I have zero small talk to offer, Cookers. I’ve been in an aggravated state for awhile. I’m pretty sure I mentioned it last post. If you know me, you know why. If you don’t know me, hang out awhile or read past blogs. You’ll find the bane of my existence in the pages.
At any rate, I know exactly what to do in order to exit a funk. Onto mat. Into kitchen. It’s really that simple for me. Let us talk food.
Every now and then we get a craving for a restaurant fave, but for whatever reason it’s not open, or it’s no longer in biz.
Tonight’s meal was a prime example. My guy and I loved the old spaghetti calzone from Jaxon Pizza Factory, which closed a few years ago, disappointing many loyal patrons.
We are currently semi-stuck in the house and I have a lot of extra time on my hands, so I decided to roll out this blast from the past and pay homage to one of our yummy food favorites.
Below is a pic of the now closed pizza joint. Right behind it is where I wrapped my beautiful Thunderbird around a tree, and I earned my infamous hip sway. Long story for another day.
There’s just something so warm and cozy about a pizza crust oozing with, well, pretty much anything. But wrap a perfect pastry around delicious pasta and it’s an ultimate decadence that one cannot just never enjoy again because the purveyors close.
Below is a pic of their version. Coming up with a comparable dish was a challenge and a test of patience, but it happened. And it was not bad at all. In fact, John said it was better.
If I were to crave it again, I hope it will be on a day when we have leftover spaghetti, but today we did not. I made the spaghetti and meat sauce while my homemade dough was proofing. Silly I am at times, but when a craving hits, I have to follow through.
You can decide if you want to make your own dough. I’ll give you my recipe, and I am sure no one will judge you for using the store bought kind should you so choose.
I definitely chose a short cut to pull this off. I used jarred spaghetti sauce rather than my homemade recipe. Otherwise this one is all from scratch.
Just be sure you make your dough, then prep the spaghetti while it does it’s thing. Also, be sure to let the spaghetti cool before you wrap it in the pastry.
What You Need:
1/2 package spaghetti prepared as directed
1/2 lb lean ground beef
1 jar or 2 c homemade spaghetti sauce plus some for dipping if desired.
2 c lukewarm (110°F) water
1 Tbsp sugar
2 1/4 tsp instant yeast or active dry yeast, or one packet active dry yeast
6 c all purpose flour
1 Tbsp salt
1 Tbsp olive oil
1 Tbsp butter
1/4 c diced onion
1/4 c diced green pepper
1 Tbsp chopped garlic
2 c Italian cheeses, shredded
2 Tbsp butter
1/4 c grated Parmesan cheese
1 Tbsp Italian seasoning
What You Do:
In a stand mixer, using the dough hook, combine water, sugar, yeast, flour and salt.
Mix on low to medium until the dough pulls away from the sides of the mixing bowl.
Turn the dough into a floured surface and knead with your hands until smooth. Add more water or flour if the dough is too soft or too dense.
Place the ball of dough into a different bowl that has been coated with olive oil.
Allow the dough to rise while you make your spaghetti filling.
Prepare spaghetti in a stock pot according to package directions and set aside.
In a large skillet, cook ground beef along with onions, peppers and garlic.
Drain meat mix and return to the stock pot you cooked pasta in.
Add the pasta back in with meat, and then add the sauce and stir everything to coat.
Allow the spaghetti to cool, and dough to finish proofing about an hour.
Preheat oven to 425°
Cut the dough in half and form into balls.
Stretch and roll dough until it is in a 10 inch round.
Lay the first dough round out on a greased pizza or sheet pan.
Place 1/2 of spaghetti on the dough, top with 1/2 of shredded cheese and begin to stretch the dough over the top.
Pinch the edges together to seal the calzone.
Cut 3 slits in the top to vent.
Repeat with second calzone.
Bake in the oven for 35 – 40 minutes, or until the calzone is golden brown.
Remove from oven and brush with melted butter.
Shake Parmesan cheese and Italian seasoning over the top while still hot.
Allow 10 minutes to cool before cutting.
Do you want a closer look?? Of course you do, and of course I have one.
Listen. It’s naughty. It’s not for eating more than once a year, but let me assure you it is worth some extra time on the treadmill, or whatever your cardio of choice is. I suppose it would be good fuel for a lift, too. Be sure you don’t go into this without a plan for burning it off. I’m going to keep my method a secret, but let me just say; he really liked my calzone.
I love you and I’ll see you all real soon. I’m on another cell phone and SM break, and that always gets me writing here. I need to do some work on the laptop anyway and get used to the new format.
I can’t help it. I can only do that social shit for so long before I have to detox. The blog doesn’t count because honestly, I feel like SM is stupid. This is more of an artistic release and way of offering something of value to the world. There is absolutely no value to fucking with me on FB. I’m a loner and empath who does not vibe with all that other energy out there. It’s all too faux for my moon child soul.
To my FB only readers; WordPress will post the new recipes for me in my absence. If you want to ask a question drop it here in the blog comments, if you would.
I’m still waiting for the new teas to arrive so we can enjoy some Tuesday chats. Damn ‘Rona has all the deliveries on ice.
Hope you’re all holding up well, but I have a feeling there aren’t any weak asses reading this blog.
Love, Peace and Bacon Grease, Cookers!!