CAPTAIN COOKS: PIZZA CALZONES

Captain Francois was so encouraged by the response of his ‘flagship’ recipe post,

that we are thinking of making Captain Cooks a regular occurance

(and you know how Galley Kat feels about recipe series)

This turned out to be a very ‘ad hoc’ recipe – some of this, some more of that

…as you would dress a pizza…

…he makes his own shopping list and shops now too.

…what does this have to do with a calzone might I ask?

…I tried to help and I think I actually heard him growl at me.

…so I did what any good excommunicated Galley Kat would do.

PIZZA CALZONES

2 packages of crescent roll dough (the giant ones) because he couldn’t find the pizza dough

pepperoni slices (30 – 40 little slices)

1 package of Provolone (about 8 slices)

1 green pepper, chopped

1/2 cup fresh mushrooms, sliced

2 green onions, chopped

roasted red pepper, about 1/2 cup chopped

green pimento stuffed olives, sliced (he raided our martini stash)

1 tsp dried oregano

1 small jar of pizza sauce

1 egg yolk, whisked with a touch of water

Lay out dough on a baking sheet

and layer the above ingredients as you wish….the pictures will guide the way.

…a few tablespoons of pizza sauce over all…

…top with the rest of the cheese slices and a sprinkling of oregano.

Once the dough is folded over to centre and pinch sealed,

brush with top with egg yolk.

If using a conventional oven bake at 350 ° for 30 minutes.

On a barbecue prepare calzone on a grill sheet or heavy foil

and cook for about the same amount of time on medium low flame.

…perfection…

…serve with some pizza sauce for dipping…

…he even cleans up!!!!

(lucky lucky me!)

….the leftovers made great sandwiches…

Captain’s Safety Rules:

“One hand for the boat…one hand for your calzone”

inspired (again) by Pillsbury