Salami artichoke stromboli

1 recipe pizza dough
1 Oz salami (chopped into 3/4 inch pieces)
1/4 cup pecorino Romano
1/2 cup mozzarella
1 can diced fire roasted tomatoes
1/2 tsp oregano
5 olives
Salt
Pepper
1 tbls extra virgin olive oil
1 can quartered artichoke hearts


Preheat oven to 400

Pulse tomatoes, olives, olive oil, and oregano until crushed and thoroughly mixed.

Roll pizza into a 16 by 12 inch rectangle. Spread sauce In the middle third of the dough. Layer with Artichokes, cheeses, and salami. Cut the remaining dough into strips diagonally, so that you may fold them over the filling, crimping the sides together to contain the filling. Brush with olive oil.

Bake at 400 for 20 min. Let cool. Slice and serve.

Nana's Cheesecake

1 pkg graham crackers (16 squares or 8 rectangles)
1/4 cup melted butter
2 tablespoons sugar
Sprinkle of cinnamon

1 1/2 lbs cream cheese
4 eggs
1 cup sugar
2 t vanilla

1 lb sour cream
1/4 cup sugar
2 teaspoons vanilla

Preheat oven to 350

Crush graham crackers up in a food processor until fine. Add sugar and cinnamon. Pour in melted butter while mixing.

Pat into a nine or 10 inch spring form pan using a cup measure to press up the side and even the crust out.
Bake for 10 minutes. Let cool.

Beat room temperature cream cheese until smooth. Do not over mix. Slowly stream in one cup of sugar until incorporated. Scrape down sides, then add room temperature eggs one at a time. Scraping down sides as needed. Add vanilla. Mix until incorporated.

Cover the bottom and sides of your spring form pan with tinfoil to create a water tight seal. Place pan in a large baking pan or roasting pan. Pour batter over cooled crust, and place in oven. Bring enough water to boil to reach halfway up the sides of the pan. Pour water into large baking pan while it is in the oven to prevent burns and splashing.

Bake for 65 minutes checking on the cheesecake at 50 minutes every five minutes for doneness. Cheesecake is done when you wiggle it, and it's still a little jiggly in the center. Open door for a few seconds to release some heat and close door leaving cheesecake in the oven for 20 min.

Pull cheesecake out, and top with sour cream mixture. Spreading it evenly. Place back in the oven, close the door and leave for 40 minutes.

Remove cheesecake and let cool on a cooling rack and cover with an inverted plate. This prevents cracking. Once it is room temp, let set for six hrs in the refrigerator.

Enjoy!