Mozarella, Raspberry & Brown Sugar Panini

From Giada De Laurentiis

Serves 6

12 1/2 inch thick slices bakery style white bread

1/3 cup olive oil

3/4 cup raspberry jam

3 tsp chopped fresh rosemary

12 oz. fresh mozzarella cheese, patted dry and sliced

Salt (optional)

3 Tbsp light brown sugar

1. Preheat panini press

2. Using a pastry brush, paint bread on both sides with oil. Spread one side of each slice with jam. Sprinnkle rosemar yover jam.

3. Place 2 slices mozzarella on 6 slices of bread

4. Covering with the other slice of bread, sprinkle brown sugar on top of the panini.

5. Grill for 3-5 minutes, until cheese has melted and bread is golden and crispy.

Chicken Crescent Sandwich

1 pkg Pillsbury crescent rolls
2 cups cooked canned chicken
3 oz. soft cream cheese
1 chopped cream onion
1 pinch salt & pepper
3 tbl. melted butter
2 tbl. parmesan cheese

DIRECTIONS:
Preheat oven to 375 degrees. In medium bowl combine chicken, cream cheese, chopped onion and salt & pepper. Separate crescent dough into 8 triangles. Spoon meat mixture on 1 end of each triangle. Fold dough over. Seal edges. Brush with butter and sprinkle with parmesan cheese. Bake on ungreased sheet 15-17 minutes until golden brown.

Ham & Cheese Wrap-Ups

Comes to us live from the kitchen of Aubrey Messick!

1 pkg. Pillsbury crescent rolls
1 pkg. thick sliced honey ham
1 pkg. provolone cheese
2 thinly sliced Pink Lady Apples

Place sliced ham in a frying pan and allow to sear on each side until golden brown. Cut to size and place desired amount of ham on open crescent rolls. (I used one slice cut into 1/4s per roll). Top with provolone cheese and thinly sliced apple pieces. Fold up crescent rolls and bake according to the crescent roll directions. Serve with tomato soup and any leftover apple slices.