There are some things (burgers, for example) that I like to make almost as much as I like to go out for. Pizza is one of them. I frequently make it as an excuse to finish a rotisserie chicken and whatever other various veggies may be hanging around.
I ran across a calzone “how-to” in a magazine several months back, and thought, “Why not?” I was thrilled with how easy they were.
Your calzones can be ready in no time if your ingredients are ready to go. (Think: leftovers from chicken or steak fajitas and how easy is clean-up?!) If they’re not, just allow the time to cook any meat and soften vegetables first. The store-bought pizza crust in the little tube works great – I went with thin crust to improve my crust-to-stuffing ratio. There’s plenty of ways you could use this: instead of making one large calzone, make individual servings, or make minis for a party. It would really dress up pizza night to set it up like an omlette bar and let everyone choose their own fillers (something fun for a sleepover?).
Although this probably should be 4 servings, I got 3 out of it. Don’t judge.
Pizza crust – store-bought works great
2 c shredded mozzarella, part-skim
3 links hot Italian sausage, or about 0.75 lb, cooked and broken apart
2 c thinly sliced green bell peppers, softened
2 c sliced baby bella mushrooms, softened
Pizza or Italian seasoning
Marinara, for serving
Place a rimmed baking sheet upside down in the oven and preheat to 400F.
On parchment, drizzle olive oil and unroll pizza dough; pat into a rectangle. Spread 1 c mozzarella over half of the dough, followed by the sausage, mushrooms, and peppers. Spread the remainder of the cheese on top. Fold dough over and pinch the edges to seal. Poke the top with a fork, sprinkle seasoning, and slide the parchment onto the inverted hot baking sheet. Bake 15-20 minutes, depending on dough directions, until golden.
Let the calzone sit for a few minutes before slicing and serving with hot marinara.