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I am a mom to twin boys, full-time employee of a telecommunications company and wife to a professional musician. I work, do yoga, cook and try to squeeze in DIY projects and spending time with friends.

Thursday, September 15, 2011


An article in Real Simple gave me the idea, and a flurry of websites led me to different calzone recipes and techniques.  The one I developed below includes our family's favorite ingredients- swap out your own favorites using the proportions I've provided. If you are cooking for people with different tastes, divide up the cheese and make the filling separate.  Or make theirs first with just the things they like and add ingredients to the cheese for the more adventurous.

Dinner is smiling at me!

16" pre-made pizza dough
1/4 lb pre-cooked Italian sausage (we use Trader Joe's mild, made from chicken)
3/4 cup ricotta cheese
3/4 cup grated italian cheese
1 Tbsp fresh basil, chopped
1/4 cup mushrooms (chopped fine)
1 Tbsp sundried tomatoes (reconstituted, if dried; drained if packed in oil)
olive oil/egg wash to brush on top

1. Heat oven to 425 degrees.  Divide ball of dough into four parts. This is easier if you allow refrigerated dough to come to room temperature first.  Roll each ball into a flat circle.

2. Mix cheeses, sausage, basil, mushrooms and tomatoes in a large bowl.  Divide this into four equal parts, one for each of the circles of dough.

3. Scoop the filling onto the dough circle, pulling the dough over the filling.  Press down to seal the edges; use a fork to help them seal securely, so that no filling leaks out.

4. Move the calzones to a cookie sheet (lightly greased or lined with a silpat or parchment paper).  Cut small vents in the tops of each to release hot air.  You can also make designs with any extra dough... Mr. Unwired made smiley faces for our kids :-)  Brush with olive oil/egg so that they brown nicely.

5. Bake on a low shelf in the oven, for 20-30 minutes or until browned on top and cooked through.  If you have a pizza stone, use it!

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