Fallen Souffle

These calzones are so easy, I am almost embarrassed to post it, but they take not time to make and everything can be stored in the fridge or freezer for a quick meal.

The star of this dish is frozen bread dough- I know- I feel like Sandra Lee. But I promise these are good and do not utilize the plastic storage bag as a piping bag!

This does require a bit of planning only because the dough needs to be thawed, but that can be taken out in the morning and be ready by the time you get home. I like to grease a baking sheet as well as grease a piece of plastic wrap that you will cover the dough with- otherwise it gets dry and crusty.

For three calzones, I would use one standard size loaf of dough. (They come in a 5 pack at my Kroger for like $2.50) Thaw it out during the day, or even overnight in the fridge. When you get home, cut the dough into three pieced and stretch them out like you were making pizza. You can really add whatever filling you like, tonight it was salami, prosciutto, provolone and mozzarella. I have to say though my favorite is probably spinach and ricotta. Once you have put in your fillings, add some garlic powder and spices and fold it over. Press the seams together, don’t use any liquid to try and seal them- it won’t work. I like to brush the top with melted butter. Bake them for about 20 minutes in a 375 degree oven or until golden brown. When they come out, I brush them again with butter and some garlic. Serve with warm marinara to dip and dinner is served!

I have also used the frozen bread dough to make stromboli, which is basically a large loaf of bread stuffed with meat and cheese. For this I like to use 2 loaves of dough, once thawed knead them together into one piece and stretch it out to a large rectangle. Add your filling down the center and then roll the dough over so it covers the filling. Bake at the same temperature for just a bit longer. This is a great appetizer for a party or game day.

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