Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 calzones
- 2 (13.8 oz) rolls of pizza dough
- 1 cup ricotta cheese
- 1 3/4 cups mozzarella cheese
- 1/2 cup parmesan cheese shaved or grated
- 1 large egg
- 1 T. fresh parsley chopped
- 1 tsp. garlic
- 1/2 tsp. black pepper
- pinch of salt
- 1/2 cup Mezzetta hot mix vegetables drained and sliced
- 1/2 cup Mezzetta mild pepper rings drained
- 1/2 cup Mezzetta garlic olives drained and halved
- 3/4 cup sliced pepperoni
- 4 T. olive oil
- 2 cloves garlic finely chopped
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.
Calories: 818kcal | Carbohydrates: 98g | Protein: 39g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 131mg | Sodium: 1993mg | Potassium: 132mg | Fiber: 3g | Sugar: 12g | Vitamin A: 800IU | Vitamin C: 1.2mg | Calcium: 536mg | Iron: 6.1mg