Calzones (and Happy Birthday Erica!)

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Woo today is Erica’s 22nd birthday! Yes in case you missed it, yesterday was Declan’s 22nd birthday. We were born only 15 hours apart. Declan had an interesting start to his day. Since he commutes into campus everyday, the car’s radiator-fluid-tube-thingamagiggy was cracked and sprayed radiator fluid all over the engine. Luckily he was able to turn back around and get the car towed to a mechanic to get it fixed. Needless to say, he couldn’t have done it with out the help of his aunt who let him borrow her car to get to campus!

So lets all hope Erica’s birthday starts off a little bit better than Declan’s did! Also if you haven’t checked out College & Cook’s Spring 2012 edition you really should! It is a completely student run online publication for students who love food and cooking! We wrote a piece for the magazine so check it out! “We’re famous now!” exclaimed roommate Mike.

Today’s recipe is something we’ve been wanting to try for awhile now, calzones. We made them before using pizza dough but it was too much of a hassle. So we decided to go with croissant dough with is easier to handle. These turned out pretty well and were almost like a hot pocket, but actually good. Speaking of hot pockets…

Fun Fact – We saw Jim Gaffigan live a few years ago!

Calzones

Feel free to add any filling you want to the calzones. Also, notice we didn’t write any measurements for the ingredients, it’s up to you!
  • Prep time – 10 minutes
  • Cook time – 12 minutes
  • Servings – 2 calzones

Ingredients

  • 1 tube of croissant dough that makes 8 croissants (you’ll use 4 croissant triangles for each calzone)

Filling ideas:

  • Ricotta cheese
  • Fresh Basil
  • Pepper
  • Ham or bacon

or

  • Pizza sauce
  • Mozzarella cheese
  • Pepperoni

Protocol

1. Spray your baking sheet with a non-stick spray. Preheat your oven to 350ºF.

2. Roll out your dough from the package. It comes in perforated triangles, so take two of the triangles to make one rectangle. Lay down two of these rectangles onto the pan and pinch the perforated seam together.

3. Load up any filling you want on top of these rectangles leaving about 1 to 1/2 inch space around the edge (this one was ricotta, mozzarella, some black pepper and fresh basil; the other one we made was ham and cheese and a little mustard!).

4. Unroll your second package of dough and lay down another rectangle of dough on top of the filling. Around the edge, press down gently with a fork to seal.

5. Bake in the oven for about 12 minutes or until the crust is golden brown.

6. Serve and enjoy!

-D&E

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