HOMEMADE CALZONE RECIPE

Ingredients

• 1 lb pizza dough home made or store-bought pizza dough
• 1/2 cup marinara sauce or pizza sauce
• 1/2 cup sliced pepperoni
• 3/4 cup shredded mozzarella
• 1/4 cup shredded provolone
• sliced mushrooms optional
• chopped onion optional
• baby spinach optional
• diced bell peppers optional
• 1 egg
• 1 tablespoon cool water
• 1/4 teaspoon dried marjoram or oregano

Instructions

Preheat oven to 425 degrees. Line a giant baking sheet with parchment paper or brush with olive oil.
Lightly flour your work floor and reduce the pizza dough into 4 equal parts the usage of a pizza cutter. Using a floured rolling pin, roll the pizza dough into 1/4-inch thick circles.
Spoon two tablespoons marinara onto every dough circle and unfold it out, leaving at least a half of inch of the facet sauce free. Divide your pepperoni and cheese evenly and add any preferred vegetables.
Fold the dough over, growing a half of circle, and crimp the edges, first rolling collectively with your fingers and then crimping with a fork. Cut three slits in the pinnacle of every one.
Beat the egg and water together. Brush gently over the uncovered dough. Sprinkle with dried marjoram. Bake for 15 minutes or till golden brown.

Notes

Ready-made pizza dough is handy at many grocery stores. It additionally freezes well, so if it is a hit-and-miss scenario at your regional store, convey an more pound domestic and shop it in the freezer. If you have time, sense free to make selfmade pizza dough. It is pretty effortless to make, and you will love the results.
You can roll or pat out the pizza dough into a circle. If you have been working with pizza dough for a while, you are probable fantastically correct at patting it out into a circle.
Meats such as ham, bacon, hamburger, and sausage need to be cooked prior to stuffing them in the calzones.
Don’t overfill the calzone, as you have to be in a position to seal and crimp the edges. Use a fork to crimp the edges. I like to crimp them twice, as soon as after I have stuffed them and one greater last time after I have brushed on the egg wash.
Egg wash is so handy to make, and it truly provides a great contact with a little bit of gloss and a great golden brown finish.
To reheat, dispose of the calzone from the fridge about 30 minutes prior to reheating to convey it to room temperature. Wrap it in a free aluminum foil tent and vicinity it on a baking sheet. Bake in a preheated 400-degree oven for about 12-15 minutes or till warm.
Store leftovers in an hermetic container in the fridge for up to three days.

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