I’ve had a mental list of recipes I wanted to share and it seems none of them have actually made it up on the blog. Well that’s going to change, starting with this wonderfully simple calzone recipe. I found this recipe on Allrecipes.com and feel it is truly a winner. I first made it around Christmas and my family immediately declared that it was good enough to add into our regular meal rotation. I’ve even made this the night before, stuck it in the frig and then just heated it up for dinner the next day, still excellent. I wonder if I could modify this as a freezer meal…
Also, on a quick family update, Ajax is a eating machine we went out to dinner tonight and he ordered pancakes. A full order of silver dollars. And guess what? He ate almost every one on his plate, plus some of Dave’s sausage and two of my fries. On a food note, I’m just over 16 weeks now and am still sick in the morning, some evenings, and sometimes even at night… which is odd. I also want to eat almost everything. Currently, I’m craving California rolls, any type of seafood (tuna, shrimp, etc… oh tuna fish with salsa, yum), chow-chow, a brown rice pilaf (a recipe I’ll share next), and chili.
Ingredients
- 1 1/4 cups water
- 1 teaspoon salt
- 3 cups bread flour
- 1 teaspoon dry milk powder (I always omit)
- 1 1/2 tablespoons white sugar (I only use a pinch of sugar… less than 1 tsp, but if you like a sweeter bread add away!)
- I also add in herbs to the dough- basil, oregano, etc.
- 2 teaspoons active dry yeast
- 3/4 cup pizza sauce (or plain spaghetti sauce, whatever you have)
- 4 ounces pepperoni sausage, chopped (can also use, ham, onions, green peppers, mushrooms…)
- 1 1/4 cups shredded mozzarella cheese (I’ve made this without cheese and it’s still good)
- 2 tablespoons butter, melted
Directions
- Place water, salt, bread flour, dry milk, sugar, herbs, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Usually you just dump in your water, then add everything else on top, and then make a small dip for the yeast. Select Dough cycle.
- After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. I try to eyeball it, making it the rough shape of a cookie pan. Transfer to a lightly greased cookie sheet. To transfer successfully, fold the dough in half before trying to move it, and then unfold it once it’s on the cookie sheet.
- Spoon sauce in a stripe down the center of dough lengthwise; add pepperoni and cheese filling (or whatever filling you like. I loved ham and mushroom).
- Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss-cross the strips over the filling, sealing with water (I’ve sealed it with water and I’ve also forgotten that step, no biggie either way). Tuck loose end up however you like. Brush top with melted butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
For some odd reason I did not take a picture of the finished product. But, look at the pic above, now imagine it golden brown and delicious!