Recipe for Calzone and Home Made Pizza Pops

Tonight we tried something a bit different and decided to make our own Pizza Pops.

The good thing about this recipe is that it is very easy to make and is a good meal to be made with the kids. My kids were all for it tonight, until their eight-week old brother was brought out for some play time. I very quickly lost my co-cooks.

So, back to the recipe…


  • 2 x Packs of refrigerated pizza dough (I used Pillsbury pizza dough crust as it was on sale)
  • 1 x large grated carrot
  • 4 x slices of ham, cut into small pieces
  • 1 x small can pineapple chunks
  • 1 x cup grated cheese
  • 4 x tablespoons BBQ or pasta / pizza sauce


  • Preheat the oven to 400F (375F if convection)
  • Unroll the pizza crust dough on a floured surface and roll them flat
  • Cut each of the the pizza crust dough in half
  • Put 1/4 of each of the ingredients in each half of the cut pizza dough
  • Fold the four halves in half and press down on the three edges to seal the pockets
  • Place the four pizza pockets on a non-stick baking tray
  • Put the baking tray in the oven for 12 – 15 minutes, until the crust is baked

And that’s it. Only about 30-minutes from start to finish for this recipe.

Each pizza pocket feeds two kids or one adult. This recipe has very quickly become a new family favourite.

I think that next time I might try this recipe from Pillsbury.

Make Shift Roasting Rack

Tonight’s dinner plans for a BBQ rotisserie ham got a bit messed up by rain, yes it’s raining here in Calgary in January. A bit hard to use the BBQ in the rain.

I figured that I would bake the ham as that is a common way for people to cook hams. The problem that I ran into though is that I do not have a roasting rack yet for the bottom of my roasting pan.

After racking my brain for a few minutes, and even considering using our baking cooling racks which didn’t end up fitting, I came up with this idea…

I took the forks from the rotisserie and stuck the in the sides of the ham, leaving the bottom tongs on the forks under the ham so it would be elevated slightly.

It’s not elegant, but it works…

The ham is roasting now and I’ll be doing an orange glaze on it for the last half hour of roasting.