Just what you’ll need to get through another nail biter and then all the way to the World Series. GO JAYS GO!
One of the best things about fall is… sports! I’m a huge sport’s fan and this time of year is jam packed with NFL, CFL, NHL, NBA and MLB.
Watching football or baseball calls for recipes that will please a crowd, something portable that’s perfect for sharing. I have lots of ideas – how about Beef & Mushroom Thai Lettuce Wraps or Salmon Cilantro Sliders? Need something more traditional? Then you will love these Mini Pizza Calzones. Packed with flavour from Ontario ground pork and bacon, these gems will certainly be a big hit with kids and adults alike. Who doesn’t love all the fixin’s for pizza tucked inside a little steamy pocket? Lots of bacon, tomato sauce, onions, peppers and gooey cheese equals total yum!
This time of year is busy, so make it really simple on game day by preparing the filling days ahead, that way assembly of the calzones will be much faster. You can make pizza dough from scratch, or do what I do and buy it from the grocery store. You can buy it frozen, or thawed ready-to-bake in the bread section. If you’re new to working with pizza dough, here’s a simple step by step (note: I made one big calzone so you could see clearly):
Bake and enjoy! If working with pizza dough is not your thing… don’t miss out on this awesome filling. How about buying a store-bought flat pizza crust, pile on the filling, top with cheese and bake. A great weeknight meal.
- 1lb. ground pork
- 6 strips of smoked bacon, chopped into pieces
- 1 red bell pepper, finely chopped
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp EACH chopped fresh parsley and basil
- 1 cup pizza sauce
- 1 – 650g store-bought pizza dough, thawed
- 1 cup shredded mozzarella cheese
- Add bacon to a large pan and cook over medium-high heat, about 5 minutes until cooked, but not brown. Remove and set aside. Drain the pan leaving just 1 Tbsp of bacon fat.
- Add bell pepper and onion, cook, stirring 5 minutes.
- Add ground pork. Break up with back of spoon and continue to cook, stirring occasionally for 8-10 minutes.
- Add bacon back along with herbs and pizza sauce. Stir to heat through 2-3 minutes. At this point you can continue to make the calzones, or place filling in a sealed container in the refrigerator for up to 3 days.
- Remove pizza dough from refrigerator and allow to come to room temperature, about 20-30 minutes.
- Cut dough into 8 pieces. Flour work surface well. Make each dough piece into a disk shape. Roll, or use gravity to stretch dough out to 12” circle.
- Fill half of the circle with 2 Tbsp of filling and 2 Tbsp of cheese. Fold over circle and crimp edges around to seal. Cut 3 slits in the top to allow steam to escape.
- Bake at 400ºF on lower rack for 8 minutes, turn baking tray and bake another 4-8 minutes until golden.
This post is sponsored by the awesome folks at Ontario Pork. Thanks in advance for supporting the great brands that support EIEO.