Loaded Mashed Potato Calzones are a delightful twist on the classic calzone. Stuffed with creamy mashed potatoes, cheese, bacon, and green onions, these calzones are a comforting and indulgent treat. Perfect for a cozy dinner or a hearty appetizer, this recipe will surely satisfy your taste buds.

Pairing loaded mashed potatoes…

… with pizza dough.

Yes, that’s right.

Loaded mashed potatoes.

And pizza dough.

With some sharp cheddar thrown in on for good measure.

Think mashed potatoes (American) meets pierogi (Polish) meets calzone (Italian).

If that’s not enough to entice you, perhaps the fact that there are three types of cheese in these calzones will. Creamy goat cheese is pureed into the mashed potatoes, sharp cheddar is draped over top, and tangy blue cheese is stirred into thick Greek yogurt to make the perfect accompanying sauce for dipping… because any good calzone is made even better when paired with a dipping sauce.

It’s cheese mashed into starch tucked into starch topped with cheese served with cheese; and it is gooooood.

I dare you to look at the following succession of melting cheese photos and not want to make these calzones tonight:

Turns out, different tastes fantastic!

Ingredients

• olive oil
• 1 lb ball whole wheat pizza dough, at room temperature and divided into 4 equal portions
• flour, for rolling dough
• 2 cups coarsely mashed baked potato flesh, at room temperature
• 4 slices applewood smoked bacon
• 1/4-1/2 cup milk (I used organic 1%)
• 1/4 cup crumbled soft goat cheese
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup diced chives
• 1 cup freshly shredded 50% reduced fat cheddar cheese

Instructions

Preheat oven to 450°F. Lightly grease a rimless baking sheet with olive oil.

Heat bacon in a large skillet over medium/medium-high heat. Cook until crisp on both sides, about 7-10 minutes; drain on paper towels and chop.

In food processor (or bowl) process (or mash) the potato flesh with the milk (start with 1/4 cup and increase if necessary) and goat cheese until desired consistency is reached. Season to taste with salt and pepper. Fold in the chopped cooked bacon and diced chives with a spoon or rubber spatula.

On a clean lightly floured surface, roll out each of the 4 portions of dough to about 7 inches in diameter. Transfer dough circles to prepared baking sheet.

Spoon 1/4 of the mashed potato mixture onto half of one dough circle. Top with 1/4 cup cheese.

Repeat step 5 with remaining dough circles.

Bring the unfilled half of each calzone over the filling and crimp to seal. Using a knife, cut a few slits in the top of each calzone to let steam out while cooking.

Bake calzones for 10-12 minutes, or until golden brown. Let cool for a few minutes before serving.

While calzones bake, prepare the blue cheese dip: combine yogurt, milk, and blue cheese in a small food processor (or bowl) and pulse (or stir) just until combined; you want some of the blue cheese crumbles to be visible. Season to taste with salt, pepper, and garlic.

*Preheat oven to 400°F. Place a large russet potato directly on the rack of preheated oven. Bake for 60 minutes, or until slightly soft when squeezed. Let cool for 10 minutes, cut open, and scoop out flesh. Measure out 2 cups.

Estimated Nutrition Per Serving

Calories: 600 calories

Carbohydrates: 70g

Protein: 20g

Fat: 26g

Saturated Fat: 12g

Cholesterol: 85mg

Sodium: 850mg

Fiber: 5g

Sugar: 3g

We’re now halfway through “Resolution Month”, and I have just the recipe for those of you who are interested in having a batch of healthy cookies on hand.

These cookies have neither refined flour, sugar, nor butter or oil in them, but taste delicious nonetheless.

Nutrition Facts (per cookie)

• Calories: 120
• Total Fat: 7g
  • Saturated Fat: 3g
  • Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 100mg
• Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 5g
• Protein: 3g
• Vitamin D: 1%
• Calcium: 1%
• Iron: 3%
• Potassium: 2%

Please note that these nutrition facts are approximate and can vary based on the specific brands and quantities of ingredients used. Be sure to adjust the serving size if you make smaller or larger cookies. Enjoy your delicious and healthier Whole Wheat Oatmeal Peanut Butter Cookies!

I assure you that the whole wheat flour is not in the least bit discernible, and the subtle sweetness of the brown rice syrup beautifully complements the rich peanut butter flavor.

As for the texture, I can’t sing these cookies’ praises enough! A crisp outer shell gives way to a soft, chewy, and almost muffin-like interior.

Lower in calories, fat, and sugar than most cookies, but higher in fiber and protein, these tasty little treats are a great way to satiate your sweet tooth without wrecking havoc on your healthy diet… newly adopted or not!

Ingredients

• 1/2 cup natural smooth peanut butter
• 1/4 cup brown rice syrup (I used Lundberg)
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1/4 cup 100% whole wheat flour
• 1/4 cup old fashioned rolled oats
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup natural peanut butter chips (such as Sunspire)

Directions

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, (or stand mixer), beat together peanut butter and brown rice syrup. Beat in egg until incorporated. Beat in vanilla extract.
3. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
4. Add dry ingredients into the wet, and stir just until combined. Fold in the peanut butter chips.
5. Using a mini ice cream scoop or small spoon, drop cookie dough onto prepared baking sheet.
6. Bake for about 8-10 minutes, or until cookies are golden but still soft. Transfer to wire rack to cool completely.

I have a whole slew of brown rice pudding recipes on the blog, and although I enjoyed each of those varieties, I wanted to try something new.

Why the idea of using steel cut oats in a pudding recipe has evaded me until now, I don’t know… but I’m thrilled that it finally occurred to me to use the rice-shaped oats because this pudding is really, really good!

The steel cut oats cook right in the milk mixture, which in this case in a combination of coconut milk and almond milk (yep, this “rice” pudding is vegan), and act just like rice would by slowly plumping & tenderizing in the simmering liquid.

I also tossed a whole vanilla bean into the pot, as the little black flecks add such a lovely aesthetic touch in addition to an enticing aroma and sweet flavor. The sweetness also comes from evaporated cane juice, rendering this pudding a true dessert and not one of my “breakfast-or-dessert” recipes (despite the usage of oatmeal).

Typically rice pudding can be served warm or chilled, but I definitely prefer this one warm and suggest you serve/eat it that way as well.

I’m officially a steel cut oats convert when it comes to making rice pudding!

Keywords: simmer dessert vegan oatmeal coconut rice pudding pudding