I loved how these turned out. Aren’t they adorable? My kids love to take their fancy lunches to school and show them off, lol. I even had a kid once stop me at school and ask if I could bring him lunch too. Actually, these are really easy to make so the kids partook in the fun!
In this picture the first carrot is in a cone shape, I stuffed foil in them to keep them that shape. The second carrot is a flat calzone, I prefer this method so I will show you how to do this one. This recipe was featured in the Spring Issue, to view in flip-page magazine format go here.
Dough Recipe ( I also use this for pizza dough)
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1 tsp. salt
2Tbl. Olive Oil
3-4 1/2 c. flour
In a large bowl, combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt, olive oil and stir. Add 1 1/2 c. flour and mix well. Add italian seasoning to dough. Gradually add all the flour until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 20 minutes.
Remove from bowl and place on a lightly floured surface. Cover a cookie sheet with foil.
Filling for Calzones
3/4cps shredded Mozzarella
1/2cp shredded Cheddar
1/4 cp sundried tomatoes w/its oil
2 tsp Garlic seasoning
3 tsp Italian Seasoning
Olive oil for brushing on
1 tbl parmesan
2. Roll out dough on a floured surface and cut in a wide triangle shape and begin this process:
4. Bake at 350 for 30-35mins
5. Insert parsley, cilantro at the opened end.
I saw these last year, made by Beth with crescent dough and stuffed with egg salad but this is more my love language- Mozzarella, Pepperoni, Spinach with Sundried tomato stuffed!