Sue lovingly inquired about the pot-pie calzone filling, and how we made it. Before I divulge, I have to say that I had no idea how wonderful calzones (or empenadas) could be. There are SO MANY WAYS to prepare these little pockets of love that you could make them for Pizza night, Mexican night, Asian Night, and even breakfast! They are fast and easy to make, easy to bake, easy to freeze, easy to reheat, and can be as healthy (or as decadent!) as you want them to be, depending on the filling. They are super inexpensive, and you most likely have the stuff in your pantry to make a version of them for lunch or dinner today!
I have never measured an exact amount of any ingredients that I have put in my calzones, however, I always mix my filling in one of my cereal bowls that holds (wait, let me go measure) 3 fluid cups. I typically fill that bowl no higher than 2/3rds full, so 2 cups of filling is the most I ever make. I have always used a Pillsbury Refrigerated Pizza Crust (follow this link for great pizza recipes that are easily made into calzones!!!) although, if you have a good pizza crust recipe, by all means, use it (or a croissant dough would work too- yum!)
Ok, so, you need 1 pizza crust, and 2 cups worth of filling. Preheat your oven to 400 degrees. Grease a cookie sheet, separate your dough into 4 sections (the size of shrunken tennis balls I guess). Work them into thin circle- type shapes (leave perfection at the door...). Plop 1/4 of your mixture just left of center (or right, sheesh!) then fold over the calzone and pinch the edges together or smoosh them together with the tines of a fork. You should have something resembling a half moon shaped blob. Put the 4 calzones on the cookie sheet and bake them at 400 12-15 minutes, or until golden.
Like I said before, you can put almost anything in these pockets, but for the sake of this post and the sake of my lovely reader Sue, here is the general recipe for our version of chicken pot pie filling!
1.Quorn Chik'n Tenders or chicken, cut into little chunks
2.Veggies (fresh cut or frozen) your choice: corn, green beans, carrots, celery, green onion, peas...(frozen 'mixed soup vegetables' work great for this!)
3.Soup base- we made our own soup base using approximately 2cups vegetable broth, a few shakes of minced onion, a bit of vegetarian chik'n bullion, a sprinkle (or two or three!) dill weed, a few good shakes of poultry seasoning, a bit of pepper, a dash of salt, 1tsp cornstarch, 1tsp olive oil. Or, you could use a Cream of whatever soup if you prefer. I have personally never used a cream of whatever soup in my calzones, so I am not sure how much water you would need to add- I will leave that to you!
That is it! Just cook the meat (or whatever you use) first before mixing it in. Then stuff 'em and bake 'em!
Here are some other combos for your inspiration:
Mexican: refried beans, rice, meat, corn, salsa
BBQ: BBQ chicken, pork whatever, smoked Gouda and mozzarella cheese, red onion, cilantro, bbq sauce
Jamaican Jerk: Jerk Sauce, chicken, bacon, mild onions,mozzarella, grilled peppers, scallions
Thai: peanut-ginger sauce, sesame oil, marinated meat, mozzarella, scallions, sprouts, julienne carrots, cilantro, chopped peanuts
Pizza: Whatever you would put on the top, put on the inside!
Hey, let me know if anyone tries these!!!