Having bought pizza dough for two pizzas, my housemate and I decided to make one pizza and two calzones.
We divided one Trader Joe’s pizza dough into two equally-sized balls and stretched them out into somewhat round pieces on a lightly floured surface.
For this asian-fusion calzone, I used the following ingredients:
- onion, small strips, lightly sautéed in olive oil
- carrot, julienne or matchstick, lightly sautéed
- Monterey Jack cheese, shredded
- cooked shrimp, e.g., lightly sautéed, from raw, frozen
- edamame beans, cooked, shelled (e.g., ready-to-eat from TJ’s)
- garlic, finely sliced
- hoisin sauce (optional inside)
- Pecorino Romano cheese, finely shredded
- olive oil
Place the filling ingredients atop the flattened dough, e.g., in the order above, then fold the crust over and pinch the edges to close. (Use the hoisin sauce sparingly inside; it’s quite strongly flavored and typically you do not put sauce inside a calzone anyway.)
Brush the top lightly with olive oil, and top with grated Pecorino Romano cheese.
For an accompanying dipping sauce, simply mix the following to desired consistency and taste:
Bake calzones on parchment paper on a baking sheet, ~25 minutes at 425° F, until crust is golden brown, like the edges of a nice pizza crust.
Making calzones was a nice alternative to pizza, and pretty convenient for lunch the next day.