Calzones Make The Perfect Stuffed Bread meal
Pant Legs make the perfect stuffed bread mealok, not really PANT LEGS, but “Calzone” translated means pant legs in Italian! Calzones originated in Naples and they’re basically a stuffed pizza that looks like a large turnover.
While traditionally Italian, fillings are only as limited as your palate. Any pizza topping or sandwich filling is perfect as a calzone. Here’s a favorite recipe for a sandwich-turned-calzone, delish served with an Irish lager, stout or ale:
Rueben Calzone (serves 2)
1 8 oz pkg refrigerated or homemade pizza dough
pound corned beef
cup rinsed/drained sauerkraut
lb shredded Swiss
4 tablespoons Russian dressing (bought or homemade)
2 tablespoons caraway seeds (optional)
1 beaten egg
Directions:
Preheat oven to 425 degrees
Roll dough into rectangle
Spread Russian dressing onto of rectangle
Top dressing w/corned beef, sauerkraut and Swiss (forming a “mound” )
Fold over second half of dough, pressing over the “mound” and press/pinch edges to seal
Brush top with beaten eggsprinkle with caraway seeds
Place on pre-heated pizza stone or baking sheet
Bake 12 – 15 minutes or until top is golden brown
Serve with additional Russian dressing for dipping
Calzones make the perfect stuffed bread meal! Choose your “pizza toppings” and put them on the inside of the dough, bake and enjoy!
