9
Recipes
(cont.)
Quick Pizza
1 can (13.8 oz./391 g)
refrigerator pizza crust
1 cup (237 ml) pizza sauce
1 cup (237 ml) mozzarella
cheese, shredded
Directions:
Preheat panini press. Open refrigerator pizza crust and cut into 4
oblong pieces. Place 1 piece of pizza crust onto panini press. Close
panini press. Cook 1 to 2 minutes. Open press and top crust with
pizza sauce, mozzarella cheese, and optional toppings. Lower top
of panini press and lock hinge to rest above pizza. Cook for 2 to 3
minutes, or until cheese melts. Repeat with remaining ingredients.
Makes 4 servings.
Easy Fruit Turnovers
1 can (8 oz./227 g)
refrigerator crescent rolls
1 can (21 oz./595 g) fruit pie filling
Directions:
Preheat panini press. Open refrigerator crescent rolls and cut into 4
oblong pieces. Place 1 piece of dough onto panini press. Close panini
press. Cook 1 to 2 minutes. Open press and top with fruit pie filling.
Lower top of panini press and lock cover to rest above turnover. Cook
for 2 to 3 minutes to warm fruit. Repeat with additional dough and pie
filling. Combine sugar and cinnamon, and sprinkle over turnovers.
Cut turnovers in half.
Makes 8 servings.
Reuben
8 slices sourdough bread, 1/2-in. (1.3-cm) thick
1/2 lb. (227 g) sliced corned beef
1/2 cup (118 ml) sauerkraut
4 slices Swiss cheese
Olive oil
Directions:
Preheat panini press. Spread olive oil on one side of each slice of
bread. Place 4 slices of bread, oil side down, on the panini press.
Place 1/8 lb. (57 g) corned beef, 2 Tablespoons (30 ml) sauerkraut,
and 1 slice of Swiss cheese on each slice of bread. Cover with
remaining 4 slices of bread, olive oil side up. Close panini press. Cook
3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
24 slices pepperoni (optional)
8 green pepper rings (optional)
4 fresh mushrooms, sliced
(optional)
1/2 cup (118 ml) sugar
1 teaspoon (5 ml) cinnamon
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