Cal-zone or Cal-zon-EEE…

No matter how you pronounce it they are fantastic! The possibilities are also endless just like pizza. This is a great easy meal that takes no time if you go simple on the filling.

Growing up in an Italian household we always had cold-cuts on hand and my mom entertained A LOT so we frequently had calzone for appetizers or to put out at a buffet. It's a great way to cheaply feed many people. Not to mention you can pull an Italian calzone together in no time.

My husband prefers a meat filling and I prefer either veggies or cold cuts. Tonight I planned on doing 2 individual calzones, one with sausage, mushroom, cheese and sauce and the other with broccoli, mushroom and cheese. You can also do this for a party. They can be cooked ahead of time and kept warm in the oven. One ball of dough should get you a calzone that is about 6x12 inches. I cut them in 2" pieces and serve at parties as an appetizer. It's a great finger food.

This would also be a fun dinner party food. Instead of make your own pizza you can do a "make your own calzone" party! Much easier to handle in the oven vs. pizza.

To sauce or not to sauce…I prefer NOT to sauce. I think it makes the inside a bit soggy and the sauce and ooze out and get messy. If you want tomato sauce on your calzone add it over the top after baking or put in a bowl and dip the pieces into it.

Gadget: The Pampered Chef Large Stoneware Bar Pan

http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=174&categoryCode=FH

I can't speak highly enough of this pan! I roast ALL my veggies on this pan and they caramelize perfectly. If you need to reheat something or bake any of those frozen appetizers like spring rolls, this is the pan to do it in. Cookies come out fantastic too! Clean up is super easy and gets easier over time. Also, the food that you cook on it never smells. So you can cook meatloaf on it one day and the next cookies and the smell will not transfer! The more you cook on it the more seasoned (and black) it gets. This basically means it becomes non-stick. The first few times I used it I greased the pan so things wouldn't stick. I have had it for 3 years now and use it at least once a week.

Calzone for 2

1 ball of dough (trader Joes is great) cut in half

Flour for board

Filling of choice

Olive oil

Roll out your dough while using the flour to make sure the dough doesn't stick to board to rolling pin. Add your filling in the middle and wrap filling with dough. Flip over to make sure seam is on the bottom. Brush top with oil and sprinkle with salt and some cheese if you want. Put onto greased foil lined baking sheet unless you have a baking stone.

Bake 400 degrees for 25 minutes or until dough is brown.

Variations:

Roasted broccoli, cheese, mushrooms

Italian-salami, mortadella, capicola, provolone

Eggplant or Chicken Parmesan

Buffalo- get frozen boneless buffalo tenders, cook until almost done then add to dough.

Pepperoni/Sausage/Cheese

Steak/mushroom and Cheese-Use minute steak and cook then add to calzone