Italian Stromboli

Ingredients:
- 1 tube of Pillsbury pizza crust 
- 8 slices of deli ham 
- 10 slices of Genoa salami 
- 12 slices of sandwich pepperoni 
- 8 slices provolone cheese or mozzarella (shredded cheese can be used) 
- 2 tablespoons of butter 
- 2 minced garlic cloves 
- 2 teaspoons chopped parsley 
- 3 tablespoons of Parmesan cheese 

Instructions:
1. Melt the butter in the microwave and mix in the minced garlic, parsley, and Parmesan cheese. Set aside.

2. Line your baking sheet with parchment paper.

3. Stretch the pizza crust out to almost the size of your baking sheet.

4. Layer the deli meats. Start with the ham, then the salami followed by the pepperoni.

5. Layer the cheese last.

6. Roll the Stromboli longwise and be sure to seal the seam well.

7. Seal the ends securely. Pinch them and mold the excess dough to the underside of the Stromboli.

8. Score the top a few times with a serrated knife (to allow the steam to escape while baking).

9. Top the Stromboli with the garlic butter mixture.

10. Bake the Stromboli as instructed on the back of whatever pizza dough you are using.
- Note: It's the same bake time as you would use for a regular pizza, but you won't par-bake it as instructed on the tube.

11. While typical Stromboli has red sauce inside, you can dip it in the sauce if preferred.

Christmas Breakfast Casserole

1 lb ground sausage
1 tsp mustard powder
½ tsp legitimate salt
4 huge eggs, beaten
2 C entire milk
6 cuts white bread, toasted and cut into cubes
1 C  Cheddar cheese, shredded

.Disintegrate wiener into a medium skillet.
2. Cook over medium warm until equally brown; drain.
3. In a medium bowl, blend together mustard powder, salt, eggs, and drain.
4. Include the frankfurter, bread 3d shapes, and cheese, and mix to coat evenly.
5. Pour into a lubed 9×13 inch preparing dish.
6.Cover, and chill within the fridge for 8 hours, or overnight.
7. Preheat the broiler to 350 degrees.
8. Cover, and heat for 45 to 60 minutes.
9. Reveal, and diminish temperature to 325 degrees.
10. Prepare for an extra 30 minutes, or until set.
11.Cut and serve.

Steak & Shrimp Teriyaki Noodles

Ingredients:
- 1 lb. Shrimp, peeled and deveined 
- 1 lb. Steak, cut into bite-sized pieces 
- 1 lb. Spaghetti noodles, cooked and drained 
- 2 Tbsp. Olive oil 
- 2 tsp. Sesame oil 
- ⅓ C. Teriyaki sauce 
- 2 Tbsp. Soy sauce 
- 2 tsp. Minced garlic 
- ½ Medium onion, sliced 
- ¼ C. Chopped green onions, for garnish 
- Salt, pepper, and seasoning to taste 

Instructions:

1. Heat the olive oil in a skillet over medium-high heat.

2. Add in the steak and season with salt, pepper, and seasonings of your choice. Saute until halfway cooked through, then add in the sliced onion. Continue to saute until the onion is tender and the steak is cooked to your liking. Remove and set aside.

3. Add the shrimp to the same skillet, season, and saute until cooked through. Remove and set aside.

4. Heat the sesame oil in the same skillet, mix in the garlic and saute for 30 seconds.

5. Mix in the teriyaki and soy sauces.

6. Stir in the noodles and toss to combine well.

7. Add the steak and shrimp back to the skillet and mix to combine.

8. Garnish with green onions before serving.

Parmesan Chicken Stuffed Peppers

DIRECTIONS:

Preheat the oven to 400º. In a large bowl, combine 2 cups of mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes, and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with the remaining 1 cup of mozzarella.

Pour chicken broth into the baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil for 2 minutes.

Garnish with parsley and more Parmesan before serving.