CALAMARI SAUCE:

CALAMARI SAUCE:

8 CUPS ITALIAN PESTO SAUCE

12 CUPS FRENCH, BRUT NATURAL CHAMPAGNE

2 CUPS MELTED, ORGANIC, BROWN RICE BRAN OIL BUTTER

1. WHISK SAUCE OVER STOVE FOR 10 MINUTES ON LOW-MEDIUM.

2. CUT CALAMARI STEAKS HALFWAY THROUGH, IN A CHECKERBOARD PATTERN, AND INTO THE SIZE OF WONTON WRAPPERS.

3. ROLL INTO EGGROLL SHAPES WITH A FOIE GRAS STUFFING. USE WOODEN TOOTHPICKS TO KEEP IT CLOSED IN THE MIDDLE AND ON BOTH ENDS.

4. ARRANGE ON A DEEP DISH BAKING PAN, PREFERABLY DARK BLUE, GLASS BAKEWARE.

5. POUR SAUCE OVERTOP.

6. BAKE COVERED IN FOIL IN OVEN AT 350 TO 375 DEGREES FARENHEIT, DEPENDING UPON AMOUNT OF CALAMARI ROLLS, ALTITUDE, AND SCHEDULE/TIME CONSTRAINTS. THIS IS FOR THE CENTER RACK, AND PREHEATED OVEN.

7. CHECK IT EVERY 10 MINUTES.