Calzoni

Also known as pocket pizza

These are filled with different things, mozzerella cheese, ricotta cheese, sausage, pepperoni and sundried tomatoes aswell as herbs and spices.

I served these with marinara sauce and a olive oil and spices dipping sauce.

These are super simple to make.

I bought a pre-made dough from Trader Joes, and let it stand for 45 minutes. (The package says 20min, but trust me on the 45)

With 3 packs of dough, I was able to make 16 calzoni.

I filled them with mozzerella cheese, Italian sausage that I bought whole, cooked over half way (just a little pink left) and chopped up. You want to strain them so all the crease isn't saturating the calzone.

I also put pepperoni in them.

They also had ricotta cheese, with cracked red pepper, garlic, black pepper, and a pinch of salt to spice it. Fresh basil would be yummy aswell.

Be very generous with the cheese.

Roll each piece of dough out to a circle, the size depends on the size of the calzone you want. Once in a circle, fill the center of one side with your fillings, moisten the sides with a little water and fold over, use a fork to stamp the opening shut.

Bast with some olive oil and your choice of spices. If you don't use all the same variations of fillings in each calzone, you can identify them from the other by putting a pepperoni or sausage on the outside on the calzone like I did.

Through out the cooking, keep lightly basting with olive oil, it will give a light crunch to the calzone.

All ovens are different, in my oven I used 380 F but hotter ovens might need to use a lower setting.

Bake till golden

:)