Tonight produced a nice moment in our quest to eat more locally-produced foods here in Suburbia. I’m fortunate to have access to a great farmer’s co-op. Once a month I shop online from offerings grown on farms in our state. Dairy, produce, meats, baked goods, and household items all come nicely packaged and delivered via a local church.
This month’s delivery day brought us beautifully multi-hued free-range eggs, fresh mozarella, whole wheat pizza dough made from locally grown and milled wheat, fat free plain yogurt, an assortment of bell peppers, and plump, rich blackberries.
Tonight, I added some locally-grown, grass-fed beef from our stockpiled half side of beef and made a calzone using the pizza dough, mozzarella, and bell pepper. I did bend the rules a bit for the pizza sauce and mushrooms that rounded out the recipe. A salad was all we needed to complete the meal.
Well, that may have been all we needed, but I’ll admit the blackberry ice cream I made with all those tempting berries made an even nicer ending!
1 loaf frozen bread dough or pizza dough
1/2 lb. ground beef
1 c. chopped vegetables of choice (I use mushrooms and bell pepper)
4 oz. mozzarella cheese
1/4 c. pizza or spaghetti sauce
Italian seasoning and garlic powder to taste
Roll out dough to form an 11 x 14 inch rectangle. Place on greased baking pan. Brown ground beef and add vegetables. Cook until vegetables are crisp-tender then drain. Spread sauce over half of dough, leaving 1 inch margin from sides. Sprinkle with spices and garlic powder. Add beef mixture and cheese. Fold dough over filling and seal. Bake at 425 degrees for 20 to 25 minutes.