Eat Like a Rabbit

I was so excited when the idea to make this came to me. When I was growing up in Louisiana, I visited a restaurant that made superb calzones. My last trip home was devastating because the restaurant had changed its menu and the calzones were not the same as they had been. So, I decided to make up the recipe at home and was so proud of the results. It was the exact taste I was looking for.

Recipe for Vegetable Calzone

• 1 refrigerated or defrosted pizza crust
• 1 Roma Tomato, sliced a medium thickness
• Broccoli florets (the amount depends on the size, larger is more fun, about 8 large pieces is fine)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup spaghetti sauce
• Mozzarella cheese, sliced

Oil the bottom of a cookie sheet. Place the pizza dough off-center so that when the dough is folded in half, the calzone will be in the center of the pan. When applying the filling, leave room on the edges for sealing the dough. Cover the half of the crust that is in the center of the pan with a thick layer of onions. Sprinkle the minced garlic around. Add garlic as desired. (If you're lucky you can add sliced black olives, too.)Cover with a desired layer of sliced cheese--I like just one layer of slices. Top with Roma tomatoes. Fold the top half of the pizza crust over the calzone. Mash a fork around the edges to ensure the two halves are stuck together. Cut a few angled slices in the of the dough with a sharp, pointed, serrated knife. Bake the same length of time as a normal pizza. he finished crust will get a pretty golden color. Be sure to check under the bottom to make sure it has baked well, too, before removing the dish from the oven. Meanwhile, heat a cup of spaghetti sauce and poor into dipping bowls. Mine are the IKEA votive candle holders I talk about so much.

For easier serving and eating, I cut the calzone down the middle. I also served a side salad with romaine lettuce and pine nuts to continue the Italian theme.