CALZONE QUICKIES

Follow the directions on the pkg. of

bread dough, to suit the way that you'd like to

thaw the loaves.

( I almost always quick thaw mine in the stove-

because this is usually a last minute

menu rescue item)

Lightly dust a flat clean rolling surface

with flour.

place one of the risen loaves onto this

surface and lightly dust the top with

flour as well as the rolling pin.

Roll the dough out into a rectangle

aprox.10" by 18" , turning dough over

and flouring as necessary.

Place dough onto cookie sheet that has

been lightly dusted with corn meal.

Sprinkle dough with grated parmesan cheese.

In a large bowl,

stir together 2-3 cups of sauce, and as much or as little of any kind

of cooked beef or pork that you prefer,

along with any other vegetables if desired.

It is best to use ingredients that have

already cooled.

pour 1/2 of mixture lengthwise down center

of the dough, and top with shredded cheese.

"Paint" the edges of the dough with vegetable or olive oil using your fingers or a small pastry brush.

Pinch the edges together until the

whole calzone is closed.

Spray lightly with cooking oil spray, and lightly dust with garlic powder and grated parmesan

cheese if desired.

Let stand for 10 minutes or so, while oven

preheats to 400*F

You can work on the other loaf while waiting, and the second calzone can be rising while the first one bakes.

Bake for 18 - 20 minutes,

let cool slightly on cutting board, slice & ENJOY!

I've taken leftover steak, added only cheese, onions, mushrooms, & peppers... no sauce-what a fabulous steak & cheese!

I've also used leftover baked chicken breast,

blanched broccoli & cheese...

Use just about anything that raises your

taste buds!

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