Sunday, August 30, 2009

It's pronounced "Cal-Zone"

While I was out picking green beans and tomatoes from my garden yesterday I got to thinking about all the things my mom used to cook. My brain is often one big web of thought when I garden. I let my brain relax and wander to places I haven't thought about in years. It's like one giant domino game, in that one thought leads me to the next in a seemingly random but beautiful pattern.

First, I was thinking of BLT's with my own lettuce and tomatoes, then about cleaning my green beans, then about my mom and how she used to set me and my brother up in the dining room with green beans and brown grocery bags. We would snap green beans for what seemed like an eternity(which was in reality probably only 20-30 minutes)while our mom would wash and freeze them for winter.

From there my brain turned to later in my adolescence, to Mom making calzones. They were of course cheesy and delicious, but she managed to "sneak" spinach in there too. Then I remembered a few people had requested the recipe. So, today, before I snap beans and get ready to freeze and can them, I will take a moment to share her recipe with the world.

Here's to you and your culinary adventures, friend. Cheers!

Ms. Mary's Cheese Calzones
Serves 4

8 oz frozen bread dough, thawed
1/4 cup chopped onion
1/2 TBS water
1 clove garlic, minced
5 oz frozen, chopped spinach
1/2 tsp Italian seasoning
1 egg slightly beaten
7 oz ricotta or cottage cheese
1/2 cup mozzarella cheese
1/8 cup parmesan cheese
Pizza sauce or marinara sauce for dipping

Divide dough into 4 equal pieces. Place on a floured surface and cover with a clean towel. Let dough rest while preparing the filling.

In a skillet, mix onion, water, and garlic. Cook until onion is soft. Add spinach and seasoning. Salt and pepper to taste. Cover and cook until warmed through.

In a medium bowl, combine egg and cheeses.

On a floured surface, roll each piece of dough into a 6 inch round. Place 1/4 of the spinach mixture on one half of each circle. Be sure to leave an edge. Top with 1/4 of the cheese mixture, again leaving an edge. Moisten the edges of the dough with water. Fold the dough in half to cover the filling. Pinch the edges together to seal. You may want to use a fork to help press the seals together, just be careful not to poke a hole in the calzone.

Using a fork, poke three to five vents in the top of the calzones.

Bake in a 375 degree preheated oven for 15-22 minutes, until golden brown. Serve with wamed pizza or marinara sauce.


  1. Um.... actually, it's pronounced Kal-zohn. Plural Kal-zohns. Oh like in Oh, my goodness these are good! And look! Adam even likes them!

  2. I beg to differ. It's most definately cal-zone-y. We had these tonight. Jon even says they are nummins.

    I used half a loaf of frozen dough for the 8oz dough- made a mini loaf of bread with the other half. It was very good with my homemade ruhbarb and mixed berry jelly!

  3. You can ask Mom, she will tell you- calzone is so blah to say, you add the "E" on there and it's way more fun!

  4. Actually, it's more of a "kahl-SOHN-eh" sound. While there's no silent ending, there's also no long "eee" (or "y") ending either. See for someone in Italy pronouncing the word. Still not sure how the plural would be spelled/pronounced, since "calzoni" means pants... I do know, however, that no matter how you say the name, the calzones that Mom made were delicious (despite the spinach).

  5. I know how to pronounce it correctly. It's just more fun to mispronounce. :)

    We do the same thing with fajita. (you know it sounds like fah-heat-ah) we give it a hard j sound instead.

    And yes sir, they are delicious!