Calzone

Ok ok, the holidays are upon me and I haven't posted in a while. Never fear, I have been cooking. Or, I should say that Doug has been cooking while I've shopped and picked out the recipes and sometimes helped with the cooking when I got home from work... A few weeks ago we had this "Classic Calzone" recipe I found in a magazine. We ended up doctoring it up a bit for fun, but this would be a good recipe to have kids help you in the kitchen. Or make mini calzones using this recipe so each family member can create their own. I'll put the basic recipe below and then let you know some things we tried for our filling.

• olive oil for brushing
• all purpose flour for work surface
• 1 lb pizza dough, thawed if frozen
• 1/3 cup marinara
• 1/4 lb thinly sliced salami
• 6 oz fresh mozzarella, thinly sliced
• salt

Preheat oven to 425. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16 inch round. Spread marinara on bottom half of dough, leaving a 1-inch border. Top marinara with salami and mozzarella (and whatever other yummy goodness you decide to add). Fold top half over and roll and pinch edges to seal. Brush off excess flour.

Carefully transfer calzone to baking sheet or stone. Lightly brush with oil, season with salt and bake until golden brown, about 22-25 minutes. Doug added some chopped, marinated artichoke hearts and garlic to his. I'm sure it would be very easy to make a vegetarian version. And we didn't bother with the "thinly sliced fresh mozzarella:" I grabbed the frozen block we had in our freezer and used the grater. We don't stand on class in our family. Still tasted great.

NOTES: I would suggest, if you are making more than one calzone at one time, that you somehow
mark whose is whose. Take a knife and poke some holes in the top in a pattern or draw an initial for
each person. Makes it a lot easier to figure it out when they come out of the oven.

Optional fillings we used were marinated artichoke hearts, smoked sausage, black olives and onion.

Serves: 2
Prep Time: 10 min
Total Time: 35 min

Recipe from Reader's Digest maybe?