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Friday, August 31, 2007

Strombolis! Calzones! Pizza Pockets! (Whatever you want to call them!)

Oh yum! I just made these tonight for the very first time and they were delicious! A huge hit with everyone!

You will need:

For Dough:
1 1/2 cups water
2 Tbsp. Extra Virgin Olive Oil
2 tsp. Salt
2 tsp. Sugar
4 cups all purpose (or bread machine) flour
4 Tbsp. bread machine yeast

For Filling:
1 small onion diced small
1 tsp. salt
1 lb. Extra lean ground pork (can use ground Italian sausage of any temp. if you like to go spicier)
Italian Seasoning (can use fresh herbs if ya got 'em)
1 can/jar of your favorite pizza sauce (or about 2 to 3 cups of your favorite homemade pizza sauce)
Approx. 3 cups of mozzarella (or pre-shredded pizza cheese)

Put all dough ingredients into bread machine and set to dough setting. Push start. (This is of course the easy, no fuss version! If you like or if you do not have a bread machine, make the dough as you normally would using any pizza dough recipe you like best.) [On a side note, I got my bread machine at a garage sale for $10 about 3 years ago. I love that thing! Keep an eye out for these at garage sales. People buy them with good intentions but a lot of people find that they just don't use them very often.]

I took my dough out of the bread machine about 30 minutes before it "bing-ed" at me to take it out. I broke it up into 7 equal sized balls and put them in my oven on the "bread proof" setting (100 degrees) with plastic wrap covering them loosely. I let it rise in there for about 30 to 40 minutes.


In a large skillet sautee the onion in a drizzle of Extra Virgin Olive Oil (EVOO) until tender. Season with about a tsp. of salt and a few shakes of your favorite Italian seasonings. Add the ground pork (or Italian sausage) and cook until there is no pink left. Add pizza sauce and simmer for about 8-10 minutes.


Roll out one of the balls of dough. Place a large spoonful of filling on half of the dough, leaving about 1/4 inch around the edge. Top it with a handful of cheese. Then fold the empty side of the dough over the filled side and press down around the edges. Fold the bottom layer of dough over the top layer and pinch together again, sealing the filling in. Place on cookie sheet or pizza stone and repeat until all are filled and sealed in this manner.


Bake in a 425 degree oven for about 20 to 25 minutes, until just golden brown. Remove from oven and enjoy! Caution: They will be very hot inside!

We had them with Ceasar salad. A great combo.

I decided to freeze the leftovers for another time.

5 comments:

Laura @ Laura Williams' Musings said...

These sound delicious!

annie said...

Yum. I made spinach calzones this week and I enjoyed them a lot but Matt wanted me to go more in this direction! I'll try them soon.
Thanks.

care-in said...

I found your blog through some links. This looks super yummy, I'll definitely be trying it!

CookieMonster said...

mmm...that looks delish!mmmmmm...drool.

I'm adding that to our menu next week.

I had no idea you had a recipe site.

Mandy said...

Quick question - Is there a difference between regualar yeast and bread machine yeast?