Stovetop Calzone
Courtesy of National Pork Board
Serve With:
Chef Salad
Spumoni Ice Cream
Servings: 4
Chef Salad
Spumoni Ice Cream
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
* 2 pork cube steaks, tenderettes or cutlets, thinly sliced
* 1 (14 1/2 oz.) can diced tomatoes with basil and garlic, drained
* 1 c. spaghetti or pizza sauce
* 1 c. sliced mushrooms
* 8 slices French bread, diagonally sliced 1/2" thick
* 4 oz. shredded mozzarella cheese
* ground black pepper to taste
* 1 (14 1/2 oz.) can diced tomatoes with basil and garlic, drained
* 1 c. spaghetti or pizza sauce
* 1 c. sliced mushrooms
* 8 slices French bread, diagonally sliced 1/2" thick
* 4 oz. shredded mozzarella cheese
* ground black pepper to taste
What to do:
1. In 10" nonstick skillet, combine sliced pork chops, tomatoes, pizza or spaghetti sauce and mushrooms.
2. Cook over medium heat, stirring, until heated through, about 5 min.
3. Toast bread under broiler; arrange bread on serving plates.
4. Reduce heat to low; top pork mixture with cheese and cover to melt cheese, about 1 to 2 min.
5. Spoon a portion of the pork mixture onto each slice of toast; season to taste with pepper and serve immediately.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Cook over medium heat, stirring, until heated through, about 5 min.
3. Toast bread under broiler; arrange bread on serving plates.
4. Reduce heat to low; top pork mixture with cheese and cover to melt cheese, about 1 to 2 min.
5. Spoon a portion of the pork mixture onto each slice of toast; season to taste with pepper and serve immediately.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Beaujolais, Côtes du Rhône, Pinot Noir