Calzone


Say it. Cal-zone-ay! Like most Italian words, you put the emphasis on the second syllable. Cal….zone….ay! Hungry yet??? I was craving pizza and needed to make a nicely portable lunch item. Putting these two together = calzone. This easy to make and fun to eat Italian classic is fantastic food to go. Requiring no utensils or even a plate – this savoury ‘hand pie’ is an ideal eat anywhere food.

Usually a good use for leftovers and yet another example of the Italian cucina povera…  you can add your fave veg, meat and cheese. Just be sure any meat you add is already cooked – ditto for most veg. The baking time would not be long enough to cook meat from the raw stage and the water content in the veg would make this very soggy. Hence, the excellent use for leftovers: roasted veg, cooked sausage, salami, or other Italian cured meats cubed or cut into strips and some sauce to bind it all together. It doesn’t actually need cheese…. but it sure tastes good with it!!

All you need is pizza dough, a bit of your fave tomato sauce to moisten the ingredients… whatever you’d like to add. Mine….? Veggie! Using a mixture of roasted zucchini, mushrooms, bell peppers and onions. Sauce. Mozzarella. Parmigiano. ‘Nuff said.

Roll out your fave pizza dough – just as you would for pizza.

Add the ‘filling’ down one side of the rolled out dough; leave enough room on the left side for the next steps (if the dough isn’t properly sealed, your filling will leak out). Go easy on the sauce – you don’t want it soggy.

Now, fold the other half of the dough over.

Twist or crimp the edges closed, to make a seal (you don’t want the goodies inside to escape!)

Brush with a little olive oil and sprinkle with cheese – parmigiano or mozzarella.

Slide onto a parchment lined baking sheet and bake in a 400º oven for 15 – 20 minutes, or until golden brown. Buon appetito~