Pepperoni Calzones

Start with your favorite Pizza Dough Recipe. If you don't have one, see below for my recipe.







Let dough rise for about 20 minutes.








Divide into 6 equal parts (Yes, I can count. :) 5 are pictured here because one is on the board rolled out)







Roll the dough out into a 6 inch circle. Flour the dough a little to keep the dough from sticking to the board.







Spread your favorite Tomato Sauce (I used Hunt's Spaghetti Sauce) which has nice seasonings in the sauce -- or use plain tomato sauce and add seasonings such as garlic, basil, oregano, and pepper





Top the sauce with sliced canned mushrooms and sliced black peppers (or your favorite toppings)







Top with a thin layer of pepperoni slices (or you could use cooked crumbled sausage if you wish)







Top with about 1/4 cup shredded Mozzarella cheese








Fold dough over and pinch sides to seal the crust








Carefully transfer to a baking pan, or pizza stone.

Let rest for 15 minutes.






Whisk an egg to brush the tops just before putting in the oven








Brush tops with eggwash.
I sometimes sprinkle the dough with oregano and Parmesan cheese before baking -- feel free to play with the recipe. It makes it more fun.







Bake at 375 F for 20-25 minutes until golden brown.

Serve with extra heated Tomato sauce.






Pepperoni Calzone Recipe
Serves 6

Dough
1 package Yeast, Active Dry
1 cup Water -- warm
1 Tbsp Sugar
2 Tbsp Oil
1 tsp Salt
3 cups Flour

Toppings:
8 ounces Tomato Sauce
4 ounces Mushrooms, Canned -- stems and pieces
1 tsp Basil, Dried
1 tsp Oregano
1 clove Garlic -- crushed
4 ounces Olives, Ripe -- sliced
8 ounces Pepperoni -- I like Hormel mild
1 small Green Bell Pepper -- chopped (optional)
1 - 1 1/2 cups Cheese, Mozzarella -- shredded
1 large Egg -- beaten

Instructions

Dough preparation:

Disolve yeast in warm water. Add sugar, oil, salt and 1 cup of flour. Mix together well. Add flour ½ cup at a time to make a nice dough. Knead the dough until smooth and elastic. Put in a greased bowl and cover; allow to rise about 20 minutes. Divide into six equal portions and roll out into 6 to 7-inch circle on a lightly floured board.

Mix tomato sauce, mushrooms, basil, oregano, garlic, and olives together and spread over half of each circle within one inch of the edge. Top with pepperoni, green peppers and cheese. Carefully fold dough over filling and pinch edges to seal securely. Place on a greased cookie sheet and allow to rest about 15 minutes.Brush with beaten egg to give dough a nice sheen. Bake in 375° F oven for 20-25 minutes. Enjoy!

Shepherd's Pie

My husband and I recently went to Marie Callendar's Restaurant and ordered their Shepherd's Pie off their Winter Menu. Let me just say: IT WAS OUTSTANDING -- they made theirs with tender roasted beef cubes and the gravy was to die for.
I had to go home and try to replicate this inspiration. This first image is taken from their website to give you their presentation.






I started with onions, celery and carrots and cooked them with butter.





After they had cooked about 5 minutes I added 4 ounces of white mushrooms, a chopped medium zucchini, and 2 teaspoons of garlic and 2 Tablespoons of chopped fresh chives. Seasoned the vegetables with 1/2 teaspoon of salt. Cooked until tender crisp about 5 minutes. I added 1 Tbsp Worcestershire Sauce to the vegetables.



I am all about shortcuts when a good one exists run with it. I used a 17 oz package of Hormel Beef Tips and gravy. Added them to the vegetables and heated through. I added 1/3 a jar of Heinz Homestyle Savory Beef Gravy because it looked a little thick.






I like mashed potatoes from scratch, but in a pinch (time pressure) I do occasionally grab a package of Potatoes -- this time I used Betty Crocker's Butter and Herb Potatoes. I prepared them in the microwave according to package directions.





After putting the meat and vegetable mixture in a dish I topped them with the potatoes and then sprinkled it all with a little Cheddar Cheese.

I heated the oven to 350 and baked the casserole for 20 minutes.




I have to say that Marie's Shepherd's Pie was better than my end product, but it really was not bad. Next time I will double the meat product.





BECKY'S SHEPHERD'S PIE RECIPE

Serves 4-6

1/2 stick butter
3/4 cup chopped onion
3/4 cup chopped celery
2 medium carrots, chopped into small cubes
2 tsp minced garlic
4 oz white mushrooms (half a container)
1 medium zucchini, diced
1/2 tsp. salt
2-3 Tbsp chopped fresh chives
1 Tbsp Worcestershire sauce
1 (17 oz) Hormel Beef Tips and Gravy (next time I will use 2 packages)
1/3 jar Heinz Homestyle Savory Beef Gravy
1 package Betty Crocker Butter and Herb Potatoes (half a box) prepared according to box.
1/2 cup shredded Cheddar Cheese

Cook onion, celery and carrots in 4 Tbsp butter. Cook until onions have softened. Add 2 tsp. minced garlic, mushrooms, Zucchini , salt and chopped chives. Cook 5-7 minutes. Add 1 Tablespoon Worcestershire Sauce to the vegetables and cook one more minute. Add Beef Tips and Gravy and heat through mixing until combined. Pour into a casserole. Prepare the potatoes according to directions on box and spoon on top of meat and vegetable mixture. Sprinkle with cheese. Bake at 350 F for 20 minutes.

Now that I think about it - -Marie Callendar's version also had peas and corn in it.. that would make a nice addition.