BAKED ITALIAN POTATO WEDGES
These were an experiment I did for tonight's meal and I think they turned out pretty well. They aren't out and out low fat but the only fat used is extra virgin olive oil so it is a good fat and a little bit of fresh Parmesan cheese and you could use the reduced fat version of that if desired. So, far better than deep fried French fries.
Provided by Sarah_Jayne
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Cut each potato in half length wise and then quarter each half to make potato edges.
- Arrange the wedges on a baking tray with the skin side down.
- In a bowl mix together the oil, herbs and garlic salt.
- Brush the oil mixture onto each potato wedge.
- Sprinkle the grated cheese over the wedges.
- Put in the oven and bake for about 25 to 35 minutes or until done depending on the thickness of your wedges.
- Serve.
Nutrition Facts : Calories 217, Fat 9.7, SaturatedFat 1.9, Cholesterol 3.4, Sodium 68.8, Carbohydrate 28.7, Fiber 3.8, Sugar 1.3, Protein 4.9
ITALIAN BREAD WEDGES
Make and share this Italian Bread Wedges recipe from Food.com.
Provided by CookingMonster
Categories Yeast Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, mix water, oil, sugar, salt, flour and yeast.
- Let rise 30 minutes.
- Spread dough on greased cookie sheet.
- In small bowl, mix italian dressing with pepper, oregano, garlic and thyme.
- Spread this mix on top of dough.
- Sprinkle cheeses on top and bake at 400 degrees for 15-20 minutes.
ITALIAN CHEESE WEDGES
This savoury tart is served as an appetizer. Its very rich and goes great with white wine and fresh fruit.
Provided by mommyoffour
Categories Cheese
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400.
- Place pie crust in 10-inch tart pan with removable bottom.
- Bake at 400 for 7 minutes.
- Remove partially baked crust from oven; sprinkle salami evenly over bottom of crust.
- Beat eggs and cream cheese in medium bowl.
- Add remaining cheeses; mix well.
- Pour over salami.
- Arrange tomato slices around edge, overlapping slightly.
- Bake at 400 for 28 to 38 minutes oruntil center is golden brown.
- Do not underbake.
- Let stand 5 minutes.
- Sprinkle wit oregano and pepper.
- Cut into wedges.
Nutrition Facts : Calories 115.9, Fat 8.8, SaturatedFat 4.4, Cholesterol 44, Sodium 244.2, Carbohydrate 5.2, Fiber 0.3, Sugar 1.1, Protein 4.1
ITALIAN CHEESE BOARD
Provided by Ina Garten
Categories appetizer
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Arrange the fig leaves on top of a board and artfully place the cheeses on top of the leaves. Drizzle olive oil on the smoked mozzarella slices, and sprinkle with fresh pepper. Place the green grapes in the middle, the fig jam in a small bowl, and arrange the grissini, cherries, caramelized walnuts, and crackers in groupings on the board.
ITALIAN WEDGIE SANDWICHES
My inspiration for this recipe came from two places...(1) My love for a traditional Italian Hoagie and (2) a little pizza shop I remember from my Hometown in PA that made "Wedgie" sandwiches out of Pizza crust instead of regular bread. I hope you enjoy this as much as I do!
Provided by Melanie B.
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Make the Bread:.
- Separate the Pizza Doug in half. Roll out as if you were making a regular pizza crust. Drizzle each round with Olive oil, salt, black Pepper, garlic, and Parm cheese. Bake according to manufacturers directions.
- Make the Dressing:.
- Whisk together all ingredients until well incorporated.
- Make the Sandwich:.
- Take one of the pizza crusts, seasoned side down, and drizzle 1/2 of the dressing on the bread. Layer the meat, cheese, and vegetables. Pour remaining dressing on top. Top the giant sandwich with the second pizza crust. Press.
- Cut the Giant Pizza shaped sandwich into 8 wedges. Bake the wedges in oven or toaster oven at 350 for a few minutes to allow cheese to melt.
- Serve and be happy!
Nutrition Facts : Calories 425.1, Fat 37.4, SaturatedFat 11.3, Cholesterol 44.3, Sodium 1508.2, Carbohydrate 9.2, Fiber 3, Sugar 3.9, Protein 15.1
ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS
Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes
Provided by Liberty Mendez
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 21
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
- For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
- While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
- For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
- While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
- To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.
Nutrition Facts : Calories 610 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
BASIL CHEESE POLENTA WEDGES
This is from Swanson's Chicken Broth...you can serve topped with Meat Sauce or as a side dish!! Options for grilling, baking or pan-frying given. Cooking time includes chilling.
Provided by Charmie777
Categories Grains
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
- Stir in oil.
- Cook and stir 10 minutes or until mixture thickens.
- Remove bay leaf.
- Stir in basil and hceese.
- Pour mixture into greased 9" pie plate.
- Cover and chill 2 hours or until firm.
- Cut polenta into 6 wedges.
- To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
- To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
- To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.
More about "italian cheese wedges food"
ITALIAN CHEESE WEDGES RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine ItalianCategory AppetizerServings 16Total Time 1 hr 5 mins
- Heat oven to 400°F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie. Bake for 7 minutes. Remove partially baked crust from oven; sprinkle salami evenly over bottom of crust.
- Beat eggs and cream cheese in medium bowl. Add remaining cheeses; mix well. Pour over salami. Arrange tomato slices around edge, overlapping slightly.
- Bake for 28 to 38 minutes or until center is golden brown. Do not underbake. Let stand 5 minutes. Sprinkle with oregano and pepper. Cut into wedges.
ITALIAN APPETIZER WEDGES RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (66)Category AppetizerCuisine ItalianTotal Time 1 hr 10 mins
- Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
- In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
- Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.
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