Calzones with Fresh Tomato Sauce

making calzones

Making Calzones

Youngest texted me from school the other day asking if we could have calzones for dinner. I haven’t made them in ages somehow!  I had everything I needed but the ricotta cheese so picked that up when I was out running other errands.  You could do without of course. Sometimes I just make them with the cheese filling, sometimes with veggies and cheese.  She’s packing her lunch for school every day and I know the leftovers will get eaten up readily, as they make a great lunch. Or you could freeze any leftovers.

I halved this recipe for pizza dough to start.   While it was rising, I made fresh tomato sauce since my Roma tomatoes are in finally!

Fresh Tomato Sauce

  • 1 pound tomatoes, coarsely chopped
  • 4 Tbs olive oil
  • 2 cloves garlic, minced
  • salt to taste
  • 1/4 cup fresh basil, cut in strips

Heat the oil while you’re chopping the tomatoes and heat the garlic over medium low heat, stirring now and then.  You could skin the tomatoes ahead of time by blanching in boiling water, but I just added the chopped tomatoes, skin and all, to the olive oil and cooked about 1o minutes. Then I picked out the skin pieces, which had fallen off by then.   Add the salt and basil, stir and taste. Add pepper if you’d like.   I turned this off and let it sit on the stove while the calzones baked and then heated up again briefly when they were done.

Divide the dough into 4 pieces (if you halved the recipe). Roll each into a circle about 6-8″ in diameter and let sit.

For the filling:

  • 2 cups ricotta cheese, drained if needed
  • 1 cup grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • some minced garlic (optional, I left it out this time since I had garlic in the sauce)
  • 1 cup chopped pepperoni or vegetables or ham or whatever

Mix all this together.  Divide roughly into fourths.

Preheat the oven to 350F.

Spoon 1/4 of the cheese mixture on to each circle of dough, one at a time.

Wet the edges of the dough with water, then fold the dough in half to make a half circle. Pinch the edges together then fold the edges over to make a tight seal.  Crimp with a fork or your fingers. Slash a few holes in the top with a fork or a sharp knife. Bake 30-40 minutes, until lightly browned.

Serve with the heated tomato sauce on the side.

Note: If you want snack size portions, just make smaller ones. These freeze well.

 




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