When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
10 Minute Calzones
40 minutes / 4 Servings / / Print /
Few things scare a busy person away from a recipe more than the word yeast. Sure, fresh bread is a beautiful thing, but who wants to wait almost an hour for a ball of dough to double in size? This calzone recipe requires none of the wait. The frozen dough (found next to frozen pie shells in most supermarkets) eliminates the labor behind the crust but tastes as good as homemade. Extra bonus: Kids love poking the calzones open to see what’s inside. Serve with a green salad.
In 2005 Sara Moulton was Good Morning America’s Food Editor. She presented this recipe from Real Simple Magazine.
- 1 pound bag frozen pizza dough, thawed
- 6-ounce package pepperoni, chopped
- 1 cup ricotta
- 1 cup shredded mozzarella
- 2 tablespoons olive oil
- 16-ounce jar pasta sauce, such as marinara
- Grated Parmesan
- Pre-heat oven to 400°F.
- Cut the dough into quarters and roll into 4 balls. Set aside.
- In a medium bowl, mix the pepperoni, ricotta, and mozzarella. Roll or pull each ball into a 7-inch circle.
- Spoon 1/4 of the pepperoni filling onto the center of each. Fold over and pinch the edges together.
- Place on a baking sheet and brush with the oil. Bake for 30 minutes, or until golden.
- Meanwhile, heat the sauce, then spoon it over the calzones. Top with the Parmesan.