Tuesday, June 14, 2011

Calzone...or Stromboli...or Whatever

My family calls this calzone. Most normal people call it stromboli. I call it Fred. Okay, not really. It hates to be called that. Whatever it's name, this is another of my favorite comfort foods. And it's also another I-don't-mind-reheating-this-later-on recipes. I am so NOT all about leftovers.

And so...Calzone. Starring:

1 lb. ground beef
1 lb. Italian sausage (whichever strength you prefer)
Italian seasoning
5 cheese blend (Italian) Just an FYI...the actual recipe calls for equal parts parmesan, mozzarella and provolone. I like these but solid provolone (to be grated) is a pain in the tuckus to find. I'll stick with the bagged cheeses until I find a place close by that sells what I need.
1 egg (minus the yolk)
2 loaves of frozen Rhodes bread dough (or your own bread recipe if you'd like)
1 jar of your choice pasta sauce (I forgot to include my choice in the picture below. It'll show up later)

I was informed by someone near and dear that just looking at raw meat can make some people nauseated so it's in disguise. Cute sunglasses are an accessory no girl should be without.

Before you get started on your cooking you'll need to thaw the dough. It's going to rise some. Or it should. After it thaws, roll it out long and wide enough that you'll be able to fit half the meat mixture in each one.

First! Brown the ground beef and Italian sausage. There's no picture of this due to the afore-mentioned gagging possibility. You can toss in whatever spices/seasonings you like. I prefer Italian seasoning and occasionaly I'll throw in some garlic salt. Yum! Be sure to drain the grease off. It's healthier and won't leave your bread soggy.

This is another of those recipes for which I did once have exact measures for the ingredients but have since done away with those and use whatever amounts suit my mood at the time. The cheese is definitely one of "those" ingredients. Just slap on however much you want. Put a layer of cheese on your rolled out bread then add some more seasoning. Next add half of the meat mixture topped with another layer of cheese. I forgot to take a picture of the cheesiness. Use your imagination.

Here is where your egg white comes in to play. Pull over one side of the bread and using your fingers or a food paint brush thingy (technical term) rub the egg on to the bread and pull the other side until it overlaps. The egg'll help it stick. It matters not whether you tuck in the ends and then work on the sides or leave the ends til last. As long as the filling stays in, you're good to go. Repeat on other loaf.

Turn both loaves right side up on a cookie sheet and rub them down with more of the egg white. It helps make the bread a nice, golden brown.

Bake at 350 for 20 - 25 minutes. I go with the time prescribed on the bread package. While the baking thing is happening go ahead and heat up your pasta sauce using the directions on the jar. When I make this for me and Spike we only use about half a jar of sauce so you may want to consider before dumping the entire thing in to the pot.

Remove calzone from oven and go, "Ooooo! Aaaahhhh!" It smells loverly! And looks tasty too!

Is it just me or does anyone else see a face on the upper loaf? Let's add a hat so everyone can enjoy my strange imaginings.
If you prefer your calzone to be faceless make sure you cover your loaf completely with the egg white. I missed a few spots.

Finally, cut in to whatever lengths you want and cover with sauce. As mentioned before, this makes great leftovers. Just pop in the nukerowave for a bit and you're set.

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