Pizza Pockets

Maybe we could call these 'Mini Pepperoni Calzones' instead. That's really what they are. But my boys wanted to call them 'Pizza Pockets' so that is what I'll call them. These were very simply and tasty. I haven't had a frozen one yet, but I imagine they will be good too.

I used one recipe of my pizza crust (and did half whole wheat flour, half bread flour). After letting the dough rest I rolled it out and cut it with a large round biscuit cutter (about 4"). Then rolled each circle out a little more (to about 5-6 inches in diameter). On each circle I put a teaspoon of pizza sauce, pepperoni and shredded cheese. Then fold the circle in half and pinch the edges to seal. Place each of the pizza pockets on baking sheets and bake at 425 degrees for 12 minutes. You could put a variety of pizza toppings in your pizza pocket. One recipe made about 2 dozen pizza pockets.

Handmade Pasta

If you've never made handmade pasta, you should! I made it tonight for supper with spaghetti sauce. It was pretty easy, but a little hard to roll out. It's difficult to get the dough really thin without a pasta maker (which I don't have) so I just rolled it with a rolling pin. It turned out quite thick since it plumps up a bit after cooking. But I will definitely be making it again.



My friend Sommer, who loves all things Italian, shared this recipe with me.

Michael Chiarello's Handmade Pasta

2 1/2 cups all-purpose flour
1 tsp. kosher salt
6 egg yolks
2 Tbsp. olive oil
4 to 6 Tbsp. water

1. On a large work surface, heap flour into a mound; make a well in the center and sprinkle with salt. Put egg yolk and oil into well. With fingertips mix yolk mixture into flour. Sprinkle with water and mix until it forms a ball. Knead until dough feels smooth (it will look bumpy but will feel smooth), about 10 minutes. Flatten dough into a disk; wrap in plastic wrap. Chill 20 minutes.
2. On a lightly floured surface, roll dough into a 1/16-inch-thick circle. (If it's difficult to roll, cover and let rest 10 minutes). Dust top of pasta circle lightly with flour. Roll up pasta circle, jelly-roll style. Cut crosswise into 1/4-inch strips. Unroll and separate strips. Let stand about 5 minutes to dry slightly.
3. To cook, drop pasta into a larger pot of boiling salted water. Cook until tender, 5 to 8 minutes. Drain well. Makes 4-6 servings.

Leftovers, old favorites and new things

Last night we had leftovers. We usually have leftovers once a week. Wednesdays are good days for leftovers. We have church and it makes it a little easier to just have leftovers before we run out the door.

Tonight we had beans and cornbread... minus the cornbread. I forgot to buy milk and we were out so we just had beans tonight. All my boys asked where the cornbread was. The beans were good though. I added a little salsa and that was really good.

But I'm really excited about tomorrow night. I am making Muffuletta calzones. I've never made them before. I found the recipe in Southern Living's April 2008 magazine (page 148). Here's the recipe. I'll try and add pictures tomorrow after I make it.

Muffuletta Calzones

2 Tbsp. olive oil, divided
1 cup jarred mixed pickled vegetables, rinsed and finely chopped
1 (7oz) package shredded provolone-Italian cheese blend
8 thin slices Genoa salami, chopped (about 1/8 lb.)
1/2 cup diced cooked ham
1/4 cup sliced pimento-stuffed Spanish olives
1 lb. bakery pizza dough (I will make my pizza dough)
2 Tbsp. grated Parmesan cheese

1. Preheat oven to 425. Stir together 1 Tbsp olive oil, pickled vegetables and next 4 ingredients.
2. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
3. Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with parmesan cheese.
4. Bake at 425 for 20 to 24 minutes or until golden brown.

Update: The Muffuletta Calzones were GOOD. Definitely going on my "make again" list.

Corn Dogs and Crock-Pots!

Those two things actually have nothing to do with each other. I did make these corn dog muffins today.


They were alright. Not my favorite thing I've made. I got busy and forgot to set the timer and I think I overcooked them a bit. They were too dry. My boys didn't eat the cornbread, they just dug out the hot dogs and ate them. The baby liked the cornbread though. I stuck a few in the freezer just because they were left over, and I hate throwing food away.

I got to use my new crock-pot today! I got it for Christmas. I've been needing a new one for at least 5 years. My old one was recalled and I never replaced it, so I was happy to get a new one from my mother-in-law for Christmas. It worked wonderfully. I made my crock-pot spaghetti sauce. It is so easy. I make it at least once a month. I never buy jarred sauce anymore. And my picky little eaters love it! I've made it a variety of ways (with meat, meatless, for lasagna). The possibilities are endless! I forgot to take a picture of it when it was finished but here is a picture of all the ingredients.



Crock-pot Spaghetti Sauce

1 lb hamburger (or Italian sausage)
1 Onion, diced
2 cloves of garlic, minced
32 oz tomato sauce
12 oz tomato paste
1 can diced tomatoes
1 cup red wine
1 teaspoon Italian seasoning
1/2 cup dry parsley
1 Tablespoon salt
1 Tablespoon sugar
1/2 teaspoon black pepper

Brown the hamburger, onion and garlic until hamburger is cooked. Place all ingredients in crock-pot and simmer all day.
(To make it meatless, I cook the onion and garlic in a skillet with olive oil, then add all ingredients to the crock-pot). I can usually get at least 2 meals out of this sauce. If I am making lasagna I usually double the recipe and make 2 or 3 small lasagnas with the sauce and then I have enough to have pasta a couple of times as well.