Calzones…aka Pizza Pops

When I was at my parents for Thanksgiving, I had a spur of the moment idea to make Calzones.  They’d be ideal to bring to work and school.  Portable, microwaveable, freezable and much healthier then storebought Pizza Pops, which is what they most closely resemble.  The recipe is supposed to make 10.  The first time we made them, I got 9.   Then my mom made some 2 days later and got 24 (!) out of the recipe.  This weekend I got 14, and that was a good number.  There are an infinite variet of fillings to use, you could go traditional pizza toppings or do broccoli and cheese or bbq chicken or anything you can imagine.  My mom made a beef taco filling, which was pretty tasty too.


1 1/2 cups soymilk (or regular milk I guess)
1 1/2 tsp. salt
2 tbsp granulated sugar
3 tbsp shortening (vegan margarine or butter works well)
3 2/3 cups all-purpose flour
1 tsp bread machine yeast

1. Measure ingredients into baking pan in the order
recommended by the manufacturer. Insert pan into the
oven chamber. Select Dough Cycle.
2. Remove the dough to a lightly floured surface and cover with a clean towel, let rest for 10-15 minutes.  Divide dough into 2.5 oz portions (should get 14) and roll into 6″ circles.

3. Prepare your fillings (which I would’ve done while the dough was mixing for 90 minutes) and place on one half of each circle.  Add cheese or sauce and fold in half, sealing the edge with a fork.  Cover and let rise in a warm place till doubled in size.

4. Bake at 350 for 15-18 minutes or until calzones sound hollow when tapped.  Let cool on a wire rack and freeze.  Reheat in a microwave for about 90 seconds.  Be careful not to overfill them, as cheese and sauce WILL go all over your baking sheet.


Seven Grain Bread

About a year ago my mom gave me her old black and decker bread machine when I expressed interest in buying one.  I used it till the motor died this summer, making about 1 loaf a week plus pizza dough and sometimes bun dough.  With the bread machine came the original users manual/recipe book, which has a lot more recipes then the manual that came with my new bread machine does.  One of the recipes in there has become my staple sandwich bread and I still make about 1 2lb loaf a week.  I do adjust the recipe a bit, because I never buy powdered milk as the original recipe calls for and just use soymilk in place of the water.  I have also made it with 100% whole wheat, but it’s a much denser loaf and doesn’t rise as much. 

Seven Grain Bread

1 2/3 cup soymilk (heated for about 45 seconds till room temp)

2 tbsp shortening (I’ve tried both oil or margarine, both work fine)

2 tbsp honey

2 tsp salt

1 1/4 cup whole wheat flour

2 1/2 cup unbleached all purpose flour

3/4 cup seven grain cereal (I use 8 or 12 grain from bulk barn)

1 1/4 tsp bread machine yeast

1/3 cup pumpkin seeds

1/4 cup sesame seeds

1. Warm the soymilk in the microwave till room temperature.  Measure ingredients in the order listed, except the pumpkin and sesame seeds, into the baking pan of your bread machine. 

2. Insert baking pan into your bread machine, select whole wheat cycle and adjust your crust settings as per your preference.  Press start.  When the add ingredients signal beeps, add the pumpkin and sesame seeds.  Take out of the bread machine when completion beeps sound.  Cool on a wire rack before slicing.

I slice the bread and lay the slices on a sheet pan, saran wrap in between the layers, allowing them to freeze individually before putting into a bag.  Makes it easier to take individual slices out later for sandwiches or toast!

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