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Archive for April 8th, 2010

Calzone…or Stromboli?

I’ve always wanted to know the difference between Calzone and Stromboli.  After my extensive research on Google (you know…the first two links that came up) I discovered that the main difference is that Calzone is supposed to have ricotta cheese…Stromboli doesn’t.  And that Calzone is in a half moon shape where as Stromboli is more of a long rectangular shape.  Both reliable sources said that the terms are used loosely and are pretty much interchangeable though.

So…..what do I call this creation?  What if I’ve been making it all these years without ricotta but making it in a half-moon shape?  What do I do now?!   What do I call this enclosed pizza pie?  Besides, yummy and gooey and delicious and cheesy and awesome…I guess I’ll call it Calzone.  Which is what I’ve been calling it all along.  There may be a time that I actually buy ricotta.  It would be officially a Calzone then.

Calzone

  • Pizza Crust Recipe
  • 1 lb favorite meat, cooked (hamburger, sausage, bacon, pepperoni, etc)
  • 1 c favorite veggies, chopped (mushrooms, bell peppers, onions, etc)
  • 2 c Mozzarella, shredded
  • 1 can/jar of favorite spaghetti or pizza sauce

Preheat oven to 400 degrees.  Make pizza dough according to recipe.  Stretch out dough into a circle on flat greased pizza pan or cookie.  (letting your dough rest for about 5-10 minutes before this will make it easier to work with)  Add your meat, veggies, and mozzarella on one side of dough, leaving about an 1/2 inch edge.  Fold other half of dough over on top of filling and seal edges…either with a fork or pinching together.  Bake for about 15 minutes or until top is golden brown.  Serve with warmed spaghetti/pizza sauce.

These are also fun to make individualized.  Have fun with it!

The wonderful pizza seasoning I buy at Glenn’s Bulk Foods.

Just look at those spices!

I can’t even begin to describe my love for this:

It’s a bit unnatural probably….but….but….well, I’m not even going to try to explain it.

It’s squishy 😀

I actually divided my dough into 3 parts.  You can see here that I’ve spread this one into a circle and piled on the toppings.  I used sausage, bacon, pepperoni, fresh mushrooms, and mozzarella.

Here’s the pepperoni & mozzarella one.

I also made one with just mozzarella.  Here’s all three of them.  As you can see, I like to pinch my edges rather than using a fork.  Call me lazy…lol  And see that droopy dough on the front calzone?  This was the first one I made, and  I got the dough a little thin and it tore a whole.  So I just tore off a piece of dough from one of the other pieces (before making then into calzones, of course) and stretched it over the whole.  No biggie!

Golden Brown!

Cha-Ching!!

Oh…and in case you were wondering about my gourmet marinara sauce….

A whole 98 cents!

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Not so secret admirer

I got these from a sweet little gentleman this week:

He was appreciative of me letting him come over and hang out with Clark the last few Wednesdays.

Not only are they best of buddies, but come on, how could I refuse this face?

or this face?

Thank you, Mr. Joel!

I love getting flowers.

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