Sunday, December 29, 2013

Pioneer Woman Inspired Calzones

I found the cutest little rectangular mold from Wilton.  This mold would be perfect for mini apple pies or perhaps fill it with scrambled eggs and bacon for some homemade Toaster Scrambles.  But for our exchange in September, we decided to dedicate our exchange to one of our favorite bloggers and TV personalities, Ree Drummond - the Pioneer Woman.  So each of us picked a PW recipe to exchange. So, what else would go into these little molds, or pockets so to speak?  PIZZA, of course.  Using PW's filling for her Easy Calzones, I made some little pockets that are just perfect to throw in the toaster oven for a quick lunch.
Wilton Rectangular Pie Mold

  • 2 cans pizza dough
  • 1 Tablespoon butter
  • 1 whole medium onion, diced
  • 1 pound Italian sausage
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 15 ounces ricotta cheese
  • 1/2 cup parmesan cheese, grated
  • 1-1/2 cup mozzarella cheese, grated
  • 2 whole eggs
  • 1/2 teaspoon salt
  •  black pepper
  • 2 Tablespoons fresh parsley, chopped
For serving: 
  •  marinara sauce
  • 1 whole egg, beaten

Preheat oven to 400 degrees.

Melt butter. Add onion and cook for a couple of minutes. Add sausage and cook until brown. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool.
In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. Combine with cooled sausage.

Roll out pizza dough fairly thin.  I used the press to make rectangle pizza pockets; however, you can just use a circle cutter, either small for mini treats or large for a good sized serving. Spoon 3-4 tablespoons filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal. Use the tines of a fork to ensure the seal.

Flash freeze on a cookie sheet.  After these are frozen they can be thrown in a freezer bag and back into the freezer.

These may be cooked from frozen.  Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

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