CAPTAIN COOKS: PIZZA CALZONES
Captain Francois was so encouraged by the response of his ‘flagship’ recipe post,
that we are thinking of making Captain Cooks a regular occurance
(and you know how Galley Kat feels about recipe series)
This turned out to be a very ‘ad hoc’ recipe – some of this, some more of that
…as you would dress a pizza…
2 packages of crescent roll dough (the giant ones) because he couldn’t find the pizza dough
pepperoni slices (30 – 40 little slices)
1 package of Provolone (about 8 slices)
1 green pepper, chopped
1/2 cup fresh mushrooms, sliced
2 green onions, chopped
roasted red pepper, about 1/2 cup chopped
green pimento stuffed olives, sliced (he raided our martini stash)
1 tsp dried oregano
1 small jar of pizza sauce
1 egg yolk, whisked with a touch of water
Lay out dough on a baking sheet
and layer the above ingredients as you wish….the pictures will guide the way.
Once the dough is folded over to centre and pinch sealed,
brush with top with egg yolk.
If using a conventional oven bake at 350 ° for 30 minutes.
On a barbecue prepare calzone on a grill sheet or heavy foil
and cook for about the same amount of time on medium low flame.
….the leftovers made great sandwiches…
Captain’s Safety Rules:
“One hand for the boat…one hand for your calzone”
inspired (again) by Pillsbury