When I was in college, I worked for a couple years at this bar on campus. Okay, not a bar on campus, the only bar on campus. And while it was a fun bar to go to (once you were 21...for real, there was a list of students who were 21 and you had to be on it to get in - small school) the highlight for many people was the food.
Now you could get any type of bar food. Pizzas, buffalo chicken fingers (OHMYGODSOGOODIWANTNOW), and one of the better highlights, the calzones. Now calzones are funny to me. Sauceless pizza pockets. It's like a fancy Italian hot pocket. These calzones though were ENORMOUS. Like, only if I was super drunk could I eat the whole thing big (don't judge). But having a hot calzone and dipping the slices into marinara sauce brings me straight back to Kenyon.
So this weekend I decided to replicate the calzone goodness. But I decided to make them a bit more reasonably sized. I had intended for them to be "mini" but they're more like "reasonable for 1 person" size. Unless, of course, you're my husband and eat 1 and a half. I also made them more "healthy" - aka chicken and turkey sausage rather than full fat delicious pork sausage.
Turns out with the help of Whole Foods pizza dough (for real peeps, this stuff is awesome and unlike frozen dough requires very little foresight or planning) these suckers are easy. If you're an overachiever, you can make your own pizza dough. Truth be told if I had thought of this recipe more than an hour before I planned to start cooking, I would have made my own. But I am a terrible terrible planner.
You can use this recipe to stuff whatever you want into the calzones. I had planned on making some sweet ones with apple, cinnamon, sugar and marscarpone. But I was too full after we had our first round of calzones. So I'll have to figure out what to do with all that marscarpone.... Maybe it can be incorporated into a Thanksgiving desert hah!
So enjoy these calzones. These would be an awesome family night dinner, as you can pick and choose what to put in the 'zones.
Monday, November 12, 2012
Sunday, August 19, 2012
Tomatoes tomatoes tomatoes! How I love thee. I really think that the best part of the summer is consuming massive amounts of the fruit/vegetable (yeah, I know it's a fruit, but it always seems like sort of a vegetable to me). And you know what is my favorite prep for them? Roasting them.
Now some people insist on slicing them in half and roasting them open faced. I say NO. I say roast them whole! Trap in the juices! I love nothing more than biting into a roasted cherry tomato. It's like the wholesome version of a Gushers fruit snack. God I also loved those as a kid. Juicy inside.
Anyway, so in addition to picking up two whole containers of little orange tomatoes, we also picked up some delicious looking buffalo sausages at the farmers market. Usually I cook them sausages on a grill or stovetop, but today I threw them into the oven to roast. The only other thing I threw in was a bunch of basil, a drizzle of olive oil, a touch of red wine vinegar and some salt and pepper to taste.
To finish off the meal, we also had some delicious crusty bread and a hunk of awesome cheese. I highly recommend eating this dish with those as well!