Quick to Fix Cheese Calzone

“Variation on a Robin Miller recipe. She used steamed broccoli and no garlic in hers. You can use any vegetables (roasted or raw) you like or cooked meat (pepperoni, sausage, etc). When I made this, I actually used two cans of Pillsbury pizza dough (about 13.5 ounces each) and divided the filling to make one veggie calzone and one pepperoni calzone.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, combine ricotta, mozzarella and garlic; Season to taste with salt and black pepper.
  3. Roll dough out to a 15" circle on a baking sheet that has been lightly dusted first with either flour or cornmeal.
  4. Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with filling of your choice (veggies or cooked meat).
  5. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together.
  6. Brush with olive oil and sprinkle some parmesan cheese over top, to taste.
  7. Cut a few slits in the top to allow steam to release.
  8. Bake 10-15 minutes, until puffed up golden brown.
  9. Let stand 5 minutes before slicing.
  10. Serve with some heated marinara sauce to dip, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: