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Making Lunch with Chef Franklin Dye

Our expert in the kitchen from US Foods whips up a sandwich casserole and a pesto chicken pizza.
LITTLE ROCK, AR - Lunch time doesn't always have to mean the same old boring sandwich or last night's leftovers.

Chef Franklin Dye has a couple of new things you'll want to try.

The recipes are below and if you want to follow him on Twitter, just look for @cheffranklindye. 

Sandwich Casserole

Ingredients:
  • ¼ pound sliced ham
  • ¼ pound sliced pepperoni
  • ¼ pound sliced salami
  • ¼ pound provolone sliced
  • ¼ pound Swiss cheese sliced
  • 3 tablespoons parmesan cheese
  • 3 eggs beaten
  • 2 cans croissant roll dough
Directions:
  • Open one can of the croissant rolls.  Place into bottom of rectangle baking dish coated with butter.  
  • Next, take the ham and lay out on top of the dough. Proceed with the pepperoni, salami, Swiss, and provolone in layers.  
  • Next, take half of the beaten eggs and pour over the meat.
  • Unroll the 2nd can of dough and place on top.  
  • Finish by pouring the rest of the eggs and brushing the top. Sprinkle with parmesan cheese and bake at 350 for about 35 minutes or until golden brown.  
  • Serve while hot.

Pesto Chicken Pizza

Ingredients:
  • 1 large pizza crust
  • 1 can diced chicken
  • 1 jar fresh pesto
  • 2 each sliced roma tomatoes
  • Honey
  • Balsamic glaze
  • 6 ounces shredded mozzarella cheese
Directions:
  • Take pizza crust and place on pizza pan.  
  • Spread pesto sauce onto crust evenly.  
  • Next, spread cheese onto sauce. 
  • Place tomatoes spaced onto the cheese.  
  • Spread the diced chicken next.    
  • Bake for 15 minutes and remove from oven.  
  • Finish with drizzles of honey and balsamic vinegar. Serve hot.

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