Thursday, January 16, 2014

Way Too Easy Calzones

When Jason and I were in college, we were hooked when Pizza Hut came out with "P-zones". OMG...such goodness. A few years ago, Jason wanted to make one so I was off to find a great recipe to make my hubby happy. Now while these things are amazing, well, sadly, they are not the healthiest. Darn. So we were off to make a "healthier version". The best part is that you can pick and choose your ingredients and add what you want. And guess what...make one for tonight and freeze another for another night. THIS MOMMA LOVES THAT! And this will definately please the babies and kiddos and you even can hide a few veggies in the filling;)

Stuffed Calzones
Makes 1 large calzone to feed 4 and serve with salad
 1 tube refirgerated pizza crust dough (use whole wheat if you like)
1 cup low-fat skim ricotta cheese
1 cup shredded mozzarella cheese (we used fat free)
1/4 cup sliced pepperoni (use turkey pepperoni or grilled chicken cut into cubes)
1/4 cup any veggie you want (mushrooms and sun dried tomatoes for me and jalapenos for my man)
1 tablespoon cornstarch
1 cup marinara sauce (they have many low fat/sugar versions on the market)
Salt, pepper, Italian Seasoning, Basil to taste
1. Prehat oven to 400. Spray large cookie sheet with nonstick cooking spray.
2. On cookie sheet, unrooll pizza dough. Press dough into 16 inch by 10 inch rectangle (or smaller if you prefer a thicker crust)
3. In large bowl, stir ricotta, mozzarella, meats, veggies, seasonings and cornstarch.
3. Spread cheese mixture on long side of dough to cover half of dough, leaving a 1 inch border. Spoon half of marinara sauce  over cheese mixture.
Folder over half of dough over filling. Press edges together to seal.
4. Cut 4 slits in top of calzone to allow steam to escape during baking. Bake on cookie sheet on bottom oven rack for 16-20 minutes or until golden. Serve with remaining sauce.
 I always love making dishes for my family on a weeknight...Momou would have done the same and taken pride in doing so. She inspires me always.
*Another recipe cut from a magazine many years ago.

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