Thankful Thanksgiving Dinner Calzone

Thankful Thanksgiving Dinner Calzone

Thanksgiving Day. One of the most epic FCK experiences an individual can have. It’s when family and friends get together and harmoniously indulge in of of the most icon meals of the year. But what if you can’t wait until Thanksgiving day for that amazing blend of flavor crystals to hit your taste buds. Well, what we did was invite our friends Katie and Cynthia (creators of The Violet Fog) over and jammed all those nostalgic flavors into a calzone the size of a UFO.

Care to know how this was all done, worry no more! Here is the short list of ingredients you’ll need


  • 1 Pizza Dough Ball
  • 2 Russet Potatoes
  • 2 Sweet Potatoes
  • 1 Roasted Chicken – got ours from the local grocer
  • 1 package Stouffer’s Stuffing
  • 16oz Chicken Stock
  • 1 package Jimmy Dean’s Ground Sausage
  • Frozen Cranberries
  • Chicken Stock
  • Granulated Sugar
  • Orange Zest
  • Butter
  • Garlic
  • Shallot
  • Sage
  • Thyme
  • Cinnamon
  • 1 large Egg
  • flour
  • salt and pepper to taste

What to do:
Start out by making mashing both kinds of potatoes separately. Season the russets with garlic and the sweet potatoes with cinnamon and brown sugar. Next, cook up some Stouffer’s stove top stuffing using chicken stock as your flavoring liquid. Whisk up a gravy with the sausage and season with garlic, shallot, sage and thyme. Cook some frozen cranberries down in water with enough sugar to add some sweetness and add a touch of orange zest. Pick the meat from the roasted chicken. Let all the finished ingredients cool. Roll out the dough and start to layer the ingredient on half of the dough circle. Beat an egg in a bowl to create an egg wash. Lightly bush where the calzone will be sealed with the wash. Crimp the calzone closed using the prongs of a fork. Brush the outside lightly with egg wash, cut three slit in top to release. Bake at 375 degrees until crusty and golden brown (about 8-12 minutes). Rotate half way through cooking to ensure even cooking. Let rest for 5 minutes and slice up with serrated knife. Serve with left over cranberry sauce and gravy on the side. Enjoy your food coma.

SF BBQ Festival: October 24, 12pm – 6pm

ATTN BBQ FANS! There is a BBQ festival on Saturday, October 24 from 12pm – 6pm in SF down at The Yard at Mission Rock. Tickets range from $45-$75, but if you use the promo code GIANTS, you’ll get $15 off (expires tonight at midnight). There’ll be eight different vendors serving up tasty meats which makes this event one you should not miss. Remember to tag your pics with #foodcomaking for a chance to be reposted on Instagram. For more info, go to

Gotts Burgers 

My friend Cara Mia and I went out to take pictures the other night and ended up on the Embarcadero. After strolling by the Ferry Building, we decided we wanted burgers. Fortunately for us, Gotts is located in the Ferry Building and was open. I was skeptical at first, but after looking on the menu, I’m sold. They use quality products and offer up some great burgs.

Check out the menu here –

Vote Yes on Prop C

If you like chicken and are bad at making decisions, then Proposition Chicken on Market Street in San Francisco is your place. This is because there are but three options on the menu and they are all chicken: fried, flipped, or fake. Once you overcome that decision, you just need to pick a delivery system: salad, sandwich, or entree and then it’s mouth party time. As an added bonus, they have sides. And they are good sides. We would suggest the brown sugar brussels sprouts. They are bomb.

La Mar

La Mar

La Mar is situated on San Francisco’s famous embarcadero (Spanish for pier). Their menu boasts a collection of Peruvian inspired dishes under chef Gastón Acurio including an impressive list of ceviches.

For more information, visit La Mar’s website.

Sea Salt Chocolate Chip Cookies

Sea Salt Chocolate Chip Cookies

via Smitten Kitten
Recipe for 18-24 cookies

What you’ll need:

  • Baking sheet
  • Parchment paper
  • 1/2 cup unsalted butter, at room temp
  • 2 tablespoons granulated sugar
  • 2 tablespoons turbinado sugar (think Sugar in the Raw)
  • 3/4 cup + 2 tablespoons packed light or brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • Heaped 1/4 teaspoon fine sea salt or table salt
  • 1 3/4 cups all-purpose flour
  • 1/2 pound semi or bittersweet chocolate – chips or flaked/cut up bar (use a serrated knife)
  • Flaky or course sea salt

What to do:

Preheat oven 350° F.

In a large bowl, cream the  butter and sugars together.

Beat in egg and vanilla.

Beat in the heaped 1/4 teaspoon of salt and baking soda

Beat in the flour. It should look a little crumbly at this point. If not, add a little bit of flour and mix again.

Fold in the chocolate with a spatula.

Make balls of cookies about 1 1/2 tablespoons in size.

Bake until you see hints of brown on the top (7-12 minutes).

Remove from the oven, let cool, and then smile.

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