Thursday, April 12, 2012

Pepper and Onion Calzones

I've been trying to cook one vegetarian meal a week to cut down on cholesterol for Matt and I.  This week, I decided to do that with some pepper and onion calzones.  (Well, honestly, the cheese probably negates the meatlessness, but at least I didn't have both!)
First, I sauteed the peppers and onions with some garlic for a few minutes in a frying pan, just to make sure they cooked all the way through.  After that, I decided to roll out the herb dough I bought at Trader Joe's (I know, cheating) on the counter.  I spread the flour out on the counter to roll it out that I don't have a rolling pin... wine bottle it was!  After it was an adequate size, I filled half of the dough with the peppers, onions, some ricotta, and fresh mozzarella.  (Note, in the picture, you can see that I didn't leave room around the edges, make sure you do that if you make these, it will make folding it over so much easier!!)

Filling the calzone
Once filled, I folded the empty half over onto the full half, closed it up, sprayed the outside with cooking spray, and transferred it to the oven.

Calzone!
 I cooked it for 35 minutes (for wheat dough!) on 400 and then enjoyed it when done!



Pepper and Onion Calzone
Pepper and Onion Calzones

Ingredients:
1 package pizza dough (or you can make one batch of your own!)
1/2 cup ricotta cheese
4 ounces fresh mozzarella
Toppings of choice (I used 1 green pepper and one onion)
Cooking Spray or olive oil

Preparation:
Preheat oven to 400 degrees.
Cook your calzone filling to about half cooked.  (Unless it's meat, then cook it through.)
Meanwhile, spread some flour onto your counter.  Take your rolling pin (or bottle of wine!) and spread out to about 3/4 length of a cookie sheet, just make sure you don't make it too thin.
After that, add ricotta to half of your dough, making sure not to go all the way to the edges.  After that, add the filling and top with mozzarella.
Fold empty dough half on top of filled dough half.
To seal the calzone, fold bottom extra dough edges (aren't you glad you didn't put the filling all the way to the edge!) over the top of the top layer.  Once you work all the way around, transfer to a greased cookie sheet and spray with cooking spray or drizzle with olive oil.
Bake for 30 minutes (add 5-10 minutes for wheat dough) on 400.
When you take it out, let it rest for about five minutes and serve with a side of marinara sauce.
Enjoy!