Calzone

I made a calzone for dinner tonight. I'm only blogging it because it's pretty. :) It's just a store-bought Pillsbury pizza crust with filling. You can put whatever you want inside! I used pizza sauce, mozzarella, and green pepper, plus pepperoni in Dave's half. I got the idea to make it pretty here (found on pinterest).

Veggie Pizza

A twist on the classic! I took this to New Year's Eve at my aunt's house. I cooked the crust, mixed the cream cheese "sauce", and chopped the veggies ahead of time. I assembled it just a little bit before serving so that the crust wouldn't get soggy. I don't know exactly how much of each veggie I used (I know it was 2 c total), and I can't remember how many pieces I cut it into, but this should be pretty close. :) And I have no picture... sorry... it got eaten up!

Ingredients:
1 package Pillsbury seamless crescent rolls
8 oz tofutti better than cream cheese
1 tsp dill weed
2 c assorted chopped vegetables
---broccoli
---cauliflower
---black olives
---zucchini
---carrots
---artichoke hearts
---green pepper

Directions:
Bake dough according to package directions. Remove from oven and allow to cool completely.
Soften cream cheese in the microwave. Mix in dill weed using a food processor.
Spread cream cheese over the cooled crust. Layer veggies on top.
Refrigerate before serving.
Makes 20 servings.

Nutritional Information:
Calories: 75
Fat: 5g
Saturated: 1.5g
Carbs: 6g
Fiber: 0.5g
Protein: 1.5g

Ratings:
Kristen: 4
My mom and sister also loved it!

Mediterranean Pizza

I got this recipe from the Nasoya website.

Here is what I did:
Ingredients:
Whole Wheat Pizza Crust Dough:
**This makes one thick, or two thin crusts. I divide it in half, use one half for a thin crust and save the other half for the next pizza!
1 c warm water
2 T oil
1 T sugar
1 tsp salt
1 c whole wheat flour
1-1/2 c bread flour
1 package yeast

Toppings:
2 tsp EVOO
1/2 small red onion
2 tsp balsamic vinegar
1 12-oz jar marinated artichoke hearts
1/4 cup red wine vinegar
1/2 tsp dried oregano
1/4 tsp salt
3 svgs (237g) Nasoya Extra Firm Tofu, drained and then cubed
3-4 Chipotle peppers in adobo, rinsed

Directions:
Marinate the tofu ahead of time. Drain the artichoke marinade (reserve artichokes) into a resealable container and add the balsamic and red wine vinegars, oregano and salt. Add tofu and shake to cover. Put in refrigerator for at least a couple of hours, but preferably overnight.
I make the pizza dough in my bread machine. When it is done, I pierce it all over with a fork and bake at 400F for 10-12 min. Take it out of the oven and top first with olive oil, then onions, peppers, artichokes, and finally tofu (drained).
Bake at 400F for 15-20 minutes or until the edges are lightly browned.
Makes 6 servings.

Nutritional Information:

Calories: 193
Fat: 7g
Saturated: 0.5g
Mono: 0.5g
Poly: 2g
Carbs: 23g
Fiber: 2g
Sugars: 1.5g
Protein: 8g

Ratings:
Kristen: 4
Dave: 3.5

Notes: I used chipotle peppers because I had some leftover that I needed to use, but if I made it again I'd go with the suggested roasted red peppers instead.

Cheesy Chicken Pizza

This is a recipe from Campbells that I got from my aunt and modified a little.

Ingredients:
1 pkg refrigerated pizza dough (I used Meijer but it is not very good! I'll use something different next time.)

1/4 c Pace® Picante Sauce, medium
1/4 c tomato sauce (Valu Time)- I also added some oregano
4 oz chopped cooked chicken (or turkey)
1 can sliced pitted ripe olives (a little over 1/2 c)
1 thin slice red onion, cut up

1 clove garlic, sliced/chopped

3 oz shredded mozzarella (Meijer, low-moisture part-skim)

Directions:

Preheat oven to 425. Roll out pizza dough on a stone or baking sheet.

Mix picante and tomato sauces and pour onto pizza crust.

Add chicken, olives, onion, garlic and cheese to the pizza.

Bake at 425 for 15 minutes or until crust is browned and cheese is melted.

Makes 6 servings.

Nutritional Information

Calories: 206

Fat: 7.5g

Saturated Fat: 2g

Carbs: 24g

Protein: 11g

Ratings:

Kristen: 3.5

Dave: 3

I'd rate it higher with a different crust. Dave agreed that the crust was not very good and also said it was too garlicky. I don't think you can ever have too much garlic! :)

Ragu Upside Down Deep Dish Pizza

This recipe obviously came from Ragu!!

Ingredients:
2 lbs Ragu Rich & Meaty Mama's Meat Sauce (Ragu flavored with Meat)
10 oz frozen chopped spinach or broccoli, thawed and squeezed dry, optional (broccoli)
2 c shredded mozzarella cheese (Meijer low-moisture, part-skim)
10 oz refrigerated pizza dough (Meijer)

Directions:
Preheat oven to 375F. In 2-qt baking dish, pour meat sauce. Evenly top with spinach or broccoli, then cheese. Place pizza crust over dish, sealing edges tightly. Bake 20 min or until lightly browned. Let stand 10 min.

Nutritional Information: (6 svgs)
Calories: 333
Fat: 13.6g
Saturated Fat: 5g
Carbs: 36.4g
Protein: 17.5g

Ratings:
Kristen: 3.5
Dave: 4

Notes:
Ragu says this makes 4 servings. I made it into 6, and they were still good-sized. The sauce was runny which is my only complaint! (Keeping it from a 4.)
Next time I'll use a heartier sauce and/or add meat.