Calzone. Just the word sounds good. And it's been one of those weeks, I'll admit, where a good sounding word is in order. Not to mention a delicious snack.
The calzone wasn't an idea on its own. It was the leftover offspring of the clam pie crust, homeless, with no where to go. I could have saved it, left it in the refrigerator just lying around, but I've found that pie crust, after a few days, just tends to get old. It doesn't roll out quite so well, and it's never as flakey as its young, vibrant self.
So calzoning we went, or trouser-legging, if you're into Italy speak. That's where the word came from—this filled pizza's strange, folded-over shape. Kind of like your pant leg, or so the Italians seem to think.
Anyways, whatever you want to call it, it's an easy success. It used up the pie crust and helped clear a container of homemade tomato sauce from the freezer. (What was I thinking when I made so much!?) Not to mention, it's comfort food. With goat cheese, red wine, bacon, and tomatoes, it's really pretty hard to go wrong.
So given the cold, the gray, and all the rain, I think it's time to break out a good hunk of cheese, the rolling pin, and some frozen tomato sauce tonight. At the very least, comfort food is worth a try.
GOAT CHEESE CALZONE
leftover pie crust (about 1/2 a crust's worth)
3/4 cup tomato sauce, chilled (the thicker the better, otherwise it will leak juice)
2 to 3 ounces goat cheese or mozzarella if you prefer
Preheat oven to 400 degrees. Roll out pie crust into a rectangle about twice as long as it is wide. A few inches in from all edges on the side closest to you, spoon thick tomato sauce over a patch of crust reaching nearly halfway down its length. Crumble goat cheese over top. Fold the other half of the crust evenly over top, so that the edges on three sides line up. Close the edges by pressing them together with a fork; be careful not to leave any holes. Cut three slits in the calzone's top, and bake for about 30 minutes, or until golden brown. Enjoy warm.