I whipped these up the other night when I needed to use up a handful of leftover pizza ingredients in the fridge. I made my own dough, but you can usually buy some in the deli section of your grocery store. I didn't measure, so I am kind of guessing on the quantities here - that's the beautiful thing about these, though - you can just wing it with the filling, and it usually works out fine. Feel free to use what you have on hand, or get creative with your filling ingredients. I ran out to the garden and just grabbed a few handfuls of fresh herbs, so you can use what you have in your garden, too.
Either par-bake the calzones, and then wrap and freeze for another night (thaw and then bake until golden), or just throw them in the oven for dinner (even better, make a double batch if you have enough ingredients, and do one batch for dinner, and one for another night!).
Freezer-Friendly Calzones
1 recipe bread machine pizza dough (or whatever you prefer)
1/2 c. Mozzarella cheese
1/4 c. Parmesan cheese
1-1/2 c. Ricotta cheese
2 tbsp. fresh basil, chopped
1 tsp. fresh rosemary, chopped
2 tbsp. fresh arugula, chopped
2 tbsp. onion, diced
2 cloves garlic, minced
1/2 c. chopped pepperoni and/or Italian sausage (browned and drained) - more is fine - whatever you like
Combine all ingredients in a bowl, and set aside. Divide your dough into 4 smaller balls, and then roll each one out into a small circle. Place 1/4 of your topping onto one half of the dough, and fold over the dough to make a half-circle. Crimp edges with your fingers or a fork to seal, and poke a few slits in the top to let steam out. You can brush the tops with a little EVOO. If frozen, thaw par-baked calzones in the fridge before baking. Preheat oven to 375 degrees. Bake until golden, about 30 minutes. Serve with your favorite marinara or pizza sauce on the side.
Either par-bake the calzones, and then wrap and freeze for another night (thaw and then bake until golden), or just throw them in the oven for dinner (even better, make a double batch if you have enough ingredients, and do one batch for dinner, and one for another night!).
Freezer-Friendly Calzones
1 recipe bread machine pizza dough (or whatever you prefer)
1/2 c. Mozzarella cheese
1/4 c. Parmesan cheese
1-1/2 c. Ricotta cheese
2 tbsp. fresh basil, chopped
1 tsp. fresh rosemary, chopped
2 tbsp. fresh arugula, chopped
2 tbsp. onion, diced
2 cloves garlic, minced
1/2 c. chopped pepperoni and/or Italian sausage (browned and drained) - more is fine - whatever you like
Combine all ingredients in a bowl, and set aside. Divide your dough into 4 smaller balls, and then roll each one out into a small circle. Place 1/4 of your topping onto one half of the dough, and fold over the dough to make a half-circle. Crimp edges with your fingers or a fork to seal, and poke a few slits in the top to let steam out. You can brush the tops with a little EVOO. If frozen, thaw par-baked calzones in the fridge before baking. Preheat oven to 375 degrees. Bake until golden, about 30 minutes. Serve with your favorite marinara or pizza sauce on the side.