Crazy Cool Calzones & CKA's Quick Tomato Sauce

Sumptuous Snacks!

Serve it with CKA's Quick Tomato Sauce

Pizza Dough
Tomato Sauce
Mozzarella Cheese
Parmesan Cheese
Assorted Veggies:
Broccoli
Olives
Fresh Herbs - Basil, Oregano (can use dry)
Spinach
Mushrooms
Sun Dried Tomato
Ricotta mixture
Salt and pepper to taste

Pre-heat oven to 350.

Sauté veggies until just done. Don’t overcook! Season with salt and pepper to taste (or something more spicy if you’re game!).

In a food processor combine: 1 ½ cups of ricotta cheese, ½ cup shredded parmesan cheese, two eggs and 1 cup of sun dried tomatoes in olive oil. Blend mixture until all incorporated and smooth.

Divide pizza dough into small balls and flatten out to about 8 inch diameters. On one side of the dough, spread ricotta mixture on top and spread – not too much or it will be too wet. On top of the ricotta mixture, add the topping(s) of your choice and top with a small helping of both cheeses (shredded).

Fold other half of dough over, on top of Ricotta and veggie mixture and crimp the sides using a fork to seal the calzone. Cut a few small air holes into the top of the calzone and slide it onto either a pizza stone or a baking pan (spray the pan to avoid sticking – or use corn meal!). Bake 15 minutes or until calzone is golden brown. For a shiny crust, prior to baking the calzone, mix one egg with a little water and then paint the calzone with the egg wash. Once golden brown, remove from oven and let rest for a minute. Prior to serving, top the calzone off with some tomato sauce and another sprinkling of parmesan cheese. Be careful, it will be hot when you cut it!

CKA's QUICK TOMATO SAUCE

1 (28-ounce) can chopped tomatoes
2 cups diced cherry tomatoes
2 chopped shallots (may use 1 medium sized sweet onion)
2 cloves garlic, pressed so it becomes almost a paste
1/4 cup extra-virgin olive oil
2 tbsp tomato paste
1 teaspoon sugar
1 tsp balsamic vinegar
2 teaspoons dried oregano
2 tbsp torn fresh basil
½ cup of grated parmesan cheese (optional)
Salt and pepper to taste

In a pot, sauté shallots until translucent in olive oil – seasoning to taste. Add cherry tomatoes and garlic and sauté for another several minutes (make sure not to burn garlic!). Add in chopped tomatoes and stir.  Add tomato paste, sugar, vinegar and herbs and let simmer for 10 minutes.

Remove from heat, finish by stirring in parmesan cheese and serve with pasta, on top of veggies, or on homemade pizza! Or just dunk some great crusty bread into it…It’s delicious no matter what!

FYI – Without adding the cheese, sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months