Since having the humboo in Seattle, thought calzones might be good fare for the quick trip up to the beach in Wells, ME. Perfect for the beach, picnic or long road trips.
On the way back, I was fortunate to need gas at the York, M.E. exit that is home to Stonewall Kitchen. Sadly, I was arriving as the company store was closing but was able to peek inside the cafe and learned of their cooking school. Will need to make a fall trip! Oh yeah, and picked up some goodies.
Pizza Dough (from the bakery section of your grocery store)
Canola cooking spray
1/2 lb of deli ham
1/4 lbs of pepperoni
Shredded italian blend cheese
– Preheat the oven to 350 degrees
– Spread a handful of flour on to a cutting board and roll the room temperature pizza dough to lightly coat it. This will help prevent the dough from becoming too sticky.
– Lightly coat the cookie sheet or pizza pan with canola cooking spray. You can use olive oil as well but canola is better for high temperatures.
– Spread the dough to cover the sheet in a rectangle shape. Line the ham, pepperoni and cheese on top of one another in the middle of the dough. Fold one of the long sides on top of the other to create a semi-circle shape. Pinch the ends together to seal the dough to itself.
– Bake in the oven at 350 degrees for about 30 min. Check to see when the bread starts to become golden, Then you know it’s done.