1/2cupMezzetta hot mix vegetablesdrained and sliced
1/2cupMezzetta mild pepper ringsdrained
1/2cupMezzetta garlic olivesdrained and halved
Preheat oven to 400 degree. Have a baking sheet on hand to place the prepared calzones on.
hours to overnight before serving the calzones, add olive oil and garlic to a small bowl. Cover and refrigerate. This will infuse the olive oil.
In a large bowl, add in the ricotta, mozzarella, parmesan cheese, egg, parsley, 1 tsp. of garlic (I used the pieces out of my infused olive oil), black pepper, and salt. Stir with a spatula until combined.
Roll out the pre-packaged pizza dough and give it a roll. Make sure it's thin enough to be able to add two 7 -inch circles in it. Place a 7 inch round pan, I used a spring form pan, on one half of the dough and cut around it with a pizza cutter.
Using a basting brush, brush the side of the dough facing up with the infused olive oil.
On one half of the dough, add about 1/3 - 1/2 cup cheese filling, 1 T. hot mix, 4-5 olives and pepper rings, and a layer of pepperoni.
Stretch the other half slightly to assure that it will cover the mound of filling. Be sure to not go overboard on the filling or the stretching.
Roll the opened edges and press them with a fork or a spoon if you want scalloped edges.
Brush on more infused olive oil on the outside of the calzone. Place on the baking sheet and prepare the rest of the calzones.
Place in the oven for 17-19 minutes until the crust is golden brown. Remove from the oven. Serve with marinara or ranch.