Kate’s Calzones

“Sometimes it’s tricky to cook a good meal and still have time to play with your kiddos.

By the time I get home from work, I usually only have a few hours to spend with my daughter – And like most parents, every minute counts.  These calzones are a fun way to get your family involved, spend some quality time together, and prepare a tasty meal in the process!”     – Kate Randall


Ingredients (Makes 4-5)

Pizza Crust

1 can of pizza crust dough


2 ½ to 3 cups of all-purpose flour

1 tbs sugar

1 tbs salt

1 package of quick active dry yeast (2 ¼ tsp)

3 tbs olive or vegetable oil

1 cup of warm/hot water

    • In a large bowl, mix 1 cup of the flour, sugar, salt, and yeast. Add 3 tablespoons oil and water. Mix with electric mixer for 3 minutes.  Stir in enough of the remaining flour until dough is soft and leaves the bowl. Knead the dough for 5 minutes or until springy. Cover loosely with plastic wrap and let it rest for 3 minutes before use.


Filling You can fill them with any of your favorite ingredients – this is our favorite combo:

1/2 package of pepperoni

2 cups fresh mozzarella or ricotta cheese

2 sliced roma tomatoes

2 tbs oregano

¼ cup fresh basil

1 egg



Pre-heat your oven to 375 degrees. Line a cookie sheet/pizza stone with aluminum foil.

Divide the dough into 4/5 equal parts.  Roll each part into roughly an 8-inch circle with rolling pin.

Leaving a half inch edge, layer the cheese, pepperoni, tomatoes, oregano, and basil on half of each individual dough part. (Again, feel free to get a little crazy with your ingredients… Sausage, banana peppers, onions, spinach, mushrooms, salami, etc. Let your family customize their ow!) Fold the dough over the filling, covering all the ingredients inside. To seal the dough, pinch the edges of the calzone and twist to secure the filling from leaking out.  You might also try pressing the edges with a fork to seal the dough.

Place calzones on the cookie sheet/pizza stone.  Mix an egg in a small bowl or cup. Brush each calzone with the egg.  Sprinkle with remaining oregano.

Bake about 25 minutes or until golden brown.






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