Calzone

Ann of Thibeault's Table had suggested that the next time I make pizza dough, let it rise in the refrigerator for a day or two, that this would improve the flavor of the crust even more. So, I took her advice. My pizza crust is actually a French bread recipe - it's the one my mother has been using since I was a little girl: yeast, water, salt, shortening (I sometimes substitute olive oil), and flour. Well, I have to agree with Ann. I made the dough on Monday and made a calzone and a loaf of French bread today. The flavor was a little like sourdough. And the calzone's crust was nice and crisp.

I just winged the filling: ricotta, sauteed onions & peppers (leftover from the fajitas I made a couple of nights ago), pepperoni, and mozzarella. A quick red sauce (thinly sliced garlic sauteed in olive oil, crushed tomatoes, oregano, basil, parsley, salt & pepper, and a pinch of sugar) to serve with it, and dinner was done. I haven't made calzones in a long time, but I'll definitely be doing that more often - so easy, so good.