I’m not perfect. Not for lack of trying, I’m just not perfect. I screw up a lot; plus I’m terribly clumsy. Now that I think of it, it’s why I’d love to acquire super powers. Acquiring super powers will make me perfect.

Superheroes make mistakes too. I’m totally aware of that, but when they’re out saving the world people tend to overlook their blunders.

Why is that?

Do I really have to save a busload of orphans from a cliff just so people can overlook the burn scars on my hands? The ones I get almost every time I put something in the oven?

Must I stop a bullet with m’ chest of steel so I’m not constantly reminded of the times I’ve almost burned the house (and eyebrows) down? Sometimes it’s just not fair.

But I digress…

Sunday was a busy day for me. A perfect day for an M.O.B. blunder, since my multi-task meter is on overdrive. My son and I baked bread, I made pizza dough, marinara sauce, and dinner was going to consist of a chicken calzone. I was gonna display some serious skillz – Totally psyched.

I had stove troubles. My stove is one of those electric/gas deals. One of the burners wouldn’t stop this incessant ticking, trying to turn on. We disconnected the stove, afraid of burning the house down. I. Couldn’t bake until I figured out how to light the gas portion of my oven.

Risking life and limb I lit matches, paper towels, and old recipes. I couldn’t turn it on, so after about an hour, the house wafting in “eau du char”, I hoped for the best and reconnected my stove. No ticking – Phew!

Pizza dough was chilling in the fridge; ready to go…

Chicken breast for the calzone was perfectly seasoned. The herbs complimented the chicken nicely.

I thought the chicken could use a little red, so I tossed in a little tomato paste on the fly. Kinda matches the marinara sauce, right?

I thought it was going to be a perfect end to a perfect bake day, despite my earlier oven troubles. No real blunders…


I roll my pizza dough to a rectanglish looking thing. Symmetry isn’t my thing. I own rulers. They don’t help me much.

Added my homemade marinara sauce.

I scattered shredded mozzarella, topped with chicken.

And proceed to roll.


The rectangle was rolled a bit thin from the get go – And when I began to roll, a few chicken pieces made their way through holes in my dough. No worries, more rolling takes care of that!


I popped it in the oven, believing it would be alright.

Not so much…

My chicken calzone totally exploded – Leaking mozzarella, marinara sauce and chicken pieces onto my pizza stone. I spent precious time making sure all the components were perfectly aligned and the damn thing just explodes.

I worked hard on this – And all I could think of was you – Yes, you!

I thought I’d make this perfectly delicious meal, worthy of you; to see, to make, and to savor – And I had nothing to show you – Nothing!! Just the before shots! What good are those now?!!


I said screw it. I’m going to show you this…

And this…

Oh, and what my pizza stone now looks like.

You see, in my house edible mistakes don’t matter. As long as it’s tasty (and it was), my crew will dig in, not even waiting for it too cool; as was the case. That piece was all that was left.

Just goes to show…

I’ve learned to silence the Type A perfectionist in me, accepting mistakes happen. I don’t need super powers. At home I’m already Superwoman. It’s OK to screw up, so long as I learn and accept there is always a next time.

As for this particular next time?

With the “S” on my chest, I’ll make sure next time… I roll thick!




Recipe: Chicken Calzone “A La” Marinara

Source: M.O.B. Production. Pizza Dough Source: Annie’s Eats


For the Calzone:

  • One half batch of Annie’s Basic Pizza dough
  • Olive oil for brushing the dough
  • 1 cup of Homemade marinara sauce
  • 16 oz of mozzarella cheese
  • Saucy herb Chicken on the fly (recipe follows)

For the Chicken:

  • 1 ½ pound white boneless chicken breast cut into cubes
  • Adobo or salt to taste
  • Pepper to taste
  • 2 tablespoons of olive oil
  • ½ Vidalia onion
  • 3 cloves of garlic, sliced
  • 1 tsp of basil
  • 3 sprigs of thyme
  • 1 10 ounce can of low sodium chicken broth, preferably organic
  • 1 tablespoon tomato paste


  1. Cut the chicken into cubes and season with adobo (or salt) and pepper. Set aside. In a medium skillet over medium high heat, heat 2 tablespoons of olive oil. Sautee the onions and garlic until onions are translucent, about 5 minutes.
  2. Add the chicken, basil and thyme and sear the meat tossing frequently until the meat is no longer pink, about 5 minutes.
  3. Bring the heat to low and add your chicken broth. Simmer the chicken, covered for about 12-15 minutes, or until the liquid has reduced.
  4. Add one tablespoon of tomato paste and cook uncovered for another 2-3 minutes. The liquid should have almost completely evaporated.
  5. Turn off the heat and allow the chicken to cool completely.


  1. Preheat your oven to 500 degrees Fahrenheit. If you have a pizza stone, place it in the oven. If you don’t own a pizza stone, line a baking sheet with parchment paper.
  2. On a flat surface, roll or stretch the pizza dough to a funky rectangle. Make sure the rectangle isn’t too thin. The rectangle doesn’t have to be perfect, an odd rectangle is fine. Brush the pizza dough lightly with olive oil.
  3. With a wooden spoon, spread marinara sauce onto the dough. Leave about an inch and a half on the sides clean of marinara sauce. Top with evenly with mozzarella cheese. Sprinkle the chicken over the mozzarella cheese.
  4. Take a deep breath… Roll the dough from the long end, don’t be afraid! Pinch the sides and brush with a little olive oil. Transfer the roll seam side down to either a pizza stone, or a baking sheet lined with parchment. Bake for about 12-15 minutes until the calzone is a nice golden brown.

Quick Notes

Plan ahead: Make the pizza dough and marinara sauce ahead of time. They freeze beautifully!

Meal type: dinner

My rating: 5 stars:  ★★★★★ 1 review(s)


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