Last Saturday morning’s sunrise was amazingly beautiful. Then the clouds quickly gathered and the day grew cold and blustery. Thankfully Sunday morning’s fog cleared and it turned into a beautiful day. I worked outside all afternoon and didn’t really feel like coming inside to cook dinner, but I’m glad I did. David was so happy we were having calzones and that made it worth the effort.

I started the dough in the breadmaker while I pulled out leftover vegetables and other ingredients.

Pizza Dough
1-1/2 c. warm water
2 tsp. sugar
2 tsp. yeast
4-1/4 c. flour
2 tsp. salt
2 Tbsp. olive oil

I placed all the ingredients in the breadmaker and selected the Pizza Dough setting. That takes 55 minutes to mix, knead and raise the dough. The same results can be achieved by using an electric mixer and the dough-hook attachment for about 10 minutes. Then cover and let rise at least 30 minutes.

Calzone Filling
1 jar pasta sauce
1 onion, chopped
6 button mushrooms, chopped
2 c. Swiss chard, chopped
other leftover vegetables may be included.
6 oz. mozzerella cheese, shredded
1 small package pepperoni or other cooked sausage
Salt and pepper, to taste
Olive oil for sauteing and spreading

I sauteed onions, mushrooms and Swiss chard until tender in olive oil. I then added other leftover vegetables – broccoli, cauliflower, asparagus, etc. are all good.

The dough recipe makes 4 large calzones and may be frozen for later use. I rolled our 4 10-inch discs. Then assembled ingredients by layering sauce, vegetables, pepperoni and cheese on one half of each. Fold the empty half over while tucking and pinching the dough together.

Lay the calzones on a greased cookie sheet. Brush olive oil over the top of each and then cook in a 415-degree oven for 15 minutes. Remove and rotate the calzones and return to the oven for 5 minutes more. The calzones should be golden brown and cooked through.

Serve with extra pasta sauce for dipping. Picante sauce is also good. The calzone filling, like a pizza’s toppings, is a good way to use up leftovers and is open to whatever ingredients you prefer.