Cuban Calzones

Recipe from Pillsbury

INGREDIENTS:

2	Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
1 1/2	teaspoons yellow mustard
1 1/2	teaspoons mayonnaise or salad dressing
2	oz sliced pork (from deli)
2	oz sliced ham (from deli)
4	round dill pickle slices, well drained
2	tablespoons shredded Swiss cheese
1	egg, beaten
1/2	teaspoon dried minced onion

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DIRECTIONS:

1.	Heat oven to 350°F. Spray cookie sheet with cooking spray.
2.	Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Press and stretch each biscuit into 6-inch round.
3.	In small bowl, stir mustard and mayonnaise until smooth. Spread mustard mixture on each round to within 1/2 inch of edge. Arrange pork and ham slices over mustard mixture to within 1/2 inch of edge, folding if necessary. Top each round with two pickle slices; sprinkle with cheese. Brush egg around edge of biscuit rounds. Fold dough over filling; press edges with fork to seal. Brush with egg; sprinkle with onion.
4.	Bake 15 to 20 minutes or until golden brown.

Steak Tostadas with Avocados, Tomatoes & Olives

Recipe from Pampered Chef

Ingredients:
1 1/2 lb beef flank steak 2 tbsp olive oil, divided 2 tbsp Crushed Peppercorn & Garlic Rub 2 medium avocados 1 cup grape tomatoes 1 cup pitted kalamata olives		1 lemon 1/4 cup chopped fresh parsley 1/4 tsp salt 12 tostadas 3/4 cup (3 oz) cotija cheese, crumbled

Directions:
1.	Heat Grill Pan over medium-high heat 5 minutes. Brush both sides of steak with 1 tbsp of the oil and sprinkle with rub. Place steak into pan; top with Grill Press. Cook 4 minutes. Turn; top with press. Reduce heat to medium; cook an additional 4-6 minutes or until Digital Pocket Thermometer registers 140°F for medium-rare doneness. Remove steak from pan; tent with foil and let stand 5 minutes (temperature will rise to 145°F).
2.	Meanwhile, peel and dice avocados using Avocado Peeler. Cut tomatoes in half and coarsely chop olives using Santoku Knife. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp zest. Juice lemon to measure 1 tbsp juice. Combine avocados, tomatoes, olives, zest, juice, parsley, salt and remaining 1 tbsp oil in Classic Batter Bowl; mix well.
3.	Thinly slice steak diagonally against the grain. Cut slices into 1-in. pieces. Divide steak evenly among tostadas; top with avocado mixture and cheese.
Yield: 6 servings Nutrients per serving: (2 tostadas): Calories 530, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 50 mg, Carbohydrate 25 g, Protein 32 g, Sodium 1310 mg, Fiber 3 g Diabetic exchanges per serving: 1 1/2 starch, 4 medium-fat meat, 3 fat (1 1/2 carb) Cook’s Tips: To quickly cut the steak into pieces, carve diagonally against the grain into thin slices; without moving slices apart, cut lengthwise into 1-in. pieces. If desired, 3 garlic cloves, pressed, 1 tsp salt and 1 tsp coarsely ground black pepper can be substituted for the peppercorn rub.

Sparkling Sangria

Recipe from Betty Crocker
Prep: 20 min Total: 20 min Makes: 20 servings (1/2 cup each)

Add Spanish flair to your next gathering with this refreshing sangria, a blend of tangy citrus and sweet grape flavors--and a splash of liqueur.

Ingredients

2 limes

2 oranges

1 lemon

1/2 cup sugar

1/2 cup water

2 bottles (25.4 oz each) white Catawba grape juice

2 tablespoons orange-flavored liqueur or orange juice

2 cups sparkling water, chilled

Directions

1. Cut ends off fruit. In 2-quart saucepan, mix sugar and water; add ends of fruit. Heat to boiling; boil 3 minutes. Cool; discard ends. Cut remaining limes, oranges and lemon into thin slices.
2. In 3-quart non-metal container, mix sugar-water mixture, grape juice and liqueur. Add fruit slices; refrigerate. Just before serving, add sparkling water; stir gently.