We found another use for the Artisan Bread Dough listed in a previous post; Calazones!
Here's what we did:
Slowly sauteed 3 sliced onions, until barely caramelized. Added a small handful of coarsely chopped garlic, 1 sliced red and yellow pepper.
and continue to heal through along with some Italian seasoning,
salt and pepper to taste. Let cool completely. Add 2 handsful of
Feta Goat Cheese and 2 handsful of Mozzarella Cheese.
Roll out a softball size piece of dough on floured counter. Cut dough in half. Place 1/2 cup of filling on half of a piece. Fold over and seal edges. Place on a cookie sheet that has been greased and sprinkled with cornmeal. Brush with garlic olive oil and sprinkle with kosher salt and Parmesan Cheese. Bake at 450' for 20 minutes.
Jacob loved them and ate 4 hot out of the oven.
The are so good hot, but also cold. What a fun treat for lunches!!!