Calzones are the oft neglected brother of the pizza. When faced with the option of calzone or
pizza, most people I know would choose the pizza. But what most people don’t realize is that at
home it is 10 times easier to recreate a delicious takeout calzone then it is a
takeout pizza. And what’s better is you
can do it with leftovers! Last night we
made these calzones because we had made pizza over the weekend and had
pepperoni, peppers and onion leftover.
Mandi made some cheesesteaks for a work event and had a bunch of
leftover cheesesteak filling. These
would also be good with a filling of leftover Buffalo wings, pasta, sausage,
chicken parm, taco meat, or really anything you could think of! My opinion is that the wackier the filling
the better the calzone. (Disclaimer: this is the opinion of Dan only and not
the opinion of Mandi. Also TFIMB is not responsible for your awful chicken
parm-pad thai-taco-mozzarella stick calzone with orange flavored dipping sauce)

The reason I say we had leftover pizza FILLINGS and no
leftover dough is important. The
homemade dough we use for pizza making is awful for calzones! I have tried many times and had many
failures. The best dough for calzones is
the dough you find in the freezer section at your local grocery store. It comes in packs of 2, 3, or 5 and is marked
either pizza or bread dough. Sometimes
when it is called bread dough it is marked as 5 loaves. Apparently this is somewhat hard to find
because multiple friends of mine have come back from the store with the wrong
stuff! If you can’t find it, ask

The workspace

Leftover peppers and onions.

Some leftover sauce from the pizza. This does not go inside the calzones, it is
for dipping. To make this sauce start
with 2 large cans of whole plum tomatoes.
Heat a few tablespoons of evoo in a small saucepan on medium. Add some salt and pepper and some crushed
pepper flakes. Then add diced garlic and
simmer for 1 minute. Begin adding the
tomatoes one by one by reaching in the can, pulling one out and crushing it
between your fingers. When you’re done,
add a bit of shredded parm and oregano. Delicious,
quick, and simple.

Amy is anxious to start the Top Chef marathon. We were all 3 episodes behind so we got together
to watch them all in a row. Pissed Andrew
is gone but he definitely did not follow the guidelines of that contest.

Stretch out the dough after it is fully thawed and place the
fillings in half of it.

Cheesesteak awesomeness

Fold the dough over the fillings and seal the edges.

This is my favorite calzone: pepperoni, caramelized onions
and peppers, mozzarella, and ricotta. Make
sure to taste your ricotta. Some ricotta
is a little bland and needs to be salted a bit before using. Plus ricotta is delicious so why wouldn’t you
taste it.

About 25 minutes at 400 on a higher shelf in the oven. Make sure it is preheated.

Look at that oozy greasy deliciousness.

The cheesesteak one dosnt ooze as much.

Cross section.