Type what you have

Ingredients

• ✓ provolone cheese
• vegetable oil
• turkey breast
• kosher salt
• black pepper
• cayenne pepper
• dijon mustard
• pesto sauce
• cranberry
• ham

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• olive oil
• butter
• balsamic vinegar
• dijon mustard
• garlic
• chicken breast
• chicken stock
• shallot
• cremini mushroom
• chicken stock
• herbes de provence
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl. Stir chicken breast halves into mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
2. 2 Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
3. 3 Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

By beutifldrmer

Ingredients

• ✓ provolone cheese
• beef sirloin roast
• au jus mix
• water
• hoagie roll

Instructions

1. 1 Place beef roast into a slow cooker. Stir together water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
2. 2 Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

By Todi

Ingredients

• ✓ provolone cheese
• beef chuck roast
• garlic
• pepperoncini
• hoagie roll

Instructions

1. 1 Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. 2 Cover, and cook on Low for 6 to 8 hours.
3. 3 When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!

By COOKINGMAMAL

Ingredients

• ✓ provolone cheese
• turkey sausage
• bread dough
• mozzarella cheese
• marinara sauce

Instructions

1. 1 Preheat oven to 400 degrees F. Lightly grease a sheet pan.
2. 2 Remove dough from can, cut in half, and join pieces so long sides are together. Roll the dough out into a square.
3. 3 Place provolone on top of dough. Dice sausage and sprinkle over dough. Top with shredded mozzarella. Roll up and pinch seam to seal. Slice into 8 pieces.
4. 4 Bake until golden brown, about 10 to 15 minutes. Serve with marinara dipping sauce.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ provolone cheese
• hoagie roll
• beef consomme
• water
• roast beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open hoagie rolls and lay them out on a baking sheet.
3. 3 Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth.
4. 4 Place roast beef in broth and warm for 3 minutes.
5. 5 Arrange meat on hoagie rolls and top each roll with 2 slices of provolone.
6. 6 Bake sandwiches in the preheated oven until cheese melts, about 5 minutes.
7. 7 Serve sandwiches with small bowls of warm broth for dipping.

By writergirl

Ingredients

• ✓ provolone cheese
• butter
• sun-dried tomato
• pesto
• garlic
• salt
• black pepper
• bread

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
3. 3 Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.

By Myra

Ingredients

• ✓ provolone cheese
• chicken breast
• prosciutto
• butter
• white wine

Instructions

1. 1 Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
2. 2 Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

By chiara

Ingredients

• ✓ provolone cheese
• pasta
• ground beef
• onion
• tomato pasta sauce
• sour cream
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
2. 2 Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
4. 4 Bake in preheated oven for 30 minutes, or until bubbly.

By Lorna

Ingredients

• ✓ provolone cheese
• pizza dough
• all-purpose flour
• pesto sauce
• prosciutto
• banana pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Place pizza dough on a floured surface and roll into a rectangular shape, between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
3. 3 Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
4. 4 Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
5. 5 Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• ziti pasta
• ground beef
• onion
• spaghetti sauce
• mozzarella cheese
• sour cream
• parmesan cheese
• basil

Instructions

1. 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. 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. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 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. 5 Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
6. 6 Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

By Susan

Ingredients

• ✓ provolone cheese
• butter
• onion
• cod
• seasoned salt
• mayonnaise
• parmesan cheese
• mozzarella cheese
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.
2. 2 Place casserole dish in the preheating oven until butter is melted, about 5 minutes.
3. 3 Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.
4. 4 Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.
5. 5 Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.

By mama3

Ingredients

• ✓ provolone cheese
• chicken breast
• apple
• shallot
• milk
• bread crumb
• egg yolk
• white sugar
• white wine
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
2. 2 Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
3. 3 Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
4. 4 While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.

By ELFINDANCER

Ingredients

• ✓ provolone cheese
• hawaiian bread roll
• mayonnaise
• soy sauce
• sesame oil
• chili-garlic sauce
• ginger
• roast beef
• pineapple tidbit
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 Slice Hawaiian rolls in half horizontally. Open the rolls like a book, and place the bottom halves, cut-sides up, on the prepared baking sheet.
3. 3 Place 1 piece Provolone cheese on the cut side of each bottom roll. Spread 1 teaspoon mayonnaise on the cut side of each top roll.
4. 4 Combine soy sauce, sesame oil, chili-garlic sauce, and ginger in a small saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sauce has thickened and is reduced by half, 4 to 5 minutes. Remove from heat.
5. 5 Dip one slice of roast beef into the sauce, coating both sides. Place on a bottom roll, folding to fit. Repeat with remaining beef slices until all rolls are covered. Place top halves of rolls on top of beef. Cover with foil.
6. 6 Bake in the preheated oven until the cheese is melted and sliders are heated through, 10 to 15 minutes.
7. 7 Secure a pineapple tidbit on top of each slider with a toothpick and sprinkle with chopped green onions for garnish. Serve warm.

By Bibi

Ingredients

• ✓ provolone cheese
• ziti pasta
• onion
• ground turkey
• spaghetti sauce
• carrot
• sour cream
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain.
3. 3 Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into the prepared baking dish as follows: 1/2 of the ziti, Provolone cheese, sour cream, half of the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
4. 4 Bake in preheated oven until cheeses are melted, about 30 minutes.

By MakeItHealthy

Ingredients

• ✓ provolone cheese
• acorn squash
• butter
• apple
• potato
• kielbasa sausage
• onion
• cranberry
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
3. 3 Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
4. 4 Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

By Heather Lynn Christiansen

Ingredients

• ✓ provolone cheese
• portobello mushroom
• onion
• balsamic vinegar
• eggplant
• tomato

Instructions

1. 1 Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is golden brown.

By JOHN KARST

Ingredients

• ✓ provolone cheese
• vegetable oil
• chicken breast
• thai peanut sauce
• green onion
• pita bread

Instructions

1. 1 Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

By Sarah Bloom

Ingredients

• ✓ provolone cheese
• mayonnaise
• dijon mustard
• lemon
• tarragon
• black pepper
• salt
• asparagus
• chicken breast
• panko bread crumb

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
2. 2 Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
3. 3 Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
4. 4 Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

By Monica

Ingredients

• ✓ provolone cheese
• aluminum foil
• butter
• garlic
• portabella mushroom
• hamburger bun
• sour cream
• red wine vinegar
• dijon mustard
• sugar
• cayenne pepper

Instructions

1. 1 Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
2. 2 Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
3. 3 Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
4. 4 Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.

By Reynolds KitchensR

Ingredients

• ✓ provolone cheese
• ground turkey
• basil
• garlic
• salt
• black pepper
• ciabatta roll
• mayonnaise
• pesto
• red onion
• romaine lettuce

Instructions

1. 1 Combine turkey, basil, garlic, salt, and pepper in a bowl. Divide into 4 equal portions and form into hamburger patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill patties for about 4 minutes per side. Place provolone slices on the patties; continue to cook until cheese melts. Place ciabatta rolls on the grill and cook until browned to your liking, 2 to 3 minutes.
3. 3 Mix mayonnaise and pesto in a small bowl until thoroughly combined. Spread onto the rolls. Place the turkey patties on the rolls and top with sliced red onion and lettuce.

By Shagen McBride

Ingredients

• ✓ provolone cheese
• chicken breast
• garlic and herb marinade
• basil
• tomato
• bacon
• parmesan

Instructions

1. 1 Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Place chicken and marinade into a large resealable plastic bag. Squeeze out excess air, seal the bag, and refrigerate for 30 minutes.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Lay opened chicken breasts on a broiler pan. Place 4 basil leaves on one half of each chicken breast. Top each with 2 to 3 tomato slices and 1 cheese slice, then fold chicken together to enclose filling. Fasten with toothpicks if needed. Wrap 3 bacon slices around each chicken breast.
4. 4 Cook in the preheated oven for 15 minutes. Turn chicken and cook for 15 minutes more. Remove from the oven, sprinkle chicken with Parmesan, and continue cooking until cheese is melted, 2 to 3 minutes.

By Jodi Hanlon

Ingredients

• ✓ provolone cheese
• chicken breast
• seasoned salt
• olive oil
• butter
• onion
• green bell pepper
• mushroom
• hoagie roll
• tomato
• lettuce
• mayonnaise

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
3. 3 Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, shred meat, and season with seasoned salt.
4. 4 Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and sliced mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in shredded chicken and cook until heated through, 2 to 3 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
6. 6 Place hoagie roll bottoms on the prepared pan. Set roll tops aside.
7. 7 Spread 1/2 of the chicken mixture on each roll bottom, then place 2 slices provolone cheese side-by-side over top.
8. 8 Broil until provolone is melted and hoagie rolls are crunchy, 2 to 3 minutes. Remove from the oven.
9. 9 Divide tomato slices and lettuce between the two sandwiches. Spread mayonnaise on each roll top and close the sandwiches. Wrap each cheesesteak tightly with aluminum foil, using a knife to push any filling back inside. Let sit for 1 to 2 minutes for flavors to blend before serving.

By Scott K

Ingredients

• ✓ provolone cheese
• butter
• parsley
• pecorino romano cheese
• garlic
• white bread
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat.
2. 2 Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl.
3. 3 Lightly coat 1 side of each bread slice with butter mixture; flip. Top 2 bread slices with provolone and mozzarella cheese; place remaining 2 bread slices, buttered-sides up on top.
4. 4 Cook on one side until golden brown, 3 to 4 minutes. Flip; cook on second side until cheese melted and golden brown, 3 to 4 minutes more. Cut sandwiches in half; serve.

By Kimberly Holland

Ingredients

• ✓ provolone cheese
• egg
• bread crumb
• chicken breast
• olive oil
• chicken broth
• asparagus

Instructions

1. 1 Whisk eggs together in a shallow bowl; add bread crumbs to a separate shallow bowl. Dip chicken into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
2. 2 Heat oil in a large 2-inch deep skillet over medium heat. Add chicken; brown on both sides. Add broth; arrange asparagus on top chicken and lay 1 slice cheese over asparagus on top each breast.
3. 3 Cover the skillet; cook until chicken is cooked through and no longer pink inside, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Rosanna

Ingredients

• ✓ provolone cheese
• ground beef
• salt
• black pepper
• cayenne pepper
• green onion
• parsley
• bread crumb
• egg
• worcestershire sauce
• ketchup
• barbecue sauce
• sriracha sauce

Instructions

1. 1 Combine ground beef, salt, pepper, cayenne, green onions, parsley, bread crumbs, egg, and Worcestershire sauce in a large bowl. Mix with a fork until just combined; do not overmix. Wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
3. 3 Remove meat from the refrigerator and divide into 8 equal portions. Dampen your fingers with cold water and roll meat into smooth balls. Form each ball into a ghost (or pear) shape and place on the prepared sheet pan; try to center the heads over the bodies.
4. 4 Bake in the center of the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
5. 5 Remove from the oven and immediately place a slice of provolone cheese on the top of each ghost, centering it the best you can. Cut the remaining 2 slices of provolone into quarters and place those over the center to provide more cheese for the head. The residual heat from the meat will start to melt the cheese and it will droop down.
6. 6 Return to the oven until the cheese melts, 30 to 60 seconds.
7. 7 Remove from the oven and take some of the melted cheese around the bottoms and wrap and drape it back up over the heads. Use the tip of a knife to form eyes and mouths, then neaten up the bottom of the cheese "sheets."
8. 8 Combine ketchup, barbecue sauce, and Sriracha for blood sauce; ladle onto plates and serve meatloaf ghosts on top.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• bread dough
• olive oil
• oregano
• basil
• mortadella
• capicola ham
• genoa salami
• roma tomato
• mushroom
• egg
• sesame seed

Instructions

1. 1 Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
2. 2 Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
3. 3 Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
4. 4 Preheat the oven to 300 degrees F (150 degrees C).
5. 5 Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

By davey

Ingredients

• ✓ provolone cheese
• russet potato
• olive oil
• salt
• black pepper
• bacon
• green onion

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
3. 3 Preheat an outdoor grill for medium-high heat and generously oil the grate.
4. 4 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
5. 5 Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
6. 6 Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.

By Cara

Ingredients

• ✓ provolone cheese
• breaded chicken patty
• garlic butter
• bread
• marinara sauce
• basil
• garlic salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet.
2. 2 Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise.
3. 3 Spread garlic butter onto 1 side of each bread slice.
4. 4 Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir.
5. 5 Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients.
6. 6 Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.

By Cindylee Bloomer

Ingredients

• ✓ provolone cheese
• lasagna noodle
• cream cheese
• egg
• cottage cheese
• bacon
• garlic powder
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG