Calzones!

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.

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3 Responses to “Edamame Avocado Salad”

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    1
    Pamela @ Brooklyn Farm Girl — June 17, 2013 at 10:57 am

    Edamame + avocado = winning my heart. We just planted our soy beans a few days ago so come August, I am all over this recipe!

    • beantownbaker — June 17th, 2013 @ 3:57 pm

      Growing your own edamame sounds amazing. I’m just re-learning how to take care of a yard and dreaming of a garden at some point. I might have to try growing some too.

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    The Sketched Chef — July 15, 2013 at 3:20 pm

    Wow, such an lovely salad with great combinations !

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