Calzones

This family loves pizza night! Who doesn’t love a good pizza? All that cheesy, carby goodness?? It doesn’t get better than that! Calzone is pizza night with a twist and has two favorite elements of pizza. I love dipping my crust in marinara or pizza sauce, and I just love crust – if someone at the table doesn’t want theirs, I might snag it. Yeah, pretty shameless of me, right? If you’re a fan, calzone is a great way to get more crust and sauce in every bite. This time I painted the dough with a simple mixture of olive oil and garlic powder – true powder, not granulated garlic. After that, I grated a “healthy” amount of Parmesan cheese over top; which baked into a crispy, salty crust that we all loved. Thanks for reading, enjoy!
Calzones –¬†
  • 2 – 15 oz balls of pizza dough
  • 5 oz pepperoni, diced
  • Fresh mozzarella, torn
  • Pecorino Romano cheese, to taste
  • pizza seasoning
  • garlic powder
  • 2 TBSP olive oil
  • Parmesan cheese
  • marinara or pizza sauce for dipping

Directions:

Preheat your oven to 425 degrees.

Roll out your pizza dough as you would a round pizza 12 inches in diameter. Sprinkle your shredded mozzarella on the dough leaving at least an inch of space from the edge. Top with pepperoni and cheese, season as desired. Fold into a half and crimp the edges to seal well. Cut some slits to vent and lightly brush the top with olive oil if desired. Place on a Silpat-lined (or foil) cookie sheet. Bake for 15 Р20 minutes or until puffed and golden brown. Carefully place each calzone on a cooling rack for at least 5 minutes before cutting. Enjoy!

Chicken Parmesan

Quick Post: This recipe is a combination of a few different techniques and ingredients I pulled together from some simple chicken parm recipes. I liked the addition of Panko in this recipe verses the typical Italian breadcrumbs. I pulled the shallow fry method from the same recipe, but baked the chicken, sauce and cheese in the oven before serving like this one. Oh, and I used my favorite marinara sauce for this recipe. This was a tasty and filling meal – even my picky eater happily ate this. Thanks for reading, enjoy!

Chicken Parmesan – a Mom Makes Recipe

  • 4 chicken breast cutlets
  • 1 egg, lightly beaten with 2 TBSP water
  • 1 cup Panko breadcrumbs
  • 1 cup all-purpose flour
  • oregano, salt, pepper to taste (for Panko)
  • 2 TBSP butter
  • 3 TBSP olive oil
  • 1 batch of this marinara or at least 2 jars of your favorite store-bought sauce
  • 1 pound of thin spaghetti
  • 1/2 cup of mozzarella cheese
  • 1/4 Parmigiano-Reggiano cheese

Directions –

1. Preheat oven 400 degrees and put a large pot of water to boil.

2. Clean and dry your chicken well. Set up an assembly line for your breading – one shallow dish for your flour, one for your egg, and one shallow dish for the season Panko. Season your chicken with kosher salt and pepper then lightly coat with the flour, then dip in the egg mixture, then coat the chicken with the seasoned Panko – set aside.

3. Heat oil and butter in a large, heavy bottomed skillet over medium heat until a pinch of the breadcrumb mixture sizzles immediately when added. Add the chicken breasts and fry without disturbing for 5 to 6 minutes, or until golden brown. Using tongs, turn the chicken breasts and fry another 4 to 5 minutes, or until just cooked through and golden brown.

4. Place the finished chicken in a 13×9 baking dish. Top the chicken with enough marinara sauce to cover the tops of each, then sprinkle the parm and mozzarella cheese. Bake for 10 minutes or until the cheese is melted.

5. While the chicken is in the oven, cook off your spaghetti noodles in rapidly boiling, liberally salted water – cook according to package directions. Drain pasta, spoon over some marinara and set alongside your yummy chicken parm! Enjoy!:)