Monday, May 2, 2011

Crust-Worthy Calzones

When Melissa and I sat down for our weekly meal planning recently, she blurted out an idea that I was more than in love with: Calzones.

We use a slightly modified version of Cooking Light's Quick and Easy Pizza Crust, the same recipe we use for our pizza dough for winter weekends. We used some frozen pizza sausage we had leftover from the winter along with some onions, mushrooms and black olives.

Rolling the dough was an improvement from our earlier calzone efforts when we simply crimped the crust. This crust was easily cut through and just a tad chewy, a very good effort overall.

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