Ok, it's not a TRUE calzone, but it's a crust with stuff in it.
diced onions, evil burkina hab, red bell pepper, black olives, and shredded leftover sirloin tip roast.
Used a premade (half of a Pillsbury) crust, stretched it out a bit cuz I like thin and crispy for calzones.
Sprinkled it w/ mexican oregano, garlic & garlic powder, sea salt, hab/arbol/caynene blend, and lot of black pepper.
Added slices of mozz, and the meat/veggies. Follded over and sealed edges, then gave whole thing a wipe with some EVOO and a sprinkle more sea salt on top.
Cooked @ 400F until nice and browned, then added a toss of grated gouda and parm to the top...just because I can. :-D
Voila!
Yes, I didn't use any sauce...the cooking veggies and meat make their own since it's enclosed with the cheese. :-)
Fargin' good HOT chit..and only about 15-20 minutes to make.
Now my house smells like steak and habs..just bloody wonderful stuff.
I shoulda used more Mozz though in hindsight..but it's good.
-QS
diced onions, evil burkina hab, red bell pepper, black olives, and shredded leftover sirloin tip roast.
Used a premade (half of a Pillsbury) crust, stretched it out a bit cuz I like thin and crispy for calzones.
Sprinkled it w/ mexican oregano, garlic & garlic powder, sea salt, hab/arbol/caynene blend, and lot of black pepper.
Added slices of mozz, and the meat/veggies. Follded over and sealed edges, then gave whole thing a wipe with some EVOO and a sprinkle more sea salt on top.
Cooked @ 400F until nice and browned, then added a toss of grated gouda and parm to the top...just because I can. :-D
Voila!
Yes, I didn't use any sauce...the cooking veggies and meat make their own since it's enclosed with the cheese. :-)
Fargin' good HOT chit..and only about 15-20 minutes to make.
Now my house smells like steak and habs..just bloody wonderful stuff.
I shoulda used more Mozz though in hindsight..but it's good.
-QS
That looks so good! I've gotta try that.
