Last night, I whipped up a really easy but delicious dinner. It was just the thing to eat on a cold and snowy night. Granted, the snow didn’t start falling until after we ate, but still! I thought I’d share these recipes with you because they were so easy that I made dinner while playing with Bella. Hopefully, you can recreate these at home for you and your family. Older kids can join along – you can have them roll out the dough and put the toppings on the calzone. It can be tons of fun.
I winged it with the soup, and it came out great. I went heavy on the pepper because we like a slightly spicier soup. This is your call. The dough for the calzone is a recipe my husband Zack has perfected over the years. We’ve been making homemade pizzas for a looooooooong time and this is the best crust. Toppings are a matter of either personal preference, or in my case, what I had in the fridge. Enjoy!
French Onion Soup
2 Large Onions (I used a red and a Spanish onion)
1 Spoon of Sugar
1/2 Cup Red Wine
Salt and Pepper
Quart of Stock (I used Chicken Stock, but you can use beef or vegetable too)
1 Tablespoon Flour
Splash of Brandy
Cut each onion in half and then cut thin slices. Pour 2 tablespoons of olive oil into a medium/large pot over low heat. Add the onions. Sprinkle sugar on the onions and stir with a wooden spoon to coat all the onions. Salt and pepper the onions. Cover, but stir the onions regularly to make sure they don’t stick or burn. Let them cook for 20-30 minutes (or until you see that they have carmelized. Add the red wine and let the mixture heat until the red wine reduces. Add the stock and bring to a boil over medium heat. Take a spoon or two of the stock and add it to the flour in a small bowl. Mix thoroughly until it becomes a thick liquid. Add that to the soup and mix. Bring to a boil again and add the brandy. Let it simmer for 10 minutes (to make sure the alcohol evaporates). Taste it to make sure it has enough salt and pepper. You can add more now. web search history You can also sprinkle a bit of the grated parmiggiano right into the soup if you’d like to add a bit of texture. Voila! You’re almost done!
While the soup’s boiling, you can make the bread topping. Since I didn’t have any fancy bread in the house, I took slices of whole wheat bread, cut out circles using a cookie cutter (a water glass works just as well) and topped each slice with some grated parm. I stuck them in the oven for 5 minutes on 400 degrees, and they toasted up perfectly, while the cheese melted.
Pour the soup into bowls (I love my lion’s head bowls that are meant for onion soup) and drop the circle of bread on top. Easy peasy!
In a mixer bowl, place the yeast and 1/4 cup of warm water. Let it proof (sit) for 10 minutes. Then, pour in 2 1/2 cups of flour. Add the olive oil, salt, sugar and water. Mix gently with a fork to combine all ingredients. If you have a mixer, use a dough hook to form the dough. If you don’t have a mixer, use your hands to knead the dough. Add flour a little at a time until the dough becomes silky smooth (anywhere between 1/2 cup to a cup) and not sticky. Form the dough into a ball by lifting the top and folding under. Oil a bowl all the way with a bit of olive oil. Place the ball of dough at the bottom. Cover with a towel and let it rise for an hour. Punch down the dough with your fists and reform it into a ball. Cover again and let it rise for 1/2 hour. Your dough is ready for use. We like to make the dough on Sunday nights, wrap it in plastic wrap and use it for various meals throughout the week. Pizza one night, calzones another.
For the calzone
1/2 Cup Marinara Sauce
1/2 Ball of Fresh Mozzarella (or you can use whatever cheese you like), Sliced
8 Florets of Broccoli
1 Tablespoon Cut Onions
Heat your oven to 550 degrees. Use about 1/3 of the dough. Roll it out over a lightly floured surface into an oval (it doesn’t have to be precise) about 1/3 inch thick. Spread marinara sauce on half the oval, but leave 1/2 inch around so that you can close the calzone. Place slices of mozzarella to cover the marinara. Sprinkle broccoli, onions and parmiggiano on top. Fold the unfilled part of the oval over the toppings and crimp all the way around. I like to roll the bottom over the top and then press down. Brush olive oil all over the top of the calzone so it will brown nicely. If you have a pizza stone, you can place the calzone directly onto it. If not, use a cookie sheet. My one word of advice is that once you roll out the dough, you place it onto either a floured pizza paddle or the cookie sheet before you place all the toppings. It will make putting it in the oven much easier. Bake in the 550 degree oven for 10 minutes or until the calzone has browned.
Hope you have a scrumptious meal!