During our school field trips, the yellow bus would always drop us by Fanueil Hall Marketplace for lunch and shopping. In addition to a smoothie sampling at The Monkey Bar, I would always stop by North End Bakery in the Quincy Market food court. The Italian calzone with an extra side of red sauce was my favorite.
Little did I know that North End and Boston’s Little Italy was a few minutes behind the food court. Experience.
After making a batch of turkey meatballs, we sauteed some mushrooms with a bit of olive oil, patched together all the ingredients and made at home calzones and mini pizzas.
The calzone and pizza making was an entertaining after work activity and reminded me birthday parties at Papa Gino’s. The Papa Gino’s staff gave the birthday boy and girl some pizza dough. When it was my birthday, I would make a smiley face with pepperoni.
Our calzone and pizza rendition had layers of earthy mushrooms, onion scented meatballs and bits of red sauce and cheese. The fillings were encased in a thin earthy crust. Yum.
Adapted from Allrecipes
- 1 pound turkey meatballs
- 1 (1 pound) favorite pizza dough (gluten-free or whole wheat)
- 1/2 cup favorite red sauce
- 4 ounces sliced, sauteed mushrooms
- 1/2 cup grated mozzarella cheese
- 1/4 cup parmesean cheese
In skillet, heat olive oil and then brown slices mushroom over medium heat until cooked. Set aside. Roll out quarter pound pieces of pizza dough on lightly floured surface into rectangles. Top half of each rectangle with sauce, meatballs, mushrooms and mozzarella cheese and parmesean cheese. Fold dough over to enclose. Crimp around edges with a fork. Place on lightly greased baking sheet. For the other quarters of dough, can layer ingredients and make pizza instead of calzones Bake at 400 degrees F for 10-15 minutes or until golden brown.