Leftover pizza sauce? Whatever can I do with that? We can’t have pizza for dinner again tonight.
CALZONES! Technically it’s not pizza, even though it has the same ingredients. Michael will never know the difference. He is just a man after all.
With that, the plan was hatched to make calzones for dinner tonight using the delicious pizza sauce I made a couple of days ago. It’s a marinara sauce so I can’t go with a traditional spinach and ricotta calzone. It needs to be meat and cheese. Michel loves mushroom and onion pizza, maybe I could make a mushroom and onion calzone. Maybe with a little pepperoni, sausage, or salami. Oh, and black olives in mine! This will require a trip to town.
The trip to town is done and I am back with the necessary ingredients. I bought a canned pizza dough to save time and energy. I had an unfortunate incident with Jack, our mammoth donkey this morning and he stepped on my ankle. With the help of a broken shovel and eventually Michael I made it back to the house. I am ok but making pizza dough wasn’t in the equation. The canned dough turned out to be surprisingly good.
Here’s how it is done.
Gather the ingredients:
- Pizza dough
- Pizza sauce
- Mushrooms and onions (slice, pre-cook and drain well on paper towels)
- Cheese(s) I used Mozzarella and Parmesan
- Meat(s) I used pepperoni, salami, and coppa
- Egg white
Shape pizza into circles about 9 inches in diameter by rolling on a floured surface. If the dough shrinks, wait 15 minutes and try again. Once the rounds are formed, add sauce to within an inch of the edge and your desired fillings on the bottom half. Don’t be tempted to overfill as they will expand and leak out during cooking.
Fold the top half of the dough over the bottom half creating a crescent shape. Pull the bottom crust up over the top, roll, and crimp the edge. Cut 3 slits in the top of each calzone to allow the steam to escape. Brush with egg white for a nice brown crust and sprinkle with seeds if desired. I used black sesame seeds. Place calzones on parchment paper on a baking sheet.
Bake calzones in a 400 degree oven for 15 to 20 minutes until the crust is golden brown. They take longer to bake than pizza.
Michael’s calzone is filled with pepperoni, salami, cheese, onions and mushrooms. Mine is a little more adventurous with cheese, coppa, onions, mushrooms, olives, and pepperochinis. It was delicious!