|Fresh and fabulous!|
I love eggplant. Add cheese and fresh basil and wrap it in pizza crust, and I’m all in! These calzoni were easy enough to make on a weeknight and the filling was so creamy & delicious!
Since the recipe makes four calzoni, we had two leftover which we just re-heated on our pizza stone. They re-heated really well. You can find the recipe here.
|Hot & fresh from the oven!|
|Tomatoes and Onions tossed in Olive Oil & ready to roast|
Since our tomatoes are starting to ripen in bunches, I decided to roast some with spring onions tossed in olive oil and sprinkled with salt, pepper, and garlic powder. While the oven was still hot, and the calzones were resting, we popped this tray of vegetables in the oven for 10 minutes.
|Along the Pacific Coast Highway, Ventura County, California|