Take This Dish and Twist It by George Duran

1) Preheat the broiler. In a large pan put the tomato soup, water, and garlic; bring to a boil over high heat. Stir in the macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until the macaroni is almost done. Pour the soup into4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until the cheese is bubbly and lightly browned. (Or serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil as directed above.)

Stuffed Lasagna Rolls

PREP: 25 minutes / COOK: 7 minutes / BAKE: 20 minutes / YIELD: 5 to 6 servings

Many of us struggle with life's conundrums. Why are we here? Is this all there is? What do you do with the six sheets of lasagna pasta that are left over in your pantry? You're on your own with the first two, but I have the perfect solution for number three: Make some stuffed lasagna rolls!

1) In a large pan of boiling, salted water cook the lasagna noodles for 2 to 3 minutes or until they are just soft (don't overcook them). Drain and rinse with cold water. Drain on paper towels.

2) Remove the casings from the sausages. Crumble the meat into a nonstick skillet. Cook over high heat about 5 to 6 minutes or until browned, breaking up the sausage with a wooden spoon. Remove from the pan and set aside. In a bowl mix the ricotta, Parmesan, egg, basil, salt, and pepper until combined. Set aside. Preheat the oven to 350 degrees F. In a 13 x 9 two-inch lasagna pan evenly spread half of the tomatoes.

3) To assemble the lasagna rolls, place a lasagna noodle on a work surface with the short side toward you. Put 2 tablespoons of the ricotta mixture on the bottom half of the noodle; add 1 tablespoon of the cooked sausage. Roll noodle starting at the bottom and place in the lasagna pan. Prepare the remaining noodles in the same way, lining them up in the pan. Spread the remaining tomatoes over the rolls and top with the mozzarella cheese. Cover with foil and bake for 10 to 15 minutes. Uncover and bake for 10 to 15 minutes more or until the cheese is bubbling and lightly browned.

Judith Sutton - Library Journal

Now the host of two popular Food Network shows, Ham on the Street and The Secret Life of..., Duran previously did comedy sketches on radio and worked in production on MTV's House of Style; he also hosted a French television cooking show after attending culinary school there. His first book, which features a lively, collage-style format, presents 100 recipes that he describes as twists on favorite comfort foods, from Pepperoni Pizza Soup to Caesar Salad Summer Rolls. There are lots of tips, suggestions, and anecdotes about Duran's adventures in the culinary world. Expect demand.

Biography

The star of the Food Network's highly rated show The Secret Life of ..., George Duran previously hosted the network's quirky Ham on the Street. He's the quintessential "guy next door" who just happens to have trained at a culinary institute in Paris, which he followed by hosting Pop Cuisine, an awardwinning television program there. Audiences relish his all-American sense of humor and uniquely delicious recipes for comfort food with a twist.