As any mother knows, there is no such thing as a weekend/vacation/holiday/day-off for a mom.  Tummies need to be filled, little bodies need to be dressed, boo-boos need to be kissed and curious minds need answers to their questions.  There is absolutely no break, but I am so grateful for every minute.

With all that said, however, I sometimes like to take it a little easier when the weekend rolls around.  I still see the value in serving my family a homemade meal, but I strategically plan one that might involve fewer ingredients and less of a mess to clean up.  So, my sorta homemade calzones are a great go-to weekend meal for me.

Sorta Homemade Calzones (makes 2 big calzones)

Store-bought pizza dough (I use the Pillsbury stuff in a tube…I know, I know)

Store bought pesto (homemade pesto is so easy to make, but as soon as my summer supply of fresh basil dwindles in the fall it is more economical to buy from the store)

Olive oil

2 Italian sausage links, casing removed

1 small onion, diced

2 Roma tomatoes, sliced

1/2 a zucchini, chopped and/or several generous handfuls of fresh spinach

dash of red pepper flakes, optional

marinara sauce, store bought or homemade, to serve on the side for dipping

Heat oven to 400 degrees.

On a large rimmed baking sheet, spread a sheet of parchement paper.  Lay the pizza dough onto the paper, and slice in half. Spread a good dollop of pesto on each half of the dough. Spread a single layer of tomato slices on bottom half of each piece of dough. Set aside.

Heat a good swirl of olive oil in a large saute pan and drop in sausage links.  Break up the sausage with a spoon.  When sausage is almost cooked through, add onions.  Cook until onions soften. Add zucchini and/or spinach and cook until veggies are soft. I like to toss in any remaining tomato slices, too. Sprinkle in some red pepper flakes, if using.

Spread a generous helping of the sausage mixture on top of the tomato slices.  Fold top half of dough over, and seal edges with a crimp. Brush with some olive oil and sprinkle with garlic salt.

Pop in the oven for 20-25 minutes, or until crust is golden. Serve with a side of marinara sauce for dipping forkfuls of calzone.