|Calzone - a delicious pouch containing most of the contents of my fridge|
But after thinking long and hard I came up with the, I think brilliant, idea to make calzones. Some strongly seasoned Italian marinara sauce should be able to bring all those distinct flavours together.
And it worked like a charm! These calzones did double duty: they were a delicious dinner and they cleaned out my fridge!
|Calzones - warm from the oven and ready to be devoured!|
makes 2 calzones and serves 4
- One batch of perfect pizza crust halved (put one half in the freezer after 1st rise) and split into 2 pieces (split the remaining half of the dough into 2 pieces). (Recipe here)
- Jar of your favourite marinara sauce. -I use Newman's Own
- 2 cups of shredded cheddar cheese/mozzarella cheese/both!
- about 4 cups of leftovers! - I chopped up leftover kefta, pulled beef, salami, onion and red bell pepper and heated it all up in a skillet until the veggies softened. I also seasoned the meat mixture with garlic, onion, basil and oregano to bring more flavor cohesion to the different meats.
- Preheat oven to 500F if using a pizza stone or parchment paper on a baking sheet. Preheat oven to 480F if using a baking sheet topped with a silpat.
- Roll out the 2 pieces of dough into a circle the size of a small pizza.
- Spoon marinara sauce onto one half of the circle leaving an inch of space along the edge. Top with left overs, then cheese and fold the topping-free side over top of the toppings (Like when making apple turn-overs or perogies). Repeat with 2nd portion of dough
- Pinch the edges together to seal and fold up to make a pretty edge. Place on parchment paper or silpat. Using a sharp knife stab a few holes into the top of the calzone to let steam escape.
- Bake for 10-12 minutes. Cool for 5 mins and then slice and serve with warmed remaining marinara sauce.