Calzone Recipe: Easy and Delicious
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- Yield: 4 servings
- 16 oz store bought pizza dough
- 2 cups desired filling
- 1 cup Romano cheese
- 1/2 cup pizza sauce for dipping (optional)
Preheat oven to 425°F. Line a baking sheet with parchment paper, or lightly oil a pizza screen. Cook raw meats; vegetables can be sautéed or left raw. No matter the ingredients, fillings should be more dry than wet.
On a lightly floured surface, roll dough to about 1/4” thick. Cut out 8 4”-circles for small calzones, or 4 8”-circles for large calzones. Get more perfect rounds by using an overturned bowl with about a 4” or 8” diameter to cut. Tip: Make store-bought dough feel homespun! Sprinkle it with fresh or dried herbs, then us a rolling pin to embed and/or dust with seasonings or flavored salts before serving.
Spoon filling—1/4 cup for small calzones and 1/2 cup for large—onto the center of each circle. With clean hands, fold the dough over the filling, being careful to keep the edges clean.
Press the edges with your fingers, then pinch and roll inward, creating a seal. Slice small slits in the tops to allow steam to escape. For extra flavor, brush with garlic or chili-infused oil.
Transfer to prepared baking surface and cook for 10-15 minutes, until golden brown. Sprinkle with finely grated Romano cheese, if desired, and cool on a rack for 5 minutes before serving.