For those of you who don't know, Matt's cousin, Anna, has been staying with us off and on this summer while she's on summer break. She's a food and nutrition teacher in Bentonville, Arkansas, which is a little less than three hours southwest of here. We have enjoyed having her here so much - she's great with Lola, and has been a big help to us during our busy season. This is her last week, and we're going to miss her dearly when she goes back to school!
Having Anna here has allowed me to spend a little more time cooking dinner. We still do quick and easy stuff as much as possible - our evenings are crazy enough trying to feed ourselves, feed and bathe Lola, play with her and get her to bed at 7 o'clock. But, we've been in a rut lately, cooking and eating the same meals over and over. So, Matt started quizzing Anna about what sort of things she teaches her students to cook, and she mentioned calzones (yes, they are technically calzones, but I like to call them 'pizzzzzones' and add a few extra Z's). These are so easy to make, and they are delicious!
We used frozen
Rhodes rolls - the cracked wheat kind. Just set them out about an hour or so ahead of time. Once they're thawed, take two rolls, smash them together and flatten it out to about a 6-inch diameter circle. (The dough should be about 1/4-inch thick.) Spoon your sauce (we used
Trader Joe's pizza sauce) and any ingredients you like (we used pepperoni and shredded mozzarella) on one side of the circle. Fold the other side over to make a pouch, and use a fork to pinch the edges closed. Drizzle olive oil over the top of each pizzzzzone and bake for about 20-25 minutes at 350 degrees. We dipped them in leftover pizza sauce and
HOMEMADE ranch dressing a la Matt Wade. (It was
not low-cal, but it was delicious.) I told Matt I want to try chicken, spinach and artichokes next time, and he practically gagged. The great thing about these is you can put whatever you want in them - they don't all have to be the same. Genius!