gardening. cooking. everyday echols family spectacles.
Pizza is not an unusual occurrence in the Echols’ house – we LOVE it. Like stir-fries and lasagnas, pizza is a relatively healthy (depending on how you make it), fantastic way to put to good use whatever’s left in your crisper at the end of the week. And let’s be honest, pizza on a Friday night is never a bad thing ;)
This week, however, I decided to try something new – CALZONES! I figured they would be a less-messy, more-easily-managed alternative for the kiddo (cause let’s face it, less mess is awesome!) and a tasty switching-it-up for the adults. I love it when I’m right :)
The cheese filling can stand on it’s own but I’ve also included some “extras” to spice it up a little for those so inclined. As I said earlier, feel free to make these calzones vegetarian and throw in what you have on hand/ whatever veggies your family will eat! It’s hard to go wrong with these. Enjoy!
calzone dough – I doubled this recipe and subbed in half whole wheat flour
cornmeal to sprinkle on baking sheet
extra fillings to toss on in…
1 lb italian sausage
1 medium onion, chopped
1 red pepper, chopped
1) Make dough as instructed and divide in to 8 moderately sized sections (you can further divide these to make “kiddie sized” calzones as well)
2) Preheat oven to 425 degrees.
3) Saute together italian sausage, onion, and pepper until sausage and veggies are thoroughly cooked.
4) While sausage is cooking, make cheese filling by combining all cheese filling ingredients and mixing.
5) Shape dough sections in to balls and flatten on a flour-covered dish towel with a rolling pin. Top one half of flattened dough with 1/8 cheese filling and 1/8 sausage mixture. Fold other half of dough over filling and press edges together.
6) Place calzones on a parchment-lined, corn-meal sprinkled baking sheet and bake at 425 degrees for ~ 10 minutes until calzones are lightly browned.
Summer – Add/ substitute in some fresh zucchini, tomatoes, or eggplant.
Fall– I love adding broccoli, shallots, or leeks.
Winter – Make a yummy filling with mushrooms, kale, and leeks.
Spring – Pack the cheese filling with other early Spring greens and fill with sauteed asparagus.