Is it versatile? This for me as a cook, has become one of the most important questions for me in terms of recipes. Yes there are certain soups or dishes that I make that require specific ingredients, but often I want to start with a basic idea and just open the refrigerator. That’s what I did last night.
My local bakery pizza dough provider is closed on Mondays, so I tried out the refrigerated dough available at my grocery store. It’s not much more expensive (like .50 cents more) and they have regular, whole wheat and garlic herb dough. I opted for the whole wheat. I did get some ricotta cheese and blue cheese because I knew I wanted both of those in my calzones. Other than that I figured I’d see what was waiting at home.
Here’s what I found:
The peppers were leftover from some camp snacks this weekend. The salami was too. The mushrooms and onions were just hanging out in the crisper. I also added in the cheeses (about 1/4 cup of blue plus 1/2 cup of ricotta, some mozzarella and some parmesan) and then threw in some spinach at the last minute because…well, why not?
I cut my dough into quarters and then sort of rolled/pulled them into shapes. Hey, don’t laugh! They’re made with love! Ha.
I placed about 1/4 of the calzone mixture on one side of each piece of dough and then folded the dough over. I used water to seal the edges and then poked a little “steam” hole in the top of each one.
Next time I might get the dough a little crispier. These were good, but I think I can do better. One other plus: I saved one for myself for dinner tonight and then I wrapped the other two and put them in a freezer bag. These will be perfect for nights when we’re out biking and come in late for dinner. Remember, anything you might think of putting on a pizza can go in a calzone!