With all the packing we've been doing lately and are planning to do next month I've been making a million variations of the Calzones in the last five weeks. They are getting easier and easier to put together and I'm having a great time creating new flavor combinations.
Spinach makes a great filling in the traditional Mozzarella/sauce version. I used organic frozen spinach right from the bag and they worked out great. My next Italian version will be an "everything" variation with a variety of veggies, pepperoni and red pepper flakes.
Pocket sandwiches are quick and have been a lot of fun, too. Colby Jack cheese in the dough with ham or chicken works really well. I've found thinner sliced meat works better and doesn't "pop" through the very soft dough. Marc can grab one from the fridge and run to school.
|Shape edges slightly higher.|
My newest is a Mexican version is my current favorite. Making the dough with Jalapeno Jack cheese and an extra scoop (two tablespoons) of flax meal makes a great crust. The flax will help give the dough a bit more body and the crust a bit more crunch.
Let the dough sit for a few minutes after mixing while you mash two cans of black beans. Then mix a four ounce can of diced green chilies into the beans. If you want to spice things up a bit more, add a dash of your favorite hot sauce.
Using a sheet of oiled plastic wrap on the counter just as with the Calzones, spoon some dough onto the center. With wet hands shape a rectangle with slightly raised edges to hold the filling in. I find making them about the size of my hand makes them easier to manage.
Use the bean mixture to fill the pockets, slide your left hand under the plastic wrap to fold, seal edges with wet hands and flip onto parchment lined baking sheets. Bake 425 until golden brown and serve with salsa.