Our friend Alison came over last night for dinner, so I thought I’d try a spin off on the traditional calzone. Basically, it’s one GIANT calzone instead of individuals, which gives you a bit more control over your portion sizes — Dane can take a slightly larger piece, while Alison and I stick to the smaller slices.
Alright, so here we go … (excuse the lack of pictures along the way — I’m not yet in the habit of photo-documenting my every step in the kitchen)…
Line a baking sheet with parchment paper and spray with Pam, then roll out your dough into a big rectangle, about the size of your baking sheet. I used premade dough, but you could also make it from scratch.
Mix together an egg, 1/2 cup of ricotta cheese (skim!) and 1-1/2 cups of shredded Italian cheeses (reduced fat!). Spread this out on HALF of your big rectangle o’ dough, leaving one inch around the edges. On top, layer herbs (I used a big handful of fresh basil), plus any pre-cooked meat or veggies that you want. I used pepperoni, but you could easily substitute spinach, mushrooms or whatever your little vegetarian heart desires. Fold the other half of the dough over all the toppings and seal ‘er up gooood.
Cut a few vent holes in the top so it can breathem and bake at 400 degrees for 15 minutes. Brush the top with olive oil, then sprinkle on more spices (Garlic Salt is AMAZING!) and put it back in the oven for 5-10 more minutes — until golden brown. Let cool for 5-ish minutes, slice ‘er up and serve with marinara sauce.
And don’t forget your big salad… Alison brought this one with tons of yummy veggies, blueberries and toasted almonds!
My mouth is literally watering. Was the crust pretty thick or normal? What kind of pre-made dough did you use? The pie dough, like Pillsbury, or ball of dough next to the fresh pasta?
This is another great recipe that is versatile with the stuffing ingredients.
I used a thin-crust Pillsbury dough (in the same section with the Pillsbury biscuits), although you could easily do homemade or a fresh ball o’ dough from the deli section at the grocery store. I really like the thin-crust though, so whatever you use, be sure to roll it thin — otherwise there’s just too much crust and not enough calzone-y goodness.
Golly, this sounds scrumptious. I may make this while in Rhode Island – I love the idea of adding whatever you have in the refrig. Your dinner plate with that most colorful salad looks spectacular.
Are you talking about the Pillsbury pizza crust in a tube?
Yep, in a tube. So I’m sure it’s not as healthy as making it from scratch, but good in a pinch.
Looks amazing Abby! I’m wondering what (if anything) you used as a dressing for your salad?
Hi Meghann! I actually don’t like salad dressing (I know, it’s weird) so mine was plain, but friend Alison also brought some light salad dressing that was apparently quite good. Honey dijon or something like that — I’ll have to ask her what it was. And Dane will sometimes make his own oil/vinegar/herb concoction that’s another tasty option (and presumably it’s a bit healthier since it’s homemade).
Hey Meghann! I think Ab is nuts for not using a salad dressing! I like to use a light Honey Dijon or light balsamic vinaigrette. I also have these Italian dressing packets of seasoning and then you just add veggie oil and vinegar. Delish!
Man, I have to have dressing also. Even if just a touch of balsamic dressing. My favorite is oil and vinegar, with or without the Good Seasoning flavoring packet.
It was DELICIOUS! Enough food to feel full, and you felt like you were sneaking a pizza treat! The dressing was Light Honey Dijon – it’s my favorite – very good with both fruit and veggie toppings, since it has some sweet and some zing. 40 cal for 2 Tbs.
Post some of Dane’s good salad dressing recipes, please…they are the best!
Oh, man… if Dane used recipes for his salad dressings, we’d have to bottle it and sell it!!! He does most of it on the fly, by taste though — but next time he makes a dressing, I’ll ask him to guesstimate measurements for you.