“This is perfect bachelor food,” my friend Josh said as we broke for lunch during our work date (note to freelancers/starter-uppers: having a work date with others in the same non-office boat is the perfect way to combat working-from-home loneliness). “Simple ingredients, minimal technique and maximum results. I would totally make this.”

There you have it. Straight from the freelancing bachelor’s mouth.

Note: Feel free to go all-savory or all-sweet, if you’re so inclined.

• ingredients
• flour for rolling and for pan Pantry
• 1/2 recipe pizza dough (about 1/2 pound dough) $1.50
• 4 tbsp prepared olive tapenade $4
• 4 tbsp preserves of your choice (I recommend strawberry or fig) $4
• 8 tbsp ricotta (preferably whole milk) $3.50 for 15 oz.
• extra virgin olive oil for brushing Pantry

Total Cost of Ingredients $13

Directions

Preheat oven to 450 degrees F. Lightly flour a baking sheet and set aside.

On a lightly floured surface, use a rolling pin to roll the dough out until it is about 1/8” thick. Use a small bowl, large glass or cookie cutter to cut the dough into 8 4” circles (feel free to go slightly larger or smaller).

Place 1 tbsp of the tapenade on one half of 4 of the circles. Do the same with the preserves on the remaining 4 circles. Place 1 tbsp of ricotta next to each spoonful of tapenade or preserves.

Fold the dough rounds in half to form a little calzone. Tuck the ends from underneath the bottom half of the dough over the top half, as on a regular-size calzone. Pinch gently to seal.

Arrange the calzones on the prepared baking sheet and brush lightly with olive oil. Bake for 12-14 minutes, or until golden brown (don’t worry if a little filling seeps out while baking).

Serve warm.

Makes 8 small calzones (serves 2-4).