Tuesday, June 12, 2012

Freezer-Friendly Calzones

I whipped these up the other night when I needed to use up a handful of leftover pizza ingredients in the fridge.  I made my own dough, but you can usually buy some in the deli section of your grocery store.   I didn't measure, so I am kind of guessing on the quantities here - that's the beautiful thing about these, though - you can just wing it with the filling, and it usually works out fine.  Feel free to use what you have on hand, or get creative with your filling ingredients.  I ran out to the garden and just grabbed a few handfuls of fresh herbs, so you can use what you have in your garden, too. 

Either par-bake the calzones, and then wrap and freeze for another night (thaw and then bake until golden), or just throw them in the oven for dinner (even better, make a double batch if you have enough ingredients, and do one batch for dinner, and one for another night!). 

Freezer-Friendly Calzones

1 recipe bread machine pizza dough (or whatever you prefer)
1/2 c. Mozzarella cheese
1/4 c. Parmesan cheese
1-1/2 c. Ricotta cheese
2 tbsp. fresh basil, chopped
1 tsp. fresh rosemary, chopped
2 tbsp. fresh arugula, chopped
2 tbsp. onion, diced
2 cloves garlic, minced
1/2 c. chopped pepperoni and/or Italian sausage (browned and drained) - more is fine - whatever you like

Combine all ingredients in a bowl, and set aside.  Divide your dough into 4 smaller balls, and then roll each one out into a small circle.  Place 1/4 of your topping onto one half of the dough, and fold over the dough to make a half-circle.  Crimp edges with your fingers or a fork to seal, and poke a few slits in the top to let steam out.  You can brush the tops with a little EVOO.  If frozen, thaw par-baked calzones  in the fridge before baking.  Preheat oven to 375 degrees.  Bake until golden, about 30 minutes.  Serve with your favorite marinara or pizza sauce on the side.

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