Easy Italian

Thursday, March 10, 2011

My great-grandpa Frazzini immigrated to America from San Pietro Avellana, Italy when he was a teenager. 

I won't bore you with family history but let's just say that I grew up in a house rich in culinary heritage.  And as the proper daughter of an Italian master {Mom} I take my Italian food seriously.   I don't mess around with canned sauces or cheap cheeses.  My sauce simmers for 8-12 hours.  I hand peel my garlic {nothing from a jar}.  And if I could grow things I would harvest my own tomatoes and herbs from my own garden {I buy them from a farmer's market instead...maybe one day}.   

This makes what I'm about to share that much more difficult.  It's likely to unhinge the fabric of my gourmet family tapestry.  We're talking serious family betrayal folks!!  The recipe I'm about to share holds none of the above true.  It makes me look like a charlatan, a fraud, and in my own home?!  It's ghastly I know, but I hope the Frazzini's, my own flesh and blood, will forgive me.  Sometimes ease trumps beauty. 

A few years ago, I found a quick recipe for calzone made in under 30 minutes {Real Simple}.  The following is my adaptation of that recipe.  It's super easy and can be adjusted to accommodate any desired fillings.  I make this for super fast lunches (they re-heat great) or dinner on nights when I get home late and don't want to slave over anything. 

For those who don't know "calzone" is like an Italian-style turn-over.  They're usually in a crescent shape and are filled with a variety of meats, cheeses, and/or veggies.  {Think pizza roll...sort of}  My version is simple, just cheese and pepperoni but that's because it's what I like {picky eater} and I don't bother with the crescent shape either.  Feel free to tweak this to suit your tastes. 

Calzone {not my Momma's kind}
*Gotta make sure and get my disclaimer in*

Here's what you'll need:
pizza dough (I prefer the thin crust.)


turkey pepperoni
(tastes like the original but has LOTS less fat)

low-fat mozzarella

Parmesan & egg whites *not together...I just got lazy*

Here's what you do:
Roll out the dough to a somewhat shapely square and divide it into 4 equal sections (I just score it w/ a knife).

Then add your filling to the center of each square. (I use both mozzarella and Parmesan in the filling). 

Fold up the edges and place on an ungreased cookie sheet.
Brush on egg whites (olive oil works well too) and sprinkle with Parmesan cheese.  *forgot to take a picture of this second part*

Bake at 400 for 10 minutes or until nicely browned. 

So pretty. 

Serve these with a simple salad and you've got dinner in under 20 minutes. 
Can I get an Amen?

Buon appetito!


  1. i guess it's natalie comments on all of faith's posts day. we have made something like that before. i love them!! i'm going to try your way with adding both cheeses. that is all.

  2. AMEN~! :)
    definately will be giving these a try. thanks so much..


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