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INGREDIENTS:
For the Classic Pizza Calzone:
• 1 refrigerated classic pizza crust
• 1/2 cup pizza sauce
• 1 cup shredded Borden mozzarella
• 2 ounces pepperoni slices
• 4 oz. can sliced black olives, drained
For the Broccoli Cheddar Pizza Calzone:
• 1 refrigerated classic pizza crust
• 3/4 cup shredded sharp Borden Cheddar cheese
• 1/4 cup shredded Borden mozzarella
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 1/2 cups finely chopped broccoli (12 oz. freezer bag, thawed)
DIRECTIONS:
1. Preheat oven to 375°F by adjusting the oven racks in the middle sections of the oven. Grease two baking sheets or line them with parchment paper.
2. Divide the pizza dough in half on a lightly floured surface. Roll out each pizza dough into discs (4). Place two discs of dough on each baking sheet.
3. For classic pizza calzone, spread half of each dough circle with pizza sauce, cover the edges with mozzarella, and top with pepperoni slices and black olives. Fold the dematerialized dough to the other side to cover all the fillings. Lightly grasp the ends of the dough with your hands or a fork to seal the edges. Use a knife to poke a few holes in the top of the dough to allow steam to escape.
4. For the broccoli and cheddar calzone, drizzle all the dough circles with olive oil or spread it with your hands and sprinkle with the Italian seasoning. In a medium bowl, combine the chopped broccoli with the cheddar and mozzarella cheese.
6. Pour the broccoli and cheese mixture into half of each pizza circle, spreading evenly. Fold half of the dematerialized dough over to cover all the fillings. Gently press the ends of the dough together with your hands or a fork to seal the edges. Use a knife to poke holes in the dough to allow steam to escape.
7. Bake for 25 to 30 minutes, rotating the baking sheets, until the crust is golden brown. Remove from the oven and let the calzone cool slightly before slicing and serving.
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