Friday, September 9, 2011

Pepperoni Calzones

When I'm planning dinners for the week, I take into account that on Friday nights, we'll most likely have some under-age visitors at our dinner table. Tonight's plan was Pepperoni Calzones (and a few without 'roni, in case there were any vegetarians in the house). These are easy to make (my daughter helped) and totally crowd-pleasing. I serve them with extra marinara sauce for dipping and a salad or fruit on the side.

Pepperoni Calzones

Makes 4 (serving size is 1 calzone, unless you're a very hungry person, in which case you might eat 2 so plan accordingly - the recipe can be doubled)

1 tube Pillsbury French Loaf dough (unbaked)
1 jar of your favorite marinara sauce
1 cup of mozzarella cheese
40 slices turkey pepperoni*
1 egg white, lightly beaten
sesame seeds or Parmesan cheese

1. Preheat oven to 375 degrees. Place foil or parchment paper on a large baking sheet and spray with nonstick spray.

2. Unroll the loaf on the cookie sheet. Cut it into 4 rectangles.

3. Spread 2 Tablespoons of marinara sauce on the bottom half of each rectangle. Leave a little border of dough on the bottom and sides so you'll have room to seal all the goodness inside.

4. Place a heaping 1/4 cup of mozzarella cheese on top of the sauce. Layer 10 pepperoni slices on top of the cheese.

5. Fold the top of the dough over the filling on the bottom half, pressing the edges to seal. Seal the edges again with a fork. If stuff is leaking out, it's OK.

6. Cut three slits in each calzone, to let the steam escape. Brush the tops with the beaten egg white and sprinkle with sesame seeds or Parmesan cheese.

7. Bake for 15 - 18 minutes, or until golden brown. Let cool at least 5 minutes before serving with the additional (warm) marinara sauce for dipping.

*when I was experimenting with this recipe, I made a few calzones with regular (pork) pepperoni and some with turkey pepperoni. My family unanimously chose the turkey pepperoni because the calzones were much less greasy than those made with the regular pepperoni. That's why I strongly recommend the turkey 'roni. We like Hormel brand.

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