Sitting in my freezer for quite some time has been a box of Pepperidge Farm Puffy Pastry that Foodbuzz sent for review. I’ve been hanging onto it for so long because I haven’t been exactly sure what to do with it. It’s not whole grain, nor is it particularly nutritious. Not to say that I only eat nutritious things, but the thought of this puff pastry just didn’t thrill me the way, say, cake does. However, I hung onto the puff pastry because it is food and because I figured some fun use would arise. Lo and behold, it did! Just last week, I found myself craving calzones.
I thawed one of the puff pastry sheets, rolled it out on a floured cutting board, and used a plate and a pizza-cutter to get the right shape. I then loaded half of each calzone with a mixture of roasted broccoli, tomato paste (sauteed with onions, garlic, and Italian seasoning), and shredded Asiago cheese:
I folded the other half over and used a fork to pinch the pocket closed:
I ended up with a whole family of calzones! One giant, one slightly less giant, one a bit smaller, and one itty bitty baby:
I shredded a bit more Asiago over the top …
… and popped them in the oven for 15-20 minutes.
Meanwhile, I had a teeny bit more dough left, so I rolled it out as thin as I could and filled it with pumpkin pie filling (canned pumpkin, mashed banana, vanilla, and the holy trinity of spices):
The little pumpkin pie calzones went in the oven when these guys came out!
Here’s the whole spread, complete with leftover salad from my office party the night before:
(You can’t tell from the picture, but Erik has the giant calzones on a full-sized dinner plate; I took the smaller calzones on an appetizer plate!)
Mmmmmmm, crispy bread and cheese:
And crispy, gooey inside:
I was so excited to have found a delicious use for the puff pastry … and I still have one more sheet for future adventuring!
While we’re on the subject of free Foodbuzz loot, I came across this recipe for Hoisin-glazed Tempeh with Green Beans and Cashews in an issue of Vegetarian Times and got super excited because I had nearly every ingredient already thanks to the Tastemaker Program and product samples that I received directly from the food companies.
Presenting Nakano seasoned rice vinegar in roasted garlic flavor (from Foodbuzz), Hoisin Sauce (from Edward & Sons), Kikkoman Ponzu Citrus Seasoned dressing and sauce (from Foodbuzz), and garden veggie tempeh (from Lightlife):
Of course, I ended up eating the finished product before I could photograph it, but please take my word that it was delicious!!! For once, I was excited to have so many condiments squeezed into my refrigerator door 😛
Have you come across any good food samples lately?