A few years back I made Chicken and Waffles for my son's swim team and it was a huge hit. That got me thinking about all of the "sandwich" possibilities for waffles. Here is a simple but very delicious take on the "calzone". I think you'll love it!
- 1 3/4 cups shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1 box 8 plain frozen waffles defrosted
SUGGESTED TOPPINGS
- Tomato slices
- Red pepper slices
- Pepperoni slices
- Crumbled bacon
- A few dollops of ricotta cheese
- Pesto
Lightly toast the waffles. Lay four waffles down and top with shredded cheese, Parmesan cheese and toppings of your choice. (If using Pesto spread on waffle first). Sprinkle with spices and top with another waffle. This recipe makes four waffle calzone sandwiches.
Heat a flat skillet or waffle pan with just enough olive oil to coat. Brown waffle sandwiches on both sides until cheese is melted and oohey-gooey good!
ENJOY with your favorite tomato sauce for dipping!
I have to admit I am not a fan of the "Meatloaf". I am always searching for a better recipe to try and eventually I came up with this recipe that I have tweaked to my liking. These are pretty little loaves for a home cooked meal on a special night. My husband travels a lot for work and prefers home cooked hearty meals because he eats out at restaurants so often (poor him - not!)
- 1 Tbs olive oil
- 1½ cups onion, chopped
- 3 garlic cloves, minced
- 2 large eggs
- ½ cup milk
- 2 tsp dijon mustard
- 1½ tsp fresh marjoram, or ½ teaspoon dried, crumbled
- 1½ tsp fresh thyme, or ½ teaspoon dried, crumbled
- 2 lbs. ground beef
- 1 lb ground pork
- 1½ cups fresh bread crumbs
- ¼ cup fresh parsley, minced
Meatloaf Topping:
- ½ cup ketchup
- ¼ cup light brown sugar
- 1 Tbs bacon fat (can use olive oil mixed with smoke seasoning)
- salt and freshly ground pepper to taste
- 1 of each:
- mini carrot (parboiled)
- broccoli floret
- sliced baby bella
Preheat oven to 350 degrees F.Heat the oil until moderately hot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
Whisk the eggs, milk, mustard, onion/garlic mixure and all of the seasonings including the salt and pepper.In a large mixing bowl, combine the meats, egg-milk onion mixture, bread crumbs and parsley.
Using a large heart shaped cookie cutter, press meat into shape and form mini meatloaves. Place on deep cookie sheets or wide pan.Mix together the meatloaf topping in a small skillet until just heated through and sugar is melted. Spoon onto each loaf and brush until spread evenly.
Top each mini loaf with one each of carrot, broccoli floret and mushroom. Brush veggies lightly with olive oil and sprinkler lightly with salt and pepper.
Bake in oven for about 30-45 minutes, until glaze has set and meat is browned. Cook an additional 1o minutes at a time if meat is too rare.
ENJOY!
Note: Serve with additional veggies and a baked sweet potato!
