March 13, 2009
“Calzone Craze”- Veggie Calzone with Fresh Mozzarella and Pecarino Romano Cheese Three words, I LOVE CALZONES!  I have always been a huge fan of calzones, I think back to my days at summer Day Camp and I remember for lunch on calzone days I would probably eat 3 individual calzones (hey I was a fat kid).  Well, I could never eat 3 calzones now (I think my crossfit coach would make me do 1000 burpees), but last night I made one heck of a delish one! What you need: Pizza Dough (I bought a pre-made dough from Publix) Diced Tomatoes Chopped Onions Minced Garlic Chopped Baby Bella Mushrooms Pecarino Romano Cheese Tomato Sauce Pizza Seasoning Fresh Mozzarella Heat Oven to 375. 1. In a greased sautee pan, combine about 1 tbsp minced garlic, 1/2 cup chopped onions and a handful of chopped mushrooms.  Sautee on low heat until cooked all the way through.  Set aside. 2. Roll out pizza dough onto floured surface.  Sprinkle dough with a layer of Pecarino Romano cheese.  Then add some chopped fresh mozzarella.  Then add the mushroom mixture.  Be sure to keep the toppings closer to the middle so you can fold the dough over later. 3. Add chopped tomatoes, tomato sauce, pizza seasoning and extra fresh mozzarella to the pizza dough.  Then fold the dough over for it forms the calzone shape.  Be sure to seal all sides of the calzone so the filling does not ooze out in the oven. 4. Place calzone carefully onto a greased cookie sheet.  Place in oven for about 20 minutes, or until the dough has browned. Serve with a side of tomato sauce so you can dip your calzone. *I always have a side of green vegetables or a large salad to start my meal.  It’s better to fill up on salad or veggies than eating more calzone than you would like to. **Don’t forget to check out the coupons for Dominex Eggplant!  Be sure to include a comment that “Delish Your Dish sent you”

“Calzone Craze”- Veggie Calzone with Fresh Mozzarella and Pecarino Romano Cheese

Three words, I LOVE CALZONES!  I have always been a huge fan of calzones, I think back to my days at summer Day Camp and I remember for lunch on calzone days I would probably eat 3 individual calzones (hey I was a fat kid).  Well, I could never eat 3 calzones now (I think my crossfit coach would make me do 1000 burpees), but last night I made one heck of a delish one!

What you need:

Pizza Dough (I bought a pre-made dough from Publix)

Diced Tomatoes

Chopped Onions

Minced Garlic

Chopped Baby Bella Mushrooms

Pecarino Romano Cheese

Tomato Sauce

Pizza Seasoning

Fresh Mozzarella

Heat Oven to 375.

1. In a greased sautee pan, combine about 1 tbsp minced garlic, 1/2 cup chopped onions and a handful of chopped mushrooms.  Sautee on low heat until cooked all the way through.  Set aside.

2. Roll out pizza dough onto floured surface.  Sprinkle dough with a layer of Pecarino Romano cheese.  Then add some chopped fresh mozzarella.  Then add the mushroom mixture.  Be sure to keep the toppings closer to the middle so you can fold the dough over later.

3. Add chopped tomatoes, tomato sauce, pizza seasoning and extra fresh mozzarella to the pizza dough.  Then fold the dough over for it forms the calzone shape.  Be sure to seal all sides of the calzone so the filling does not ooze out in the oven.

4. Place calzone carefully onto a greased cookie sheet.  Place in oven for about 20 minutes, or until the dough has browned.

Serve with a side of tomato sauce so you can dip your calzone.

*I always have a side of green vegetables or a large salad to start my meal.  It’s better to fill up on salad or veggies than eating more calzone than you would like to.

**Don’t forget to check out the coupons for Dominex Eggplant!  Be sure to include a comment that “Delish Your Dish sent you”

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