Pepperoni Calzones


I used to shy away from making anything that required pizza dough.  Then I discovered frozen dough balls.  Boy, do they make life easy…and the baked dough tastes good and has a nice consistency.  Tonight I used them to make pepperoni calzones.

How does this relate to my garden?  Well, the sauce is frozen tomato sauce I made from my garden tomatoes last summer.  I seemed to have forgotten about all the food I froze last season, so I will be working my way through my freezer before veggies and fruit start coming in later this spring.

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Using frozen pizza dough and the frozen sauce made this very easy.  It just took forethought to thaw both the dough and sauce the day before.

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Given that we eat main vegetarian and healthy meals, pepperoni calzones are not something I would make often.  But I have to admit, they were actually as much fun to make as to eat!

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Look for a healthier version with veggies from the garden this summer!

Pepperoni Calzones

Based on Jeff Mauro’s Pepperoni Pizza Calzones

2 cups Basic Tomato Sauce (doctored up however you like)

1 lb pizza dough, divided into 4 balls (thawed if using frozen)

2 cups shredded whole milk mozzarella

6 ounces pepperoni, thinly sliced

Grated parmesan

Directions

Preheat the oven to 400F.

Simmer the tomato sauce in a medium saucepan until it is a desired thickness.

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On a lightly floured surface, roll out and/or stretch the dough balls into 4 equal rounds.

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Place 1/4 of the mozzarella on half of each round, leavin about 1/4 – 1/2 inch border around the curved side.

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Layer 1/4 of the pepperoni on top of the mozzarella.

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Moisten the border, fold the plain side over the filled side and curl up the edges.

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Place the calzones on a baking sheet.  Brush with olive oil and sprinkle with grated parmesan.

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Bake until golden  about 10 – 20 minutes.  They should sound hollow when tapped.

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Serve with the sauce on the side.  Enjoy!

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Serves 4.

Categories: Main Dish, Recipe, Sandwich, Tomatoes | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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