I wanted to try to make calzones because they seemed like the perfect little portion controlled item to grab and go for lunch. The cool thing about calzones is that you can pack just about any ingredient in there that you want. Make it meaty, vegetarian or even vegan if you’d like! I’ve been trying to add a few more veggies back into my diet so I decided to go with my favorite: spinach and mushroom (and a few turkey pepperoni for flavor). Overall they turned out pretty good and they will surely keep me full all week long.
|2 large||pizza doughs (16-18 oz. each)||$5.58|
|16 oz.||part skim ricotta||$1.83|
|8 oz.||sliced button mushrooms||$1.99|
|4 oz.||baby spinach||$1.32|
|4 oz.||whole milk mozzarella||$0.81|
|2 Tbsp||olive oil||$0.38|
|1/2 tsp||dried basil||$0.05|
|to taste||salt ‘n peppa||$0.05|
|Compare to||8 calzones, $5.99ea||$47.92|
STEP 1: Preheat your oven to 350 degrees. In a large skillet, heat 2 Tbsp of olive oil. When the skillet and oil are hot, add the sliced mushrooms along with a dash of salt and pepper.
STEP 2: While the mushrooms are cooking (stir occasionally), prep your work area by sprinkling with a generous amount of flour. Using a sharp knife, cut each ball of dough into 4 pieces.
Next time I think I will do a Mediterranean version with artichoke hearts, spinach, black olive, feta and tomato… yum! If you have any good ideas for calzone fillings, post a comment and share them with us!