Wednesday, November 19, 2008

Mini Calzones and Italian Roasted Green Beans & Yellow Squash

I am assuming that everyone's family loves pizza as much as my family does. It is the one thing my kids are always asking for! I had quite a bit of leftover spinach-ricotta mixture from last weeks Portobello Roll-ups, since I halved the recipe, so I decided that calzones were in our future. Everything mini is easier for kids, so I made 6 mini calzones and 2 large ones. I used 24 oz. of pizza dough to get that many. So if you just use a lb of dough, you might have some leftover filling ingredients.
I cooked up a little bit of turkey sausage, added a bell pepper and onion, and of course Italian seasoning. I also added turkey pepperoni and we dipped ours in pizza sauce. On the side I roasted some veggies, tossed in Italian seasoning again. I have one of those grinders, so I never measure my Italian seasoning, I just churn it on, until it looks like enough. You could really sub any veggies here, this is just what I had. Enjoy- we sure did!

Mini Calzones by Mary Ann
1 lb. pizza dough (your favorite recipe or refrigerated pizza dough)
pizza sauce (your favorite or try out mine-here, also a great dough recipe)
2 links sweet Italian turkey sausage, casings removed (about 8-9 oz)
1 orange (or green) bell pepper, chopped
1/2 onion, chopped
turkey pepperoni
1 15-oz container skim milk ricotta cheese
1 egg, lightly beaten
1 10-oz pkg. frozen spinach, thawed and drained
Italian seasoning
shredded cheese
Preheat the oven to 425 degrees F.
In an electric skillet, season the sausage, bell pepper, and onion, with Italian seasoning, and saute until sausage is cooked through and veggies are tender. Set aside.
Combine the ricotta cheese, egg,thawed spinach, and season with Italian seasoning. Set aside.
Roll out your pizza dough and cut it into squares. (I made 6)
Spread about 1 Tbls of pizza sauce on one half of your dough square, leaving room around the edges. Spread 1 Tbls or so of the ricotta cheese mixture on top of the pizza sauce. Place 1 piece of turkey pepperoni on top of the ricotta mixture. Next pile some of the sausage, pepper, onion, mixture on top of the pepperoni. Sprinkle with cheese and close the calzone by bringing one half of the dough, up and over, and sealing the sides, by crimping the dough together.
Repeat with remaining dough and filling ingredients.
You can also make this into larger calzones, just cut the dough into larger pieces and put more of the fillings inside. Also bake time would increase. Little ones are easier for the kids.
Place the calzones on a lightly greased baking sheet and bake for 13-16 minutes, until lightly browned on top. Serve with warmed pizza sauce, for dipping, if desired.
Italian Roasted Green Beans and Yellow Squash by Mary Ann
1 lb. fresh green beans, washed and trimmed
1 medium yellow squash, cut in quarters and thinly sliced
Italian seasoning
1 Tbls olive oil
cooking spray
Preheat oven to 425 degrees. Line a baking sheet with foil and spray the sheet with cooking spray. Combine green beans and squash on the foil and season liberally with Italian Seasoning. Drizzle with 1 Tbls of olive oil and mix with your hands. Roast in the oven for 15-20 minutes, until veggies are tender.
Tomorrow- Craving Ellie in my Belly- Oven Fried Chicken


Kirsten said...

Those calzones look great. What a good way to use up left over ingredients!

Maria said...

The calzones are super cute and I bet they are tasty too!!

Cathy said...

Oh, these look awesome, Mare! Even my little picky eaters would enjoy these. I can't wait to make them!

The Blonde Duck said...

I'm going to make these! And oven fried chicken too! You're pulling out all my favorites this week!