Friday, April 15, 2011

Wrapped-up Pizza

I guess, to most people, the pseudo-pizza below probably resembles a calzone. In fact, it probably IS a calzone, but given its unplanned creation and utter lack of ricotta, I can't justify calling it that. When we're ready to post a calzone recipe, we're going to make some legit calzones and there will be no question as to what they are or what to call them.

However, these pocket/wrap/pie things were a hungry lunchtime attempt to use up some leftover pizza dough without making yet another pizza. So I'm calling it "wrapped-up pizza" because that fairly literal description applies to a broad range of dough-filling constructions. We used what we had on hand, which happened to be sausage and leftover sauteed bell peppers and onions, but I'm quite sure you could take almost any pizza recipe and accomplish something similarly tasty.

Assuming you've already made the dough, stop before the par-baking part of the recipe! Split one of the dough balls in half or even in thirds and roll each chunk out into a thin circle. Add cheeses, veggies, meats (already browned and/or mostly cooked) and just a little bit of sauce (too much will make it soggy) to half of each dough circle.
Fold the other half of the dough over the toppings and firmly crimp around the edges so that nothing can leak out. Bake on the pizza stone at 450 degrees F for about 10 minutes, or until the crust is nicely golden.

Serve with some extra tomato sauce for dipping. Ours didn't turn out as gooey and full as a true calzone, but it sure made for a tasty lunch.

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