Well, since I'm on hold with IT gods from hell (seriously, over 45 minutes already), I figure I may as well post today's recipe! At this rate it looks like we may be ordering pizza for dinner tonight too (and going out for an amazing steak on Thursday which I will blog about - it has a chocolate sauce!).
So the saying goes, like sex, even bad pizza is good (or something to that effect). If I could only eat one more thing for the rest of my life it would be pizza. I prefer homemade, or Venice Pizza out in Surrey, but really, pizza is pizza.
Last night was meant to be seafood risotto night - until I realized I forgot to buy half the ingredients. So this cheeseburger calzone was whipped up - quite fast too. Well, faster once Shawn helped me with the stupid pillsbury pizza dough. Seriously, I should know better than to buy dough in a can.....especially a can that I seem to not be able to perfect the mastery of opening (twist and pull?? bang on the counter??).
I will make this again, but next time use my homemade dough recipe - tastier and hardly any chance of me throwing it against the wall!
Calzones with Italian Tomato Sauce (Southern Living magazine)
Makes 6 servings
1 pound lean ground beef
3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
1 (6-ounce) can low-sodium tomato paste
1/2 cup frozen chopped spinach, thawed and drained
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Italian Tomato Sauce
Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.
Combine beef, 2 1/2 cups cheese, and next 3 ingredients.
Unroll each pizza crust, (note this is where I had some problems) and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.
Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.
Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated