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 “Caramelized Butternut Squash”

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Pam — November 15, 2010 at 12:52 pm

I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!
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Lauren — November 15, 2010 at 1:01 pm

I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.
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Boston Food Diary — November 15, 2010 at 3:45 pm

YUM!!! I started my butternut squash kick this weekend- this looks amazing!
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Melissa — November 15, 2010 at 3:55 pm

I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?
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Jen — November 15, 2010 at 3:57 pm

Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.
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Julie — November 15, 2010 at 4:10 pm

Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!
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Bianca @ Confessions of a Chocoholic — November 15, 2010 at 4:23 pm

Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂
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Paula — November 15, 2010 at 5:41 pm

what a great blog!
here is so many inspirations,

have a nice time,
Paula
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Megan — November 16, 2010 at 12:49 am

I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.
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theblogisthenewblack — November 16, 2010 at 2:46 am

This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!
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Fun and Fearless in Beantown — November 19, 2010 at 5:29 pm

This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!