| | Pasta | | Calzones (print) | | Provided By: Kerry | | Description: pepperoni calzones. Make a bunch and freeze half for later. | | Ingredients | Rhodes bread loaves (each loaf makes 3 large calzones or 4 small ones)
pizza sauce (1 jar will do about 2 loaves)
italian seasoning
Johnnys garlic seasoning
shredded mozzarella
pepperoni
olive oil or melted butter for brushing | | Directions | -Set loaves out to thaw.
-Once mostly thawed, cut into 3rds or 4ths depending on size of calzones you want to make.
-Flour the counter and roll a dough piece out into a circle (about the size of a dinner plate for large calzone or small plate for small one)
-Spread pizza sauce on half of the dough circle, leave about 1/2 inch rim around edge.
-add pepperoni, mozzarella, and seasonings over the sauce (I usually do a layer of pepperoni, then a handful of cheese, a sprinkle of seasonings, then drizzle a small amount of sauce over the top. then repeat with slightly smaller portion sizes of each.)
-fold clean half of the circle over on top of the toppings. bring the bottom edge piece up and over and crimp edges with a fork to seal.
-poke a few holes in the top with a fork. At this point the calzones can be flash frozen, then bagged and fully frozen for later cooking. No need to thaw before cooking frozen ones, just follow cooking directions below, but time may be increased.
-preheat over to 375
-place calzones on a parchment lined cookie sheet and brush top with either olive oil or melted butter.
-bake until puffed up and golden brown, about 15 minutes or so depending on size and whether or not their were frozen
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