Calzones
Since Friday is the day after Thanksgiving and we're anticipating a lot of leftovers, SP asked if we could have Pizza Friday on Tuesday. I thought calzones would be easier to reheat for lunches then pizza (I can't stand cold pizza) so I made two huge calzones for dinner tonight.
We each ate half of a calzone, which were huge:
For the filling I combined one 15-ounce container of ricotta, 8-ounces of mozzarella cut into cubes, 3/4 of a stick of pepperoni cut into large dice, 1/3 lb of deli ham thinly sliced and cut into squares, one 8-ounce can of sliced black olives, one egg lightly beaten, salt, pepper, and grated pecorino cheese. I brushed the tops with olive oil and sprinkled on more grated pecorino. They cooked in a 550-degree oven on a pizza stone for about 15 minutes until the edges were golden brown. I served them with some marinara for dipping.
After he wolfed down his half SP turned to me and said, "This is the only type of calzone allowed in this house from now on." I think we have a winner! It really was the best calzone I've ever made. It tasted just like the calzones I used to get from the pizzeria growing up.
We each ate half of a calzone, which were huge:
For the filling I combined one 15-ounce container of ricotta, 8-ounces of mozzarella cut into cubes, 3/4 of a stick of pepperoni cut into large dice, 1/3 lb of deli ham thinly sliced and cut into squares, one 8-ounce can of sliced black olives, one egg lightly beaten, salt, pepper, and grated pecorino cheese. I brushed the tops with olive oil and sprinkled on more grated pecorino. They cooked in a 550-degree oven on a pizza stone for about 15 minutes until the edges were golden brown. I served them with some marinara for dipping.
After he wolfed down his half SP turned to me and said, "This is the only type of calzone allowed in this house from now on." I think we have a winner! It really was the best calzone I've ever made. It tasted just like the calzones I used to get from the pizzeria growing up.
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