Once a week, I'm stranded on campus over the lunch hour. I'm way to cheap to pay three to five dollars for lunch every time (it adds up fast!), so I've been making food on Monday afternoons (when I'm home) and freezing it until it's needed. So far, I've made pot pies (Pyrex, I love you) and pumpkin soup.
On Saturday, we went to the farmers market and I planned to buy peppers and tomatoes for a pizza. I left with just peppers and detailed instructions on making paprika. Today, the time came to bake, and I realized that pizza is a difficult thing to carry in a backpack. But I still had the peppers and I still wanted pizza. Hello-o? Calzones!
Yeast proofing in a hot-water bath.
The dough before kneading. Yes, the yellow bowl makes it look more spectacular than it really is.
Dough after kneading. Yup.
This photo I'm adding simply for it's beauty. It reminds me of Norman Rockwell or Andrew Wyeth. I wrapped the bowl in a dish towel and stuck it in the warm oven. It was warm because we had just made frozen pizza. Sorry, we don't live glamorous lives where frozen pizzas are unheard of.
Farmers' Market peppers. Aren't they gorgeous? The pumpkin lookalike on the right is the kind they make pimentos from. I wrapped them in foil and olive oil and baked them at 350 degrees for 30 minutes. Then I chopped them up, along with tomatoes (my garden), basil (the farmers' market), and garlic (my Arabian uncle).
(Ok, fine. Kroger).
By this time the dough was stretchy.
Self-explanatory. Baked at 450 for about 20 minutes.
Done! If you make calzones, do me a favor and brush them with egg whites or milk before you bake them. I always forget to do that to breads, so they're never shiny. Please take a picture of your shiny bread and send it to me. That way, I'll know someone has learned from my mistakes (because I sure haven't).
Mind you, making calzones is not a mistake. Oh, no. I can hardly wait to be stranded on campus this week!
P.S. They're really easy.