Giada's Kitchen: New Italian Favorites (29 page)

Calzones are more popular in Italy than in this country, but they are great kid food and are a little easier to eat than a conventional pizza slice. Each one is a little surprise package; stuff whatever you like inside. Let the kids fill, roll, and seal the calzones before you pop them in the oven.

Makes 16 calzones; 4 to 6 servings

Heat the olive oil over medium-high heat in a medium-size, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool for about 10 minutes. Add the cream cheese, ⅓ cup of the Parmesan, the salt, and the pepper and stir to combine. Set aside.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise, then cut each half into 8 equal rectangles.

Spoon some of the topping onto 1 side of each rectangle. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the calzones on the prepared baking sheet and brush the top of each with egg wash. Sprinkle with the remaining ¼ cup of Parmesan. Bake until golden, 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot calzones with the marinara sauce alongside for dipping.

I usually make this in one big log because it is so impressive when it comes out of the oven and you cut it into slices, but if the kids are helping put this together, why not make it as four individual rolls? That way everyone can stuff and roll his or her own selections. Let an adult cut the hot rolls, because the yummy molten cheese retains a lot of heat.

6 to 8 servings

Preheat the oven to 425°F and position a rack in the lower third of the oven. Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the pizza dough into a 12- to 14-inch circle, about ¼ inch thick. Sprinkle half of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the chopped spinach, then top with the remaining cheese.

Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam side down, on the baking sheet and bake for 25 minutes, or until the top is golden brown.

Cool the roll for 3 or 4 minutes, then use a serrated knife to cut it into ¾-inch-wide slices.

This is a perfect dish for parents and kids to make together. Let the little ones roll the meat mixture into tiny balls while you sauté each batch and do the knife work. At the end everyone can help stir the pasta, meatballs, and cheese and tomatoes together.

4 to 6 servings

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Using a melon baller (or a teaspoon measure) to scoop up the mixture, roll the seasoned chicken into ¾-inch mini meatballs.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add the chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce the heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.

Drain the pasta, reserving about 1 cup of the pasta water. Transfer the pasta to a large serving bowl and add ½ cup of the Parmesan. Toss to coat the orecchiette lightly, adding some of the reserved pasta water to help make a sauce. Add the meatball mixture, bocconcini, and ½ cup of the basil and combine. Garnish with the remaining ½ cup of Parmesan and the remaining basil.

If you love caprese salad but want a meal, this will make you very happy. The hot pasta melts the cheese slightly and makes the garlic and basil smell amazing. I can tell you that in my experience most kids
love
this.

4 to 6 servings

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Reserve ½ cup of the pasta cooking liquid, then drain the pasta and transfer to a large bowl.

Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, ¼ cup at a time, until the pasta is moist. Serve.