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main meals
Calzones
A calzone is basically a portable pizza sandwich. Portability is only one way they’re
even better than pizza. The crust protects the fillings and keeps them warm. This
means the cheese stays melty longer. They’re easier to personalize so no need to fight
over what goes on it…or in this case, in it. It’s already folded in half so you won’t have
to hear anyone from New York tell you that’s the proper way to eat a pizza. And last,
but not least, nobody ever put pineapples in a calzone.
LIST of INGREDIENTS
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all-purpose flour, as needed
1 8-ounce ball pizza dough
1/3 cup pizza sauce
2 ounces mozzarella, grated (1/2 cup)
favorite pizza-style fillings of choice
Extra virgin olive oil, as needed
method of crafting
1. Heat the oven to 450 degrees Fahrenheit. Allow a rimmed baking sheet to preheat in the
oven.
2. Lightly flour your work surface, and roll out the dough. You’ll want the dough to be about a
quarter-inch thick.
3. Use a spoon to spread the pizza sauce on half the dough. Leave a half-inch border around
the edge. Sprinkle a layer of cheese over the sauce and top with your favorite pizza-style
fillings.
4. Brush the edges of the dough with a little bit of water and fold dough in half, over the
fillings. Pinch the edges of the dough together to seal tightly or use the tines of a fork to
crimp them. Use a sharp knife to cut 2 or 3 steam vents on top of the calzone.
5. Remove the preheated baking sheet from the oven and line with a sheet of parchment
paper. Transfer calzone to the baking sheet. Brush the top lightly with olive oil.
6. Bake for about 15–20 minutes or until the crust is golden brown. Allow to cool for a few
minutes before serving.
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