Friday nights, we typically eat dinner in. I try to choose something easy and indulgent to make the evening feel more like a celebration. A few weeks ago, I made calzones two ways. One was our usual preparation – beef, cheese and tomato sauce. The second was a new twist for us – crispy pancetta, ricotta and peas. Both were delicious, and using pizza dough from the store, the whole meal came together in about 30 to 45 minutes.

Calzones are really filling, so I cut each one into three pieces. That way, we each got to try a little of each. To go along with it, I warmed up some of the easiest tomato sauce and served it on the side as a dip.

Tomato, Hamburger and Cheese Calzones

Ingredients:

Pizza dough (I love Whole Foods’ whole grain version.)

1/2 lb. hamburger

1/4 c. tomato sauce

2 tbsp. Parmigiano-Reggiano, grated

3 tbsp. mozzarella, grated

1/4 tsp. Italian herb seasoning

1 tbsp. extra virgin olive oil

Salt and pepper

Directions:

Preheat the oven to 450 degrees. Grease a baking sheet. Brown the hamburger over medium heat. Season with salt and pepper.

Cut the pizza dough in half. Spread it out into a circle. It should be about a 1/2 inch thick. Spread the tomato sauce over half the dough. Don’t over do it. If you do, you’ll have boiling sauce spilling out of your calzone. Not good.

Then, add the cooked beef. Sprinkle with mozzarella, Parmigiano-Reggiano and Italian herb seasoning, keeping the filling on one side.

Fold the dough back over. Starting at one end begin to twist and pinch the dough together, creating a half moon shape. It doesn’t have to be exact. Next, brush on extra virgin olive oil and sprinkle the Italian herb seasoning on the top. Cut a slit in the top to vent. Bake for 20 to 30 minutes or until golden brown.

Ricotta, Pancetta and Pea Calzones

Ingredients:

2 oz. pancetta

1/2 c. ricotta

1/4 c. frozen peas, thawed

1/4 c. Parmigiano-Reggiano, grated

1 tbsp. extra virgin olive oil

Salt and pepper, to taste

Directions: 

Preheat the oven to 450 degrees. Grease a baking sheet. Chop the pancetta and heat in a non-stick pan over medium heat. Cook until crisp. Then, remove from the pan and put on a plate with a paper towel to drain.

While the pancetta cools, spread the remaining pizza dough into a circle. It should be about a 1/2 inch thick.

In a separate bowl, stir together the ricotta, cooled pancetta, peas and parm. Season with salt and pepper to taste.

Spread the mixture on one half of the dough. Then, fold the dough back over. Starting at one end begin to twist and pinch the dough together, creating a half moon shape. Brush on some extra virgin olive oil. Cut a slit in the top to vent. Bake for 20 to 30 minutes or until golden brown.