Homemade Calzone

I’ve been meaning to make this recipe since I saw it posted on Pinterest a week or so ago.  I love the deep dish that we’ve been making lately.  So when I saw this posted I had to give it a try.  The original post came from squidoo.com  and it gives step by step directions on how to make this.

I used the recipe from the deep dish pizza (yes the healthier version), but if you prefer the regular pizza crust, you can certainly follow the squidoo.com or even buy a pizza crust from the store.  Whatever makes it easier for you and your dinner process.  Since the kids love to cook with me, we make the homemade dough!!

Here’s the recipe for the dough:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

1.  In large bowl, combine water and yeast; let stand for 10 minutes until bubbly.  Add milk, honey, olive-oil, and salt and mix well.  Stir in whole wheat flour, cornmeal, and 1/2 cup bread flour; beat for 1 minute.

2.  Stir in enough bread flour to make a firm dough.  Turn onto floured surface and knead for 10 minutes.  Place dough in greased bowl, turning to grease top.  Cover and let rise for 1 hour.

 

3.  Turn dough onto floured work surface and let reset for 10 minutes.  Spray a large cookie sheet  with nonstick cooking spray.

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Spread the pizza sauce down the middle of the dough and add your toppings.  Tonight we used canadian bacon and fat free mozzarella cheese.

After putting your toppings on, take a knife or a pizza cutter and slice each side of the dough into 3/4 of an inch strips.  Once you have them all cut, start to criss cross each side until the entire portion is covered.

Place on the baking (cookie) sheet and brush some melted butter (just a bit) over the top and sprinkle with oregano.  Bake in the oven for 25-30 minutes or until crust is browned and cooked through.

This was amazing.  I’m so glad I saw this on Pinterest.  Now I have another meal to make with the same healthy dough and the same sauce.

You’ve got to try this one.

For the pizza crust:

Calories 213; Fat 3.17; Saturated Fat 0.46; Dietary Fiber 3.48; Sodium 104.52; Cholesterol 0.20

I used MyFitnessPal to calculate the sauce by scanning the tomato cans, the cheese.  This came out to be under 400 calories per piece (that was for the pizza – so I am sure the calzone is smaller per piece).

Have a happy cooking weekend.  Enjoy.

Patricia – Two Girls Cooking

 

 

Pizza Roll Ups

 

At least once a week now I’ve been making home made pizza (one of Caleb’s favorite meals!).  Tonight, instead of making the deep dish pizza I thought I’d give this a try.  I’ve seen people make it for parties or as an appetizer.   Pizza is pizza and we’ll eat it any way it comes.

I used the same ingredients as the deep dish recipe but just rolled it up into a log and baked it.  How easy is that?   And the kids got to help make it as well.  Kept them busy and out of each other’s way for the time being!!

 

Kids in the kitchen

 

Brooklyn & Calebs roll

Nana's Pizza roll

For the recipe and how to, click on the deep dish pizza or recipe link above and it’ll bring you to the page for everything you need!

Here’s the short version for you:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

I added green olives and more onions to my roll.  You can add just about any pizza topping you want!!

Pizza Roll Ups

This was a great start for the weekend.  I’m afraid I could eat the entire thing.  But I’ve stepped away from the pizza!  Leftovers for lunch tomorrow!

Enjoy!

Patricia – Two Girls Cooking

Pizza Two Ways

Last night my family came over to drop my sister off for the night. She’s off school for the summer, and wanted to hang out at my place for a while. She can be a picky eater, so I wanted to make something for dinner I knew she’d eat. I figured pizza would fit the bill. With 4 adults to feed also, I thought I better make two pizzas. I decided to do one more traditional, like what you’d order from any pizza chain; and one like I’ve been making lately with the whole wheat crust.

I wanted to dress up the plain pepperoni pizza, so I made it stuffed with cheese around the edge. I knew my family would enjoy that one for sure. I   topped the whole wheat crust with fresh vegetables and prosciutto. Scott and I love this combination and I hoped my family would give it a try.

For the thicker white (stuffed) crust:
2-1/2 to 3 cups all-purpose flour
1 envelope Quick Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive oil
Mozzarella (if desired)
Toppings we used:
Tomato sauce
Pepperoni
Mozzarella cheese
Parmesan cheese

Combine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and let the dough rise for 20 to 40 minutes, depending on your preference for a thin, more dense crust or a thicker crust. Once the crust has risen to your liking, Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). I prefer to roll mine out on a silicone baking sheet so I can easily move it onto the pizza pan.

For the stuffed crust (skip this step for a regular crust): I rolled mine just a bit bigger than my pan and dotted with little mozzarella pearls. Fold dough over the cheese and pinch together to seal. Flip the dough onto the pan so the pinched side is down.

Bake the crust in a preheated 400F oven for 10 minutes. Remove from oven and add desired toppings. Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings.

For the thinner wheat crust:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 envelope Quick Rise Yeast
3/4 tsp salt
1/4 tsp sugar
1/2-2/3 cup hot water (120-130°F)
2 tsp extra-virgin olive oil
Toppings we used:
1-2 tbsp olive oil
1 sliced tomato
a handful of fresh chopped basil
prosciutto
1 thinly sliced onion sauteed with
2 cloves garlic
Mozzarella cheese
Parmesan cheese

Combine flours, yeast, salt and sugar in a food processor or stand mixer; mix to combine. Combine hot water and oil in a measuring cup. With the mixer running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be pretty soft. If it seems dry, add 1 to 2 tablespoons warm water; if it’s too sticky, add 1 to 2 tablespoons flour. Mix until the dough forms a ball, then mix for 1 minute to knead.

Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll (about a 13-inch circle) and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

My mom and stepdad both tried my whole wheat pizza and said they liked it. Everyone really enjoyed the pepperoni too. The cheese did leak out in a couple places, but for the most part stayed put. The little mozzarella pearls worked perfectly for this crust. With how simple and inexpensive these were to make, I don’t want to go back to ordering in!

– Jodi