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Matthews Bolognaise Calzone

31 Aug

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I made Bolognaise and gave a container to all my children.

Matthew decided to make a calzone with it and I have to post it because it was so delicious.

One half a pound of pizza dough

Three to four heaping tablespoons of COLD bolognaise

1/4 pound mozzarella cheese

Two slices Muenster or Provolone cheese

One tablespoon Parmesan Cheese

Preheat the oven to 500 degrees.

Grease a pizza pan with Crisco just in the calzone spot.

Flatten out the dough to the size of a big dinner plate

Place the cheese in the middle then add the bolognaise

Fold the top dough over the filling then fold the bottom dough over that,

Its like you are folding a business letter into thirds.

Take the sides and flatten them and fold them under the calzone that only has one layer of dough.

Now you have a pretty pouch

Place on the baking pan

Bake for about 8 minutes then turn the temperature down to 450 degrees for another ten minutes or until the calzone in nice and brown.

This is a showstopper

 

Broccoli and Cheese Calzones

6 Apr

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One pound of pizza dough

One bag of frozen broccoli crowns defrosted.

4 cloves chopped garlic

6 tablespoons olive oil

One teaspoon salt

1/2 teaspoon red pepper flakes

Four slices provolone cheese cut in half

Four slices Muenster cheese cut in half

Preheat the oven to 450 degrees

Grease a pizza pan with crisco

Set on the side.

Heat the olive oil and brown the garlic.

Add the defrosted broccoli and stir fry for three to four minutes

Add the salt and pepper.

Taste to see if you would like more salt.

Cut the dough into 8 pieces,

Flatten each piece into a thin disc.

Place one half a slice of the provolone and Muenster cheese on each piece of dough.

Top with the broccoli.

Fold over like a turnover making sure it is sealed and place on the pizza pan.

Make sure you use all the broccoli in the eight calzones because you want a full calzone so stretch the dough a little.

Believe me it works and the calzone will be nice and full.

Bake for 12 to 14 minutes or until they are nice and brown.

My family likes them a little light and underdone.

I’ll eat them anyway they come out because I love them.

Grilled Meatball and Cheese Pizza

26 May

Meatball pizza

I guess I have become the real Italian Mama.

It doesn’t matter what I am cooking when my children come to visit.

I always have a big pot of meatballs sitting in a tomato gravy on the stove.

The meatballs become a snack, appetizer or a meal.

This week I had four lonely meatballs leftover.

I also had a pound of pizza dough.

Heat your grill to high

Take a 9 x 13 pan and grease lightly with Crisco

Flatten the pizza dough to fit the pan.

Drizzle with olive oil, salt and black pepper.

Take the dough off the pan and place it on the hot grill.

Don’t touch it till the bottom of the crust is firm and it starts to puff.

Flip it over and cook the other side.

Place it back in the pan.

Cut three slices of provolone cheese in half.

Place them on the grilled dough.

Slice the four meatballs into medium thin slices.

Heat them up and set aside.

Place them on the cheese.

Add the tomato gravy

Sprinkle with grated Romano cheese.

Add four ounces of grated mozzarella cheese on top

Place on the grill in the pan or in a 450 degree oven until the cheese melts.

This only takes about five minutes.

That’s it.

Great way to use up your leftovers.

 

The Meatball Bomb

30 Apr

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These are ” the bomb”as my kids would say so this is how the name came about.

One dozen cooked meatballs about the size of a tennis ball.

48 slices of prosciutto ham, four slices of ham for every meatball.

6 sticks of string cheese, 1/2 stick of cheese for every meatball

3 cups of your favorite tomato sauce

2 pounds of pizza dough cut into 12 balls

Crisco to grease the baking pan

Preheat the oven to 475 degrees

Have the meatballs, cheese, ham and sauce  all laid out on the side of your work area.

Take the pizza dough and divide it into 12 pieces.

Flatten it out to the size of a dessert dish.

Take a meatball and carefully make a hole in the meatball. Make sure you do not go all the way threw to the other side.

Place the cheese in the hole.

Place one teaspoon of sauce in the hole.

Cover with the rest of the meatball.

Place four slices of ham on each piece of dough

Put one teaspoon of sauce on the ham

Place the meatball on top of that with the cheese hole upside down on the dough.

Pull the dough up like you would be making a purse.

It should be round.

Keep the seam on the bottom when you place the bomb on the pan.

If there is extra ham you can dice it up and sprinkle it on top of each meatball.

Put six on each tray.

Bake on the bottom shelf in the oven for 12 to 15 minutes or until nice and brown.

Serve with two or three tablespoon of sauce to dip the meatball.

These are fabulous.

Great with a salad.

 

 

Buffalo Chicken Calzone

10 Mar

Buffalo Calzone

One pound of pizza dough

4 cups of leftover shredded chicken

1/2 bottle Franks Wing sauce

Two ounces of crumbled blue cheese

Four slices of Provolone cheese

1/2 thin sliced red onion

Roll out the dough to a rectangle about 9 x 13. I like mine a little smaller so the dough is not too thin.

Place the onion slices on the dough.

Add four slices of provolone cheese.

Mix the chicken with the Franks Wing Sauce.

Place the chicken on the dough with the cheese.

Place the blue cheese on top.

Start rolling the dough and try to keep all the mixture inside so tuck in the ends every so often. It should look like a log.

Place on a greased piece of aluminum foil or a sikpac.

Bake at 450 degrees  on the bottom shelf for about 20 minutes or until it is dark brown.

Remember to spread everything all over the rectangular rolled dough.

Serve with celery and carrot sticks.

 

So Simple Sausage Calzone

31 Jul

Simple Sausage Calzone

This is so easy that you will be mad at yourself for spending ten dollars at the pizza place.

One pound of pizza dough

Two pounds of sausage. Take the sausage out of the casing.

I like the calzone really full but you can get away with less meat.

1/2 pound of mozzarella cheese

Three or four slices of provolone cheese

One large diced onion

Two tablespoons olive oil

Saute the onion in the oil till soft.

Add the sausage and break it up very well.

You want a crumbled consistency.

Cook till the sausage is well done.

Drain all the fat from the sausage and cool.

If you put it on the dough hot the dough will start to get soft and mushy.

Grease a 9 x 13 pan with a light layer of crisco.

Spread out your pizza dough to about 1/4 to 1/2 inch deep .

Add the sausage to form a long rectangle leaving about four inches of uncovered dough around meat.

Place the cheese over the sausage so it melts down into the meat.

Fold the dough over to form a sealed envelope.

Place in a 450 degree oven for about 18 to 20 minutes.

Check the calzone after ten minutes because every oven is different.

I have two ovens and both of them cook differently.

Make sure the bottom of the calzone is nice and crisp.

Serve this with a big salad or a cup of soup.

This serves about four big eaters.

 

Kale and Cheese Calzone

2 Mar

Kale and Cheese Calzone

I had some kale that I had to use up so a calzone is always a great option.

My Mom use to put any leftover in dough and it was fabulous.

One pound pizza dough

One large box of fresh kale

 4 cloves of chopped garlic 1/4 tsp. garlic powder

2 tablespoons oil

 salt and red pepper to taste

2 slices American cheese

2 slices provolone cheese

2 slices swiss cheese

2 slices muenster cheese

2 slices mozzarella cheese

Saute the garlic in the oil ill soft.

Add the kale and just cook till soft

Season with the salt, pepper and garlic powder

Drain off the liquid. If you don’t the dough will be very soggy

Roll out the dough to a nice 8×10 rectangle.

Layer the cheeses, leaving a least 2 inches at the edges

Add the kale

Start rolling the dough like an egg roll.

Turn in the side edges as you roll 

 Place the dough on a pan, that has been greased with a thin layer of crisco.

Make sure you place the calzone seam side down.

Bake in a 450 degree oven for 15 to 20 minutes or until nice and brown.

I served this with a side of marinara sauce.

It disappeared. I should have made at least two.