Pesto Pinwheel

We returned from our trip to Arizona last night...and it was wonderful! I'll post some pictures and a bit of a recap once I edit photos. For tonight, I wanted to drop off the recipe I made for tonight's dinner. I started with a recipe I found in my Giada De Laurentiis cookbook for Prosciutto Mozzarella Pinwheels.

I bought my pizza dough from Trader Joe's (the pre-made kind that comes in the plastic bag). I floured my countertop and stretched the dough out. Then, rather than follow the recipe, I decided to add a little Cibo Naturals/Kirkland Signature pesto sauce. This is my absolute favorite pesto...it is so flavorful!

After adding the pesto, I added one cup shredded mozzarella (also from Costco). Then I used one 3oz package of Safeway's Primo Taglio Prosciutto to cover the mozzarella. After that, I sprinkled another cup of mozzarella on top, and rolled it up into a log.

I placed the log on a parchment covered baking sheet and then drizzled the top with garlic flavored olive oil before sprinkling salt and pepper on top. I placed the baking sheet in a pre-heated 425 degree oven for about 20 minutes, and when it came out, it looked like this...

I let it rest for about 5 minutes before slicing into it...

And it was delicious...the bread was soft, the cheese was gooey, and the prosciutto and pesto packed a ton of flavor into every bite. Cameron is hard to please these days when it comes to dinner, and he ate every bite without complaining. That, in and of itself, makes for a lovely dinner...but Greg and I enjoyed it as well! I'm so excited to add another recipe to our dinner rotation!

Orzo with Sausage and Feta

I made up a recipe tonight, compeletely just finding things in the cupboard and throwing them together. Thankfully, it turned out really well (if I do say so myself!).

I started out by browning about 12 ounces of pork sausage.


Then I boiled some orzo (about 12 ounces of that as well).



I threw the orzo in a bowl, and added some DELICIOUS basil-garlic olive oil from BR Cohn Winery and Olive Oil Company. BR Cohn is one of my favorite wineries in the Sonoma Valley. It was the first one I ever visited in Wine Country, and just fell in love. The grounds are gorgeous and the wines and olive oils are delicious. I highly recommend going there if you're ever in Sonoma. Oh, and if you want to purchase the olive oil, you can do so here.

Anyway, back to the recipe....I drizzled the olive oil over the top of the orzo (maybe a tablespoon or two of it). You can obviously use regular olive oil if you don't have any infused oil.


And added about a tablespoon and a half or two tablespoons of Greek Seasoning.

Then added a half cup of crumbled feta, put the sausage in, and added some salt and pepper before mixing it all together.

I ate it warm, but I think it would be delicous cold as well (it might need a little more olive oil). You can eat it as a side dish or as a meal. I think it would also be good with some roasted red peppers, fresh herbs, or any other addition you feel like making! Enjoy!