The combinations are endless when you make these tasty calzones! The hardest part of this recipe is taking the time to reduce the pasta sauce into a thick and tasty pizza sauce....which is soooooo much better for you than the jarred pizza sauces that are available.
1 jar of your favorite organic marinara ( I love Glen Muir brand)
1 recipe pizza dough (see my fav pizza dough recipe)
turkey or chicken italian sausage, casing removed, crumbled & browned
turkey pepperoni
lo-fat mozzarella cheese, shredded
mushrooms, sliced
black olives,sliced
lo-fat ricotta cheese
In a medium saucepan, simmer pasta sauce until reduced by about half...will take 30-40 minutes. When sauce is reduced, remove from heat & let cool.
Preheat oven to 450. If using a pizza stone (which I highly recommend) place stone in oven.
Cut pizza dough balls into 8 pieces. Lightly oil a large cutting board and roll each dough piece into a 6" circle. Add a couple tbsp sauce, leaving a 1" border. Add your pizza toppings (let your imagination go wild) fold dough over filling and pinch to seal seam tightly.
Transfer calzones to hot pizza stone and bake 15-18 minutes or until calzones are bubbly and browned/blistered on top.
Remove from oven and enjoy! My daughter Tori, loves to dip her calzones in pizza sauce. My other daughter Emily is into ranch dressing as her dipping sauce.
Filling Ideas
For Cheese Calzones - mix a couple tbsp ricotta with course salt, fresh cracked pepper and a pinch of italian seasoning. place on one half of calzone, top with mozzarella cheese.
Pepperoni - place 6-8 pepperoni rounds on calzone & top with mozzarella cheese.
Sausage,mushroom & black olive - you get the idea :)
Thursday, April 15, 2010
My Favorite Pizza Dough
I have tried numerous recipes for pizza dough and this is my favorite by far...org from Martha Stewart's mag Everyday Food (great reading)! I use this dough for pizza, bread sticks and calzones.
1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)
Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
To Freeze
Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.
You can also roll each thawed dough ball into 10-12" pizza shells for family size pizzas...I like making the personal 5" shells because my kiddos love to make their own on pizza night.
1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)
Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
To Freeze
Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.
You can also roll each thawed dough ball into 10-12" pizza shells for family size pizzas...I like making the personal 5" shells because my kiddos love to make their own on pizza night.
Tuesday, April 13, 2010
Dark Chocolate Peanut Butter Chocolate Chip Cookies
What to do when you don't have enough regular peanut butter for your recipe???? Use dark chocolate pb, of course!!!
1 cup Peanut Butter & Co. Brand Dark Chocolate Dreams peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup chocolate chips
1 egg, beaten
1 tsp vanilla
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
Bake cookies until puffed about 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets 5 minutes. Remove and store in an air tight container.
1 cup Peanut Butter & Co. Brand Dark Chocolate Dreams peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup chocolate chips
1 egg, beaten
1 tsp vanilla
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
Bake cookies until puffed about 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets 5 minutes. Remove and store in an air tight container.
Buttermilk Chicken Tenders
My family (especially my son, Harrison) does a happy dance whenever I make these...there are never leftovers....I stopped buying ready made chicken nuggets/tenders when I realized truly how easy they are to make at home....and I like knowing what's in the food I feed my family and as a well known chef and parent was quoted as saying in last month's Bon Appetit mag - "if your second grader can't pronounce a recipe's ingredients, do you really want to eat it?"
Buttermilk Chicken Tenders
2 lbs fresh chicken tenders
1 qt. lo-fat buttermilk
1 tsp season salt
1/2 tsp fresh cracked pepper
1/2 tsp garlic powder
3 cups flour
1/2 tsp season salt
1/4 tsp garlic powder
1/2 tsp fresh cracked pepper
canola oil
In a gallon size ziploc bag, combine buttermilk, 1 tsp season salt, 1/2 tsp pepper and 1/2 tsp garlic powder. Seal bag and shake to combine. Add chicken tenders and put in fridge for up to 8 hours....the longer the tenders marinate....the tastier they will be.
When you are ready to cook the tenders, combine flour, 1/2 tsp season salt, 1/2 tsp pepper & 1/4 tsp garlic powder in a large baking pan & whisk with fork to combine.
In a large skillet, heat 2" oil over medium high heat until nice a hot. If you have a deep fryer,just follow the instructions on fryer for cooking chicken.
While oil is heating, drain tenders and dredge each tender in flour mixture. Shake excess flour off and place tenders in skillet. Do not overcrowd the skillet. I usually cook 5-6 tenders at a time. Fry until deep golden brown, then flip tenders and continue frying until deep golden brown and juices are clear. Total time to fry a batch of tenders is around 7-8 minutes, depending on size of tenders, how hot oil is etc. Once tenders are done, remove and drain on crumpled paper towels.
Serve with homemade honey mustard, ranch dressing, cream gravy or whatever makes you happy!
Buttermilk Chicken Tenders
2 lbs fresh chicken tenders
1 qt. lo-fat buttermilk
1 tsp season salt
1/2 tsp fresh cracked pepper
1/2 tsp garlic powder
3 cups flour
1/2 tsp season salt
1/4 tsp garlic powder
1/2 tsp fresh cracked pepper
canola oil
In a gallon size ziploc bag, combine buttermilk, 1 tsp season salt, 1/2 tsp pepper and 1/2 tsp garlic powder. Seal bag and shake to combine. Add chicken tenders and put in fridge for up to 8 hours....the longer the tenders marinate....the tastier they will be.
When you are ready to cook the tenders, combine flour, 1/2 tsp season salt, 1/2 tsp pepper & 1/4 tsp garlic powder in a large baking pan & whisk with fork to combine.
In a large skillet, heat 2" oil over medium high heat until nice a hot. If you have a deep fryer,just follow the instructions on fryer for cooking chicken.
While oil is heating, drain tenders and dredge each tender in flour mixture. Shake excess flour off and place tenders in skillet. Do not overcrowd the skillet. I usually cook 5-6 tenders at a time. Fry until deep golden brown, then flip tenders and continue frying until deep golden brown and juices are clear. Total time to fry a batch of tenders is around 7-8 minutes, depending on size of tenders, how hot oil is etc. Once tenders are done, remove and drain on crumpled paper towels.
Serve with homemade honey mustard, ranch dressing, cream gravy or whatever makes you happy!
Monday, April 12, 2010
The Sounds of Home.....
Sitting here on the couch with my big boy watching Food Network. The girls are in the tub and Chris is serenading them with his guitar playing...Emily emerging from the bathroom...naked and asking "can I have dessert now...pleeeeeeaaaaaasssse??!!" Tori giggling and dancing to her own music....the sounds of a home filled with love and happiness.
I so enjoy listening to the sounds of my house...the kids, husband, cat, television...it all comes together to create the music of our lives :)
Will be posting new recipes in the morning....buttermilk chicken tenders, avocado buttermilk ranch dressing, dark chocolate pb choc chip cookies...whew - try saying that three times fast
Until tomorrow...
God Bless and Goodnight,
rox
I so enjoy listening to the sounds of my house...the kids, husband, cat, television...it all comes together to create the music of our lives :)
Will be posting new recipes in the morning....buttermilk chicken tenders, avocado buttermilk ranch dressing, dark chocolate pb choc chip cookies...whew - try saying that three times fast
Until tomorrow...
God Bless and Goodnight,
rox
Tuesday, April 6, 2010
Grilled Fish Tacos with Spicy Mexican Crema
Yumm-o!!! I adore the grilled fish tacos at Pappasito's, so....I decided to create my own version...two thumbs from the dinner table tonight. Enjoy!!!
4 tilapia fillets
olive oil
Mesquite seasoning - I use Goode Co. BBQ Mesquite Shake
chili powder
garlic powder
kosher salt
corn tortillas
lime wedges
1 bag coleslaw mix
Pepperworks brand candied jalapenos*
Pepperworks Brand Raspberry Chipotle salsa*
For the Crema
1 six oz carton fat free Fage plain Greek yogurt
1 tsp taco seasoning
1 tbsp minced candied jalapenos
1 tbsp juice from candied jalapenos
fresh lime wedge
In a large baking dish, coat the fish with olive oil and season with mesquite shake on both sides. Sprinkle with a couple shakes of garlic powder, a pinch of kosher salt and a pinch of chili powder. Set aside.
In a small mixing bowl, combine all ingredients for crema. Taste and add more lime to taste. Cover and refrigerate until ready to serve.
Heat grill to medium-high. Place fillets on grill and cook 4 minutes. Flip fish and cook additional 6-8 minutes or until fish flakes with a fork. Remove from grill and squeeze 1 wedge of fresh lime over fish.
While fish is cooking, warm tortillas on griddle until soft and heated through. Wrap in a clean dish towel to keep warm.
To serve - place some of the fish in a tortilla and top with slaw, crema, salsa and a couple candied jalapenos. Squeeze a tad of lime, fold and enjoy!!!
* You can find the salsa & candied jalapenos at HEB
4 tilapia fillets
olive oil
Mesquite seasoning - I use Goode Co. BBQ Mesquite Shake
chili powder
garlic powder
kosher salt
corn tortillas
lime wedges
1 bag coleslaw mix
Pepperworks brand candied jalapenos*
Pepperworks Brand Raspberry Chipotle salsa*
For the Crema
1 six oz carton fat free Fage plain Greek yogurt
1 tsp taco seasoning
1 tbsp minced candied jalapenos
1 tbsp juice from candied jalapenos
fresh lime wedge
In a large baking dish, coat the fish with olive oil and season with mesquite shake on both sides. Sprinkle with a couple shakes of garlic powder, a pinch of kosher salt and a pinch of chili powder. Set aside.
In a small mixing bowl, combine all ingredients for crema. Taste and add more lime to taste. Cover and refrigerate until ready to serve.
Heat grill to medium-high. Place fillets on grill and cook 4 minutes. Flip fish and cook additional 6-8 minutes or until fish flakes with a fork. Remove from grill and squeeze 1 wedge of fresh lime over fish.
While fish is cooking, warm tortillas on griddle until soft and heated through. Wrap in a clean dish towel to keep warm.
To serve - place some of the fish in a tortilla and top with slaw, crema, salsa and a couple candied jalapenos. Squeeze a tad of lime, fold and enjoy!!!
* You can find the salsa & candied jalapenos at HEB
Thursday, April 1, 2010
My Dream Job....
Good Morning to all!!!
Easter is upon on us and this time of year always puts everything in perspective...it is such a time of renewal and wonderment (at least for me).... This post touches upon my dream job....which I actually already have each and every day as a wife and mom! I love my job and would not trade it for anything in the world....that being said, my other dream job involves food...big surprise, huh?! I could spend hours planning menus and then preparing those menus for people! I get so excited when someone asks my opinion on "what they should serve...what pairs well with this or that....I need a dessert idea...help me". I go into culinary overdrive...seriously! Last night is a great example of kitchen creativity gone wild for me - my sweet sis-in-law Lora asked about what to serve with Cornish hens...HOLY COW....get outta my way...the cookbooks were everywhere...flipping thru well worn pages, trying to remember which book had which recipe...so much fun for me! I hopefully didn't overwhelm her with my enthusiasm! Now if someone would only create a demand for my menu planning skills and pay me for it...what a dream!
Have a blessed and beautiful day!
Rox
Easter is upon on us and this time of year always puts everything in perspective...it is such a time of renewal and wonderment (at least for me).... This post touches upon my dream job....which I actually already have each and every day as a wife and mom! I love my job and would not trade it for anything in the world....that being said, my other dream job involves food...big surprise, huh?! I could spend hours planning menus and then preparing those menus for people! I get so excited when someone asks my opinion on "what they should serve...what pairs well with this or that....I need a dessert idea...help me". I go into culinary overdrive...seriously! Last night is a great example of kitchen creativity gone wild for me - my sweet sis-in-law Lora asked about what to serve with Cornish hens...HOLY COW....get outta my way...the cookbooks were everywhere...flipping thru well worn pages, trying to remember which book had which recipe...so much fun for me! I hopefully didn't overwhelm her with my enthusiasm! Now if someone would only create a demand for my menu planning skills and pay me for it...what a dream!
Have a blessed and beautiful day!
Rox
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