Calzones!

Monday, September 3, 2007

Calzones are great because they are so easy to make and you can throw whatever you want in them! After making these the first time (thanks to inspiration from Jessica found here), we made them again for our big Midwest road trip. They were pretty good even cold out of a cooler.

Calzones
pizza dough – I’ve only used the canned kind and got 4 fairly large or 6 smaller calzones out of 1 can. I want to try to use some homemade dough sometime…
toppings of your choice

Varieties we have tried and LOVED:
Besto-Pesto – Inspiration for this guy came from the Sunset Grille‘s Besto-Pesto sandwich
Cooked chicken
Lots of pesto
Sauteed Mushrooms
Provolone cheese

Pulled Chicken w/ Bacon and Cheddar
Pulled chicken – I cooked chicken breasts in BBQ sauce for about 3 hours on Low then shredded the chicken
Bacon
Cheddar Cheese

Preheat oven according to directions on dough.

Roll the pizza dough out and cut into however many calzones you want to make (kitchen scissors work great for this!). Roll dough out.

Put some foil on a cookie sheet and spray with PAM or olive oil.

Place dough pieces on foil and spoon some topping onto 1/2 of each piece of dough.

Fold the dough over and be sure to seal it shut.

Bake according to directions on dough.

Main Meal, Poultry

3 comments »

11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

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Shannon — November 16, 2010 at 12:18 pm

Ooh, that sounds great!
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Emily — November 16, 2010 at 1:50 pm

That sounds pretty incredible! Love your 5 day idea 🙂
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amanda @ fake ginger — November 16, 2010 at 4:59 pm

That looks delicious! I wish I could convince my husband to eat squash. 🙁
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Boston Food Diary — November 16, 2010 at 5:43 pm

LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!
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Nutmeg Nanny — November 16, 2010 at 5:53 pm

Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!
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Megan — November 16, 2010 at 6:14 pm

I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!
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Cara — November 17, 2010 at 1:29 am

I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?
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Jen — November 17, 2010 at 2:29 am

Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.
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Taylor — November 17, 2010 at 4:00 am

This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!
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Shannon — November 17, 2010 at 3:47 pm

i made this too and it was AWESOME 🙂
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Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!