The Most Delicious, Unhealthy, Calzone You Will Ever Both Love And Regret!

The best, most delicious, unhealthiest, calzone you will ever both love and regret eating
The best, most delicious, unhealthiest, calzone you will ever both love and regret eating

 

What do you get when you take everything that tastes amazing, but is really, really, bad for you, toss it on some dough and then bake? Well, that’s easy . . . you get my deliciously high fat, cholesterol nightmare of a calzone . . .THE DOMESTICATOR! Probably should have named it the widow/widower maker, but I bet those names have already been taken, huh?

So here’s the skinny, (no pun intended, well, maybe a little pun) 95% of the time I cook, bake and create on the healthier side. I mean, I don’t go OCD on it, such as; I never, ever, use margarine, or low fat milk when I cook and I believe the key to eating what you like (or doing anything else in life) is moderation. I also try to make sure that I cook or have one or two healthy vegetables with supper. I never use canned vegetables unless it’s totally necessary and always cook fresh or frozen instead. I also make sure we have plenty of fruit around for snacking too.

Every once and a while though, I let my hair down, unloosen my belt buckle, and never let you forget that I’m  . . .  a really awesome cook who is going to make something incredibly superior on the unhealthy scale! And then, when we’re finished, and can’t take anymore, I’ll, I’ll . . . offer you up some no-bake, homemade, chocolate, peanut butter, cheesecake with an Oreo crust and peanut butter cups crumbled on top! That will be my follow up recipe, but first . . . “THE DOMESTICATOR!”

INGREDIENTS

First off, I don’t know why the picture I took of my calzones looks like butt cheeks, so I apologize up front.

Dough– homemade or pre-made. I made my own for this calzone, but it was because I had some time on my hands.

1 cup sliced pepperoni

4-5 sweet Italian sausage, cooked and sliced

6-7 bacon slices, cooked and crumbled into large pieces

1 small container Ricotta cheese (I believe it’s 15oz)

1 small block of Mozzarella cheese slice into medium size pieces or 1 cup shredded

1 cup shredded cheddar cheese

1/2 medium onion (any type) chopped

1/2 green or red pepper chopped

2 tsp chopped garlic

1 cup tomato sauce (any kind, your choice)

3 TBSP butter

Wax paper

DIRECTIONS

Preheat oven to 350 degrees

In a frying pan, melt butter and saute onions and peppers until gently browned

In a bowl combine Ricotta, sauteed onions and peppers and garlic

Roll out dough on a floured piece of wax paper (if large enough, cut dough in two pieces and make 2 calzones)

Working from almost direct center of dough, pour tomato sauce in straight line across dough

Using a large spoon, start spooning Ricotta mixture across dough as well

Next, stack remaining ingredients beginning with the meat and ending with the shredded cheddar

Grasping the dough from the side farthest away from you lift and bring it towards you connecting the two sides like half moons.

I then take a large fork and press down to make sure the connection is sealed well.

Carefully lift the calzone and place on a cookie sheet

Lightly brush the top of the calzone with butter and place in the oven for approx 20-25 minutes or until dough is beautifully golden brown

Let stand for 5 minutes before slicing and serving. Word of caution . . . It’s delicious . . . and filling . . . A little goes a long way

Um, you might want to have some heartburn medicine ready for later

As Always . . . Enjoy my friends . . . Peace, Light and Love to all of you!

P.S. look for my cheesecake recipe soon

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