AKA Calzone.
Local-ish style
Make a bread dough:
4 cups flour of choice (occident here)
2 T sweetness of choice (raw sugar here)
2 T fat of choice (olive oil here)
1 1/2 t salt of choice (plain old here)
2 t yeast
12 oz liquid of choice (6 oz yogurt, 6 oz warm water here)
Then, add layers of ricotta and mozz (Thanks Clara darling) and ham (nameless CAFO pig, sorry) and onion (a la Pamela's CSA rejects) and spices (fr0m the good Mennonites) and hot peppers (from, hold on walking to fridge....oh the poor things don't even have a birthplace, just a distributor). Seal it up Calazonia style and bake at 350 for 25 minutes.
Wondering about Calazonia? My dear sweet Brilyn baby calls it that. And I think it is just way too cute. So I call it that too.
OH! And serve the Calazonia with your own sweet tomato sauce that you canned yourself if available (mine is still available but in an alarmingly dwindling numbers of jars).
You should also know that Kara has a giveaway that totally goes along with my homecooking theme. You should go now.
XOXO
Joce
About Me
I love Jesus, my hubby, my 6 kiddos, my farm, good books and good food.
3 comments:
I have always wanted to make these, but have never gotten up the corage. I shall now, because of you!
Linda
http://coloradofarmlife.wordpress.com
Linda, it is way too easy. Let me just say, you will probably never order them out again, they are just so delicious at home. YAY for calazonia!
XOXO
Joce
That sounds yummy! Thanks for visiting my blog today, too! Love your blog! Beautiful pictures and neat posts!
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