Calzone filling question

[AndreaU]

I'm thawing some pizza dough with thoughts of making (mini) calzones for tonight. I thought the ham I have (sun-dried tomato/rosemary deli ham) would be good in a calzone, but what else?? I don't have mozzarella but I do have either monterey jack or fresh parmesan (and, DH's rubbery Kraft singles!). As I'm not feeling great and it's snowing, I really don't want to have to go to the store. I can't seem to get inspired to create combinations. Any suggestions as to what might work? Thanks in advance! :D

[Snuff]

If you have any frozen chopped spinach on hand it would work well with the ham. And any kind of cheese would work, whatever you prefer the best. If you have any mushrooms, red peppers, onion, green peppers, etc.

Any combination works, I have never met a calzone I didn't like!

[patt]

The calzones sound good. I'd definitely add the jack cheese over the parmesan.

[blazedog]

This might give you somewhere to start even though the meat is chicken. These were excellent by the way. :D


Roasted Chicken-artichoke Calzones
--------------------------------------------------------------------------------

Recipe By: Cooking Light
Serving Size: 6

Ingredients:

1 ounce) (14 can artichoke hearts, drained and finely
chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5
ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
1 ounce) (13.8 can refrigerated pizza crust dough

Directions:

Preheat oven to 425 degrees.

Pat artichokes dry with paper towels. Combine artichokes, salt, pepper
and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently
to combine.

Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto
prepared baking sheet; cut into 6 equal portions. Cover and let rest 5
minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup
spinach mixture into center of each dough portion. Fold one corner of
each dough potion over spinach mixture to form a triangle. Press edges
together with fingers to seal. Bake at 425 for 12 minutes or until
golden.



Notes:

Let calzones come to room temperature before wrapping to keep the
dough from getting soggy. Pack some bottled marinara sauce for
dipping

Nutritional Information:

347 cal, 11.6g fat, 21.6g pro, 40.1g carb, 4.8g fiber, 44mg chol, 3.2mg
iron, 940mg sod, 222mg calc.

-------------------------------------------------
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http://www.macgourmet.com

[AndreaU]

Thanks for the help so far. Unfortunately, I don't have much in terms of veggies- frozen, canned or fresh. :( I have broccoli, lettuce, carrots and onions. Though the thought of sauteed onions sounds good to me right now. I was thinking of the jack cheese as it would be more "melty" than the parmesan but wasn't sure how it would go with the ham. I'll continue to comb the cupboards in search of something, anything, that will yield more than just a ham and cheese calzone.

[UnGourmetGal]

I once had a calzone that had canned sweet potatoes in it, sounds weird, but it was really good. Do you have any sausage? I love calzones with spicy sausage and spinach. Your combo of sun dried tomatoes and ham sounds wonderful though!

[dorothyntototoo]

[QUOTE=blazedog]This might give you somewhere to start even though the meat is chicken. These were excellent by the way. :D


Could you please explain the "1 ounce" in front of the artichoke & dough amounts? Can't figure out what it's supposed to be. Thanks for the recipe.

[PattiA]

ham, broccoli, sauteed onions, and monterey jack cheese sounds very good to me.

[blazedog]

[QUOTE=blazedog]This might give you somewhere to start even though the meat is chicken. These were excellent by the way. :D


Could you please explain the "1 ounce" in front of the artichoke & dough amounts? Can't figure out what it's supposed to be. Thanks for the recipe.

Oh it's this stupid quirk with my recipe software and Cooking Light sometimes -- it's 1 can of artichoke hearts which are generally 14 ounce (I just used the TJ can) and 1 can of those pizza dough things (13.5) ounce - instead of can or container it filled in ounce
:rolleyes: :rolleyes: :rolleyes:

[SweetTooth]

So..what would you serve with calzones?

I have never made calzones, but, if I were to add mushrooms, peppers, onions, wouldn't they need to be sauteed first?

[dorothyntototoo]

Calzones are basically pizzas which are folded in half. You'd prepare veggies the way you would for a pizza depending on your preferences - saute' if you like them soft, or use raw for crunchy. Salads are good with them, though the ones I buy at a pizza place here are so big I eat nothing else.

[AndreaU]

ham, broccoli, sauteed onions, and monterey jack cheese sounds very good to me.

This is exactly what I ended up using!! They were delicious. I did serve a mixed green salad on the side (with pears, almonds, parmesan).