1. We bought mulitgrain dough at whole foods two weeks ago and I'm finally getting around (forced) to use the other half.
2. The calzone is for Johnny and maybe my lunch tomorrow because I ate a lean cuisine for dinner. I did a 20 mile bike ride after work and didn't get home until 7:20 aka I am too lazy to make dinner. Sometimes I like to add stuff to my frozen dinners to pretend that I am cooking. Tonight I added a bunch of fresh spinach to the pasta and didn't eat the dessert. *Desserts that come on the side of "adult" dinners reminds me of frozen meal's I used to eat as I child, the ones with the brownie and corn on the side. Don't worry I will still have dessert :)
3. Midway though photographing my cooking steps my camera battery died and I had to use my cell phone. Do I get points for trying?
4. Here goes my recipe for a healthy Spinach & Roasted Red Pepper Calzone
- EVOO, for the pan
- 1 pound of Whole-Wheat Pizza Dough (I used leftover multigrain)
- 3/4 cup of marinara sauce, or basic tomato sauce
- 1 cup of fresh spinach (frozen works too)
- 1 cup of mushrooms
- minced garlic
- lemon juice
- roasted red peppers
- artichoke hearts
- 3/4 cup of mozzarella cheese ( I meant to use feta and forgot..opps)
Start out by preheating the oven to 450 degrees. First, I sauteed some spinach and mushrooms in EVOO, minced garlic and lemon juice.
Next I rolled out my pizza dough.
Added some sauce.
I added my toppings; sauteed spinach, mushrooms, roasted red peppers, and artichoke hearts.
I can never have too much cheese.
Bake in the oven for 12 to 15 minutes and voila!
Confession number six is that the calzone went into the freezer once finished and we be eaten another day. I did sneak a taste of a bite that stuck to the bottom and it was amazing!