"Calzone Saturday" happens every few months. A huge batch of dough is made (usually 3-4 batches). 2-3 different fillings are concocted, and then dough is shaped and stuffed to make 18-24 calzones which mostly go into the freezer for nights when cooking just isn't going to happen. At least 12 are the spinach and cheese variety. The spinach here is not quite the same - a little more bitter and earthy, and tougher. I wouldn't eat it in a salad, but it's good enough when it's cooked down. And it's name: Ka La Loo
One of the local food distributors actually sends a list to the Embassy with cheese products that arrived that day, and we are able to buy a bunch before they go to the local stores. We bought 4 containers of ricotta and about 5 Kraft shredded mozzarella cheeses. Not your best, but good enough for calzones (or better than none!). At home we would put sirene (Bulgarian feta) in the mix, but none of that here! So the cheese shipment meant it was time for our first Calzone Saturday in Guyana.
Richard's getting more efficient each time, but it usually takes 5-6 hours for the whole process (including allowing time for the dough to rise).
Some people think we're crazy. But if you actually divide the amount of time by the number that are made, it works out that each one only takes about 15-20 minutes - not bad for home cookin'.
Yummy yummy, good good, they are! And Aidan can now eat them also, which he does very enthusiastically!
However, Aidan's not getting the ones that Richard slips anchovies into - no way, no how - none for me either!
The Chef ... threatening, er ... encouraging his savory pastries to be tasty!
Before going into the oven ... see the one with the anchovie on top? Yuck..we had to come up with a way to mark them so I wouldn't be surprised! (Give it a rest, Diana, anchovies are simply divine!)
..and out of the oven..yummy, glorious, calzones ... just sprouting with cheesey goodness!!!
