We say, why bother with the big sloppy slices when you can fit a calzone nicely in your hand with no mess!
If you feel like making your pizza dough from scratch, check out our step by step post here.
Cook Time: 30 Minutes
Yields: 6 Servings
1 package of pre-made pizza dough from the deli section of your grocery store
1/3 cup all-purpose or whole-wheat flour (for rolling out your dough)
1 can pizza pasta sauce
1 package Daiya jack-style wedge or mozzarella-style shreds
1 1/2 cups sliced mushrooms
3/4 cup chopped green pepper
1/2 cup basil leaves
1 green onion, thinly sliced
1 Tablespoon dried chilli flakes
1/4 cup olive oil
- Pre-heat your oven to 450°F.
- Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface.
- Cut the ball in half and each half into thirds, for a total of six smaller balls of dough.
- Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7-8 inches wide. It doesn’t have to be a perfect circle or oval.
- Place 1 to 2 Tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2 inch of space from the edge of the dough.
- Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you’re using the Daiya jack-style wedge, cut the whole wedge into 6 even strips or chunks and use one piece per calzone.
- Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the calzone. Then take a fork and press the prongs of the fork into the folded and pinched edge for extra reinforcement.
- Lightly oil a baking sheet with about 1 Tablespoon of olive oil. Place finished calzones on the baking skeet and brush each with another tablespoon of oil on the surface and the edges of the calzones.
- Bake for 15-18 minutes until crispy and golden brown on the edges.
- Once baked, let the calzones sit for a few minutes before serving or cutting in half.
Read the full post on the w dish blog here.