Saturday, November 12, 2011
Another day of liquid sunshine in Vancouver, another day for comfort food.
When I told a girlfriend of mine I was making calzones, she said "oh that's a good idea, with the baby coming"
Er, sure. I never thought they would last, but that'd be a good reason too.
I just wanted to eat a pocket full of pizza goodness.
A calzone is basically a double crusted pizza. More dough, which I never will complain about.
The recipe I give will make 6, enough for dinner and leftovers to freeze. To reheat, just pop one in a 350 degree oven for about 15 minutes, or until heated through.
1 batch pizza dough, homemade or store bought
1 cup pizza sauce, I cheat and use jarred pasta sauce
2 cups shredded mozzarella
fillings of your choice, I used pepperoni cut into quarters and chopped yellow peppers
Preheat oven to 450 degrees.
On a lightly floured surface, cut your pizza dough into 6 equal pieces. Roll each piece out into a 4 - 5-inch circle.
Cover one half of the circle with pizza sauce, leaving a 1/2-inch border, top with fillings and cheese. Don't put too much in, remember you have to close these at some point.
Take other half of circle and cover the toppings, pinch to seal.
Roll the dough edges closed, either by rolling a tiny section at a time over, or roll the entire thing and press with a fork. Transfer sealed calzones to a baking sheet. Sprinkle a little extra cheese on top, just to be fancy.
Bake for 15 - 20 minutes or until crust is golden brown. Transfer to a wire rack and let cool for 5 minutes before serving. If freezing leftovers, let cool completely before wrapping tightly in plastic wrap. Can be stored for 1 month in the freezer.