David’s Calzones

New Day Cleveland


This recipe is made from frozen dough balls available in most italian food markets. Fillings are up to you. Here are some suggestions and assembly tips.

Oven 400

1 lb ball frozen pizza dough (makes 4 calzones)

Suggested fillings (pick a few):

Cooked italian sausage crumbled or cut into thin rounds
Roasted red peppers
Fresh mozzerella
Artichoke hearts
Tomato sauce
Pesto sauce
*anything you like, be creative
Tomato sauce on the side for dippiong.
All purpose flour for dusting
1 egg white, slightly beaten
Olive oil

Allow pizza dough to thaw to room teperature. Cut into quarters.  Sprinkle a little flour on your  work surface and top of dough. Roll each quarter into a 6 or 7 inch round. Brush each round with a little egg white. Now, it’s time to choose flavor combinations. Simple combinations, 2, ,3,maybe 4 choices are plenty. Place your chosen ingredients on one side of each circle of dough. Fold the dough over to form a half circle, and pinch the edges of dough together to seal the calzone. Place calzones on either a non stick or lightly oiled baking sheet. Brush each calzone with a little olive oil. Using the tip of a knife, make a couple slits on the top of each one. Bake 30 minutes or til golden brown.

Allow to cool several minutes before serving. Many people like these served with a little tomato sauce for dipping.


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