Calzone Night


Some of our favorite recipes are from Martha Stewart’s Everyday Food Magazine.  Like the often-made and much-enjoyed Curried Chicken Drumsticks.  The recipes from Everyday Food are usually simple, require just a few ingredients and always turn out quite tasty (at least in our experience).  Whenever I am stuck in a food rut, I thumb through some of the many Everyday Food digests I have lying around, and I often find something satisfying and quick to make.

The Calzone recipe below makes for a relatively easy week night meal, especially since it calls for the use of store-bought pizza dough.  I used pre-made pizza dough from Trader Joe’s.  We had a super (though slightly messy) fun time rolling the dough and making our calzones.  This would make for a great Friday night get together with friends.  Everyone brings some fillings and assembles their own calzones.  Since they are folded up, you can get quite a few in the oven at one time – hence far speedier than home-made pizza night.

If you are inclined to make your own dough – try Stacie’s dough recipe from the Zucchini-Herb Flatbread recipe we posted a while back.

Classic Calzone & Variations from Everyday Food by Martha Stewart

olive oil, for brushing
all-purpose flour, for work surface
1 pound pizza dough, thawed if frozen
1/3 cup marinara
1/4 pound thinly sliced salami
6 ounces fresh mozzarella, thinly sliced

1 Preheat oven to 425°. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread marinara on bottom half of dough, leaving a 1-inch border. Top marinara with salami and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.

2 Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.

More Combinations – the possibilities are endless and the kiddos will enjoy picking and choosing what goes in their calzone.

Swap 10 ounces sautéed mushrooms for the marinara, 1 cup marinated artichoke hearts, chopped, for the salami, and 6 ounces sliced fontina for the mozzarella.

Swap 2 cups broccoli florets for the marinara, 1 cup cubed ham for the salami, and 6 ounces sliced cheddar for the mozzarella.

Swap 1/2 cup ricotta for the marinara and 10 ounces thawed frozen spinach, squeezed dry, for the salami. Reduce the mozzarella to 4 ounces.

Swap 1 cup sliced cooked chicken sausage for the marinara, 1/2 sliced Bartlett pear for the salami, and 6 ounces sliced Brie for the mozzarella.

Chocolate-Walnut – the dessert option
Swap 3/4 cup ricotta and 3 tablespoons confectioners’ sugar for the marinara, 3 ounces chopped bittersweet chocolate for the salami, and 1/2 cup chopped walnuts for the mozzarella.

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