Friday, April 22, 2022

April 22, 2022 - A Book & A Recipe




Who loves to read and gets hungry? All of us at Brooke County Libraries! We're excited to share our April 2022 Dinner and a Recipe Idea with you.

Today we're featuring Quick & Easy Square Peg Calzones from Killer Crust by Chris Cavender. This book was part of the Pizza Lovers mystery series.

Let's get started!

Ingredients:
1 pack Pillsbury Thin Crust or Classic Crust refrigerated pizza dough (13.8 oz or 11 oz.)
1 Bottle of Ragu Pizzaquick Traditional SnackSauce (4 oz.) Or your preference of sauce.
4 tablespoons of parmesan cheese.
4-8 pepperoni slices (to your preference.)
Any additional pizza toppings you wish to add (recommended amount of 1 tbsp per calzone.)
Prepacked grated Italian cheese (your preference on blend.)
Cornmeal for dusting.
PAM nonstick cooking spray.

Directions
Preheat oven to 400 F.
(Don't forget to put in pizza stone if you have one - it needs to warm too.)
Carefully unfold crust and place on cookie sheet.
Cut sheets horizontally to get three smaller sheets, approx. 8 inches by 4 inches or 4 by 4.
Do not round edges.
Place calzone on a plate dusted with cornmeal.
Spread 2 tablespoons of grated parm cheese in center of the rectangle, leave about an inch for seal.
Add 2 tbsps of sauce on top of cheese.
Add pepperoni and toppings.
Add 2 tbsps of premix cheeses.
Fold the dough in halves, making a rough square.
Use fork to seal the edges.
Bake for 11 to 14 minutes or until center are more brown than gold.
(Don't worry the edges are not the same color.)
Remove and sere hot with pizza sauce, olive oil, or other dipping sauce on the side.



Be sure to let us know if you try out this recipe! We'd love to hear or see on one of our social media pages or in our comment section below. Or you know... sample a piece if you're in the neighborhood.

Excited about the idea of the Pizza Lovers mystery series? Want to see some calzones in action?

Check out our ebook copy on WV Reads!

 
All images and content are courtesy of WV Reads, Google, etc.

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