Calzone is one of my favorite variations on a “pizza” theme. I make two, little single-sized pies so that one can be reheated later. Unlike traditional pizza, these turnovers can be wrapped in parchment paper and then foil, stored in the fridge, and successfully reheated in the oven. Notice I say OVEN. Never reheat these (or any other pizza for that matter), in the microwave. And if you don’t know the best way to reheat traditional pizza, leave a comment and I will be happy to walk you through a
very simple process that is just as quick as using the “nuker.”

Calzone turnovers stuffed with goat cheese, sauteed red peppers and onions, marinated artichoke hearts, sun-dried tomatoes, and Nicoise olives
Garden salad with red wine vinaigrette

Apple wedges