Sunday, September 26, 2010

Meat Lover's Calzones

It is my one year anniversary of living in LA and it has been a no good, very bad day! I have been under the weather all day... I woke up with a terrible sinus headache, my face was even sore from the pressure. I have also been sick to my stomach and to top it off, we are having another heat wave! Jeffrey worked a night shoot so he was getting home as I was waking up this morning, therefore the air conditioned bedroom was off limits until this afternoon and I had no one to attend to me or listen to my whining and complaining. Good thing it was a Sunday and I didn't have to go to work feeling nasty! No worries though, I am feeling better now, and Jeffrey is up so I can at least cool off while sitting in bed. Only 2 more days of heat, only 2 more days of heat......

Earlier I escaped the room to make us some lunch (around 3 because I couldn't manage to do anything before then....poor me....ok I'm done..) We made these calzones for lunch while at the ranch. Since pizza is my favorite food I fell in love! Today was my second time to make them since I have been home, they are my new favorite. 

Meat Lover's Calzones
1 tube refrigerated pizza dough
4 slices black forest ham
8 slices hard salami
12 slices pepperoni
4 slices provolone cheese
1/4 cup flour
2 tsp sesame seeds
2 tsp grated parmesan cheese
1 Tb olive oil
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes (more if you like more spice)
Marinara sauce for dipping


Mix together the sesame seeds, olive oil, parmesan, italian seasoning, garlic powder and red pepper flakes.
Spread flour over a surface and roll out your dough (not too thin)
Cut into 4 rectangles (no need to make them perfect)
On each rectangle layer 1 slice of ham, 2 slices of salami and 3 slices of pepperoni.
Top with a slice of cheese.
Fold top half of the rectangle over the meat and cheese and curl edges up then pinch them down (hopefully that makes sense).

Place on a greased baking sheet and then spread the sesame seed mixture on each calzone. Use a fork to pierce the top of each calzone 3 times, to allow steam to escape.
Bake on 400 for 15 mins.
Serve with marinara to dip (you may think you want to put marinara in before you bake them, but resist the urge or else your calzones will be soggy). See I took our lunch in to our bedroom on this tray so we could eat in the air conditioning!)


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