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February 2008

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artichokes

perpetuallydry in gooddinner

Veggie Calzones - reposted properly.

I bought premade whole wheat pizza dough for my base. You set it on the counter while you are slicing up the veggies. Also preheat the oven. When you are baking anything it is SO important to preheat the oven, otherwise, things will burn on the outside and be raw on the inside. Such a rookie mistake I've made myself, and watched other new cooks make.

Salad:
Boston lettuce
black olives

Light Northern Italian basil and romano dressing.
This stuff has things in it I don't like...high fructose corn syrup and vegetable oil, but it only has 5 grams of fat and is mostly vinegar. It is fantastic!
honey roasted almonds

Calzones:
oven-roasted red peppers and broccoli (the broccoli didn't turn out well, I would do this part differently, though it added an interesting smokey flavor)
baby bella mushrooms sauteed in olive oil with minced garlic
Italian 5 cheese blend shredded cheese
Basil and garlic marinara from Trader Joes (so you KNOW it's good!)

You have to stretch and squeeze the dough flat and thin(ish), think 1/2", coat it thinly with olive oil, this keeps the sauce from cooking into the dough and making it weird.

Broil the red peppers (but not the broccoli, because it wasn't great)
put olive oil in a skillet on med-high heat, then add mushrooms. You have to let the oil get hot first or it soaks into the food, rather than crisping it, but not too hot with olive oil, because it burns off fast. Add garlic towards the end, because it will also singe and not taste good if you add it too soon.

In any order, layer your ingredients over half of the dough, then fold it over and pinch the edges. I brushed beaten egg yolk on the tops of mine to keep the crust moist inside. It creates a kind of shell on the outside.

Bake according to the instructions on the dough package. I nearly doubled my bake time to account for the ingredients inside, and it didn't burn, it was nice and crispy outside, and soft on the inside.

This meal took approximately 30 minutes with all the prep and cooking. I served salads while the calzones were baking, with red wine, so it felt like it only took about 15 minutes. Serve calzones with some sauce for dipping.

This was wonderful! It was Italian, with lots of veggies, and broiling the peppers brings out a sweetness that makes them awesome. I asked my guy for his input, because he had originally wanted onions in his, but he said it didn't need onions. He liked it with the smokey broccoli and everything.

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