"Can I have some candy? I don't care, I'm going to pull down your underwear!"
"Trick or Treat. Smell my feet. Give me something good to eat. Not too big, not too small. Just the size of Montreal!"
These and the the screams of More Candy! More Candy! are echoing in my ear. The girls are off, speeding through the neighbourhod as fast as their costumes and legs will let them, trick-or-treating their hearts out. It may seem a little young at 2 and 4 to let them go. If you've got a problem with that, keep it to yourself.
Besides, who do you think gets all the candy?
Before I sent them out they were fed with a proper dinner. I'd love to say it was quick but, despite their impatience they still spent a half hour chatting and practicing their Halloween chants. This wasn't the night for a huge Sunday dinner. Roast, potatoes, and cake for dessert? Not going to hold the attention of my girls. Or frankly me, after a 10 day stint on single parenting.
Instead, I pulled out a weekday favourite: calzones. With a puffy, light dough that comes together quickly I can make dinner in about 20 minutes of active effort. It only needs an hour to rise and about 10 minutes to bake. The hardest part is waiting for them to cool so you don't burn your tongue on the fillings.
The recipe was developed for an article on after-school snacks for What's Up Families. Since then it's become our go-to pizza crust recipe in addition to the calzones. For pizza, stretch out the dough, top with sauce, tomato marmalade, garlic oil, or pesto and all your favourite toppings.
Makes 8 hearty calzones
Shredded Mozzarella Cheese
Toppings - peppers, ham, mushrooms, artichoke hearts, fresh tomatoes, onions, olives, pepperoni
1 egg, beaten
1. Preheat oven to 500 degrees F. One section at a time roll into a rectangle about 8 inches by 6 inches. Cut in half at the 4 inch mark.
2. Top each half with a tablespoon of tomato sauce, leaving a half inch without sauce around all the edges. Add a half cup of shredded cheese and toppings of choice.
3. Fold each calzone in half, pinching and rolling over the edges to seal. Brush each calzone with the beaten egg.
4. Bake for 10 minutes. Let cool completely before eating as fillings will be very, very hot.