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

Whole Wheat Pizza Dough

I’ve been making homemade pizza lately because it’s one of the things I’ve been craving, but it’s much healthier to make it myself. I’ve been playing with different dough recipes and so far this one’s my favorite.
It makes a thin crust that is crisp on the outside, but still has some chewy on the inside. The whole wheat flour gives the dough more flavor than a white pizza dough.  It uses a quick rise yeast, so I can pull it together last minute. But if you like, you can make the dough ahead and store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.



3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising 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
(Makes 12 oz of dough)


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.

I’ve also been playing with different toppings. My new favorite thing to put on my pizza is caramelized onion. Regular chopped onion is good too, but that extra sweetness and tenderness they get when you brown them first just makes it so much better! For this one I put:
1-2 tbsp olive oil
1 sliced tomato
a handful of fresh chopped basil
1 thinly sliced onion sauteed with
2 cloves garlic
1/3 small can of black olives
fresh mozzarella cheese, thinly sliced
shredded parmesan cheese




Now that I found a dough that I like I think I will have to play with it a bit, maybe add some herbs or garlic to the crust. And of course try some different toppings! What do you like on your pizza?


– Jodi

Turkey Veggie Chili

Yesterday I was looking over my food supplies and trying to come up with a meal to make that wouldn’t require me to go shopping. This was part laziness and part budgeting. Every time I run to the store for “just a couple things” I end up with a cartful of stuff. I decided I had the makings of a good chili, and for me you don’t have chili without fresh baked bread.  That’s the way my mom always served it, and now that’s the way I like it. To go with my chili then, I made a loaf of Ciabatta bread which you can read about here. This chili was nice and thick and because of all the veggies and ground turkey it’s pretty healthy too. This recipe is not very spicy because I am not a fan of really spicy foods. I leave those to Patricia!


1 large onion, chopped

2 garlic cloves, minced
1 pound ground turkey
1 1/2 Tbsp chili powder
1 Tbsp paprika
2 tsp red pepper flakes
1 tsp ground cumin
2 medium tomatoes, chopped (I used some I had canned)
1 can tomato sauce
1 can chicken broth
1 can kidney beans, rinsed and drained
2 medium carrots, thinly sliced into rounds
2 stalks celery, thinly sliced
1 can mushrooms, drained
Salt and Pepper to taste

Brown turkey with the onion and the garlic in a large pot over medium heat. Add spices, tomatoes, tomato sauce, broth, beans, veggies and mushrooms; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper. 
I garnished mine with a little white cheddar cheese and my bread of course!
– Jodi

Caprese Wraps

I’ve been seeing commercials for this mozzarella cheese that comes in a sheet, and thought that was just waiting for me to get creative. I also have a cherry tomato plant that is going crazy right now, so I wanted to incorporate them as well. These little wraps were fairly easy to make, but my little cheese roll did not unwrap as easily as they show in the commercial!

1 roll mozzarella cheese
about 1/4 cup of olive oil
1 clove garlic, chopped or through the press
1 to 2 tbsp chopped fresh basil
12 cherry tomatoes, sliced and seeded

Mix the olive oil, basil and garlic in a small bowl. Unroll the mozzarella cheese, spread with oil mixture and top with the sliced tomatoes. Roll the cheese back up, and slice into about 1/2 inch slices.

These didn’t want to stay together on their own accord, so I used toothpicks to hold them together until we were ready to eat. They were good, but I didn’t like the texture of this roll cheese as much as regular fresh mozzarella, it felt a little rubbery to me.

– Jodi

Salsa Nana

In my opinion, there is nothing better than chips and salsa. I love the taste of certain flavors and have a hard time finding something that I really enjoy. So I started making my own with tomatoes, garlic, onions, fresh lime, cilantro, jalepeno and other ingredients.

The recipe is as follows (and I add as much or as little as I’m in the mood for).

I’m not a huge fan of tomatoes (go figure since I love salsa!!) so I use canned tomatoes.

1 can diced tomatoes
2-3 fresh garlic cloves
half of fresh lime juice
cilantro (to your taste)
1 med onion (I prefer red onion – but use white as well)
1/2 to 1 jalepeno pepper
a few slices of habenero peppers (more if you like it hotter)
dash of salt
Just add the ingredients to a food processor and blend away to your desired consistency. Being that I’m not a fan of tomatoes (I make it hot so I can’t taste them!!), I like my salsa at a thin consistency.

Hope you all enjoy. Maybe we can get Jodi to post her recipe for her home made chips!!
Patricia