october 22, 2008: frugal feasts calzones!

Family Style Calzones
Each makes four generous servings
Preheat the oven to 400 degrees
For each Calzone you'll need one 18.5 ounce bag of refrigerated store brand pizza dough.

To prepare dough: dust the counter with flour. Dump the pizza dough out on the flour. Using your hands and a rolling pin, slowly stretch the dough into a rectangle approximately 19 inches by 12 inches. Take your time, the dough is very springy. If you tear a hole in the dough, just wet the edges and pinch the hole closed.

Spread the filling over the dough leaving at least an inch border around all four sides. Slowly stretch the dough up and over the filling and pinch together in the center to make a central seam. Fold the ends over and pinch them too. Place on a cookie sheet. Brush with the olive oil and sprinkle with the seasonings. Bake for approximately 20 minutes until the crust is golden brown and cooked through. Serve at room temperature.

Pepperoni, Tomato and Cheese Calzone
1/2 of a 4.5 ounce bag of turkey pepperoni (lower fat and still delicious)
8 ounces sharp provolone cheese, shredded
1 cup canned diced tomatoes, drained well
1 teaspoon rosemary, divided
1 teaspoon olive oil
1 teaspoon crushed red pepper flakes, or to taste
Mix together the pepperoni, cheese, tomatoes and half the rosemary. Sprinkle the remainder of the rosemary and the red pepper flakes on the top of the calzone before baking.

White Garlic Calzone
1 cup part skim ricotta
1/2 cup grated parmesan cheese
1 clove garlic, minced
1 egg, well beaten
8 ounces shredded mozzarella
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
1 teaspoon Italian seasoning, divided
1 teaspoon olive oil

Beat together the ricotta, parmesan, garlic, egg, mozzarella , pepper, salt and half the Italian seasoning. Sprinkle the remainder of the Italian seasoning on top of the calzone before baking.
Cool to warm room temperature before serving.