This isn’t much of a recipe but more of another way to approach a recipe I put up before. The other day I had been thinking about calzones and panzorottis. Oh so tasty they are. It didn’t help that I was watching a show where they were making a bunch and going on about how fatty and awesome they are. Well, this temptation simply would not go away! Ordering one is out of the question, not only are they super naughty but I can never seem to find a place willing to customize them and the fillings they offer are cringe worthy to me. So, here I had the other half of my Herbed Pizza Dough sitting in the freezer…I guess it was just a matter of time before I found another use for it.
Oh what a tasty use it was. The one pictured here was the one I made for my husband. His was stuffed with low fat monteray jack cheese, lean cajun chicken cold cuts, onions and a bit of jalapeno sauce. Doesn’t that look good? Apparently it was since he declared it better than takeout! Need a closer look?
Oh yeah. Good times. That’s the nice thing about making your own calzones, you can put whatever you want into them. Lean meats and low fat cheeses are so easy to find these days. Vegetarian? Even easier! No excuse really, especially when that dough keeps in the freezer so nicely. The actual calzone making took me about 30 minutes because I had the dough premade. How did I do it? Simple. This was done using the half of the dough you would have set aside after making the deep dish pizza.
- Split the dough in half. Roll out each half into a circle best you can. You don’t have to be exact. About 1/2 inch thickness.
- Take your toppings of choice and layer them on one half of the circle leaving about an inch of space from the edge. Beware of over stuffing. A little goes a long way in a calzone.
- Fold the half without the toppings over the other half. Pinch the edges together and fold them twice to form the rolled edge of the calzone. Like this
- Cut slits into the top to allow steam to escape. Spray pan and calzone with cooking spray. Bake at 425F for 20 minutes. Cut in half and serve!
Just delicious. The nutritionals for the dough are with the original recipe, whatever you choose for toppings is up to you! Mine ofcourse wasn’t as exciting as my husband’s choice. I had tomato sauce, turkey pepperoni, skim mozzarella, and a couple of cloves of garlic. It definitely became my happy place for the evening though. It was so successful in fact my husband has requested I make another round of them this weekend. How can I say no to calzone…errr…I mean my husband. Hehehe.