Type what you have

Ingredients

• ✓ cheese blend
• garlic
• basil
• oregano
• parmesan cheese
• bread crumb
• chicken breast
• egg
• spaghetti sauce
• italian cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
3. 3 Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

By CSLUSH

Ingredients

• ✓ cheese blend
• ziti pasta
• hot sausage
• spaghetti sauce
• alfredo sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a boil. Stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 12 minutes. Drain well.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the pasta, spaghetti sauce, and Alfredo sauce. Transfer the mixture into a large baking dish, and top with the Italian cheese blend.
4. 4 Bake in the preheated oven until the sauce is bubbly and the cheese is melted, about 15 minutes.

By Chevy Brodersen

Ingredients

• ✓ cheese blend
• bread
• olive oil
• garlic salt
• tomato

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.
3. 3 Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!

By KCANDDAVID

Ingredients

• ✓ cheese blend
• cream of mushroom soup
• ham
• russet potato
• onion
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about 1/2 of the ham slices, 1/3 of the potato slices, 1/2 of the onion slices, and 1/3 of the Italian cheese blend atop mushroom soup.
3. 3 Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.
4. 4 Finish layering with remaining ham slices, remaining onion slices, about 1/2 of the remaining cheese, and remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese on top. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and continue baking for another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

By Barbara Burns

Ingredients

• ✓ cheese blend
• fusilli pasta
• ground beef
• green bell pepper
• onion
• tomato sauce
• pepperoni sausage

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 pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a skillet over medium heat, brown the ground beef until no pink shows; drain.
4. 4 Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.
5. 5 Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.

By Macy

Ingredients

• ✓ cheese blend
• bacon
• onion
• garlic
• green bean
• water
• balsamic vinegar
• salt
• black pepper
• bread crumb

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan, about 5 minutes. Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent, about 5 minutes more.
2. 2 Stir green beans, water, vinegar, salt, and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated, 10 to 12 minutes. Top with bread crumbs and cheese; stir gently.

By Barbara

Ingredients

• ✓ cheese blend
• pancetta
• onion
• red pepper
• egg
• italian seasoning
• salt
• mustard
• black pepper
• milk
• bread
• ricotta cheese

Instructions

1. 1 Grease a 9 x 13 (3 L) baking dish.
2. 2 In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
3. 3 Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
4. 4 Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
5. 5 Cover and refrigerate overnight.
6. 6 When ready to serve, preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

By Egg Farmers of Ontario

Ingredients

• ✓ cheese blend
• marinara sauce
• flatbread
• spinach
• pineapple
• green bell pepper
• black olive
• ham steak
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread marinara sauce on the entire surface of the flatbread. Evenly distribute spinach over marinara sauce, followed by pineapple, bell pepper, olives, ham, and green onions. Sprinkle cheese on top.
3. 3 Bake in the preheated oven until crust is crispy and cheese has melted, 10 to 15 minutes.

By CookingWithShelia

Ingredients

• ✓ cheese blend
• pork sausage
• ricotta cheese
• green onion
• sun-dried tomato
• portobello mushroom
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ cheese blend
• butter
• parmesan cheese
• garlic powder
• puff pastry
• pasta sauce
• mushroom
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Gather all of your ingredients and a cookie sheet; you'll have to work quickly once the puff pastry is out of the fridge.
2. 2 Melt butter in a microwave-safe bowl; stir in Parmesan cheese and garlic powder.
3. 3 Remove 1 sheet puff pastry from fridge. Keep the other sheet chilled. Very gently unfold the sheet onto your work surface. Press pastry back together if it cracks. Slice into 6 squares and place them 1 1/2 to 2 inches apart on the cookie sheet. Brush the edges of each square with some of the garlic butter. Add a spoonful of sauce to the center of each square. Top with some Italian cheese, mushrooms, and bacon.
4. 4 Bake in the preheated oven until puffed and golden, about 15 minutes.
5. 5 In the meantime, repeat slicing, brushing, and topping the second sheet of puff pastry. Bake second batch for 15 minutes.

By AddiesMom6

Ingredients

• ✓ cheese blend
• cremini mushroom
• onion
• garlic
• butter
• flour
• half and half
• salt
• pepper

Instructions

1. 1 Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2. 2 Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

By evilcookie007

Ingredients

• ✓ cheese blend
• shallot
• olive oil
• sweet sausage
• gnocchi
• butter
• milk
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
3. 3 Arrange sausages atop shallot mixture.
4. 4 Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 Transfer sausages to a platter; cover and set aside.
6. 6 Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
7. 7 Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
8. 8 Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
9. 9 Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ cheese blend
• cooking spray
• egg
• milk
• butter
• tapioca starch
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. 2 Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for 2 minutes on a lightly floured surface, then roll into golf ball-sized pieces and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ARTHROPOD

Ingredients

• ✓ cheese blend
• butter
• parsley
• olive oil
• garlic
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine butter, parsley, olive oil, and garlic in a bowl.
3. 3 Slice loaf on the diagonal, about every 2 inches, starting on top of loaf to the bottom without cutting all the way through. Repeat on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
4. 4 Spread butter mixture carefully between bread sections; followed by cheese. Wrap loaf in aluminum foil.
5. 5 Bake in the preheated oven 15 minutes. Unwrap loaf; continue baking until cheese melted, about 10 minutes more.

By Beth Goldsmith

Ingredients

• ✓ cheese blend
• cauliflower
• parsley
• egg
• garlic
• salt
• black pepper

Instructions

1. 1 Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
4. 4 Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated.
5. 5 Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
6. 6 Bake in the preheated oven until lightly browned, about 15 minutes.

By Alli Shircliff

Ingredients

• ✓ cheese blend
• vegetable oil
• mild sausage
• white button mushroom
• italian seasoning
• rice sides herb and butter
• pea
• romaine lettuce
• grape tomato
• cherry tomato

Instructions

1. 1 Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
2. 2 Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
3. 3 Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
4. 4 Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

By Kristin Price

Ingredients

• ✓ cheese blend
• penne rigate
• olive oil
• shrimp
• green bell pepper
• baby bella mushroom
• alfredo sauce
• tomato
• parmesan cheese
• sun-dried tomato pesto
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
4. 4 Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
5. 5 Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
6. 6 Bake in the preheated oven until bubbling, 25 to 30 minutes.

By Erin Schroeder

Ingredients

• ✓ cheese blend
• whole-wheat pizza dough
• olive oil
• garlic
• garlic powder
• onion powder
• salt
• black pepper
• ricotta
• broccoli floret
• tomato
• parmesan cheese

Instructions

1. 1 Place a pizza stone on the bottom rack of your oven. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Stretch pizza dough into a round disk on a floured surface. Brush 1 tablespoon olive oil over dough. Sprinkle minced garlic, garlic powder, onion powder, salt, and pepper on top.
3. 3 Cover dough with Italian cheese blend and dollops of ricotta. Scatter broccoli and tomato over cheese. Swirl remaining 1 tablespoon olive oil on top. Sprinkle Parmesan cheese over pizza.
4. 4 Transfer pizza to the preheated pizza stone and bake until the crust is crispy and the cheese is melted, about 20 minutes.

By Jsep

Ingredients

• ✓ cheese blend
• bread crumb
• vegetable oil
• ground beef
• onion
• garlic
• eggplant
• tomato
• rice
• egg
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put bread crumbs in a bowl with enough water to cover; set aside to soak.
3. 3 Heat oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
4. 4 Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove the skillet from heat and set aside to allow the mixture to cool.
5. 5 Drain excess water from bread crumbs and put in a large bowl; add ground beef mixture, half the tomatoes, rice, cheese, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover the dish with aluminum foil.
6. 6 Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.

By Toni Sortino Camden

Ingredients

• ✓ cheese blend
• olive oil
• zucchini
• red pepper flakes
• garlic salt
• onion salt
• romano cheese
• tomato sauce

Instructions

1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Ingredients

• ✓ cheese blend
• water
• kosher salt
• white sugar
• chicken breast
• parmesan cheese
• bread crumb
• parsley flakes
• salt
• black pepper
• olive oil
• garlic
• margarine
• lemon juice

Instructions

1. 1 Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
2. 2 Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
4. 4 Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
5. 5 Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
6. 6 Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
7. 7 Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
8. 8 Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
9. 9 Switch oven to broil. Sprinkle cheese over the chicken breasts.
10. 10 Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.

By Candy Kay

Ingredients

• ✓ cheese blend
• canola oil
• red onion
• red bell pepper
• pork sausage
• tomato
• garlic powder
• italian seasoning
• sugar
• salt
• black pepper
• mostaccioli
• penne pasta

Instructions

1. 1 Heat canola oil in a large pot over medium heat. Stir in onion and red pepper; cook until onion has softened and turned translucent, about 5 minutes. Add pork sausage; cook and stir until sausage is crumbly and browned, about 10 minutes. Drain and discard any excess fat.
2. 2 Stir in crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat; reduce heat to medium-low, cover, and simmer 20 to 30 minutes until sauce has reached your desired consistency.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add pasta, and cook until al dente, 8 to 10 minutes. Drain; toss with red sauce and Italian cheese blend. Stir until cheese has melted. Season to taste with salt and pepper before serving.

By Luv2cook

Ingredients

• ✓ cheese blend
• yellow onion
• shallot
• parsley
• chive
• sage
• garlic
• ginger
• rosemary
• olive oil
• alfredo sauce
• cream cheese
• spinach
• artichoke heart

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
3. 3 Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
4. 4 Bake in the preheated oven until bubbly, about 45 minutes.

By sheghost

Ingredients

• ✓ cheese blend
• ground bison
• ground pork
• sweet onion
• garlic
• tomato sauce
• tomato paste
• salsa
• water
• peri-peri chili pepper sauce
• italian seasoning
• spinach
• cottage cheese
• lasagna noodle

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir bison and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; cook until soft, about 3 minutes. Stir in tomato sauce, tomato paste, salsa, water, peri-peri sauce, and Italian seasoning. Reduce heat to low and simmer meat sauce, stirring occasionally, until thickened and flavorful, about 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Put frozen spinach in a microwave-safe bowl. Cook in the microwave until steaming and no water is left in the bowl, 5 to 7 minutes. Let cool; stir in cottage cheese.
4. 4 Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking pan. Add a layer of noodles, another layer of meat sauce, and another layer of noodles. Top with all of the spinach-cheese mixture, another layer of noodles, the remaining meat sauce, and the shredded Italian cheese blend. Cover pan with aluminum foil.
5. 5 Bake in the preheated oven for 40 minutes. Uncover and continue baking until cheese is browned and bubbly, about 15 minutes more. Let stand 20 minutes before cutting.

By JaronOliver

Ingredients

• ✓ cheese blend
• sunflower oil
• onion
• garlic
• quinoa
• chicken bouillon
• water
• thyme
• parsley
• chicken chunk
• alfredo sauce
• cream of chicken soup
• butter
• pita chip
• parmesan cheese

Instructions

1. 1 Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
2. 2 Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
5. 5 Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.

By GeeDeth

Ingredients

• ✓ cheese blend
• marinara sauce
• egg
• bread crumb
• flank steak
• salt
• black pepper
• bacon
• vegetable oil

Instructions

1. 1 Pour marinara sauce into the slow cooker and set on High to warm.
2. 2 Combine eggs and bread crumbs in a small bowl. Sprinkle both sides of the flank steak with salt and pepper. Pat bread crumb mixture over one side of flank steak, leaving a 1-inch border around the edges. Top bread crumbs with bacon slices and sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
3. 3 Heat oil in a heavy skillet. Sear prepared flank steak log in hot oil until well browned on all sides, about 10 minutes; transfer to warm sauce in the slow cooker and spoon sauce over steak log to cover.
4. 4 Turn slow cooker to Low; cook steak log until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara sauce.

By bobthecook1

Ingredients

• ✓ cheese blend
• lasagna noodle
• rotisserie chicken
• mascarpone cheese
• garlic
• italian seasoning
• white pepper
• olive oil
• onion
• egg
• alfredo sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
5. 5 Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
6. 6 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Jon OBrien

Ingredients

• ✓ cheese blend
• cooking spray
• pizza dough
• butter
• bacon
• green bell pepper
• onion
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed 16-inch large pizza pan with cooking spray.
2. 2 Pat out pizza dough on the prepared pan and brush with 1 teaspoon melted butter.
3. 3 Bake in the preheated oven for 4 minutes and remove.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.
5. 5 Melt 1 tablespoon butter in a skillet over medium-high heat. Add bell pepper and onion and stir-fry for 3 minutes. Add beaten eggs and scramble, stirring constantly, until eggs begin to set but are still slightly liquid on the sides, 2 to 3 minutes. Spoon evenly over the crust. Place chopped bacon evenly over the eggs. Top with Italian cheese evenly. Season with salt and pepper.
6. 6 Bake in the preheated oven until pizza bottom is browned and cheese is melted, 6 to 8 minutes. Let cool slightly, about 5 minutes. Slice and serve.

By Hapygrl

Ingredients

• ✓ cheese blend
• aluminum foil
• cornmeal
• pizza dough
• whole wheat sesame dough
• pizza sauce
• red pepper
• turkey sausage
• mushroom
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
2. 2 Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
3. 3 Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
4. 4 Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
5. 5 Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

By Reynolds KitchensR

Ingredients

• ✓ cheese blend
• bread crumb
• parmesan cheese
• olive oil
• penne pasta
• chicken
• baby spinach
• tomato
• alfredo sauce
• pesto sauce
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. 3 Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
4. 4 Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

By Lindalou