**You will need to go for a really long run the next five nights after you eat it**
I make my own pizza dough and it usually makes about four personal sized pizza’s or for this recipe four huge calzones. So, depending on how big you want your calzone, one batch of this filling will make two calzones per bag of premade, store bought pizza dough.
First, preheat your oven to 400 degrees.
Then, you will need:
1 Cup of Ricotta
1 Cup of Mozzarella
1/2 Cup of Parmesan
3/4 tsp of Garlic Powder
1/2 tsp of Basil
Combine and mix.
You can either roll out your dough or flatten it out with your hands. I chose using my hands, but whatever floats your boat.
Then put half of the mixture onto one side of each flattened out piece of dough. My husband likes to add “extra’s” to his calzone. This time he added onion, pineapple and ham and some extra mozzarella cheese.
Next, fold over the top half and roll up the edges. If your dough isn’t staying rolled up you can brush the edge with a little water to make it sticky and press together with the top to get it to stay.
Now comes the tricky part – GENTLY move the calzone from the cutting board or counter onto a well greased cookie sheet. My pizza pan has holes in this so I can’t make them directly on it. I have this – T-fal 84823 Airbake Nonstick Pizza Pan, 15-inch, Gray pan and I absolutely LOVE it for calzones and homemade pizza. It cooks them perfectly and gives a crispy crust.
Then I brush the calzones with some olive oil and make three slits on the top so the insides have some air to breath and not ooze out the seams.
Bake for 25-30 minutes or until desired crispiness.
Serve with a side of tomato sauce and ENJOY!
**My husband and I like these extra cheesy so I usually double the filling recipe and then we sprinkle some extra mozzarella on top before we fold over the top of the dough.
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