Even as devoted brown-baggers, I'll admit it is a drag to get things organized for 4 lunches each day and it's even more difficult to keep coming up with new ideas for healthy lunches. Sometimes I stare into the case freezers in the grocery store and try to talk myself into buying some premade goodies. There are certainly lots of good options out there but the prices are nuts. I was eyeing some frozen Amy's Frozen Burritos the other day but I just can't bring myself to pay $4 for a piddly bean burrito. Hence today's challenge – homemade mini calzones.
Calzones are a nice tidy option (i.e. everything is sealed inside the pastry packet) for packing in lunches and they will freeze well if packaged properly. I'm going to flash freeze mine on a cookie sheet and then wrap them in waxed paper individually and seal them all in a large ziplock bag.
To make 6 organic calzones, I used one batch of homemade whole wheat pizza dough and filled it with; sauted king oyster mushrooms and onion, diced red peppers, ham, some PC Organics Roasted Garlic pasta sauce and Irresitibles Bio Organic mozzarella cheese.
Tip: Brush the calzone with milk before you bake it, the milk gives the dough a nice golden colour and crunchy texture.
Here's the cost breakdown:
Calzone Dough – $1.08
2 cups of flour – $0.60
1 cup of water – $0.00
1 tbsp of fast rising yeast – $0.25
1 tsp sugar – $0.03
2 tbsp olive oil – $0.30
Filling – $10.73
2 King Oyster Mushrooms – finely diced – $2.00
1/2 Medium White Onion – finely diced – $0.45
1/2 Large Red Pepper – finely diced – $1.23
9 tbsp Ham – finely diced – $2.30
9 tbsp PC Organics Roasted Garlic Pasta Sauce – $0.76
200 gms Irresitibles Bio Organic mozzarella cheese - $3.99
Cost Per Hefty 200 gm (on average) Calzone: $1.96
Pack one of these babies in your lunch with a side salad and piece of fruit and you'll be good to go for the rest of the day. Um, is it lunch time yet? I'm hungry.