Archive for May, 2013

Calzones: Pizza’s Favorite Cousin!

I am Italian, it’s evident in the amount of pasta on hand, at all times, in my pantry as well as my meal choices. If it were up to me I’d likely have some version of pasta every single meal (yes, even breakfast), so finding italian recipes that are quick, easy and tasty are something I’m always on the lookout for. We love making homemade pizza but making the same recipes week after week can get a little boring, which is why we decided to really branch out (not) and try out our calzone making skills. It was a success! The calzone was plentiful, tasty and easy! It is a recipe we will deifnitely be using in the future!! I would imagine that for kids making mini-calzones would be a fun project since they get to really pick and choose their fillings and shape the calzone, so if you have children around this could be a fun way to make dinner more engaging and interactive…Calzone, Creative Crops

Ingredients:

1 lb pizza dough
1 cup ricotta cheese, drained
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 tbsp italian seasoning (we used a garlic, oregano and parsley combo)
1 tsp crushed red pepper flakes
1 tsp minced garlic
2 tbsp olive oil
Mix-ins: pepperoni, sausage, veggies, etc
Handful of cornmeal

** Heated marinara/pizza sauce for dipping

Directions:

Pre-heat your oven and pizza stone to 450 F. Mix ricotta, mozarella, garlic, seasonings and mix-ins in a large bowl. Add a pinch of salt and pepper to taste (optional). Have a cornmeal coated area ready for your dough. Roll out your pizza dough over the cornmeal to form a circle and spread your mix-in and cheese mixture covering only 1 side of the dough and make sure to leave some of the edge available so you can seal up the calzone.

Fold the un-covered half of the dough over the mix-ins and cheese and ensure the ends meet. Your calzone/dough should be in the shape of a semi-circle now. Pinch the edges/crust togeter to seal them and use a fork to get the ‘crinkled’ look as you continue sealing them together.

Brush the calzone with olive oil, cut a few small slits in the top, like you would a pie, to allow steam to escape and move it onto your pizza stone for baking! I always make sure there is cornmeal on my pizza stone so that my pizza and calzones in this case don’t stick, so if you haven’t added a thin layer of cornmeal to your pizza stone during the heating process add a bit now before adding your calzone on top of it. Calzones are quick to bake and only need about 10 – 15 minutes depending on their size. You know your calzone is done when it is a golden brown color and is considerably larger than when you placed it in the oven.

Once the calzone has had a few moments to cool and not burn your mouth, dig in! We love dipping ours in pizza sauce, so I usually heat that up while the calzone is cooking. You can add some pizza sauce inside your calzone with your mix-in and cheese combinations if you’d like too.

The combinations of what you can stuff inside the calzone are pretty endless. Have a fun dinner and let everyone go to town creating the calzone of their dreams!

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