Calzones are a little bit trickier than I would’ve given them credit for, honestly. I had a tendency to overstuff which you really can’t do if you want to keep your workspace even sort of tidy. That aside, these calzones were wellworth the headache, bursting and oozing with cheesy goodness.
- one recipe pizza dough (see my recipe for Father’s Day pizza)
- 1 jar of tomato sauce
- 1/2 tbsp red pepper flakes
- 1/3 tbsp dried parsley
- 1/3 tbsp dried basil
- 1 tsp garlic powder
- 1/2 white onion, grated
- 15 oz ricotta
- 1 1/2 cups mozzarella, grated
- 1/2 cup parmesan, grated
- any other desired fillings, like pepperoni
- 1 beaten egg
Start by prepping your pizza dough. After your dough has started to rise, sautee the onion in a small sauce pan over medium heat with a little bit of vegetable oil. Stir until the onion starts to turn translucent. Add in and combine the tomato sauce with the pepper, basil, parsely, and garlic powder to the saucepan and mix until just about to boil. Remove from heat and set aside until cooled.
In a large bowl, combine the cheeses. Add in the cooled tomato sauce and stir to combine.
Once the dough has risen, divide it into 4 portions. Roll each out into a thin disk on top of a sheet pan spritzed with vegetable oil spray. To the center of each, add 3 to 4 tablespoons of the filling. Fold the dough over to form a half circle and crimp the edges shut. Brush lightly with the egg wash and bake at 350 degrees for 20 minutes or until browned.