onion, chopped
2 (28 ounce) jars spaghetti sauce, Bella Vita Low Carb Pasta Sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil


DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.