Calzones

1 loaf frozen bread dough, thawed
2-3 c. shredded mozzarella cheese
Your choice of toppings: Pepperoni, Black olives, Cooked Italian sausage, Sauteed onions, Sauteed fresh mushrooms
Divide dough into 4 parts. Roll out each part into a circle/oval. On the bottom half of dough round, add toppings of your choice: pepperoni, black olives, cooked Italian sausage, cooked onions, cooked mushrooms and about ½ c mozzarella cheese. Fold top half of dough over bottom half, leaving about a ¼ ” border of bottom dough uncovered. With fingers, press around to seal dough, and fold bottom dough to the top to totally seal. Transfer to sprayed or parchment paper cookie sheet. Brush with olive oil. Cut 2 slits on top. Let rest for about 20 minutes before baking. Bake 400˚ until golden. Dip into spaghetti sauce, if desired. Makes 4.

Rhubarb Dessert Squares

½ c. real butter
1 c. flour
1/3 c. powdered sugar
3 c. diced rhubarb
2 eggs
1 c. sugar
 ¼ c. flour
1 tsp. baking powder
 ¼ tsp. salt
Cream butter, flour and powdered sugar. Pat into greased 8x8 pan. Bake 350˚ 15 minutes. Arrange rhubarb on hot crust. Combine eggs, sugar, flour, baking powder and salt and pour over rhubarb. Bake 350˚ about 40 minutes longer. Cool. Serve with whipped cream, if desired. Even though rhubarb is considered a vegetable, it is most often treated as a fruit. Rhubarb provides a good source of vitamin C, fiber, and calcium. It is usually eaten cooked, and just like fresh cranberries, rhubarb is almost unbearably tart on its own. It needs the added sweetness of sugar, honey, or fruit juice to balance out the acidity. Since rhubarb is primarily used for pie, it is also referred to by its nickname the “pie plant”.

Happy Mother's Day!