Early Dinner

Both Matt and I are home from work today (Spring Break for the students usually means a day or two off for me!), we were able to start making dinner around 5 pm – Matt has something he wants to do at 7 pm so we needed to eat before hand.

I started working on pizza dough (made with one cup wheat flour and one cup white flour) while Matt finished a top secret cooking project.  While the dough was rising, I started working on the toppings for our calzones – diced tomatoes, mushrooms, scallions and mozzarella cheese (needed to be shredded).  Matt worked on the marinara sauce (2 cans of tomato sauce with garlic and basil, oregano and Italian Seasoning)

Before cooking in the oven, I brushed on some olive oil and sprinkled a little parmesan cheese on top.  I made a ginormous calzone (with 3 breadsticks made out of leftover dough)

I cut my calzone into 3rds – the rest will be for lunches this week

Delicious.  I love making calzones because I feel it is so easy to add healthier toppings.  We always use part skim mozzarella and ricotta cheese and I bulk mine up with fresh veggies (tomato, mushroom and scallions).  It may not look like a lot of veggies here but I promise they are in there.

To round out my cheesy dinner, I had a small salad

Mixed greens, mushrooms, tomato, scallions, cucumber, and yellow pepper – plus I added some craisins.

Want to do something to push for clean energy.  Read this and make a call to your senator.