Thursday, March 13, 2008

Wednesday Night Calazones

The homegirlz could live off of pizza. They snack on pizza rolls, they buy pizza flavored chips (yuck!), I think they secretly eat pizza for lunch at school almost everyday. When I ask what they ate for lunch, they usually hedge and tell me what was served and skirt around what they ate. When I let the cat out of the bag and tell them I am making calazones for dinner; believe me, the table is set, laundry is folded, their bedrooms are straightened and the dog is walked without me threatening to take away every fun thing they possess.

Calazones - Lighting sprinkle your work surface and rolling pin with flour and roll out 2 cans of refrigerated pizza dough to about 1/4 inch thick. Place a salad plate on top of the dough at one end and use a pizza cutter and cut around the plate. You want to a circle cut out approximately 6 inches in diameter. Put the cut out on a greased baking sheet and continue cutting out your circles. You should be able to get two circles from each roll of dough. After your circles are cut out spread your favorite pizza sauce on half of the circle within a 1/2 inch of the edge. Place your favorite pizza toppings on the half with the sauce. Be careful not to overfill! Top with mozzarella cheese. Make an egg wash using one egg beaten with a splash of water and take a pastry brush and brush the edge of the dough circle. Pick up the untopped side of the dough and fold over. The egg wash will help the dough adhere to itself and stay closed during baking. Brush the top of your calazone with extra virgin olive oil so it will brown evenly. For a little added flavor you can also sprinkle the top of your calazone with parmesean cheese. Bake at 350 degrees for 15 to minutes or until golden brown.

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