When I was in high school we used to buy raw pizza dough and make calzones after church. It’s one of the memories I really treasure from my high school years. One of the best things about calzones (which my America’s Test Kitchen book described as “half a pizza folded over on itself”) is that you can customize them any way you want!
I love plain old cheese, without sauce in it (though this time I added broccoli, to make it a little healthier. Geoff enjoys sausage, pepperoni, things of that nature that I usually turn my nose up. This is the best of both worlds for us!
Start with a basic pizza dough. I’d write that all out, but it really isn’t difficult to find in any good cookbook, so I won’t bother with that.
Let the dough rest for 30 minutes (another excellent thing about this recipe is that you don’t have to wait for the dough to rise! So if you forgot to start this at 5 pm, like me, you don’t have to wait until 8 to eat!)
Divide the dough into two equal parts (I halved the dough recipe, so if you don’t do that you’ll want to quarter the dough so your calzones aren’t huge). On half the piece of dough put your ingredients. Fold over, seal the edges (this is really important to prevent leakage!) and bake in a 375 degree oven for 25 minutes.
They may look funny, but they were delicious!