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Three Meat Calzone
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Preheat the oven to 375°. Line your baking sheet with parchment paper to prevent the calzones from sticking to your pan.
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Divide the pizza dough into two. Roll each into a ball. Roll out each piece to be about 8 inches in diameter.
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Layer half the pepperoni, sausage, salami, and mozzarella cheese on each dough. We like to put a little cheese between each meat layer.
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Top with half the mozzarella cheese.
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Fold calzone over and pinch edges together. Roll pinched edges up and pinch again.
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Make an egg wash in a small mixing bowl by whisking together the egg and water. Brush the egg wash over the top and sides of the calzones.
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Sprinkle the top of each calzone with ⅛ teaspoon salt and ¼ teaspoon Italian seasoning. Optional: sprinkle with ⅛ teaspoon of garlic powder on each calzone.
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Transfer both calzones to the parchment paper covered baking sheet.
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Loosely tent the baking sheet with foil. Bake covered for 15 minutes. Remove foil and bake for another 15 minutes or until the crust of the calzone is a deep golden brown.
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Serve with an Italian salad and marinara dipping sauce.
Notes
- When putting ingredients onto the crust, keep ingredients about 1 inch away from the edges.
- You can use a fork to pinch the edges by pressing it down all along the edges before rolling it if you’re having trouble getting the edges to stick together.
- Optional: brush finished calzone with olive oil.
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