Ready made pie crust, or make your own. Or use pizza dough
5 tomatoes sliced thin.
a Tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)
Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
salt and pepper to taste.
Blend the herbs and cheeses together
Directions:
Roll out one crust…lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.
add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little egg well beaten to ensure seal.
Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top…(You could also bake at 375 until brown. Serve with a good marinara sauce.
Foto: Adam Cloete
Nota: Ek noem dit my Surprise Calzones want elkeen het ‘n ander vulsel in. Verskillende kombinasies van tamatie, gerookte worsies, olywe, avocado, mosterd, soet chilliesous, kaas en tot groen soetrissies. Net ‘n wenk vir diegene wat so clueless soos ek kan wees. Sorg tog dat jou boonste deegvel heelwat groter is as die onderste een sodat dit mooi om die hopies kan pas. Verder, spasieer die hopies vêr genoeg uitmekaar uit om die deeg behoorlik te kan seël. Nie soos daardie twee in my bord wat met laslappies aanmekaar gesit moes word nie.
Foto: Adam Cloete
