Stuffed Calzones Food

SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE

Steps:

• Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
• In a large grill plan, cook sausage until browned. Drain.
• In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
• Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
• Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
• Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
• Brush with olive oil and sprinkle some parmesan cheese over top.
• Cut a few slits in the top to allow steam to release.
• Transfer calzone from pizza pad to pizza stone in oven.
• Bake 10-15 minutes, until puffed up golden brown.
• Let stand 5 minutes before serving.
• Heat the marinara sauce in the microwave for dipping.

STUFFED CALZONES

Steps:

• Heat oven to 425°F.
• Lightly grease 2 jellyroll pans.
• Place dough onto lightly floured surface.
• Divide into 4 equal pieces; shape each into ball into a 7-inch circle.
• Divide and spread pizza sauce evenly over each circle.
• Evenly disburse the cheese and ham between the circles leaving a 1/2" around the edge.
• Fold circles in half and press edges with tines of a fork.
• Arrange 2 calzones on each prepared pan; prick top with fork.
• Bake 18-20 minutes switching pans halfway through, until lightly browned.