Monday, August 18, 2008
Open Faced Calzone
So far, so good on the running front. I've run twice in the past three days and would have run yesterday but dd was sick. Maybe it's because the Olympics are so motivational. (Did you see the women's marathon? You go, girl! ) I'm psyched about all the "older" athletes rocking the Olympics this year. Dara Torres (41) was amazing. Constantina Tomescu-Dita (38) was flying during the marathon. There's even an equestrian competitor who is 67! With all this Olympic inspiration, it was nice to notice yesterday that I was looking for excused to get out to go run rather than looking for excuses to skip it. I'm feeling a lot more optimistic now. Finish-Up-the-Hill 10-Miler here I come! LOL!
Delicious! As soon as I saw the recipe for Sicilian Open Faced Calzones over at The Saucy Bird, I knew it was one I'd have to try. I'm glad I did. It was quick. It was easy. And we loved the homemade sauce. So much that I've already made the sauce more than once so that I can have some on hand to whip up a quick French bread pizza at a moment's notice. You can find Birdie's recipe for the wonderful 20 Minute Weeknight Sauce here.
Birdie's Open Faced Calzones are topped with ham, red onions and spinach. A great trio of toppings that pleased the whole family. There weren't even the usual complaints I usually get when the green stuff intrudes on previously familiar food items!
Sicilian Open Faced Calzone
Recipe by Birdie at The Spicy Bird
1 can Pillsbury Pizza dough
1/4 cup olive oil
2 tablespoons dried Italian seasoning
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 cup shredded fresh parmesean
1 1/2 cups 20-Minute Weeknight Gravy
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon crushed fennel seed
8 ounces smoked deli ham -- cut into thin strips
1/2 cup thin sliced red onions
3 cups fresh baby spinach
1 cup shredded mozzerella cheese
Preheat the oven to 425 degrees
Spread the Pizza dough onto a baking sheet. Brush with the olive oil and season with the Italian seasoning, salt and black pepper and parmesean cheese. With a fork, poke several holes in the entire crust. Bake for 5 minutes.
Spread 1 cup of sauce over the partially baked crust then evenly distribute the crushed red pepper and the fennel seed. Spread the ham and onions evenly, top with the baby spinach and the mozzerella cheese. Return to the oven for 10 to 12 minutes or until the cheese is melted and the spinach wilted. Drop the remaining sauce with a Tablespoon evenly over the top and return to the oven for 2 minutes or until the sauce is heated through.