We received lots of yummy meals in the first few weeks after Rosie was born, thanks to many of you! One recipe that has stuck was Kindra’s calzones.
I’ve always liked calzones, and I used to make them using a recipe that was pretty yummy but took a lot of time. Kindra brought us some fabulously delicious (and, it turns out, low-maintenance) calzones when Rosie was about two weeks old, and I’ve never looked back! This is one of Lucy’s favorite meals, too. She is the inspiration for the olives, but you can pretty much put any pizza topping inside.
Photo: Culinary criticism is a very serious (and messy) business.
Play this audio clip to hear Lucy’s five-second review:
1 lb refrigerated pizza dough (Trader Joe’s carries a good one)
1 cup shredded mozzarella cheese
about ½ cup pimento-stuffed green olives, sliced
2 cups marinara sauce
Divide pizza dough into four pieces. Take one piece and roll it out on a floured surface to an oval, about 10”×5”. On one half, pile ¼ cup cheese and 1 tablespoon sliced olives. Fold in half, sealing the edges by pressing on them with the flat tines of a fork. Place finished calzone on a greased baking sheet. Repeat to make four calzones. Make two small slits in the top of each calzone. Bake at 425° for about 15 minutes, until golden.
While calzones are baking, warm the sauce and ladle into individual dipping cups. Serve calzones warm with cups of sauce for dipping.
If you are counting Weight Watchers points, these are 7½ points each when made with white pizza dough, 6 points each when made with whole wheat pizza dough.
Thanks, Kindra, for this easy, great recipe!