July 09, 2025

Hello Foodie Friends

Here's an excellent recipe for when the tomatoes and basil are fresh from the garden....FRESH TOMATO CALZONES! Most pizza places will sell you the dough so if you've got a favorite it will make them even better. Sorry, it's just not the same with that tubed pizza crust so I've also included a hearty recipe for pizza dough separately below too. (or you can try frozen and just thaw according to package directions.)

Here's some of your other typical calzone fillings:

Cheese: Always mozzarella, sometimes ricotta and parmesan
Meats: Pepperoni, sausage, ham, salami, or meatballs
Veggies: Mushrooms, spinach, onions, peppers, olives
Sauce: Usually served with marinara on the side, not inside

Enjoy!
Marzee
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TOMATO CALZONES

INGREDIENTS:
1 pound pizza dough
3/4 pound ground beef, sausage, or pepperoni
Four or five tomatoes very coarsely chopped
One hot pepper, finely chopped
Ten or twelve fresh basil leaves, chopped
Grated Romano cheese - about 2 or three ounces to taste

DIRECTIONS:
Preheat the oven to 450 degrees. These come out much better if they are cooked on a baking stone, or oil a large cookie sheet (not the insulated sheets (like airbake for this recipe). Mix the tomatoes, cheese, pepper and basil, let stand while doing the rest. If the dough has not risen a bit put it in an oiled bowl, cover it with a moist towel and let it rise until it is double in size. Handling the dough very gently so as not to punch it back down, turn it out, and cut it in half. Turn it out to form two circles about 10 inches in diameter. Cook and drain the meat. Put the dough circle over a plate (some will hang over the side). Put half of the meat and half of the tomato mixture on the dough in the center of the plate. Spread it out a bit. Fold one half of the dough over the top and press the sides together. Pick up the plate and turn the dough out onto the oiled pan. Do the same with the other one. Bake about 20 to 25 minutes, or until it is a
brown color.

MARZEE's CORNER

HOMEMADE PIZZA DOUGH RECIPE:

Makes three hearty pizza crusts. This dough can also be used to make calzones or can be frozen for later use. Freeze any dough just after dividing. This cam be later thawed at room temperature, then it is ready to use.

INGREDIENTS:
1 packet active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour

DIRECTIONS:
In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes. Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees for about 20 minutes or until the crust and cheese are golden brown.

Makes 3 pizza crusts