Reinventing the calzone is easy with leftovers. I’m not one to make my own dough for pizza and calzones. I take the easy way out and buy my dough pre-made at the grocery store. A pound of frozen or fresh dough usually costs under a couple of bucks. It’s a great staple to have on hand when you want to make a quick pizza, hand pies or calzones.
Here’s what I did the other night to use up some leftovers in the fridge. I had two leftover grilled chicken thighs, 3 leftover latkes (potato cakes) which were also upcycled leftovers from mashed potatoes, and a half bag of shredded mozzarella cheese (about 4 oz).
Preheat your oven to 350-360 degrees.
Prepare your baking sheet by spraying it with avocado oil or a light coating of olive oil.
Thaw your dough or if it’s fresh, roll it out on a floured surface. I always use the ceramic stove top because it’s easier to clean. Chop up your leftover meat into cubes. Cut up your veggies if they’re dense, into cubes. If you’re using a leftover baked potato, remove the skin, first.
Don’t add an uncooked potato into your calzone! It’s best to microwave until fully cooked if you wish to add potato. You can add fresh spinach. In fact, my family’s favorite calzone is spinach, potato and roasted garlic.
Other cooked leftover ingredients you might like: steak, pork, chicken breast, meatball. You can drizzle barbeque sauce or leftover tomato sauce on top of the meat before you top with cheese.
Delicious leftover veggies: broccoli, carrot, breaded eggplant, onion, roasted garlic
When your ingredients are chopped and prepared, put them all to one side of the dough. Drizzle or dollop your favorite sauce on the main ingredients or you can drizzle some olive oil to keep your ingredients moist. Add herbs and salt and pepper to taste. Top with your favorite shredded cheese.
Fold the other half of the dough over your ingredients. Pinch and twist the dough around the edges making sure there are no gaps or holes for stuff to leak out. Lightly spray or baste the top of the pie with oil. Use a sharp knife to make 3-4 vent holes at the top of the pie.
Bake for 30-40 minutes or until the top is golden brown.