I am continuing to play with all the Chebe Bread products and this stuff is really amazing. I think its been over 5 years since I had a Calzone and I always loved them. Its like everything good about a pizza but with a lot more love. My version is lighter, fresher, filled with veggies and always gluten free. This recipe made two really big ones. We sat down for dinner and I was so excited to dig in. Jay loved it so much he ate half of mine It must have been good 🙂

Ingredients:

Dough:

1 Box Chebe Bread Mix

2 Eggs

1/4 Cup Homemade Sauce (recipe below)

1/2 Cup Grated Parm Cheese

2 Tbs Olive Oil

1/2 Tbs Oregano

 

Sauce:

16 Oz Can Crushed Tomatoes

1/4 Cup Fresh Basil

1/4 Fresh Parsley

1 Carrot

1/2 Onion

1 OZ Red Wine

1 Tbs Oregano

1 Tbs Sugar

1 tsp Salt

1 tsp Rinsed Capers

Cheese-

1 Cup Freshly Shredded Mozzarella Cheese

1/2 Cup Spinach Ricotta Spread – Sautéed onion and shredded frozen spinach, drain and add to ricotta along with salt and nutmeg.

Start by making the sauce. Chop onion and carrot and sauté in a pot. While it cooks chop basil, parley and capers and add that to the pot. Mix well and add tomato’s. Bring to a simmer and stir in sugar, salt, oregano and wine. Cover and bring to a boil. Then lower to simmer and cook uncovered until the consistence you want is achieved (about 10 minutes). You will a lot of extra sauce for dipping.

Now to the dough. Place all the ingredients in a bowl and kneed together by hand. Once it is well mixed I separated it into 2 big balls. But you could easily make it into 3 or 4 if you have smaller mouths to feed 🙂 . Then on a piece of tin foil, I took the first ball and worked it into a large oval shape. On one half I spread half the ricotta. Then on top of the cheese I added 1/4 cup of the now chunky sauce and then finally topped it with 1/3 Cup Mozzarella Cheese. Make sure to leave the out edge free of toppings to make sure you can seal the whole thing. Now fold the other end over to make a pocket around all the cheese and sauce. Fold over the edge and press down with a fork around the edge to seal well. Place the finished products on a ungreased foil baking sheet. Repeat again with the other ball out dough. Place both on the same baking sheet and sprinkle the remaining cheese on top. Bake at 375 for 25 minutes.

Serve hot with extra sauce on the side. Enjoy.