Prep 15 m Cook 30 m Ready In 45 m Preheat oven to 400 degrees F (200 degrees C). Cook bacon in a large oven-proof skillet until crisp, 5 to 7 minutes. Crumble bacon into a bowl; reserve drippings in skillet. Mix fontina cheese into bacon until combined. Lay chicken breasts on a flat surface; place 1/4 cup of bacon-cheese mixture on top of each. Roll up tightly and secure with toothpicks; sprinkle with black pepper. Arrange rolls in the skillet containing reserved bacon drippings. Brown chicken over medium heat until golden brown, 5 to 7 minutes. Cover the skillet and transfer to the oven. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Prep 25 m Cook 45 m Ready In 1 h 40 m Preheat oven to 400 degrees F (200 degrees C). Place a pie crust into a 10-inch pie pan. Stir eggs, artichoke hearts, mozzarella cheese, Parmesan cheese, ham, salami, and black pepper together in a bowl. Pour mixture into prepared pie crust. Top the pie with remaining pie crust and crimp the edges together. Cover the edges of the crust with a liner or pieces of aluminum foil to prevent burning. Slit the top center of crust for ventilation while baking. Bake pie in the preheated oven until crust is brown, about 45 minutes. Cool completely before cutting

Prep 15 m Cook 20 m Ready In 40 m Preheat oven to 450 degrees F (230 degrees C). Grease or flour a pizza pan. Roll dough onto the prepared pizza pan. Heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes. Spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. Sprinkle mozzarella cheese and parsley over pizza. Whisk remaining 1/2 tablespoon olive oil with garlic powder and garlic salt; brush over pizza crust. Bake in the preheated oven until dough is cooked and cheese is melted, 12 to 15 minutes. Cool slightly before serving, 3 to 5 minutes

Prep 15 m Cook 53 m Ready In 1 h 8 m Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray. Mix flour, paprika, salt, and cayenne pepper together in a bowl. Pat chicken wings dry with paper towels. Dip in the flour mixture until thoroughly coated. Transfer floured wings to the baking sheet; spray lightly with cooking spray. Bake in the preheated oven, without turning, until browned, about 48 minutes. Preheat the oven's broiler. Broil wings until crisp and browned, about 5 minutes. Combine hot wings and hot sauce in a large bowl; toss until evenly coated."

Prep 40 m Cook 1 h 50 m Ready In 2 h 30 m Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes. Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more. Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving

Prep 20 m Cook 2 h 20 m Ready In 2 h 40 m Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated. Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes. Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour. Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes