Friday, May 13, 2005

What we had for dinner last night: Calzones

I have discovered that Rees is more likely to eat something if he can't see it. Hence the success of samosas. He won't eat potato curry, but he will if it is in a samosa. And he is not fond of my homemade pizza, but he loves calzones. Greg is away, and as I mentioned, cooking for the boys alone is less than rewarding, but Rees requested calzones last night and it worked out great.

Calzone/pizza tips include keeping the dough very moist. Yes, this makes it sticky and difficult to knead and shape, but instead of adding flour to keep it from sticking, I just rub my hands and the surface I am working on with olive oil. Not totally perfect, but certainly helps a lot and makes it maganageable and delicious.

My favorite pizza/calzone dough is regular pizza dough with a bit of rye flour in it. In England we could get some special pre-mixed kind of flour for bread that had sprouted rye in it (or rye in some form) that was especially fantastic for dough. Rye adds a nice flavor but don't overdo it, a little goes a long way. I also add a quarter cup or so of all kinds of other things to a usual pizza dough recipie (decrease flour by same amount) to boost nutrition and flavor: soy flour, ground flax seeds, wheat germ, corn meal, etc. This nutritious super-dough is a hit around here.

It took me about 10 minutes early in the afternoon to mix up the dough before I left to get Rees at school. (Made a fun snack after school.) Then it took another 10 or 15 minutes in the evening while the oven was preheating to shape and fill them. Half-an-hour of baking later, with maybe a salad or other side dish added, wah-lah, we have dinner!

Fill calzones with whatever you'd like or have around, from simple tomato sauce and cheese to artichoke hearts, olives, spinach, and feta. Good as leftovers too and easy to take with you for a snack or picnic.

Come to think of it, the he'll-eat-it-if-he-can't-see-it doesn't work so well with burritos or quesadillas, but perhaps that will change.

No comments: