1. Preheat the oven to 425°F and spray a cookie sheet with non-stick spray. Mix the garlic powder, oregano and Parmesan cheese, set aside.
2. Unroll the pizza dough onto the cookie sheet, stretching into a large rectangle. Brush the olive oil around the edges of the dough. Spread the Parmesan/garlic/oregano mixture over the dough leaving a 1” border. Spread the mozzarella cheese over the surface of the dough, then top with the Virginia Brand Ham and salami. Spread the roasted red peppers over the top of the salami.
3. Roll the dough lengthwise, folding in the sides as you roll. Cut four slits into the top of the dough.
4. Bake in a preheated oven for 10-15 minutes or until golden brown and cheese is melted.
5. Last 10 minutes of cooking, brush top with butter, sprinkle with grated Parmesan cheese and dried oregano. Serve with marinara sauce on the side.

Air Fryer Instructions

1. Follow the assembly instructions above, but preheat the air fryer to 350°F.
2. Place the assembled stromboli seam side down in the air fryer basket. Set the timer for 13 minutes and cook until golden brown and cheese is melted.

1. Lay all four tortillas out on a clean work surface. Place ½ cup of scrambled eggs down the center of the tortillas. In a line next to the scrambled eggs place ¼ cup of pimento cheese spread.
2. Next, place 2 ounces of ham, folded over the top of the pimento cheese spread. In a line below the scrambled eggs, place the sliced roasted red peppers and top with shredded cheese.
3. To roll the burritos, fold the sides of the tortillas in 1” on each side. Begin tightly rolling the tortilla making sure to keep the ingredients inside the rolled burrito.
4. Set air fryer at 350°F and place 2 of the rolled burritos into the basket. Cook for 6-10 minutes until crispy and golden brown. Remove and cut in half. Serve with your favorite salsa or hot sauce and sour cream.

Tip: Breakfast burritos can be made ahead of time and placed in a sealed bag then frozen and held for up to a week. When ready to eat, make sure to thaw in the refrigerator. When heating in the air fryer, cook for 12-15 minutes.

1. In a large stockpot over medium heat melt 1 tablespoon butter, add onion and garlic; sauté until soft, about 5 minutes. 
2. Stir in chicken broth, tomatoes, chili powder, and cumin, bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
3. Stir in black beans, corn, half of the chicken. Simmer for 10 minutes till heated through.
4. Ladle soup into individual serving bowls, and garnish with crispy chicken strips and other desired toppings. 
5. To make Crispy Chicken Strips: In a large nonstick sauté pan melt butter over medium heat. Add chicken strips and cook stirring occasionally until golden and crispy about 10-15 minutes.

1. In a large pot over medium heat, melt 2 tablespoons butter. Add 1 cup of the chicken strips, cook stirring occasionally until golden and crispy about 10-15 minutes. Remove from pan and reserve.
2. In the same pan, melt remaining 4 tablespoons of butter. Add celery and onion cooking until tender (7-8 minutes). Add the garlic and cook another 30 seconds.
3. Pour in the broth slowly, stirring constantly until smooth, bring to a boil then reduce heat to low. Add the cream and simmer for about 20 minutes until thickened.
4. Add the broccoli, carrots and remaining uncooked chicken strips. Simmer for 7-8 minutes or until tender. Remove from heat and stir in the 2 cups shredded cheese until melted and smooth. Add salt and pepper to season to your desired taste.
5. Serve soup with reserved crispy chicken strips, additional shredded cheese and toasted bread if desired.

1. In a large stockpot melt butter over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become slightly translucent, about 2-3 minutes. 
2. Add carrots and celery stir and continue to cook for 5 more minutes.
3. Add flour and stir to combine until vegetables are well coated.
4. Add milk, chicken broth and potatoes, bring to a boil stirring occasionally, reduce heat to simmer 15-20 minutes till potatoes are tender.
5. Stir in corn and ham, season with salt and pepper, heat until warmed through and adjust seasoning if necessary. If the chowder is too thick, add more milk or broth as needed until desired consistency is reached.
6. Serve immediately, garnish with fresh snipped or chives if desired.

1. Prepare the waffle per instructions.
2. While the waffle is cooking, place the chicken slices and cooked bacon in a small sauté pan over medium heat and cook for approximately 4 minutes until the chicken is heated throughout and warmed.
3. Place the waffle on the plate then top 2 tablespoons of butter and the chicken and bacon mixture.
4. Pour the maple syrup over the waffle and sprinkle it with the hot sauce.
5. Serve the pickle slices on the side.

1. Place 1 tablespoon of vegetable oil in a large sauté pan.
2. Add the sliced Golden Roasted Seasoned Turkey Breast, onion, peppers and pico de gallo. Cook for approximately 4 minutes until the turkey begins to brown.
3. Add the rice and cook for an additional 4 minutes until heated throughout. Evenly portion out into 4 bowls.
4. Top each bowl with ¼ cup each of cheese, sour cream, guacamole, and tortilla strips.
5. Serve with your favorite salsa or hot sauce for added flavor.

1. Place vegetable oil or sesame oil in a large sauté pan over medium-high heat. Add the ham, onions, peas, carrots, and pineapple to the pan. Cook until the onions are brown, and the pineapple begins to caramelize and brown, approximately 5- 8 minutes. The last 2 minutes of cooking, add the garlic.
2. Add the rice and the eggs and cook an additional 3-4 minutes until the eggs scramble.
3. Add the soy sauce and black pepper. Cook for an additional 2 minutes.
4. Evenly divide between 4 bowls and serve with your favorite Sriracha sauce for added flavor.