Thanks to Steve, we have a new way to make Calzones. We were rolling out the dough, putting down toppings, and folding over, but that gets tricky and doesn't always fold over evenly. Steve had a great idea: divide dough in half, put down one rolled-out half, put on sauce, then toppings, then some cheese (some 3 Cheese and some Mozzarella), roll out other half and place over the top, sort of like a stuffed pizza, but not in a deep dish pan. Oh, and don't forget the Mozzarella on top. Let it overflow onto the stone - that's the best part. We bake ours on a big round Pampered Chef Pizza Stone.
We use Dave Lieberman's Pizza Dough recipe: http://www.foodnetwork.com/recipes/dave-lieberman/basic-pizza-dough-recipe/index.html
For the sauce, we got a little 8 oz. can of tomato sauce. We browned half an onion and 2 Tbsp chopped garlic (the stuff in a jar) in some olive oil, with salt and pepper (of course). Added some Italian seasoning, the can of tomato sauce and 1 Tbsp of tomato paste (that we had in the freezer). Then simmered awhile.
For toppings, Sweet Italian Johnsonville sausage, then cook fresh mushrooms in the iron skillet after pulling the sausage.
My Sweetie cooking.
Iron Skillet: It's What Makes Dinner Good!
The Sausage. Yes, it's slightly out of focus, but it still looks so greasy good.
And the sauce.
Here's the finished giant Calzone. Well, half of it. I forgot to take a picture as it came out of the oven. We were too eager to eat it.
Yummy baked goodness.
This was made a couple weeks later - I include to show a photo of one before we have dug into it. Yum!
