CREAMY HORSERADISH FRENCH DIP CALZONE

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RECIPE 

INGREDIENTS

1 Family Sized Just Rol Pizza Crust (or Pillsbury Poppin’ Fresh Crust)

2.5 Pounds of cooked Roast Beef thinly sliced and cut into 1/2 inch strips

1/2 of a large Sweet Onion thinly sliced

2 Tablespoons of Butter

1/2 teaspoon os Salt

1/4 teaspoon Black Pepper

1 8 ounce block of Cream Cheese softened to room temperature

16 cloves of Roasted Garlic

2.5 Tablespoons of Prepared Horseradish

1 teaspoon Salt

1/2 teaspoon Black Pepper

2/3 cup of Low Sodium Beef Broth

1 Tablespoon of Worcestershire Sauce

1 Large Egg beaten (Egg Wash)

DIRECTIONS

Puree the Cream Cheese, Roasted Garlic, Horseradish, 1 teaspoon Salt and 1/2 teaspoon of Black Pepper in a food processor, blender or with an immersion blender and blend until creamy and well incorporated. Set aside for 20-30 minutes so that the flavors of the Creamy Horseradish Spread are are married. In a skillet over medium low heat, melt the Butter and when it is nicely warmed, add the Sweet Onion Slices, 1/2 teaspoon of Salt and 1/4 teaspoon of Black Pepper and cook, stirring frequently for 20-30 minutes until the Caramelized Onions are lightly browned and well softened. Remove from the heat and add the Roast Beef Strips and stir to blend. Combine the Beef Broth and Worcestershire Sauce and add to the Beef and Onion Mixture. Stir to incorporate the liquid into the Beef and Onion Mixture until very well blended. Set the French Dip Calzone Filling aside to cool. Preheat the oven to 375 degrees and roll out the Pizza Crust onto a work surface. Spread most of the Creamy Horseradish Spread all over the Crust leaving a one inch border all the way around so that the Calzone can be well sealed. Top the Horseradish spread with the with the French Dip Mixture and spread it out evenly.  Spread the remaining Creamy Horseradish Spread over the top of the Beef Mixture. Fold in the ends of the Crust rectangle about 1-2 inches in to cover the Beef Mixture at each end and pinch the corners to seal, then roll up the bottom edge of the Crust to cover the Beef mixture and continue rolling the Dough over the Filling until 3/4 of the bottom edge is rolled to the top. Pull the top edge of the Calzone Dough to cover the remainder of the French Dip Filling. Pinch the seams to seal and shape the Calzone into a nice even tube shape. Roll the formed Calzone onto a new sheet of parchment paper seam side down and transfer to a sheet pan. Check and perfect the Calzone shape and then brush the dough with the Egg Wash all around the bottom and side edges and all over the top. Bake the Creamy Horseradish French Dip Calzone for 30-40 minutes until the Crust is nicely browned and the interior is hot. To check for doneness, tap the outside of the Crust and if it sounds hollow, it is done. Let the Calzone rest for 5-7 minutes, then slice, serve and enjoy!

RECIPE

INGREDIENTS

• 3/4 Pound of Elbow Macaroni cooked according to package directions
• 3 Tablespoons Butter
• 1/2 pound Ground Beef
• 1 teaspoon of Salt 
• 1/2 teaspoon Black Pepper 
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 1 Tablespoon All Purpose Flour
• 2 cups of Fresh Tomato Corn and Black Bean Salsa**
• 1 pound of Yellow American Cheese
• 1/2 cup Sour Cream
• 2/3 cup Half & Half or Milk
• Non Stick Cooking Spray
• 4 ounces of Nacho Cheese Doritos crushed

DIRECTIONS

. In a sauce pan over medium low heat, place the Tomato Corn and Black Bean Salsa. Cut the American Cheese into 1/2 inch cubes and add them to the pan with the Salsa and stir. Cook the Salsa and Cheese for about 15-20 minutes stirring frequently until the Cheese is melted. Turn off the heat and mix the Sour Cream with the Salsa and Melted Cheese until well blended. This is the Queso which should be refrigerated until ready to use. When the Elbow Macaroni is cooked, drain it and add it back to the sauce pan with the Butter and stir until the Butter is melted and the Macaroni is coated with it. This will keep the Macaroni from sticking together. In a deep skillet over medium heat, crumble the Ground Beef, season with the Salt, Pepper, Chili Powder, Cumin and Smoked Paprika and cook for 10-15 minutes stirring frequently and breaking op the Ground Beef until is is no longer pink. Sprinkle the cooked Ground Beef with the Flour and stir to blend. Add the Quest to the Ground Beef in the pan and cook for 8-10 minutes stirring constantly until the Queso is fully heated through. Add the Half & Half or Milk and continue cooking for an additional 5-10 minutes until the Beef Queso Sauce is heated through and has reached a creamy consistency. Preheat the oven to 350 degrees and spray a 6 X 9 inch baking dish with the Non Stick Cooking Spray. Mix together the Beef Queso Sauce and the cooked Elbow Macaroni until very well blended. Pour the Beef Queso Mac & Cheese into the baking dish and top it with the crushed Nacho Cheese Doritos. Lightly spray the crushed Doritos with a little more Non Stick Cooking Spray and Bake the Beef Queso Mac & Cheese Casserole for 25-30 minutes until the Casserole is Bubbly and the crushed Doritos are lightly browned. Let the Casserole rest for 5-7 minutes, scoop it out onto a plate, serve and enjoy!

**FOR THE TOMATO CORN & BLACK BEAN SALSA

• 1 1/2 Cups of diced Roma Tomatoes
• 1 Jalapeno Pepper diced
• 3 ears of Fresh Corn, Kernels cut off the Cobs
• 1/2 small red Onion diced
• 1 15.25 can of Black Beans rinsed and drained
• 2 cloves of Fresh Garlic minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Ground Cumin
• 2-3 Tablespoons Chopped Fresh Cilantro
• 2 Tablespoons Lime Juice
• 2 Tablespoons Olive Oil divided

Place 1 Tablespoon of the Olive Oil in a skillet over medium high heat and when the Oil is shimmery, add the Corn Kernels, season with Salt and Pepper to taste and the Cumin. Cook the seasoned Corn stirring frequently for 5-7 minutes until lightly browned and softened. Set the cooked Corn aside to cool completely. Add the Tomatoes, Jalapeño Pepper, Onion, Garlic and the Black Beans to a mixing bowl and stir to blend well. When the Corn is fully cooled, add it to the bowl with the other ingredients and season with the Salt and Pepper. Add the Cilantro, Lime Juice and the remaining Olive Oil and mix the Salsa very well using your hands or a spoon. 

RECIPE

INGREDIENTS

• 6 Large Eggs
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 1/2 Tablespoons of Mayonnaise
• 2 teaspoons Yellow Mustard
• 1 teaspoon of Hot Pepper Relish Juice
• 1 Tablespoon of Hot Pepper Relish**

DIRECTIONS

Place the Eggs in a sauce pan and add enough Water to cover the Eggs by about 1 inch. Place the sauce pan filled with the Eggs and Water on a burner set on high. Bring the Eggs to a boil and cook for 1-2 minutes. Cover the pan, remove from the heat and let the Eggs stay in the pan for 20-30 minutes. When the Hard Boiled Eggs are cool enough to handle, transfer them to an Ice Water Bath and leave them in until completely cooled. Remove the Hard Boiled Eggs from the Ice Water Bath and place them on a paper towel. Roll them around a bit to dry them off and then crack the Shells and Peel them off. Slice the peeled Hard Boiled Eggs lengthwise and scoop out the Yolks and put them in a bowl. Add the Mayonnaise, Mustard, Salt, Pepper and  the Hot Pepper Relish Juice and Solids. Mash the Ingredients in the bowl with a fork until well incorporated and smooth. Transfer the Yolk Mixture into a piping bag and squeeze it into the Egg White halves. Garnish with Gherkin Pickle Slices or Peppadew Pepper pieces, or just sprinkle them with some sweet Paprika and enjoy!

**INGREDIENTS

1-2 cups seeded and finely chopped Hot Peppers

2 cups seeded and finely chopped Cucumbers

1/2 Red Onion finely chopped

1/8 cup of Salt

1/2 cup of Cold Water

1.5 cups Apple Cider Vinegar

2.5 cups of Sugar

1+ Tablespoon of Pickling Spice

DIRECTIONS

Place the chopped Peppers, Onions and Cucumbers in a bowl and sprinkle them with the Salt. Add the Water and stir to blend. Soak the Veggies in the Salted Water for 1-2 hours in the refrigerator. Transfer the soaked Veggies to a strainer lined with Cheesecloth and press them to remove as much of the liquid as possible. Lift the Veggies up from the strainer in the Cheesecloth, form a ball with the Cheesecloth enclosed Veggies and twist and squeeze to remove more of the liquid. Transfer the soaked and drained Veggies to a bowl. In a sauce pan, bring the Apple Cider Vinegar and Sugar to a boil. Wrap the Pickling Spice in another piece of Cheesecloth and tie it tight to enclose the Spices. Place the packaged Spices into the boiling Sugar and Vinegar Mixture, reduce the heat and simmer for 12-15 minutes. Remove the Spice Package from the Sugar and Vinegar Mixture and dispose it. Transfer the Pepper, Onion and Cucumber Mixture into the simmering Pickling Liquid and simmer for an additional 10 minutes. Remove the Hot Pepper Relish from the heat and transfer to an air tight container and refrigerate until cold. If you are familiar with canning methods, you can store them in sterilized jars, but the Hot Pepper Relish should keep for several weeks in the air tight container.