Pizza Calzones, Kitchen-made Style

One of my earliest posts on SS was my regular childhood pizza dough recipe.

It’s my Mom’s recipe that she’s made for YEEEARS. And for some reason I was always hit or miss with it. Sometimes the yeast would entirely fail me and simply sit there, doing nothing. Sometimes it would double wonderfully, other times, not so much.

Researching all my past attempts I finally figured out what I was doing wrong. The water temperature. To be honest, I was being lazy and I never truly measured how hot the water was or wasn’t. I only sort of guessed how hot it was. That was the moment I realized the trick to yeast, is a) make sure it’s not expired and b) the temperature of the water. Ever since then I’ve been taking my waters temp like a baby and turning pizza’s out like Little Caesars.

This pizza dough recipe is fool-proof and my go to for anything pizza. Follow the steps and then cover with a clean tea towel and stick the bowl in a warm draft-free area to rise for 40 – 60 minutes.

TO Make These Kitchen-made Pizza Calzones Set out:

• 1 recipe for kitchen-made pizza dough (above)
• ground Italian sausage
• yellow onion
• mozzarella
• sandwich pepperoni
• grated sharp provolone
• egg
• tomato sauce
• italian seasoning
• dried basil
• garlic powder
• red pepper flakes (optional)
• kosher salt
• black pepper, to taste

Meanwhile get going on the toppings…err fillings. First I cook up a half pound of ground Italian sausage.

Slice the onion into strips from root to tip.

Saute them in the remaining sausage fat until soft and golden.

The Sauce Is Simple.

In a small saucepan add 1 (8 ounce) can of tomato sauce, 1/2 teaspoon Italian seasoning, 1/4 teaspoon dried basil, 1/4 teaspoon garlic powder, salt and black pepper. I even add a pinch of sugar, I counteracts the acidity. Alternatively, you could use this other kitchen-made pizza sauce recipe.

Next quarter a few pepperonis.

Then grate the cheese.

On the left you have a half a half cup of the particularly stinky {yet particularly savory} sharp provolone. And on the right is a cup to cup and a half of the particularly creamy mozzarella.

Next, after about an hour in a warm dry place, your dough should have doubled in size.

And then “Punch” it down to deflate it a bit.

Then form the dough into a ball and cut in half. Then divide the halves in half, so you have for pieces.

Next, grab your rolling pin and roll each piece out to form an 8-inch circle. You may have to stretch it a bit with your fingers.

Then spread out a little sauce, leaving a little room around the edge. Top with Italian sausage and sauteed onions.

Next top with the pepperonis, a little mozz and then a little prov.

Then fold over, tuck and twist… or is it twist and tuck. Well you get the idea.

Next brush with a little beaten egg.

Then bake the From-scratch Pizza Calzones at 375° until puffed, crispy and a deep golden.

All this hard work it’s so completely worth eating the whole thing.

These from-scratch pizza calzones have a crispy crust, soft gooey center. I bet your family will be giving you high fives all night long.

Enjoy! And if you give these Kitchen-made Pizza Calzones a try, let me know! Snap a photo and tag me on twitter or instagram!