Food for Watching Godfather

We both really like Parts One and Two of Godfather, and can only eat Italian when we watch it. Most recently, we had Chicken Parmigiana, and I'll try to update this recipe and post it this weekend, after we make it for a dinner party this Saturday. Earlier this week, we had calzones, and should have had them again for Godfather. Basically any Italian food will work with Godfather, and calzones are a great idea.

This recipe comes from my cookbook Looney Spoons that my Dad I use frequently. It is an actual low-fat cookbook with EDIBLE recipes. Almost everything in there is worth doing, and nothing bombs. I changed it this time (see picture) for the ingredients I had on hand, which was NOT onion, and what Sean likes, which is NOT zucchini. Any stuffing combinations work, and all are delicious. The darker purple objects are kalamata olives.

Calzones

1 pkg active dry yeast
1 t sugar

3/4 c warm water (120-130 degrees)
1 1/2 c all purpose flour
1/2 c wheat flour (can use all white for this recipe, too)
2 t sugar
1/2 t salt
1 T olive oil
1 clove garlic, minced
1 1/2 sliced mushrooms
1 c sliced zucchini
1 c chopped red or green bell pepper
1/2 c sliced red onions
1 t dried oregano
2 1/2 c spaghetti sauce (either jarred or home made)
1 c shredded part-skim mozzarella cheese (4 oz)

In a large bowl, combine yeast, 1 t sugar and warm water. Let stand 10 minutes>

In a small bowl, combine flours, 2 t of sugar, and salt. Set aside.

Stir olive oil into yeast mixture. Add 1 3/4 c flour mixture and stir until a soft ball forms. Turn dough out onto a floured surface and knead for 3-4 minutes. Add the remaining flour mix as needed if dough is too sticky.

Spray a large bowl with cooking spray and place dough inside. Cover and let rise until doubled, about one hour.

Just before dough has doubled, prepare filling. In a large skillet with either a little olive oil or cooking spray, cook the minced garlic, mushrooms, zucchini, bell pepper, onions and oregano. Cook and stir over medium high heat until vegetables are tender, about 6-7 minutes. Set aside to cool.

Punch down dough, form a ball and cut into four equal pieces. Working with one piece at a time, roll out to at least 6 inch diameter (slightly oval shape helps here). Place on a large non-stick baking sheet, with one side slightly hanging off the side. On the side that is completely on the sheet, spoon 2T tomato sauce, leaving a 1/2 inch border. Top with a quarter of the filling and a quarter of the cheese. Fold the opposite half over and pinch the seam closed. Repeat with remaining crusts.

Bake at 450 degrees for about 12-15 minutes, until golden brown. Meanwhile, heat remaining tomato sauce until very warm. This will be your dipping sauce for the calzones when they are done baking. Serve immediately. 4 servings.