calzones & french fruit dip

since i have pictures i will post them. :)

CALZONES

INGREDIENTS:

*frozen rhodes loaves (each loaf will make 2 calzones)

*pizza sauce of choice

*mozzarella cheese. i read a lot of recipes that call for feta too.

*toppings
*optional* if you beat an egg white with a little bit of water and brush on top of finished calzone it makes it shiny and pretty. i didn't do that.

DIRECTIONS:

*place frozen dough on greased cookie sheet, cover and put fridge to thaw overnight (around 10 hours- there is also shorter thawing times). in the morning pull out of fridge and let them sit out (still covered) for a few hours before you roll out. cut each loaf in half and roll out into rectangles. put tomato sauce in middle with toppings, and cheese then fold top over and press sides together to seal. bake @ 425 degrees on a lower rack than the middle for 10-15 minutes or until golden brown. serve with dipping sauce!

PAULA DEAN'S FRENCH CREAM FRUIT DIP

French Cream:

• 1 (8-ounce) package cream cheese
• 1 cup powdered sugar
• 1 cup whipping cream
• 1/4 cup granulated sugar
• 1 lemon, zested and juiced
• Pineapple juice

Directions

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.