Calzones for Dinner

These are Bryan's favorite. He loves them because he loves calzones but also because he can control what goes in them. They're a great way to please a lot of different kinds of eaters.

Pizza Sauce (you can buy a jar in the Italian aisle, too)

2 tomatoes

some garlic (we use minced garlic)

a pinch of oregano

a pinch of sugar

a pinch of basil

salt and pepper shakes

Using a food processor, grind up your tomatoes. Put in a bowl, add spices and stir. Done.

Calzones

pizza crust (I buy mine, but if you have an extra day, try making your own)

veggies: green pepper, onion

meat: sausage, deli pepperoni

cheese: mozzarella

Preheat the oven to 425. Get out a cookie sheet, cover with tin foil. Spray with Pam to prevent sticking. Roll out pizza dough onto sheet. Cut in half: perfect for two calzones. Spoon on some pizza sauce (less is more), then add your veggies and top with a sprinkle of grated mozzarella cheese.

Pull the nonfilled side over top the fillings. Pinch the edges. This is the important part: really pinch them until the dough seals. If you have extra dough on the corners, rip it off and help seal the parts that need it. Put it in the oven and wait. I don't want to put a time because all ovens are different. Keep an eye on it. You know what a finished calzone will look like. Let it sit for five minutes to let the sauce thicken. We like to microwave the rest of the pizza sauce for dipping! Also, I brush butter and garlic salt on top. Roll up your tin foil and you're done.

This is Bryan's calzone.


This is mine. I had trouble evenly cutting the dough, but it worked out nicely. It was like a stuffed breadstick.

Easiness: 4.5 out of 5
Taste: 4 out of 5
Cleanup: 5 out of 5