We made the pizzas Kirsten blogged about again but didn't use all the dough; we froze 1/3 of it. For Father's Day I got that out and made calzones. We've made them before but don't repeat it often because they're too involved with baby around. With frozen dough it was easy, and with this particular dough they were amazing. The best I've made.
I cut the dough into 4 pieces for 4 calzones--each one was enough for a meal, even though starting out I thought they looked small. The filling was yellow tomatoes, pattypan squash, basil, and oregano from our garden, plus onion, garlic, and mushrooms.
I sauteed that with salt, pepper, and thyme. The filling and little cubes of mozarella cheese went on the inside. The outside got a brush of olive oil and was placed on the pizza stone, cooked for about 15 minutes at 425, then a little grated parmesan cheese was added on top.
We topped it all off with tomato sauce (also made ahead and frozen, with fresh rosemary, garlic, basil, and oregano). They were amazing.
I cut the dough into 4 pieces for 4 calzones--each one was enough for a meal, even though starting out I thought they looked small. The filling was yellow tomatoes, pattypan squash, basil, and oregano from our garden, plus onion, garlic, and mushrooms.
I sauteed that with salt, pepper, and thyme. The filling and little cubes of mozarella cheese went on the inside. The outside got a brush of olive oil and was placed on the pizza stone, cooked for about 15 minutes at 425, then a little grated parmesan cheese was added on top.
We topped it all off with tomato sauce (also made ahead and frozen, with fresh rosemary, garlic, basil, and oregano). They were amazing.
