Homemade Calzones

My 1st calzone ^_^

My 1st calzone ^_^

We’re cooking today! For an easy – and potentially travel friendly – snack, try homemade calzones! For those of you who don’t know, a calzone is basically a wrapped pizza. All you need for the most basic type – cheesy pizza *my favorite ^_^* – is a simple pizza dough recipe, pasta sauce, and sliced or grated cheese. Of course, you can add Italian spices and all your favorite pizza toppings to create personalized calzones!

Make your dough according to whatever recipe you find (there are plenty out there). Depending on how wide/long you want your calzones, you’ll adjust the size of dough balls you form. Keep in mind, the smaller the ball – the fewer ingredients you’ll be able to add. Flatten each ball into a circular shape (if you can get it thin without it ripping when you move it… good!).

I like to cook the sauce while I’m shaping the dough. Basic pasta sauce with a little Italian seasoning, or even specialty pizza seasoning, tastes great! You don’t need to make a whole lot – unless you’re making a whole lot of calzones. Once the dough is flattened into circles, add your special ingredients – secret sauce, specialty cheeses, meat, whatever – to one 1/2 of the dough circle.

I added pasta sauce, cheddar cheese slices, and spinach powder.

I added pasta sauce, cheddar cheese slices, and spinach powder.

*Be sure to leave a 1/4″ – 1/2″ lip around the dough to lessen the chances of making a mess when you close it! Writing of which, we’re at that point! I tend to over-stuff mine which makes closing tricky. You want to fold the unfilled half over the ingredients in such a way that dough meets dough around the edges, but doesn’t rip. Once that’s successfully accomplished – it may take removing a little from the specialty filling – I like to seal my edges with fork prongs (like pie edges). Poke a few holes in the top so steam can escape and they’re ready to bake! Consult your pizza dough recipe for baking times and temperatures, but keep an eye on them anyway. Ingredients spilling out the ventilation holes is common for me so be warned.

Ready to eat!

Ready to eat!

And enjoy! Or … pack in your lunch box (if you made mini’s) and take a few to go! I’ve found calzones stay warm for a while and even when they’ve been refrigerated … basically cold pizza, which I kinda like. WARNING!!!! These calzones contain cheese (and meat if you like) so do not keep them room temperature for long or you might get sick! That said, I’ve had no problems making them in the morning and leaving them in my lunch box ’till … lunch. ^_^

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