This easy to make recipe is a big hit in my house!

1 lb Italian sausage
1/2 cup pepperoni
1 jar (14 oz) pizza sauce
1/2 cup water
1 bag frozen potatoes O’Brien with onions and peppers
1 cup shredded Italian cheese blend

Cook sausage until no longer pink. Stir in pepperoni and cook for 2 minutes. Drain.

Stir in pizza sauce, water, and potatoes. Cover and cook 10 - 15 minutes until potatoes are tender.

Sprinkle cheese over the top. Remove from heat, cover, and let stand 5 minutes or until the cheese is melted.

1 lb ground beef
1/2 lb italian sausage
1 jar (26 oz) pasta sauce
1 cup water
6 uncooked lasagna noodles broken into 2 inch pieces (you can always add more of these too)
1 container cottage cheese
1/2 cup grated Parmesan cheese
1 tbsp dried parsley leaves
1 egg
2 cups shredded Italian cheese blend

Brown the Italian sausage and ground beef and drain. Stir in pasta sauce, water, and uncooked noodles. Reduce heat to medium low, cover, and cook for 20-25 minutes until pasta is almost tender.

In a bowl, mix the cottage cheese, parmesan cheese, parsley, and the egg. Spread over the pasta mixture. Sprinkle the shredded cheese on top. Cover and cook for 10-15 minutes or until the cottage cheese mixture has set and the pasta is tender.

6 servings

1 loaf (1 lb) frozen bread dough, thawed
1/4 cup prepared pasta sauce
1/2 cup shredded mozzarella cheese
2 tablespoons finely chopped pepperoni
1 tablespoon olive oil
2 tablespoons grated Parmesan

Preheat oven to 450 degrees F. Generously coat a rimmed baking sheet with cooking spray. Roll out dough to a 10 inch square on a floured surface. Spread pasta sauce over dough. Reserve 2 tablespoons of mozzarella cheese for later. Sprinkle the remaining mozzarella over the sauce. Top with pepperoni. Roll dough jelly style to enclose filling.

Cut roll crosswise into 10 slices. Place slices cut slide down on the baking sheet. Brush tops with oil. Sprinkle with Parmesan and reserved mozzarella cheese. Bake until golden brown (about 15 minutes). Serve immediately.

This was the recipe I was given for this. However, the next time I make this, I would at least double the mozzarella cheese, pepperoni, and pasta sauce.

1 package yeast
1 1/2 cups warm water
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 egg, beaten
course salt

Measure warm water into large mixing bowl. Sprinkle on yeast and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough.

Every child gets small ball of dough to roll and twist into letters, numerals, snakes, and things. Grease cookie sheets.

Lay twisted pretzels on cookie sheets. Brush pretzels with beaten egg and sprinkle with coarse salt.

Bake at 425 degrees for 12 - 15 minutes.

I got this recipe from Madison’s cooking class and the pretzels are excellent! If 4 year olds can do this, anyone can!

1 box (16 oz) lasagna noodles
1 lb sweet Italian sausage
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 eggs
2 lbs ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
1 jar (48 oz) seasoned tomato sauce

Makes 8 servings
Prep time: 25 minutes
Bake time: 1 hour

Preheat oven to 350 degrees F. Cook lasagna noodles as package directs; drain and rinse.

Meanwhile, in a nonstick skillet, cook sausage and onion till brown. Drain fat. Stir in garlic and red pepper flakes. Remove from heat and set aside.

In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, and basil. Mix well.

Spread a layer of tomato sauce in a 13 x 9 inch baking dish; top with a layer of noodles. Cover noodles with a layer of the cheese mixture; top with some sausage mixture. Cover with a layer of sauce. Repeat layering with noodles, cheese mixture, sausage mixture, and sauce. Top with final layer of noodles and sauce.

Bake covered for 45 minutes. Uncover and bake about 15 minutes. Let stand for 5 minutes before serving.