Tomato and Grated Zucchini Calzones

A lovely cornmeal dusted calzone. I love how it baked in my fingerprints.

A lovely cornmeal dusted calzone. I love how it baked in my fingerprints.

I made this recipe from the “Vegetarian Planet” cookbook a long time ago and just found the pictures hidden in an odd picture folder on my computer. I had never tried to make a calzone before, so I was pretty happy with the result. This was really tasty, though next time I’m going to put some black pepper and spices in the dough. We often have homemade pizza, but never homemade calzones before. It was a nice change of pace. I made a bit too much dough in my attempts to halve the recipe, and decided to just roll with it. So our calzones were bigger than they were originally intended. I want to try this recipe again with different fillings and make smaller hand-sized calzones. I guess with Super Bowl Sunday upon us, this would be a good idea. Anyway, try this filling out and manipulate a clever filling of your own. YUM! It sounds like fun.

Tomato and Grated Zucchini Calzones
2 tablespoons olive oil
1 1/2 cups sliced onions
2 cups grated zucchini
1 garlic clove, minced
1/4 cup grated Parmesan cheese
salt and pepper, to taste
2 medium tomatoes, deseeded and chopped
1/2 batch (2 balls) Pizza Dough
1/4 cup chopped basil leaves
1 tablespoon cornmeal

1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
2. Saute the onions till tender, stirring occasionally. Transfer the onions to a plate.
3. Heat the other tablespoon of olive oil over high heat. Add the garlic and grated zucchini. Cook 2-3 minutes, stirring frequently. Then take the skillet off the heat.
4. Add the salt, pepper, and Parmesan cheese to the zucchini mixture, stirring well.
5. Season the tomatoes well with salt and pepper.
6. Preheat the oven to 450F.
7. On a floured surface, roll out the balls of dough, one at a time, to 8-inch rounds.
8. Put half the tomatoes, and half the zucchini mixture into the middle of each round. Then sprinkle each round with half the basil.
9. Dampen the edges of the rounds with water and fold the calzones over, pressing the edges to seal them well.
10. Sprinkle cornmeal on a baking sheet and place the calzones on the sheet. Sprinkle some more cornmeal over the top of the calzones.
11. Bake the calzones for 15 minutes or till golden brown. Serve HOT.

Tomato and Grated Zucchini Calzones

Tomato and Grated Zucchini Calzones

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