Broccoli calzoni – 2 February 2017

main170202-1Brother B really liked these calzoni when I made them on a previous visit, so I went for it right away this time. I followed what I did last time. main170202-2setting170202I forgot the recipe had parmaggiano in it and didn’t buy, but fortunately found about 2 oz, just what I needed, still in B’s fridge from one of the aforesaid previous visits. Made new dough today, freezing 1/3 x 2 for future pizzas. Baked starting at 420 instead of 405, and lowered to 410. I set the timer for 20 minutes but cooked longer than that – perhaps another 5+ minutes. I used the same [kind of :)] 8oz can of Hunt’s sauce with garlic, basil, and oregano, and added perhaps [unmeasured] 1/8 tsp each of dried oregano and thyme, and cooked it down a bit. Other than that, it was as before. There is a cup of broccoli (raw measurement) in each one of these, so no side-veggie is needed.

wine170202I bought a Penfold’s Koonunga Hill Shiraz/Cabernet (2015) at the county wine store. I liked it, but brother B was not enthusiastic. Not negative, more like ho-hum.


I ate a small bit of leftover seashells-and-cheese, and then decided to use the smallest of the slices of the frozen Giant multigrain loaf to make myself a mini-sandwich, too. I had bought a nice red-leaf lettuce, and the mayo in the fridge was apparently untouched since I opened it in early January. The tangelo shows scale 🙂 The plate is a bread plate.




This entry was posted in Lunch, Meatless, Pizza, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

1 Response to Broccoli calzoni – 2 February 2017

  1. Pingback: Broccoli calzoni – 15 December 2017 | A Dinner Blog

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