This post sponsored by Bertolli.
BUONE FESTE! No. 113 – Happy Holidays and Happy New Year!!! (Where did I learn that? – you will see). Imagine my Tuesday evening: The Time: 5:30 pm. I am Starving (or at least my stomach is saying so very loudly). I have made NO plans for dinner. I haven’t even dreamed up Mushroom Bacon Calzone yet. Want to know why? Because a wonderful surprise happened! During my lunch break – when normally, of course, I plan our supper while I eat my lunch (doesn’t everyone do this?), my new baby grandson stopped by for a visit! At this point in the story, I need to confess something. I have turned into THAT grandmother. The one with a phone full of pictures and stories of how smart the baby is. I won’t make you suffer through that though. Anyway, because of celebrating the wonders of sweet baby right through my lunch break, I didn’t plan dinner (and I wouldn’t change a thing). Life is hectic and short, we have to seize the moment and enjoy what is in front of us!
Just a quick time out here, this post is sponsored by my new friends over at Bertolli. As always, all of the opinions and the recipe you find here is mine.
Mushroom Bacon Calzone www.loavesanddishes.net
Thankfully, I had the perfect ingredients on hand to make a delicious, quick and easy dinner for the family which required no planning and was in the oven in about 15 minutes thanks to my new friends over at Bertolli. Mushroom Bacon Calzone is one of my quick “go to” recipes that you should put in your kitchen arsenal too. Stock up on a few pantry supplies and you are ready to bring Tuscany homemade flavors to your table in minutes, any time! Seriously, where in the world would you get 150 years of tradition like this anywhere else?
Mushroom Bacon Calzone www.loavesanddishes.net
RECIPE FOR MUSHROOM BACON CALZONE
- 1 tbs butter
- 10 quarter sized mushrooms mix of buttons and baby bella’s work best - sliced
- 1 clove garlic - minced
- ½ large shallot - minced
- salt and pepper
- 1 refrigerated “original” crust pizza dough find with the refrigerated biscuits and crescent rolls
- 16 tsp Bertolli’s Riserva Marinara Sauce Plus more for dipping
- 4 strips cooked bacon - cut into bits
- 2 Cups shredded mozerella cheese
- 4 slices provolone cheese
- 1 egg - for egg wash - beaten
- 1 pinch kosher salt
- 2 tbs grated parmesan cheese
- Heat 1 tbs butter on the stovetop over medium heat in a skillet. Preheat the oven to 375. Once butter is melted, add the mushrooms, garlic and shallot to the pan. Cook until the mushrooms soften and the garlic and shallot are translucent and fragrant. Add salt and pepper to taste. Remove from the heat.
- Open the can of pizza crust and unroll the crust so that the long side of the crust is facing you. Cut in half from top to bottom and again in half from side to side. Place a small amount of flour on a cutting board and roll the crust slightly to stretch the dough to a full 6x8 piece. (It will want to return to about 5x7 and that is ok). Lay out each of the pieces of pizza crust and apply 4 tsp of Bertolli Marinara to each one followed by ¼ of the bacon pieces, ¼ of the mushroom/garlic/shallot mix, ¼ of the mozzarella and one slice of provolone.
- Using a pastry brush or finger tips, wet the edges of the calzone with water so that the dough will stick together well when folded. Gently fold the top half over the bottom half and using a fork, press the edges together well. Once pressed, roll the edges and pinch well.
- Brush the top of the calzone with the beaten egg, sprinkle with kosher salt and a pinch of grated parmesan. Using a sharp knife, cut three vent holes in the top of each calzone. Gently place the calzone onto the prepared baking sheet and place in the oven, center rack on 375. Bake for 20 minutes and check. The calzone is done when the pastry is nicely browned and slightly crisp. Remove from oven, cool for 5 minutes and then serve immediately with Bertolli’s Riserva Marinara for dipping.
Mushroom Bacon Calzone www.loavesanddishes.net
TIPS AND TRICKS FOR MUSHROOM BACON CALZONE
- You can use baking spray for the baking sheet or parchment. The parchment is easier.
- Use Bertolli’s Riserva Marina Sauce for this recipe, it really makes a difference. This sauce will make things taste just like homemade – which you know, I prefer.
- It is REALLY super important to seal the edges of your calzone well – otherwise, you end up with an exploded and busted out side. The cheese gets out. I don’t know about you, but I want my cheese INSIDE my calzone.
- Store your leftover mushrooms in a paper bag Tip 30!
- You do not have to brush the top of the calzone with egg – but trust me, it is much more appetizing that way. Same regarding the sprinkle of salt and the grated parmesan. I mean, let’s celebrate life a little. Who celebrates with a plain calzone shell? Ummm… no one.
- Pour yourself A LOT of sauce for dipping. YUM!
RECIPE INSPIRATION FOR MUSHROOM BACON CALZONE
Every time I come up with a recipe, I think I am a genius! Same this time. I didn’t realize that Mushroom Bacon Calzone would be a thing until I searched for it later. Oh well. I made a Mushroom Bacon Pull apart bread about a year ago and was thinking about that when I created this Mushroom Bacon Calzone. Mushroom and Bacon are two great tastes together!
STEP BY STEP PHOTO INSTRUCTIONS FOR MUSHROOM BACON CALZONE
Store mushrooms in a paper bag! Check out the tips at Bertollis!
Slice the mushrooms
Shallot, Garlic and mushrooms ready for the pan!
A little flour down for the dough
Roll out the dough!
The dough rolled and cut
The ingredients ready to assemble
Everybody in!
Use a fork to press the edges together
The edges rolled, the top painted with egg wash and little slits for the air to escape!
Easy Fast Family Friendly Dinner! This Calzone (like strombolli) Uses canned pizza dough and Bertolli’s canned sauce. Like homemade! $50 Giveaway on page! #ad Coupon HERE: https://ooh.li/e14c92f
You May Also Enjoy:
Moxie says
LOVED it!
Ellen Casper says
I like NO.111
Bake the perfect
stuffed shells
John H. says
I liked tip #71.
Birdiebee says
My favorite tip is: PAIRING PASTA WITH THE RIGHT SAUCE
JanD says
I like the tip about not rinsing pasta so it can help absorb the sauce.
Tosha H says
I like tip #120, Geting Real with Cast Iron; it’s spot-on, they’re great to cook in
Bonnie Clyne says
I like the tip about refrigerating tomatoes, since it is a constant debate in our kitchen. Since the answer was yes and no, I guess we are both right!
Wendi Spraker says
lol. No one will eat fresh tomatoes except me at my house. I leave them in the kitchen window until I’m ready to eat them and then put them in the fridge because I LOVE a cold fresh tomato!! 🙂
joti B says
I learned how to store herbs,love the tip
Serena Powell says
I like the tip number 071: Tuscan grilled zucchini and ricotta pizza.
Lucianna Farmer says
No. 002 about storing fresh herbs in a damp paper towel in the refrigerator so that they don’t dry out and stay fresh longer.
Kristen H. says
The tip I liked the best was No. 022 Pasta Substitute. I honestly had no idea that spaghetti squash could possibly make a good substitute for pasta. I certainly will remember that in the future. Thanks for the fantastic opportunity to win!
Jennifer H. says
I like NO.114
THE PERFECT POUR
Wow your dinner guests by pouring wine like a professional.
allison says
I love the idea of using the farmers market! thanks so much for the chances to win.
Tabathia B says
I like tip cook with a pizza stone
Frank P says
I like Tip No.114 The Perfect Pour
Cindy says
I liked tip #120 Getting real with cast iron pans…I love cooking with cast iron.
Tasha Wilkerson says
NO.100
THE RIGHT KNIFE
A good knife makes all the difference. Make sure you’re using the right one for your tasks.
I never know which Knife to use!!
Shawn A says
My favorite is #112 the Meatball Marinara Appetizer.
David ODonnell says
tip is 99 Make the most out of the Farmer’s Market. I love summer because I can shop my local farmers market
Wendi Spraker says
Me too!!
Nora T says
I plan to make use of the tip on how to serve Meatball Marinara appetizers…so elegant yet tasty.
Marci says
I like tip 108
Melissa J says
I like Tip 111. I love baked shells…so much. 🙂
Jennifer Nielsen says
No.099 Making the Most Out Of The Farmer’s Market. I love fresh fruits and vegetables and totally believe they are imperative to great cooking!
Elizabeth H. says
I love tip 103- The Soup Spoon
Kaylin Bruce says
#99 Make the most out of Farmer’s Markets!
Tammy Woodall says
I like Tip 102 – to cook with a Pizza Stone.
kelley roach says
I like a number of the tips, one of them is No.111 how to bake the perfect stuffed shells.
Natalie U says
Now this is the kind of blog I love. My daughter is making this tomorrow for us. I visited bertolli and love tip #118 about serving small or bite size treats for desserts instead of a whole cake or pie
Wendi Spraker says
Hi Natalie!!! Glad you love the blog!!! Please come back often and let me know how it turns out!!
Rose Santuci-Sofranko says
Since I’m Italian I like tip #113 “This season, wish your friends, “Buone feste.” It means “Happy Holidays,” and is used in place of both, “Merry Christmas” and “Happy New Year.””….but I would say “Buone Natale”!
Breanne says
I like tip #120
Hannah says
#111 about the stuffed shells: this is great advice! I have always wanted to make these so knowing not to boil as long is very helpful!
Michael Perkins (@mperkins37) says
110 Jazz it up… Im a Musician..lol
Wendi Spraker says
Cool! What kind of music are you in to?
Lisa Stover says
I love the squid ink pasta. I think I may have to try some because the color may be appealing to my son. Kids love things that are different 🙂
Ashley M says
I like the perfect pour tip!!
crystal gibson says
I like the tip about cooking the perfect pasta shells.
Nannypanpan says
I like the tip for jazzing up a whit dinner set with fun patterned accent pieces
Maureen says
I like the suggestion in 110 Jazz up a simple white set of dishes with a few patterned accent dishes for an elegant look that’s not overdone.
Maya Mime says
This mushroom dish is so much tempting to try out
janetfaye says
I like tip NO.086
The best ingredients for the best Alfredo.
Gina M says
I like this tip: “Achieve the perfect pour by pouring wine so it slides down the inside of the glass. Twist the bottle over the rim before setting down to avoid a splash.”
Thanks for the chance to win!
wildorchid985 at gmail dot com
Nichole Smith says
I like the tip about pairing the right pasta with the best sauce.
Mami2jcn says
I like the tip about not rinsing pasta.
Heather B says
I liked the tip about pairing what pastas with what sauces. Genius!
termat1@seznam.cz says
Fork etiquette was great because I just don´t know how to use these.
Wendi Spraker says
Boy. I hear you!! It gets confusing!
Amy Orvin says
My favorite tip was Selecting your Serving ware. Jazz up a simple white set of dishes with a few patterned accent dishes for an elegant look that’s not overdone.
ken ohl says
never knew you were not suppose to rinse pasta good to know
Polly Hall says
the tip that will be most useful for me it the one about putting onions in the fridge before chopping.
Pam Flynn says
Tip #120 Getting Real with Cast Iron Pans was very helpful. I always feel like I will ruin my cast iron pans so this really helped me feel more confident.
janine hwang says
i learned not to rinse my pasta!
Kathryn C says
I loved reading about the pairing pasta shapes w/ sauces! who knew?!
Kathryn
Sarah Cool says
I like number 111 on how to bake the perfect stuffed shells. All the tips are great but i have a hard time with stuffing shells!
Tara says
Don’t rinse your pasta! I never knew!
Kelly says
My favorite tip was about using cast iron. Love my cast iron pans!
Wendi Spraker says
I do too Kelly – my favorite kitchen item!
jeanne conner says
The basics of an
Italian salad Tip 117
Lettuce, cherry tomatoes, red onion and a light, oil-based dressing make up the base to a great Italian salad. Don’t forget to add the Parmesan cheese and garlic croutons for added flavor and crunch!
Saundra McKenzie says
102- cooking with a pizza stone, because I didn’t know how to.
Robyn Norris says
I loved the Talk like an Italian tip:
This season, wish your friends, “Buone feste.” It means “Happy Holidays,” and is used in place of both, “Merry Christmas” and “Happy New Year.”
Jenny N says
I love tip NO.089: Picking the right peppers to bring the heat.
Sharon Sweeney says
So many fresh and appealing ideas are flowing through this reader, now that I have discovered your blog!
Thank you for making me what to become instant chef & make a hearty homemade meal now.
heather s says
NO.118 Decadent dolce i love the idea of small deserts
Kevin O says
I really liked tip #81 – Chicken Parmesan Tenderloins. Neat little shortcut.
gina blades says
I like tip 102 – cooking with a pizza stone.
Jennifer Williams says
I love the secrets of squid ink tip. I’ve never really thought much about it, but it would definitely bring a lot of pizzazz to a meal!
Stephanie Liske says
I like how it says to push the edges down with the fork to seal it together.
donna says
056 how to make pasta , great site
Rosalie Mason says
Serve small desserts like cupcakes or bars at a dinner party so people can choose what, and how much, they’d like. This way you avoid the “just a small slice” and diet talk that follows every large cake.
Elizabeth Owens says
There are so many good tips! I really tip number #115 Fresh asparagus paired with crunchy bread, Bertolli Alfredo Sauce and a hint of citrus will have guests crying, “Magnifico!” at your next party.
angela smith says
no.42 dont rinse your pasta.always rinse my pasta.no.70 making flowers last longer
Myrna Kasick says
I could appreciate all of the tips, especially tip #108, PAIRING PASTA WITH
THE RIGHT SAUCE.
Amie George says
My favorite tip is 120! Making the most out of cast iron frying pans. I love cooking with cast iron.
Rhonda G says
#105 Mixing it up with rice! YUM
Jennifer Ha says
I like tip 100 pairing with the right knife!
Miranda Bashwinger says
Pairing Pasta with the Right Sauce
Dawn Keenan says
I like NO.110 SELECTING YOUR SERVING WARE. They have the loveliest pieces featured too!
Courtney Hodacs says
Use a cast iron pan
Trudy says
I like tip 110 Jazz up a simple white set of dishes with a few patterned accent dishes for an elegant look that’s not overdone.
Rhonda Grisham says
Tip 108. I like this tip about pairing pastas with sauces. Good Info!
Wendi Spraker says
I agree – the type of pasta you use really does make a difference with the sauce.
Rajee says
NO.020
TABLE TIP
The town of Impruneta, Tuscany is known for its distinctive terracotta earthenware. Try adding terracotta serving bowls to your own table or even cooking with terracotta pots to incorporate that Tuscan feel.
Kaylee says
i loved the tip of turning my stove into a pizza oven! 🙂
Jeffrey says
My favorite tip was the use of a pizza stone.
Pam H. says
My favorite tip is Basics of an Italian Salad.
Shane R. says
I like the tip that explains how to pour wine properly.
Vanessa Madrigal says
I liek Tip #111 Bake the perfect stuffed shells. Now I want some! 🙂
Vera says
I like tip NO.114
THE PERFECT POUR
Wow your dinner guests by pouring wine like a professional.
Kathryn Hoehn says
I like tip 99 – make the most of farmer’s markets
Laura B says
I love the tip about pouring the perfect wine.
Dwayne Berry says
NO.102
COOKING WITH A
PIZZA STONE
When you use a baking stone, the entire surface heats up, dispersing the heat evenly. This allows the dough to cook smoothly with minimal burning or scorching.
Stacy says
My favorite tip is #99 about going to the Farmer’s Market. Go early or late to avoid the crowds is a good one; going early lets you get the freshest produce, but going later gets you the best deals!
melina r says
Like the tip that you don’t rinse your pasta. I always rinsed to get the starch off and get the pasta cooled down.
Dani H says
I like tip NO.100 THE RIGHT KNIFE ~ that really is the key to most cooking.
Thanks for a chance at the giveaway!
Candace says
The perfect pour!
dari says
NO.117
THE BASICS OF AN
ITALIAN SALAD
Lettuce, cherry tomatoes, red onion and a light, oil-based dressing make up the base to a great Italian salad. Don’t forget to add the Parmesan cheese and garlic croutons for added flavor and crunch!
Jacob says
I liked Tip # 109. I never really thought about pairing pasta with specific sauces.
Audra O'Hara says
I like their tip about making your own pasta. I’ve always wanted to try making pasta from scratch. I didn’t know I should knead it for 10 minutes.
Erin M says
I liked the tip for baking the perfect stuffed shells since this is something I love to make and often experiment with different fillings.
Ashley C says
I liked the tip of turning my grill into a pizza oven!
demureprincess7(at)gmail(dot)com
Holly Guerrio says
I liked tip No. 115: Asparagus alfredo crostini recipe.
Hayley J says
Love the free printables
Tracy Robertson says
I love tip #118 about making the small desserts so people can choose what and how much they want.
Priscilla S. says
I like tip #99 “Make the most out of the farmer’s market”. There’s a farmers market nearby and I always mean to check it out. These tips will help me get the most out of my trip.
E Rose says
Selecting the right knife!
Connie Blasing says
I liked the tip about undercooking shells (boiling) when stuffing and baking them in the oven. It’s not something I would think makes a difference.
Amber Reser says
I liked “Sharpen your knife skills!” the best! 🙂
Julie says
I love the tip about cooking Pizza with a Stone..They do wonders for your crust..
Heather Baker says
I like #117 about the basics of an Italian Salad.
Heather M says
I see a lot of things I like, but I really like “the basics of bread” – to me, pasta and bread go hand in hand, and it can really add so much to a meal!
Julie Murphy says
I like the ford etiquette
Lisa Aliperti says
Make the most of the farmer’s market. Fresh is best!
Colleen Gal says
Getting real with cast iron pans, they are the best!
greentopiaries says
I liked learning the basics of an Italian salad. Thanks for the chance!
Darlene Maroni says
I love tip number 120. I have alot of cast iron that has taken the “back burner so to speak. 🙂 Time to pull it back to the front and start using them again !
Wendi Spraker says
Oh yeah. For sure Darlene! Cast iron is awesome!
WHITNEY says
I liked tip 72 about the basics of bread, I didn’t know the difference between different Italian breads.
Lauren Itri says
Brushing the top with egg!
Noelle Carroll says
I like tip no 105 because I like rice and I think it is a good substitute for pasta because of the texture and flavor you can incorporate into it
Jenny S says
I like tip #85. I’ve seen the recipe before and have wanted to try this for awhile now. Looks great!
Addie F. says
I like tip 117, about salad, because a little bit of red onion really does make a salad so much better!
Wayne H says
I like #60, which is tips on how to hold a knife when cutting.
VICKIE H. says
Tip #70 was interesting: Keep flowers healthy by adding a sugar cube to provide nutrients and a penny to fight bacterial growth in the water
Annie E. says
that you don’t rinse your pasta.
Gina Stevens says
NO.002
HOW TO STORE HERBS is my favorite tip.
Shannon K says
Tip 102 use a pizza baking stone! Love these
Alison Gibb says
I like the tip #114. I have always wanted to know how to properly pour a glass of wine!
Larissa Banitt says
I liked the tips for making an italian salad the best!
Kim T says
I love the perfect stuffed shells recipe.
Natalie Brown says
My favorite tip is #111: Baked the Perfect Stuffed Shells. It says to boil the shells a few minutes less than suggested because they will continue to cook and soften while they’re baking. So cool! No more overcooked pasta. 🙂
Mckena says
I like “Make the most out of the Farmer’s Market”. I honestly need that reminder. I don’t go often, because it is “easier” to go to the grocery store in my mind, but I really do need to go more.
rhoni4 says
I love the tip about getting real with cast iron. I love using my cast iron pans and dutch oven. It just makes food taste better.
John Leahy says
I’m drawn to No 114: The perfect pour!
AnnJ says
Tip 89, the bigger the pepper the less fiery it is and the greener it is,
the less hot. That will be a great help selecting peppers when shopping.
But make sure you all understand that this refers to peppers of the same
variety. There are some extremely hot tiny dark green peppers!
Sue V says
i love the tip about the perfect pour
Donna L says
I like the tip NO.001 -Pick the Perfect Tomato
Mim says
All the tips look great, but I think number 019 would pertain to me the most- I always cut onions and half the time I cry.
Wendi Spraker says
I do too!
Anne C says
Tip 108 on pairing. Really helpful.
Germaine Harrison says
I like the Bake the perfect stuffed shells tip, boil the shells a few minutes less because they will soften more from the sauce when being baked.
Shellie H says
Wow, I had never heard about keeping flowers fresh with a sugar cube and a penny!
Sharina J. says
My favorite tip was #019 about putting onions in the fridge before cutting so you don’t tear up.
saegan anderson says
NO.100 THE RIGHT KNIFE — it’s soooo true!! make sure to keep your knives sharp and to use the right knife for the right food
Melissa says
i like tip NO.118 DECADENT DOLCE Serve small desserts like cupcakes or bars at a dinner party so people can choose what, and how much, they’d like.
Erin Will says
I like Tip #76! Spring Chicken Pesto Alfredo Penne – Fresh tomatoes, juicy chicken, tasty pesto and Bertolli Alfredo Sauce all served on top of penne. Bring Tuscany to your table the easy way!
Always looking for simple dinner ideas and this tip looks delicious!! Something my whole family would love! 🙂
Laurana H says
I like tip #19 about how to cut onions without crying. That’s a big problem for me so that will definitely help!
Allison Frederick says
I like tip no. 60. It’s about time I learned how to properly use a knife.
Rachel says
I like the tip on pouring wine. Who knew there was a ‘correct’ way!
Tara Z says
No. 95. Napkin presentation. Class up any meal!
Theresa Jenkins says
NO.019
Cutting Onion Without Crying …. is my Fav tip
Jeanne Rousseau says
Cooking with cast iron, just like momma used to do!
Terry Cross says
I like tip #19, cutting onions without crying
Elizabeth says
One Tip I like is #102 Cooking With a Pizza Stone! The entire surface heats up evenly, so the dough cooks smoothly with minimal burning or scorching.
Charles Goode says
NO.096
CHICKEN YOUR WAY
Sara B. says
Ha! #113 Talk like an Italian!
Caroline B says
#119 about updating your hostess gift with ornaments or pinecones, great idea!
GENA VIGGIANI says
NO.088
Secrets of squid ink
I DIDN’T REALIZE THAT ADDING A LITTLE LEMON WOULD MARRY THE FLAVORS AND BRING OUT THAT BRINY DELICIOUSNESS!
Sara Theissen says
I like Tip 105 to replace pasta with rice! That sounds like an interesting substitution.
Shana Hendrickson says
I like the advice on pasta and sauce pairings
Amanda P says
I like number 108 pairing the right pasta with sauce. I didn’t know there were certain sauces that are made to go with certain pastas!
Denise B. says
I already know this tip; but under-cooking noodles that will continue cooking in sauce and such is a good one.
Lasonda says
I like tip # 105, substitute rice for pasta. Neat idea.
Garrett says
Using cast iron is great
Kelly D says
I like the tip to cook in a cast iron pan, #120.
Wilma P says
I liked several of the tips but I think my favorite was #97…Simply Baked Ziti
Beth Minyard says
#104 – The Elegant Guest: Dinner Party Attire
Ruth McIver says
I like tip # 091 ROLLING OUT PASTA…I still don’t own a rolling pin. The only one I ever saw was my Mom’s and she is not parting with her pin. So I improvise too…But I never used a wine bottle…It makes sense and as long as the dough stays flat…perfect
Sunnymay says
I like tip Number 108 Pairing Pasta With the Right Sauce.
“Twists pair better with lighter, smoother sauces that will cling to the rolls. While stuffed pastas work better with light butter or oil sauces.”
cindy Peterson says
Microwave a lemon for 20 seconds or roll on a flat surface to release more juice.
Sheila K. says
Using a pizza stone is a great idea—wish I had one!
Stacie H says
My favorite tip was how to pour wine like a pro. 🙂
Joni Mason says
My favorite tip is Tip # NO.111, Bake the perfect stuffed shells For the perfect stuffed shells, keep in mind that the noodles will continue to absorb sauce and soften as they bake in the oven, so boil them a few minutes less than suggested.
Dawn Ganey says
I love tip NO.100: THE RIGHT KNIFE – A good knife makes all the difference.
Monique Seifullin says
love the what knife to use tips
Wendy S. says
I like tip No. 70, Making Flowers Last Longer by adding a sugar cube to provide nutrients and a penny to fight bacterial growth in the water.
chris z says
Number 107 fork etiquette
Veronica L says
I loved the tip about “Getting the most from your lemons” Tip #064. Such great ideas!
carl says
wow
sue14625 says
i liked many tips but tip #108 putting pasta with the right sauce was very helpful for me i had no idea some sauces do not pair well with some pastas
Daniel M says
tip #108 pairing pasta with the right sauce
Lori Jackson says
I think selecting the right knife was a helpful tip. Plus the fork etiquette is helpful. I always forget and watch others lol
Pat says
My favorite tip is #111 For the perfect stuffed shells, keep in mind that the noodles will continue to absorb sauce and soften as they bake in the oven, so boil them a few minutes less than suggested.
Christina Moore says
I like tip #111 BAKE THE PERFECT
STUFFED SHELLS
Bebe says
I love comment #99 about going to the farmer’s market! So many fresh veggies make wonderful additions to whatever pasta dish is created! 🙂
Peggy Johnson says
pairing pasta with the right sauce…I had no idea there was a reason for different shapes.
Selinda says
I like the serve small desserts tip so that individuals can choose what they want!
Barbara Montag says
I like tip # 119. The Elegant Guest – Give your traditional hostess gift a holiday lift by attaching ornaments or pinecones to the packaging.
Jennifer Heintz says
I like tip #102 about using a pizza stone for cooking.
Jenny Willis says
I did not know that I was supposed to rinse off my pasta after cooking it.
TeaJay says
I like the tip about cooking with cast iron. I LOVE my cast iro-especially my dutch oven. Everything cooks evenly in it and tastes wonderful!
brittany marie thompson says
i loved tip #120 about getting real with cast iron pans
Jason b says
I liked that I found out every pasta goes with a specific type of sauce based on the shape of the pasta.
Wendi Spraker says
It sure does!
Chasity Smith says
Tip 108 pairing pasta with the right sauce! Never really thought about it..Figured it all went together lol
Lorri S says
I like the tip about using the indestructible cast iron pans
Kamla L. says
I like NO.068 BUILDING AN ANTIPASTI TRAY
Wendi Spraker says
I liked that one too. Great advice for a party!
Gloria Zimmer says
I like 120 Getting Real With Cast Iron.
Seyma Shabbir says
Love the idea about serving small portions for desserts so people can take what they want without wasting!
Katie Scalmato says
I liked number 118 decadent dolce – I agree smaller portions are great for letting guests control their pace and how many they would like to eat!
Breanna Pollard says
I love the soup spoon tip!
Rebecca P. says
i liked the cooking with a pizza stone tip. i’m going to have to get one. we frequently make homemade pizza from scratch and i think that would assist better with the cooking.
Wendi Spraker says
They do make a difference. I can vouch for that
Julie Matek says
My favorite tip is no. 117.THE BASICS OF AN
ITALIAN SALAD. Thanks for the chance!
Candice Dyer says
Tip 100, using the right knife is very important!
Kim Davis says
I like the tip of cooking with a stone.
Craig W says
Seven fishes. Seafood rocks!
Judy Metcalf says
NO.118
DECADENT DOLCE is the tip i liked
LaTanya says
Every chef needs a cast iron pan. From searing steaks to baking pasta, it can do almost anything. And, it’s virtually indestructible so feel free to experiment with your meals.
Claire Rheinheimer says
The tip about knives- I’ve been using the wrong one for my vegetables!
Jessica Miller says
I like NO.114
THE PERFECT POUR
Terri Quick says
Top 108 — Pairing pasta with the perfect sauce
Howard Steeley says
A gift card would be fine.
Margaret King says
I like tip; NO.120 Getting real with cast iron.
Natalie says
I love tip #042: DON’T RINSE THAT PASTA
When your pasta is off the stove and drained, be sure to leave it alone! The starch left on pasta after cooking actually helps it absorb whatever sauce you are using.
Wendi Spraker says
It’s so true!!
Jill Rivera says
I like tip #113 which is Merry Christmas and Happy New Year or “Buone feste.”
vickie Couturier says
NO.120
GETTING REAL WITH CAST IRON
Every chef needs a cast iron pan. From searing steaks to baking pasta, it can do almost anything. And, it’s virtually indestructible so feel free to experiment with your meals.
John Sweeney says
Cooking with a Cooking Stone
velder dixon says
no 120-cast iron tips
Maeghyn Koehler says
chicken florentine carbonara
David Fultner says
I like the Save $1.50
NO.120
Getting real with cast iron pans
NO.120
GETTING REAL WITH CAST IRON tip.
S Riches says
Number 102 about cooking with a pizza stone is the one I like.
Bobbie Smith says
I like the tip about Getting Real with Cast Iron! I have been debating about getting me a good cast iron skillet. I also have to say your recipe for the mushroom bacon calzon, looks so delicious, I’m drooling!
Tammy S Catterton says
THE BASICS OF AN
ITALIAN SALAD like that tip so I cna make the perfect salad thanks 117
Molli Vandehey says
tip 110 is my favcvourite because i am super picky about my plates.
Chrystal D says
I like the tip about making sure not to rinse your pasta.
steve weber says
No. 120: Getting real with cast iron.
Kelly Nicholson says
i woyuld have to say NO.115
Asparagus alfredo
crostini recipe thanks so much
Stephanie F. says
The best sounding recipe to me was the meatball marinara appetizer. I love new appetizer recipes.
Judy Schechter says
I like the tip about getting more juice from your lemons. Either microwave it for 20 seconds or roll on a hard surface before cutting. Thank you for the awesome giveaway!
Wendi Spraker says
Your welcome Judy 🙂
Alisha Lecroy says
I had a typo in my last comment, It was tip 102, not 2012.
Wendi Spraker says
Hey no problem!
Alisha Lecroy says
I like cooking tip 2012 about cooking with a pizza stone.
tiffany b says
I love tip no. 108. Sauce paired with the right pasta can make a huge difference!
Kahtryn Mackey says
So many great ideas that can be made even gluten free with Bertolli.
patricia delgado says
I like no. 117 the basics of an Italian salad! Less is more
Dana Rodriguez says
Your calzone looks delicious! My favorite tip is NO.111 BAKE THE PERFECT STUFFED SHELLS.
Gina says
So many great ideas… I like the tips about choosing rice for risotto (no.032) and how to store fresh herbs (no. 002).
Annmarie W. says
I love #076, which includes the recipe for Spring Chicken Pesto Alfredo Penne!
james doyle says
Love the cast iron pan tip the best <3 Thank you 😉
Tarah says
My favorite tip is to be sure you pair the right pasta with the right sauce!
Ann Fantom says
I like tip # 099: Make the most out of the farmer’s market
AlexisB says
I like Tip #107, fork etiquette. I can never quite get it right! LOL!
suzanne says
I like tip #108 pairing pasta with the right sauce. There are so many shapes of pasta I’m always wondering what sauce to put with each one.
Jen S. says
I checked out the basics of the Italian salad and cooking with cast iron.
Cheryl says
I like NO.115 Asparagus alfredo crostini recipe.
Cynthia C says
The tip to bake on a pizza stone is a good one. I bought unglazed tiles at the home improvement store and keep them in my oven all the time.
Sandy Klocinski says
I like #32 The Right Rice for Risotto
Ashley C says
I like the tip about how to get the perfect wine pour to impress your guests!
Margaret Smith says
I like tip 100 with the explaination of what knife you use for what item.
brandy c says
I liked “Jazz up a simple white set of dishes with a few patterned accent dishes for an elegant look that’s not overdone.”.
Amy Pratt says
I like the tip about using cast iron. They are the best pans for even heat.
Holly Thomas says
NO.112
MEATBALL MARINARA APPETIZER is my favorite.
Mary Beth Elderton says
I like NO.117 THE BASICS OF AN ITALIAN SALAD–fresh, delicious for any meal
Crystal F says
I liked the basics of bread tip. We are huge bread eaters so this was interesting to me. Thank you!
JohnZ says
Number 102 for me
Katrina Angele says
I like the do not rinse the pasta tip. I was never sure about that one. http://www.villabertolli.com/cooking-school/#tip-42
Lin Gorenkoff says
Pairing pasta with the right sauce.
Joy N says
I liked the napkin presentation, feel like I could get the kids to help out with that part
Stacey Roberson says
I liked tip #114 – The Perfect Pour.
Sherwood says
No. 120: Getting real with cast iron. I’ve been wanting a cast iron skillet for months now!
Jen Haile says
I like the ASPARAGUS ALFREDO
CROSTINI RECIPE!
Lisa Kubin says
Tip No. 120 Every chef can use a cast iron pan from searing steaks to baking pasta it can do almost anything!
Kitty says
I like tip #88 to use squid ink to add a savory, briny flavor to pasta.
amy pugmire says
I like the tip to Give your traditional hostess gift a holiday lift by attaching ornaments or pinecones to the packaging. The extra thought will earn you a big, “Grazie!” so cute! i love to entertain and this is a great idea.
Jason England says
Use high heat to achieve browning without diminishing natural flavors
Billy Lilley says
number 100, the right knife, was my favorite tip section
Danielle Magee says
The tip I like best was Cooking with a Pizza Stone.
heather says
I went to the site and I like tip 120.
michelle k. says
Tips #109 which sauces are paired with which pasta, I always confused on this
Lyz S says
My favorite tip is ‘the basics of an italian salad’.
Thomas Murphy says
I like the The perfect pour tip.
Kristen says
I like the tip about what to look for in a soup spoon…who knew? 🙂
Angelica Dimeo says
I like tip #114 on how to pour wine properly
Tom Bellamy says
I liked tip # 92 – Stunning fall tablescapes – the best.
Alyssa E says
The Shrimp Primavera Carbonara looks soooo good! I love shrimp 🙂
Kim Henrichs says
I love #110 “Select Your Serving Ware” because I do love to have pretty dishes for my food for my guests and for my family!
Kelly says
#120 Getting Real With Cast Iron – I use my cast iron skillet all the time. I can barely lift it, but it’s worth the struggle! I used to always have trouble caramelizing onions, but they come out so perfect in cast iron!
soha molina says
I liked 117: THE BASICS OF AN
ITALIAN SALAD
robyn donnelly says
I like the no 118 about how much dessert to make and leave for guests.
Jessica Padilla says
I like tip # 89 to pick peppers to bring the heat. We love spicy and pasta.
Cyndee hilliard says
I don’t know the number,but I like the one about cooking a pizza on a stone. Excellent tip ! I didn’t know the stone distributes the heat evenly.
Debbie Yoder says
Tip # 108, I didnt know that the different shapes of pasta were meant to go with different sauces!!
Heather Cowin says
I had a coupon for $1.50 off a jar of this Riserva sauce and could not believe how much it was per jar when I went to Meijer!! I about fell over there in the aisle!
Laura ari says
I liked tip number 100 Selecting the Right Knife.
heather e.g. kaufman says
For the perfect stuffed shells, keep in mind that the noodles will continue to absorb sauce and soften as they bake in the oven, so boil them a few minutes less than suggested.
Catherine Shaw says
NO.064
Get the most from
your lemons
That microwave idea rocks!
elizabeth miller says
I like tip NO.043 Taking the leaves off thyme. I never knew to run them under water and run your finger backwards on them.
Katherine says
Tip #111 making the perfect stuffed shell. I love stuffed shells and did not realize that the sauce absorbs so boiling them less time then recommended is best.
lisa says
I would like to try the mushroom sauce with truffle oil. I don’t cook, so I didn’t see any useful tips.
Diane B says
I love the basics of an Italian Salad. Now I can toss my own vs. paying too much at a restaurant. Thankyou.
Ty says
I have always wondered which pasta goes best with which sauce. I learned that twists pair best with lighter, smoother sauces that will cling to the rolls. While stuffed pastas work better with light butter or oil sauces.
Kari says
I like the tip explaining fork etiquette. I NEVER can remember which fork to use when and where to put them when setting the table.
Emily Endrizzi says
I like the top on how to sautée. It says to cook quickly using high heat, but don’t stir too much or that would be stir frying. I tend to stir too much I think.
Jessica M. says
I like NO.118 DECADENT DOLCE-
Serve small desserts like cupcakes or bars at a dinner party so people can choose what, and how much, they’d like. This way you avoid the “just a small slice” and diet talk that follows every large cake.
Kathleen S. says
This recipe looks delicious! And yay for grandbabies! I just recently became a grandmother for the first time. 🙂 So much love.. anyway! I really like the tip (#105) about preparing with rice instead of pasta. I’ve thought about it but never have tried it. Maybe it’s time to check it out. 🙂
Wendi Spraker says
Hi Kathleen! Grandbabies are the greatest! It is just like falling madly head over heels in love, isn’t it? If you were here, we could oooo and ahhhh over each other’s pictures! lol.
Jennifer Red says
i liked the tip 111 about baking the perfect shells, totally want to try it soon
sandra says
i like the tip NO.120 Getting real with cast iron
Pamela Gurganus says
The tip I liked best is NO. 114 The Perfect Pour. Especially Step 3: To Avoid Spills, Twist The Bottle Over The Glass Before Placing It Down.
Amanda says
Pairing pasta with the right sauce!
Kelsi says
I liked the tip about substituting rice for pasta to make a new meal. Also, I have been craving calzones and yours looks delicious!
Wendi Spraker says
Well, cool. Glad I could help you out there. 🙂 What is your favorite calzone?
Cathy French says
I like NO.117
THE BASICS OF AN
ITALIAN SALAD
Candice says
I liked tip #108, Pairing Pasta with the right sauce. I never know which ones go well together!
Birdie Skolfield says
#107 is my fav tip …
tammy says
I like the make the most of your lemons tip
debbie campbell says
Well, Since i am 1/2 Sicilian, I really like the “Talk like an Italian: Holiday Greetings”
Andrea Williams says
I liked NO.076 Spring chicken pesto Alfredo penne. We’re always looking for new recipes, especially anything with pasta.
Elizabeth E says
I liked the tip about which pasta sauce goes best with which pasta. Some pastas need a clingier sauce!
Candra Evans says
My favorite tip so far is #100. I had no idea that there was a such thing as a vegetable knife. Now I need to purchase one because I don’t own one. 🙂
Christina Sparks says
I like tip NO.111
BAKE THE PERFECT
STUFFED SHELLS
Lisa says
I like the tip on baking the perfect stuffed shells.
christine burd says
#107 fork etiquette I could never figure out which fork to use and this helps.
Maria Sarmento says
Oh, dear! This ASPARAGUS ALFREDO CROSTINI RECIPE will definitely be on our table over the weekend! Absolutely gorgeous!
Jennifer Rote says
I like tip #86 – the best ingredients for the best alfredo.
Karen Giasson says
The tip that I liked the best is when making stuffed shells boil the shells a little bit less because they continue to absorb while cooking in the oven. This site has some great tips.
Debra Guillen says
I liked the tip to get more juice from your lemons by either microwaving it for 20 seconds or rolling on a hard surface before cutting.
Julie Wood says
I make pizza all the time and I did not know that using a baking stone, will help me in getting my pizza heated evenly. I need to get one of these and start using it!
Stephanie Phelps says
I like tip #042 Don’t rinse that pasta!
Lisa Brown says
I like tip; NO.120 Getting real with cast iron. Always liked cast iron. I have one pan and you can use it for everything.
Janet W. says
My favorite tip is no. 093 Minestrone Soup. I like that it suggest to use whatever veggies are in season, that it’s not a set recipe.
Richard Brandt says
I like tip number 120, Getting real with cast iron pans.
Sue M. says
The tip about the artichokes, how the freshest ones will “squeak” when you squeeze them.
Lovely Joy Merced says
Cutting Onion Without Crying- now i can ut onions without crying 😀
Christy Peeples DuBois says
One tip I read on the Bertolli page is to keep flowers in a centerpiece looking healthy add a sugar cube to provide nutrients and a penny to fight bacterial growth in the water.
Jerry Marquardt says
I would like to celebrate the holidays like a true Italian by gathering seven different seafood dishes. I think that it sounds truly delicious!
Sandra Watts says
I read NO.108
PAIRING PASTA WITH
THE RIGHT SAUCE
I didn’t think it really mattered. I know better now. 🙂
Gabrielle says
I like the tip about using cast iron pans. They really are great.
nancy says
I like tip 108, pairing pasta with the right sauce
Tara L says
My favorite tip is #99 Make the most out of the Farmer’s Market. Nothing is better than fresh produce if you have access to it.
sarah k says
I like a number of the tips, one of them is No.111 how to bake the perfect stuffed shells. Also the mushroom bacon calzone looks so tasty I’m looking forward to making it soon.
Angie Agerter says
Cooking with a Cooking Stone
Lovely!
Linda Kish says
I liked the tip about paring pastas with sauces. Twists pair best with lighter, smoother sauces that will cling to the rolls. While stuffed pastas work better with light butter or oil sauces. I just picked the kind I wanted and went with it.
Elena says
My favorite tip is to cook pizza with a pizza stone. When you use a baking stone, the entire surface heats up, dispersing the heat evenly. This allows the dough to cook smoothly with minimal burning or scorching.
Emily Smith says
I never knew you weren’t supposed to rinse pasta when you pull it off the stove.
Marisa Franca @ All Our Way says
Well, I’m with you!! If I had a chance to cuddle our tiny grandson or play dinner the cuddle wins hands down. We should own stock in Bernoulli — especially their special sauces!! We love the porcini one. It has the best flavor and we use it quite a bit in our recipes. It certainly sounds like all ended well even though you had fun with your grandson. That’s what I call a win-win.
Have a great weekend and by the way — I’m always thinking of recipes.
Wendi Spraker says
Hi Marisa!!! I hear you! I’m always thinking of recipes too! Lol. Yeah – I enjoy Bertolli too. That marinara sauce really is tasty. Little bits of onions. Really good. I have the baby grandson today. We are seeing the sites around town. Off to look for a new dishwasher. :).
Carolyn Massey says
Like the tip that you don’t rinse your pasta. I always rinsed to get the starch off. There are a lot of good tips and great recipes.