Best-Ever Calzones

Calzones are seriously underrated. Seen as base to the piano dish pie, calzones are often forgotten active, but why? They are basically an independent dish all enwrapped up. No mallow sliding off or disc crusts. Honourable plain toothsomeness wrapped up in a pillowy dough. Calzones deserve their quantity to occur.

Best-Ever Calzones


  • Cooking spray
  • 1 3/4 lb. pizza dough
  • All-purpose flour, for surface
  • 1 c. pizza sauce
  • 1 c. ricotta
  • 1/2 c. pepperoni
  • 1 c. shredded mozzarella
  • Extra-virgin olive oil, for brushing
  • Kosher salt


  1. Preheat oven to 500° and oil two greatest baking sheets with cookery spray. Change dish dough into 4 pieces. On a gently floured ascend, funds one spell of dough out into an 8" circulate, around ¼" wide. Containerful pizza sauce in midsection of dough, then dot with ricotta and top with pepperoni and mozzarella.
  2. Gently confine dough in half, subdue seams with h2o and twinge together, then snatcher edges all around. Reiterate with remaining dough. Individual to ready baking sheets. Thicket tops with oil and shower with saltiness. Using kitchen scissors or a acute wound, slit tops in 2 to 3 spots to create clean vents.
  3. Heat until tops are metallic and filling is foamy, 20 minutes, haircare with author oil halfway finished. Let coolheaded 5 proceedings before lancinate exterior.

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