For those of you who are not familiar with calzones, it’s essentially a pizza folded in half. This recipe celebrates one of my favorite pizzas, the supreme. The flavors you get from the mushrooms, pepperoni, sausage, onions and peppers is the perfect combo. I like calzones because, even though you're eating the same amount of carbs as you would with pizza, you're cutting back on the fat from the toppings (such as the cheese, pepperoni, sausage) because you're adding 1/2 the amount of toppings. Another hug plus for a calzone is that it’s an easily transported meal that you can take to a picnic or an outdoor concert. We recently went to an event here in Columbus called the Picnic with the P,ops which is they outdoor concert series in the middle of downtown (in the Columbus Commons). You can bring your own meal (or you can have it catered), so we brought calzones wrapped in foil (along with a couple bottles of wine.) It was the perfect meal for that night.
- Pizza dough recipe see below
- 3/4 lb. Italian sausage
- 6 oz. Pepperoni you'll only need about 8-10 slices per calzone
- 2 Cups Mozzarella cheese
- 1 Cup Pizza Sauce
- 1/2 Onion
- 1/2 Green Bell Pepper
- 6 oz. White button mushroom
- 1 TB Olive oil
- 1/2 T Salt
- Heat oven to 450 degrees
- Follow the dough recipe below. This will take about 1 hour.
- Heat pan over medium and add oil. Add the onions, peppers, mushrooms and salt. Cook for 7-10 minutes. Set aside and allow to cool while forming calzones.
- Spread into a 8-10 inch circle with your hands. You don't want to add any more flour at this point because it will give your pizza a powdery residue.
- Over one half of the pizza, add your sauce, cheese and toppings. Keep a 1 inch border around the edge so when you fold the calzone over, you’re able to seal it.
- Fold the uncovered portion of the dough over top of all the fillings. Make sure you really press in seal the edges of the dough so nothing oozes out while baking.
- Line a cookie sheet with foil that has been brushed lightly with vegetable oil.
- Place calzone on the foil and bake for 20 minutes. Optional: You can always brush the dough with oil or butter to get a more browned, crunchy crust, but I always leave it out.
- You’re all set, enjoy at home or wrap the calzone in foil and take it to go.