About this recipe: Calzones are like folded over pizzas, baked to perfection. This calzone dough is made in the bread machine for ease. Play around with the fillings you use - you can use your favourite jarred pasta sauce, or homemade, instead of pizza sauce. You can also try sausage or chorizo instead of pepperoni.
I use this recipe all of the time. (The only change I make to the dough portion is that I add some "Italian" seasonings- oregano, garlic powder, and pepper) I make 1 and 1/2 of the recipe, split the dough into 8 pieces, and then flatten and stretch it into small pizza shapes. Then, I put the stuffing in (NO PIZZA SAUCE) and pull all of the sides up and seal all of the toppings inside. (we use motz. and pepperoni for my kids and husband, and I love sauted onions and garlic with motz. and cheddar cheese for my toppings!) I bake them for 20-30 minutes, and then we use pizza sauce to dip them in. My kids would rather have these than delivery pizza! It is their favorite meal! - 12 May 2002 (Review from Allrecipes US | Canada)
I admit it, I cheat on these and use store bought cans of pizza dough. One can of dough makes two very large calzones. Then I fill them with the sauce, pepperoni, veggies, salami, cheese, etc. fold over and crimp, brush with melted butter. My family adore these! One thing that I have learned: make sure to buy quality meats, the more quality the less grease that runs off. I always have marinara sauce on the side for dipping. My teenage boys and hubby go gaga over these! - 16 Jan 2005 (Review from Allrecipes US | Canada)
Oh My Gosh! This was the bomb at our house. I made the dough and fixings and everyone filled their own to bake. I cut the dough into 6x6" pieces and formed them like "hot pockets". Still munching on leftovers (it makes alot for four) 3 days later! My husband and I fought over the last 1/2. I made the dough ahead & folded it in thirds and refridgerated it while fixing the rest. Pulled it out, puched it down, rolled to final size, sliced, filled, sealed and baked as directed. I also added 1 xtra Tbls. sugar and a 2 second count of olive oil to the dough, and did not do this in a bread machine. Very versatile dough! Outstanding! Easy! Thanks for submitting this recipe!*Also, baking on parchment paper keeps it from sticking, over browning, and makes clean up easy. - 02 Mar 2006 (Review from Allrecipes US | Canada)