Healthy Tidbits

 I thought this was interesting as I had assumed that the plane's recirculated air can cause the spreading of viruses.

(Berkeley Wellness)
 Cabin air in commercial aircraft is no more likely to spread colds and other infections than the air in similar crowded, enclosed spaces, according to the Australian Transport Safety bureau. People often blame poor ventilation, especially the recirculation of cabin air, but the air is refreshed and filtered many times every hour. Simple human proximity is the real culprit: passengers get sick on planes by sitting near people who are sneezing or coughing. For colds, had -to- hand contact via contaminated objects is also a risk. Thus, frequent flyers should be frequent hand washers, or use hand sanitizers.
 

Delicious Coffee Cake

 My daughter and I wanted to find a great and versatile coffee cake recipe that rivals our favorite at Firesign restaurant in Lake Tahoe. Firesign is our favorite breakfast place for the last 20+ years. What does that say about this restaurant!! All their dishes are fantastic! So we chose this recipe at a starting point. You will see our changes in parenthesis. Feel free to make changes to suit your tastes.

Simple Cinnamon Streusel Coffee Cake (Cooks Country)

This cake can be baked in either a glass or metal baking pan.

Serves 8

Topping
1/3	cup packed light brown sugar
1/3	cup granulated sugar
1	tablespoon ground cinnamon                                                                (1/2cp flour and 1/2cp oats)
1	tablespoon unsalted butter , melted and cooled                                   (3Tbsp butter)
1	cup pecans , almonds, or walnuts, chopped
Cake
3	cups all-purpose flour (substitute 1cp WW flour,                                  options to add: 1/4 cp each of oats,                                               multigrain cereal, all bran
1	tablespoon baking powder
1	teaspoon baking soda
1	teaspoon ground cinnamon
1/4	teaspoon table salt
1 3/4	cups buttermilk or plain yogurt
1	cup packed light brown sugar (1/2-3/4 cup)
1	cup granulated sugar (1/2-3/4 cup)
3	large eggs
7	tablespoons unsalted butter , melted and cooled          (Additions:chopped fresh fruit, dried fruits,                                     chopped nuts.)

1. For the topping: Mix the(flour and oats) brown sugar, granulated sugar, cinnamon, and melted butter together in a medium bowl until the mixture resembles wet sand. Stir in the nuts.

2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat a 9 by 13-inch baking pan with vegetable oil spray.

3. For the cake: Mix the flour,(flours and other addtions), baking powder, baking soda, cinnamon, and salt together in a large bowl. Whisk the buttermilk, brown sugar, granulated sugar, eggs, and melted butter together in a separate bowl until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined.

4. Scrape the batter into the prepared pan and smooth the top. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving.

Goji Berries

 FYI...

(Berkeley Wellness)
Goji berries have found their way into juices, energy bars, snacks, and teas. Are they really the greatest of all “superfoods,” as marketers claim?
Marketers, in fact, claim that goji berries are even better for you than other widely promoted exotic fruits like açaí, noni, and mangosteen.
From the Lycium barbarum plant, goji is actually a generic term given to various berries in the Lycium family that grow in Asia, where they’ve been consumed for centuries to supposedly promote good eyesight, agility, and longevity, among other benefits. Wolfberry is another common name for these small, red, tangy berries.
Like many fruits, goji berries are a source of vitamin C, carotenoids, and other potentially healthful plant substances. They are especially rich in zeaxanthin, a carotenoid that plays a role in eye health, but there is no evidence to support the claim that goji berries prevent macular degeneration or cataracts.
Other claims—that goji berries ward off everything from cancer and liver disease to impotence and obesity—are also unproven. (Did you hear about the man who ate goji berries every day and lived to age 252?—a legend that one website says has been verified by modern scholars.)
Nearly as inflated as the health claims is the price of goji juice ($20 to $35 for 32 ounces), which is often sold through multi-level marketing programs. The dried berries are about $1.50 an ounce; fresh berries are rarely available here.
Where’s the proof? 
In animal and lab studies, goji berry preparations have been shown to have antioxidant, immune-enhancing, antitumor, neuro­protective (that is, protects brain cells), and other effects. There are only a few published studies in people, however, and they are small and/or of poor quality. Most reports in people are anecdotal and subjective—they think their eyesight has improved when they consume goji, for instance.
According to the Natural Medicines Comprehensive Database, there is insufficient evidence to determine the effectiveness of goji berries for any medical condition. Moreover, goji may interact with blood thinners (such as warfarin) and other medications. And as with some other food imports from China, the FDA has issued import alerts on goji berries for having illegal pesticide residues.
Berry thoughtful
There’s nothing magical about goji berries—or “Tibetan” goji berries, in particular. They are healthful, but not the “healthiest food source on the planet.” All berries, including blueberries, are nutritious and high in antioxidants. Go for goji if you like it and can afford it, not in hopes that it will prevent or cure any disease. There’s no evidence to support the use of goji capsules.

Turtle Tart

 This is an easy and decadant recipe, Yummy!

 

 

 (Betty Crocker)

Cookie Base

1

  pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix(or sugar cookie mix)

1/2 

cup butter or margarine, softened

1 

tablespoon water

1 

egg

1 

cup chopped pecans(or walnuts)

 

Filling

40

  caramels, unwrapped

1/3 

cup whipping cream

3/4 

cup chopped pecans(or walnuts)

 

Topping

1 

bag (11.5 oz) milk chocolate chips (2 cups)(or semi-sweet chocolate chips)

1/3

  cup whipping cream

1/4

  cup chopped pecans

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
2. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
3. Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
4. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Best Burger

One the the best hamburgers in town is at the Village Pub in Woodside. Now I know there are good burgers everywhere, but they do an excellent job! Definitely worthwhile and the fries are good too.

YUMMMM!

Chicken with Leek and Mushroom Sauce

This is an easy and delicious recipe, company worthy.

My changes are in parenthesis.

4 servings

Ingredients

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
• Salt & freshly ground pepper, to taste
• 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup sliced leek
• 1 tablespoon chopped fresh thyme
• 2 cups sliced mushrooms
• (handful of spinach leaves)
• 1/4 cup brandy ( or white wine)
• 1 cup reduced-sodium chicken broth(1 can cream of chicken/mushroom soup)
• 2 teaspoons all-purpose flour(left out)
• Lemon juice, to taste(optional)
• 1 tablespoon chopped fresh parsley

Preparation

1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
2. (Saute vegetables in olive oil. Add seasonings, add back chicken, cover with soup and add white wine and a touch of brandy or sherry)   Reduce heat to medium low. OR
3. Add the remaining 1 1/2 teaspoons oil to the pan. Add leek and thyme. Cook, stirring, for 2 minutes. Add mushrooms; cook for 5 minutes more. Add brandy and cook for 2 minutes. Transfer to a bowl. Whisk broth and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
4. Return the mushroom mixture, chicken and any accumulated juices to the pan; reduce heat to low. 
5. Simmer until chicken is cooked through, about 20 minutes. Transfer the chicken to a warmed platter. Season sauce with salt, pepper and lemon juice; spoon over the chicken. Garnish with parsley.
6. (Serve over noodles or rice.)

From EatingWell:  March 1998

Foods You Should Always buy Organic

 (Dr. Weil)

 Foods You Should Always Buy Organic

I am pleased to announce my new partnership with the Environmental Working Group (EWG), a nonprofit organization that advocates for policies that protect global and individual health. I am honored to help EWG spread the word about one of its most valuable pieces of research - a Shoppers' Guide to Pesticides in Produce. The 2010 version is based on the results of nearly 96,000 pesticide tests performed on produce and collected by federal agencies between 2000 and 2008.
Nearly all of the data used took into account how people typically wash and prepare produce - for example, apples were washed and bananas peeled before testing. Of the 50 different fruit and vegetable categories tested, the following "Dirty Dozen" had the highest pesticide load, making them the most important to buy organic versions - or to grow them organically yourself:

• Celery
• Peaches
• Strawberries
• Apples
• Blueberries (Domestic)
• Nectarines
• Sweet Bell Peppers
• Spinach
• Collard Greens/Kale
• Cherries
• Potatoes
• Grapes (Imported)

Why should you care about pesticides? The EWG points out that there is a growing consensus in the scientific community that small doses of pesticides and other chemicals can have adverse effects on health, especially during vulnerable periods such as fetal development and childhood.
Of the 12 most contaminated foods, seven are fruits. Notable findings:

• More than 96 percent of peaches tested positive for pesticides, followed by nectarines (95.1 percent) and apples (93.6 percent).
• Nearly 86 percent of peaches contained 2 or more pesticide residues ‚ followed by apples (82.3 percent) and nectarines (80.6 percent).

Among the vegetables:

• Some 95 percent all celery samples tested positive for pesticides, followed by imported cucumbers (84.5 percent) and potatoes (84.2 percent).
• Nearly 85 percent of celery samples contained multiple pesticides, followed by sweet bell peppers (61.5 percent) and collard greens (53.2 percent).

Also keep in mind that maintaining your family's health is not the only reason to choose organic food. Pesticide and herbicide use contaminates groundwater, ruins soil structures and promotes erosion, and may be a contributor to "colony collapse disorder," the sudden and mysterious die-off of pollinating honeybees that threatens the American food supply. Buying or growing organic food is good for the health of the planet.

Safe Non-organic Foods

 (Dr. Weil)

Foods You Don't Have to Buy Organic

I am pleased to announce my new partnership with the Environmental Working Group (EWG), a nonprofit organization that advocates for policies that protect global and individual health. I am honored to help EWG spread the word about one of its most valuable pieces of research - a Shoppers' Guide to Pesticides in Produce. The 2010 version is based on the results of nearly 96,000 pesticide tests performed on produce and collected by federal agencies between 2000 and 2008.

Nearly all of the data used took into account how people typically wash and prepare produce - for example, apples were washed and bananas peeled before testing. Of the 50 different fruit and vegetable categories tested, the following "Clean 15" foods had the lowest pesticide load, and consequently are the safest conventionally grown crops to consume from the standpoint of pesticide contamination:

• Onions
• Avocados
• Sweet Corn
• Pineapples
• Mangoes
• Sweet Peas
• Asparagus
• Kiwi
• Cabbage
• Eggplant
• Cantaloupe (Domestic)
• Watermelon
• Grapefruit
• Sweet Potatoes
• Honeydew Melon

Why should you care about pesticides? The EWG points out that there is a growing consensus in the scientific community that small doses of pesticides and other chemicals can have adverse effects on health, especially during vulnerable periods such as fetal development and childhood.

Of the vegetables least likely to test positive for pesticides, here's some additional information from EWG:

• Asparagus, sweet corn, and onions had no detectable residues on 90 percent or more of samples.
• More than four-fifths of cabbage samples (82.1 percent) had no detectible pesticides, followed by sweet peas (77.1 percent) and eggplant (75.4 percent).

And here's more on the "cleanest" fruits:

• Fewer than 10 percent of pineapple, mango, and avocado samples showed detectable, and fewer than one percent of samples had more than one pesticide residue.
• Nearly 60 percent of honeydew melons had detectable pesticides but only 14.2 percent of samples contained more than one residue. Grapefruit had residues on 54.5 percent of samples, and 17.5 percent showed multiple pesticide residues.

To this list, I would add one caveat: When it comes to pesticide use, there is more to consider than just the residues that are ingested by the consumer. Although peeled foods such as mangoes, avocadoes and kiwis may spare the consumer from significant pesticide exposure, it is possible that large amounts of pesticides and herbicides are used on the farms from which these originate, contaminating groundwater, promoting erosion and otherwise damaging local ecosystems. To help promote the health of the planet as well as your own health, it's best to buy organic whenever possible, including when you are purchasing the foods listed above.

Healthy Tidbits

 Again we see the benefits of pure chocolate...YEAH! My treat every day...

(Dr. Weil)
By now we've all heard the good news about dark chocolate: the antioxidants - phenols and flavonoids - found in dark chocolate may offer protection against heart disease. In addition, cocoa butter - a saturated fat - may have a beneficial effect on cholesterol levels. A number of chemically active compounds in dark chocolate can improve mood and pleasure by boosting serotonin and endorphin levels in the brain. And consuming dark chocolate may slow the oxidation of LDL ("bad") cholesterol.

Milk chocolate, however, is not as heart-healthy as dark chocolate: it contains more fat and sugar and less cocoa and antioxidants. White chocolate, which contains no cocoa solids, is generally no more than a mix of fat, milk and sugar with a minimal amount of cocoa butter added.

By eating an ounce of dark chocolate with at least 70 percent pure cocoa a few times a week, you can enjoy its benefits without guilt. When you're indulging, savor the flavor and texture, and try to note the effects it has on your body. Most importantly, enjoy yourself.

Gallstones

 I never worry about gallstones and I consider myself pretty healthy on average, but as I get older I have learned that I do need to pay attention to my age related health issues. I continue to eat healthy and exercise, it is a lifestyle. This information might be worthwhile to have an awareness about.

(Dr. Weil)
Every year, more than one million Americans discover that they have gallstones - hardened, pebble-like deposits in the gallbladder that can range in size from a grain of sand to a golf ball. Roughly 50 percent of people diagnosed with gallstones end up in surgery for the removal of the gallbladder.

So how can you prevent gallstones? Since most stones are composed of cholesterol, diet plays a role in their formation. If you are at risk of developing gallstones (risk factors include a family history of gallstones, being overweight, recent rapid weight loss and, among women, pregnancy, using birth control pills, or hormone replacement therapy after menopause), you may be able to prevent them or prevent symptoms from worsening with these measures:

1. If you need to lose weight, do so slowly (crash dieting can lead to gallstone formation).
2. Drink plenty of water throughout the day to keep hydrated - this can help keep the bile in your gallbladder fluid.
3. Women should make sure to get 1,000 to 1,200 mg of calcium from all sources daily (an intake level that's associated with a lower incidence of gallstones). Consider taking 500-700 mg of calcium in supplement form. This can help bind bile acids and decrease the risk of stone formation. However, men should limit calcium consumption to 500 to 600 mg from all sources.
4. Take 200 mg of supplemental vitamin C daily (in one study, women with higher blood levels of vitamin C were half as likely to develop gallstones as those with lower levels).
5. Keep your fat intake to about 25 percent of daily calories. A high-fat diet can trigger the gallbladder to release bile and set off an attack if you already have gallstones. But be wary of very low-fat diets, which can promote the formation of stones by failing to stimulate normal gallbladder contraction and flow of bile.
6. Limit your intake of sugar, which may promote gallstone formation.
7. Increase your fiber intake, and substitute whole soy protein for animal protein in your diet.

Salmon and Lentils

I have wanted to try a new recipe for salmon and we think this is a 'keeper'. 

Changes are in parenthesis.

Serves: 6 servings

Ingredients

• 8 ounces French green lentils(I used brown lentils)
• 3 whole garlic cloves, peeled
• 2 bay leaves
• 1 sprig fresh thyme
• ***
• 6 (6-ounce) center cut salmon fillets, with skin
• 1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
• 2 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon Essence, recipe follows
• ***
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1 tablespoon minced garlic
• 1 cup peeled, seeded and chopped tomatoes
• 1 cup vegetable or chicken stock
• 1/2 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives

Directions

In a medium saucepan combine the lentils, garlic cloves, bay leaves, and thyme sprig and add enough water to cover by 1-inch. Bring to a boil, reduce the heat to a simmer, and cook just until tender yet still firm, 10 to 15 minutes. Drain and rinse under cold running water. Discard the garlic, bay leaves and thyme. Set lentils aside. ( I jumped ahead and sauteed all the vegetables and combined with the lentils and kept warm)
Preheat the oven to 425 degrees F.
Rub the salmon fillets on all sides with 1 tablespoon of the olive oil and season on all sides with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the black pepper. Sprinkle the tops of each salmon fillet lightly with the Essence. Coat the bottom of a nonstick baking dish with 1 tablespoon of the remaining olive oil and add the salmon fillets, skin side down. Transfer the salmon to the oven and roast until medium, 8 to 10 minutes.( I sauteed the salmon in the same fry pan instead of baking)

While the salmon is cooking, heat the remaining olive oil in a medium-large skillet over high heat and, when hot, add the onion, carrot and celery and saute until tender, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, chicken stock, thyme, lentils, and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper and cook, stirring occasionally, until the lentils are warmed through, tender, and flavorful and liquid has reduced slightly, 6 to 8 minutes. Set aside and keep warm until the salmon finishes cooking.
Divide the lentils evenly among the centers of each of 6 dinner plates, and top each bed of lentils with a salmon fillet. Sprinkle with chopped parsley and chives to garnish and drizzle each serving with a teaspoon of the extra-virgin olive oil. Serve immediately.
You can buy his seasoning at the store.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
 2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Toothbrushes

 I always wondered about this...

(Berkeley Wellness)
A simple toothbrush, toothpaste, a little elbow grease, and a couple of minutes are really all you need to brush your teeth well. But there are many toothbrush options, including lots of power models.
Would you like an electric toothbrush that signals you every 30 seconds to switch to another part of your mouth? Beeps if you are brushing too hard? Vibrates when you’ve brushed for two minutes? Massages your gums? Uses ultrasound to remove plaque? Toothbrush manufacturers make all kinds of claims about their products but it’s hard to evaluate them. Results of studies are often inconsistent, and at least one toothbrush manufacturer has had to modify its claims of superior performance in recent years.
The Cochrane Oral Health Care Group’s review (30 years of studies) compared manual and power toothbrushes and found that models with rotation-oscillation action (bristles that rotate in one direction, then the other) were the only ones superior to manual toothbrushes in reducing plaque and gingivitis—and the improvement was “modest.” No studies actually showed a reduction in periodontal disease or cavities even with rotation-oscillation action—all types of power toothbrushes worked well, but no better than manual. The Cochrane Collaboration assembles independent researchers to evaluate studies. 
It’s fairly easy to maintain your dental health. A plain soft-bristled toothbrush is still your best buy. Use a fluoridated toothpaste, brush for two minutes each session, and replace the brush every three months or so. Floss at least once daily. See your dentist every six months for a professional checkup and cleaning.
Some reasons to buy an electric toothbrush
• You have a disability, such as arthritis, that limits your ability to brush.
• You don’t do a very good job with a manual toothbrush and want to take better care of your teeth.
• You like gadgets and would like a toothbrush that times your brushing sessions.
• You think it will encourage your child to brush.
• You tend to scrub too hard and would like a toothbrush that reminds you not to be too forceful.
If any of this applies to you, you’ll find many toothbrush models to choose from—some relatively inexpensive. It pays to price-shop in stores or on the Internet. Replacement brush heads, needed every three months or so, cost about $5 apiece. (Some heads change color to tell you when they are worn down.) You might want to look for a rotation-oscillation toothbrush. Or consider an inexpensive battery-powered model (about $10). These do a good job, but you have to replace the batteries often. T

Healthy Tidbits

(Health.com)

*Drink eight glasses of water a day

In 1945, the U.S. Food and Nutrition Board told people to consume eight glasses of fluid daily. Before long, most of us believed we needed eight glasses of water, in addition to what we eat and drink, every day.

 

The Truth:  Water’s great, but you can also whet your whistle with juice, tea, milk, fruits, and vegetables—quite enough to keep you hydrated. Even coffee quenches thirst, despite its reputation as a diuretic; the caffeine makes you lose some liquid, but you’re still getting plenty.

 

*Fresh is always better than frozen

Ever since scientists honed in on the benefits of antioxidants, the mantra has been “eat more fresh fruits and veggies”—implying that frozen is second-rate.

 

The Truth:  “Frozen can be just as good as fresh because the fruits and vegetables are harvested at the peak of their nutritional content, taken to a plant, and frozen on the spot, locking in nutrients,” Beeson says. And, unless it’s picked and sold the same day, produce at farmers’ markets—though still nutritious—may lose nutrients because of heat, air, and water.

 

Indian Style Chicken

 If you are looking for a different way to cook chicken that is full of flavor and not calories, try this recipe. It is easy to do, my changes are in parenthesis. It was very delicious!

(recipe courtesy Bal Arneson)

Ingredients

• 2 tablespoons grapeseed oil(olive oil)
• 1 small red onion, chopped
• 2 tablespoons chopped fresh garlic
• 1 tablespoon chopped fresh ginger(1 tsp ground ginger)
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon cumin seeds
• 1 tablespoon garam masala
• 1 teaspoon red chile flakes
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 pound chicken breasts, boneless and skinless, cut into cubes( used whole breasts, not cut up)
• 1/4 cup low-fat yogurt ( I added 1 Tbsp of marscapone )
• 1/2 cup water( I did not need the water)
• Serving suggestion: Serve with roti or rice.

Directions

Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.

Great Consumer Reports website

Here is a great link for online health advice you can trust. This is a list of websites that you can go to and  trust the advice that is given. Great list from Consumer Reports.
Check it out...

http://www.greenerchoices.org/products.cfm?product=0211onlinehealth&pcat=homegarden&EXTKEY=NG0N01102

www.GreenerChoices.org.

Krazy Calzones

We got very creative while we were at Lake Tahoe last weekend with the family. I made those delicious meatballs on Friday night and we had several meatball leftovers, so we came up with the idea of using them in a calzone. I called a local pizzeria to see if they sell just the pizza dough which they did. It is always a good idea to find the best shortcuts to make your life a bit easier and store bought pizza dough is a great way even though it is pretty easy to make your own. So my wonderful son-in-law made some awesome meatball calzones! I don't have a recipe but I can tell you that the filling was a mix of crumbled meatballs, peppers, tomatoes, pesto and a variety of cheeses(monterey jack, pepper jack, Parmesan, cheddar and a little cream cheese on mine).  My suggestion is fill the dough with whatever you like. We baked them for about 30 minutes and they were fantastic!