Here’s how to make some killer homemade calzones

Pizza, to the best of my knowledge, is one of those foods that just about everyone likes. Come to think of it, I don’t think I have ever met someone who is not a fan of pizza, and for good reason; it’s delicious, versatile, affordable, and it has the potential to incorporate all of the food groups on one single slice of dough.

It’s pretty fucking great, if you ask me.

As much as I enjoy pizza, I do love me a calzone when I’m feeling a little more boujee and desire the taste and comfort of a slice of za but want to feel like a sophisticated bitch while I stuff my face with it. Calzones are amazing and, underrated, if you ask me, and so I thought it might be nice to draw some attention towards these puppies to grant them the recognition they truly deserve. This particular recipe comes from spendwithpennies.com.

“Ingredients:

  • 1 pound pizza dough
  • ½ cup pizza sauce
  • ½ cup yellow onion diced
  • ½ cup green bell pepper diced
  • ½ cup sliced pepperoni
  • 1 cup mozzarella cheese shredded
  • 1 tablespoon olive oil

“Instructions:

  • Preheat oven to 425°F and line a large sheet pan with parchment paper.
  • Divide pizza dough into 4 equal parts and roll each dough ball into a 1/4 inch thick circle.
  • On half of each dough circle, add equal parts sauce, yellow onion, green bell pepper, and sliced pepperoni. Make sure to leave a little room around the edges so you can crimp the calzone shut.
  • Sprinkle the toppings with equal parts shredded cheese. Then fold the other half of the dough over the toppings and crimp the edges.
  • Cut 2-3 air vents into the top of the calzone and place it on to the prepared baking sheet.
  • Brush with olive oil and bake for about 15 minutes or until the dough is fully cooked and the calzone is golden brown.
  • Serve with warmed pizza sauce for dipping,” the recipe states.

Let’s make some calzones, friends!

Image from https://media.gettyimages.com/photos/calzone-dish-at-italian-restaurant-picture-id1140118423?s=2048×2048


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