94 provolone cheese recipes

Serve this scrumptious cheese bread with lasagna or any other kind of casserole you prepare for dinner.

Pizza-flavored bread machine loaf packed with chopped pepperoni, provolone, and Parmesan. Oregano and garlic make the whole kitchen smell like a pizzeria.

Smoky roasted red peppers, salty prosciutto, and melty provolone pile onto a cornmeal-dusted pizza crust. Fresh chives and basil finish this 25-minute bake with bright, herby flavor.

Broiled walleye fillets topped with a zesty crust of Dijon mustard, sautéed onions, breadcrumbs, and melted provolone. A quick 30-minute fish dinner with a kick of cayenne that'll make you forget you're eating healthy.

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.

Stuffed flank steak with marsala mushroom sauce: Italian braciole-style pinwheel rolled around pork, pancetta, spinach, currants, and provolone, then finished in a porcini-marsala sauce.

Turkey muffaletta swaps the traditional cured meats for sliced turkey, layered with provolone and a vinegary olive salad of green olives, roasted red peppers, capers and parsley on a hollowed Italian loaf.

Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.

Elaborate muffuletta with homemade olive salad loaded with roasted red peppers, jalapeños, fresh vegetables, and oregano. Broiled until the cheese melts for a hot, gourmet sandwich experience.

Mushroom focaccia tops plain focaccia bread with sauteed portobello slices, salty anchovy strips, fresh rosemary, and melted mozzarella. A 20-minute upgrade from store-bought bread to bistro-worthy starter.

Cheesy and delicious! This lasagna will satisfy both of your palate and tummy. For a healthier result, use whole wheat lasagna instead.