Grilled Vegetable Pesto Calzones

I don't really have any excuse for being away for so long except that I haven't really been making anything new! 

I did however try a little something different for Ash Wednesday.  It was inspired by this cooking show I've been watching on Netflix called "Oliver's Twist".  I think it's an old Jamie Oliver series.  I don't think it aired over here, because all of the measurments and instructions are in metric.

In one of the last episodes he makes some calzones.  He makes sweet ones, these aren't them.  Then he makes some rolls (shaped like cinnamon rolls) but with roasted vegetables, tomato sauce, and cheese in them.  They were shaped like cinnamon rolls, but they were savory.  Well, I got both of these ideas mixed in my head somehow and went slightly more traditional with the calzone and made a savory version. 

It's not much of a recipe, but it was fun and the results were tasty for Jon's one meal of the day on Ash Wednesday.  I'd be fasting, but that probably wouldn't be so great for the baby. 

Here's what I did.

Veggie Pesto Calzones

Ingredients
2lb pizza dough (recipe here)

1 eggplant sliced lengthwise

2 zuchini sliced into thick sticks

1/2 onion cut into large chunks

1/4 red pepper sliced

1/4 yellow pepper sliced

1/4 orange pepper sliced

1/4 green pepper sliced

(If I had portabello mushrooms I would have used a couple of those.  If I had remembered I would have also added chopped spinach)


1/4c pesto sauce (recipe here)
salt and pepper to taste
cheese to taste (I use the same Italian blend that I use for pizza)


Directions

1.  Begin by grilling or roasting all of your vegetables.  I grilled mine on the George Foreman because I thought it would be faster for some reason, but in retrospect it seems like everything would have gone faster if I had just roasted all the veggies on one large baking sheet for like 20 minutes in the oven.

2.  Chop up the larger chunks of veggies and toss with pesto sauce.

3.  Preheat oven to 400 degrees.

4.  Divide your pizza dough into 8 equal pieces and roll each into a 8 inch circle.



I don't know why I deviated with this one, but I put the cheese down first.  Eh, whatever floats your boat!



5.  Fill half of your dough circle with the veggie-pesto filling and sprinkle with as much cheese as you want.

6.  Fold the other half of the circle over and pinch the edges together.  Fold the edges over themselves almost like you're twisting the dough over halfway.  Tuck in the last edge.  Repeat with all your pieces of dough.

7.  Cut one or two slits in the tops of each calzone and bake for 15-20 minutes on a parchment lined cookie sheet until they're golden brown.



This is what the inside looked like after it was baked!



8.  Eat them while they're hot or cool on wire racks (don't leave them on the baking sheet, or else they'll get soggy) and pack them for lunch!  

They're just a little something different from veggie pizza and they're slightly more portable.  The kids had fun with them too!

Happy Lent!

In the name of the Father, the Son, and the Holy Spirit, Amen.

Dear God,

  as we begin our Lenten journey help us to constantly keep our focus on you.  Help us to remember your sufferings more than our own and to join our small sacrifices with your ultimate sacrifices.  Show us how to be your friends along your sorrowful journey to the cross.  Amen.