Posted in Chef Lane

Pizza Chef Lane

My site stats are pretty funny. Nearly 400 one day, then 32 the next. No consistency whatsoever. Hm. Must be my blog. Ha! See what I did there?

No pictures this time, but I made a very successful meal last night. I got this Calzone Mold from Williams-Sonoma (gift card!) and had to put it to use immediately. I used Pillsbury pizza dough for the pockets, and stuffed them with ricotta, mozzarella, mushrooms, onions, peppers and pepperoni. Baked them for 20 minutes in a 410 degree oven. B actually exclaimed over his. Filling recipe follows:

1/2 cup chopped onions
1/2 cup chopped peppers (red, green, and yellow)
1 small can of sliced mushrooms
3 tbs ricotta
1 cup shredded mozzarella

Sautee onions and peppers (I just sprayed my pan with cooking spray) until tender. Add mushrooms until heated through. Pour into a bowl. Mix in both cheeses. Use to fill calzone pocket, then add sauce and pepperoni to your heart’s content.


Happy. That about covers it.

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