Easy Calzones – Repurposed Cheese Finds Home

The other day, a kitchen quest to find missing plasticware led me to some leftovers hidden way back in the back of the fridge. With all the composting we’ve been doing lately we’ve rarely had to use our disposal and he was getting hungry. I fed him some sad leftovers and wept a solitary tear that I hadn’t been able to save the eggplant salad or the dill dip. Then I decided I should tackle all the shelves and drawers in the fridge, just for fun.

Lucky for Jordan, there wasn’t any rotting food, just 9 different containers storing bits of different cheeses. I really think cheese is the reason we could never go vegan.

I recently learned that Americans eat about 31 pounds of cheese per year; the majority is probably consumed on pizza and hamburgers while most of ours is lovingly sliced and eagerly consumed via cracker. I just hope our love of cheese doesn’t end up with our bodies looking like the ones on the PCRM billboards (see above link).

These are the cheeses we had in the fridge in varying amounts: Provolone, Mozzarella, Feta, Parmesan, Goat, Cheddar, Trader Joe’s Toscano, Pimento and of course, Cream Cheese. Lucky I had some of those cheeses around, because it’s exactly what I needed to make delicious calzones!

I used the first four cheeses from the list, shredded them, and mixed them up in a bowl. I can’t say it enough: everyone needs to learn how to make bread because bread baking is key to making dinner up on the fly. I used a calzone bread recipe from the Moosewood Cookbook by Mollie Katzen, but you could use any pizza dough recipe. Once you mix together the bread ingredients (flour, water, yeast, sugar, and salt), beat it up a bit, and let it rise, you just roll out the dough into 5 or 6 circles, add some cheese and sliced garlic, fold, and crimp the edges with a fork. They baked at 450 for about 24 minutes. It’s really that easy, I promise.

I also happened across a small container of leftover marinara sauce from a previous spaghetti dinner and it served very well as a dipping sauce for the calzones. I can’t decide what made me happier: using up the leftovers and not wasting food or biting into the warm and cheesy calzone…yum.

 

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