I grabbed a few ingredients to make pizza but when I got home, I realized it could easily be a rolled out pizza, or a deep dish pizza, or a calzone! Love love love how versatile Italian dishes can be!
1 head broccoli
2 chicken breasts
½ cup breadcrumbs
¼ cup Parmesan
2 cups shredded mozzarella
1 cup alfredo sauce
2 tbs cornmeal or wheat germ
Cut chicken breasts into thirds and roll in breadcrumbs and Parmesan before pan frying in olive oil.
When chicken is cooked, rough chop it into bite size pieces.
Rough chop yellow onion and caramelize onions in the same pan the chicken cooked in.
Steam broccoli florets.
Spread out dough onto a sheet pan sprayed with non-stick spray and sprinkled with wheatgerm. Leave half of dough hanging off the edge to become the top.
Layer cheese, chicken, broccoli, sauce and repeat. Pile it high!
Close the calzone by wrapping the hanging edge over the filled half. Press tightly to close.
Make a few air-vent slits across the top and brush with olive oil or egg wash.
Bake 35 minutes at 400.
Let stand 5 minutes before slicing.
I’ve said it before, and I’ll say it again. The key to the best calzones is filling with much more filling than seems appropriate. It settles and should be dense.
I liked this combo and thought it would be easy options from the freezer if you have them on hand. Mr. J didn’t think the broccoli was necessary, but it was OK. I always think a veggie and some color are necessary. Leftovers are also one of my favorite aspects to a calzone!
Enjoy cinco de mayo tomorrow! Have a margarita for me! I’ll be working super late but I’ll celebrate my favorite mexican later in May…
I was lacking on groceries (as well as energy, time, and creativity) but I really wanted to relax and whip up something for lunch for a few days. I found a zucchini that was nearing the end of it’s life in the fridge. I let that be my muse since I also wanted to put my new mandolin to use!
1 sheet puff pastry
4 tbs pesto
1 cup grated gruyere
1 zucchini, sliced thin
Lay puff pastry out on a cookie sheet.
Spread pesto to cover entire pastry sheet
Sprinkle cheese to cover entire pastry sheet
Carefully lay zucchini slices, overlapping slightly
Bake 15-20 minutes at 350
This was just what I wanted. It was easy, had some great flavors, and packed well for lunch! I was meticulous about the rows of zucchini but I should have pushed the rows closer together. Budget for the puff factor.
I cooked it for about 15 minutes, knowing that I would put it in the toaster oven at work so I aired on the under-cooked side.
Although I haven’t made interesting just-for-lunch recipes lately this reminded me how just a few high quality ingredients make for a tasty dish. Any cheese would have worked well. Even other prepared sauces would work too.
What else should be some quick lunch fixes?
In case the Easter Bunny didn’t leave you enough treats, I wanted to share this little bite with you. While I was in Houston working an event, I got a special little treat from Starbucks.
Have you seen the Starbucks Petites? They are so darn cute. There are bite (or 3 bite) sized treats. We had the pops. They are cake and icing rolled into pops on a stick.
Rocky Road Cake Pops had chocolate cake, chocolate icing, almonds and mini marshmallows. Tiramisu Cake Pops was vanilla cake, Starbucks coffee, and vanilla icing and a chocolate covered coffee bean.
Realistically, there’s nothing about this that warrents the pop stick. It’s definitely for the cuteness factor but that’s ok. That’s the basis of the appeal.
Photos courtesy of of one Mrs. C and treats courtesy of another Mrs. C!
I wanted to introduce you to a little bite…something I discover and enjoy but isn’t quite a recipe or review…
The other day as I was running errands near work I stopped to peruse the books on sale outside Boarders bookstore. What did I come upon? A cafe barista/server (is it only Starbucks who calls them baristas?) giving out free samples.
I don’t mind if I do! How darn cute is it?! I had to include my awkward hand so you can see the size.