I’ve had a hankering for a pizza lately, but not a pizza. Something like a pizza – – but special. More fun! You know what I mean?
I had 2 loaves of frozen bread dough left in the freezer, and decided to treat the hubby and I to my “infamous” calzones! Everyone loves them, and they are SO EASY to make!
They come out absolutely gorgeous, and you can fill them with whatever pizza ingredients you enjoy! And they aren’t those flat, wimpy, no-stuff-in-them ones like a lot of restaurants sell. I put more peanut butter and jelly between two slices of bread.
And you don’t need to buy a jar of pizza sauce, either. Just two small cans of diced tomatoes and tomato paste mixed with a couple of herbs, and you’ve got one heck of a great pizza sauce! Thick and chunky, loaded with tomatoes and flavor, and not runny a bit.
Not exactly your “joe average” sauce!
This is just some of the ingredients that made the cut! Two different kinds of pepperoni, little Canadian bacon slices, fresh mushrooms, Italian sausage, fresh pineapple, pecorino romano cheese, mozzarella & provolone cheese, plus bell pepper and a little onion.
Can you just imagine how much this would’ve cost at a restaurant?!!
The dough is super fun to work with, and you get 4 calzones out of just one loaf! Stretch and pull, and stretch some more, then lay it down onto a little flour so it doesn’t stick, then pull some more until you’ve got something that slightly resembles a circle about 6-8″ in diameter.
Top with more sauce in the middle than you’d think. I used 2 rounded tablespoons of that heavenly, chunky stuff. It’s one of my favorite parts! Then stack on whatever you like, and pile on the cheeses. Add a bit more cheese than you think it can handle. The dough will be nice and soft and stretchy, and easily pulled up to cover everything.
Gather up the dough like a closed taco, pinch edges to seal, lay that baby on it’s side and roll and pinch the edge!
I also like to brush mine with an egg white glaze for a nice shiny, lightly crunchy, and dark-browned top. Then just sprinkle the top lightly with a little garlic salt!
There’s just something wonderful about a little saltiness to fresh baked breads!
Place them onto a foil or parchment-lined baking sheet and pop into the oven! They only take 15 minutes to bake, and WOW are they ever pretty when they come out!
And don’t worry if a few leak a little cheese. That cheese is worth fightin’ for!
Just simply serve with a tossed salad and some wings, and you’ve got yourself a FEAST!
So, if you don’t have a decent pizza place near you, prefer to eat at home, or just plain don’t want to pay such high prices for something that you can make better at home anyways, then please do give these a try! The only hard part is trying not to nibble on the ingredients while making them, and letting them cool a little after they’re baked!
These would be AWESOME and much appreciated by hungry friends at your next get together, and a super special Super Bowl entree, too!
Hope you all enjoy, and have a great weekend!! GO SEATTLE SEAHAWKS!!!! ~Kelly
- 2 loaves frozen bread dough, wrapped and thawed overnight in the fridge
- butter-flavored spray
- 1 lb. italian sausage
- 32-48 slices pepperoni, (4-6 slices per calzone)
- 32-48 slices Hormel Canadian Bacon ( 4-6 slices per calzone)
- 1 (8 oz.) carton fresh sliced mushrooms
- 1½ cups fresh pineapple cut into small chunks
- 2 (1 lb) bags Sargento Off the Block Mozzarella & Provolone Cheese Traditional Cut
- 1 red or green bell pepper, medium diced
- 1 small onion, finely chopped
- 1 egg white well beaten with 1 tsp. cold water
- garlic salt, to sprinkle on top
- For Sauce:
- 1 (14.5 oz.) can Hunt's Fire-Roasted Diced Tomatoes with Garlic
- 1 (6 oz.) can Hunt's Tomato Paste, or your own favorite brand
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ⅛ tsp. garlic salt
- The night before, spray two frozen bread dough loaves with butter-flavored no-stick spray. Wrap each loaf tightly with plastic wrap, set in fridge to thaw overnight.
- In small bowl, stir together well the ingredients for the sauce, set aside.
- Preheat oven to 450º F.
- Line several baking sheets with parchment paper, set aside.
- Working with one loaf at a time, cut the first one into 4 equal pieces. (Keep other three wrapped and refrigerated while working with the first one to prevent rising.)
- Lightly flour a working surface, and stretch and pull dough into a 6 - 8 inch circle. Lay down onto flour and stretch and pull until dough is relaxed.
- In center, top with 2 slightly rounded tablespoons of sauce. Top with ingredients of choice. Top with a nice handful of cheese. (Pile everything higher than you think it can hold.)
- Starting at the middle, pull up sides to meet and press together. Pull up the rest pinching as you go to seal. Lay on it's side, and pinch again well to seal, rolling up edges. Place onto prepared baking sheet and continue with rest of first loaf. (You may need several baking sheets to hold two to three calzones at a time.)
- Baste each well with egg white wash, sprinkle lightly with garlic salt.
- Pop into preheated oven and bake for 15 minutes in center of oven.
- Repeat with second loaf changing parchment paper.
- Let rest a few minutes before serving. Tomatoes in sauce will be hot!
- Serve with extra sauce if desired.
- Any leftover ingredients, including sauce can be frozen for a later use.
To reheat any leftover, preheat oven to 350º, place calzone(s) onto foil or parchment lined baking sheet, and bake until heated through. About 15-18 minutes.