How About a Calzone?
We’re on a pizza kick. Got some pizza dough? Why not make some calzones? “Calzone” means pocket in Italian and these half moon stuffed pockets are great portable grab and go snacks or lunches. Serve them up with a salad and a glass of red, take it al fresco and you’ve got a lovely summer evening dinner.
Start by making the pizza dough and gather the stuffing ingredients. Oli used cheese, peppers, ham and some pizza sauce to finish it off, but you can be as creative as you like. Got left overs? Great way to use them up.
We’ve got one more pizza post coming up, then maybe we’ll switch gears and do something from, let’s see. . . how about Poland? I’m off to visit friends and celebrate a family wedding in Rzeszow. Travel, friends, family, and food – can’t get better than that.
This recipe makes one calzone. Double, triple or quadruple it to make 2, 3 or 4.
5 ounces thin crust pizza dough
1 cup grated cheese of your choice (not less the 25% fat, I used a Gouda 31% fat)
Green and yellow bell peppers, thinly sliced
Smoked ham, thinly sliced
1/2 cup pizza sauce
2 cloves garlic
1/4 cup olive oil
While calzone is in the oven mix 2 cloves grated garlic into 1/4 cup oil. Reserve.
6. Spoon sauce over the filling. Keep away from the sides of the dough.
7. Carefully make a turnover by folding one side of the dough over the filling. Press the edges together and be sure there are no openings.
8. After you have pressed the sides together, turn the calzone so that the seam is now on top.
9. Bake in preheated oven for about 10 minutes, or until crust is golden.
Try a nice Sangiovese or a Lodi Zin to accompany your creation.