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.

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