Last weekend the girls and I made the drive to Edmonton to see my sister-in-law and her lovelies. We don’t get to visit the Edmonton crew often and so each stop is special. As most of you already know, family and food just go together and some of the most memorable parts of any time spent with relatives is the food shared between us.
Now, I should let you in on a little piece of information before I go on to describe the meal Julie prepared for us upon arrival in their homey abode: Julie is a foodie- and not just any foodie. She grew up with parents who catered. Her everyday childhood is stuffed with complicated and delicious foods that most of us would get tired just thinking about making. Julie is what insatiable energy looks like embodied and she whirls around the kitchen “just whipping up” eggs benedict with homemade hollandaise or “just throwing together” spanakopita with homemade tzatziki. All the while, she deftly manages her two lovely children and dotes upon her husband. I sometimes get tired watching Julie whizz around the kitchen but one thing I never get tired of is eating what she makes.
The menu on Friday night was:
Vegetarian and Meat lovers calzones, panko crusted baked zucchini sticks and a beautiful lemon basil yogurt dip. Oh- and last but not least, mango sangria for the big ‘uns. Julie has given me special permission to share last Fridays calzone recipe with you, dear reader. These babies are well worth the effort and your family will love this unique take on Friday night pizza. Enjoy!
Saute 1 medium onion in 2 Tbsp oil until soft
Thaw and drain 2 pkg of frozen spinach and add to the onion mixture
add 1/2 tsp nutmeg
1/2 tsp salt
2 cloves garlic minced
Cook until incorporated and then remove from heat. Stir in:
1 c. shredded mozarella cheese
1/2 c. parmesan cheese
1 1/2 c. ricotta cheese
Meat lovers filling
Open the casings on a pkg of mild italian sausages and empty the fillings into a pan. Saute until cooked, drain off the fat and place in a mixing bowl.
Open a pkg of a pizza deli variety pack and cut 1/2 the meat into strips. Add sliced meat to the mixing bowl.
add 1 c. mozzarella cheese
wash, dry and chop 8 mushrooms
pour in 1 c. marinara sauce.
Mix it all together. You are looking for a fairly dryish filling so go easy on the sauce to start. Remember it will get a bit runnier as it cooks when the cheese melts.Dough (makes 16 adult-sized calzones)
Preheat oven to 400F. In a big bowl combine:
5 c. flour
2 pkg yeast
1 1/2 tsp. salt
In a separate bowl combine:
5 Tbsp olive oil
1 c. water
Mix wet and dry together and knead for 4-6 minutes. Let rest for 10 minutes and then punch down and shape your calzones by cutting dough into 16 equal pieces. Roll each piece into a circle and place a baseball sized amount of filling in the middle. Fold the dough over to envelope the filling and then fold the outside of the dough up around the edges, pressing to seal with your fingers.
Brush with 1/8 c. melted butter, 1/8 c. olive oil, 1 tsp oregano and a sprinkling of parmesan cheese.