ADVERTISEMENT
Notes
Ready-made pizza dough is available at many grocery stores. It also freezes well, so if it is a hit-and-miss situation at your neighborhood store, bring an extra pound home and store it in the freezer. If you have time, feel free to make homemade pizza dough. It is quite easy to make, and you will love the results.
You can roll or pat out the pizza dough into a circle. If you have been working with pizza dough for a while, you are probably pretty good at patting it out into a circle.
Meats such as ham, bacon, hamburger, and sausage should be cooked prior to stuffing them in the calzones.
Don’t overfill the calzone, as you have to be able to seal and crimp the edges. Use a fork to crimp the edges. I like to crimp them twice, once after I have stuffed them and one more final time after I have brushed on the egg wash.
Egg wash is so easy to make, and it really adds a nice touch with a little bit of gloss and a nice golden brown finish.
To reheat, remove the calzone from the refrigerator about 30 minutes prior to reheating to bring it to room temperature. Wrap it in a loose aluminum foil tent and place it on a baking sheet. Bake in a preheated 400-degree oven for about 12-15 minutes or until warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 465kcal | Carbohydrates: 57g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1396mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 4mg
ADVERTISEMENT
