Olivia Culpo’s Cheese & Pepperoni Calzone
Rated 3.8 stars by 33 users
Ingredients
-
1 lb store bought or homemade dough
-
Flour
-
1 lb shredded low-moisture mozzarella cheese
-
1/2 lb- 1 lb pepperoni
-
Garlic salt
-
Olive oil
-
Oregano for garnish
-
Rao’s Homemade Marinara or Arrabbiata Sauce, for dipping
Directions
Preheat oven to 425 degrees
Take dough out of refrigerator 3 hours before cooking and allow to rise
Roll out rough with a tiny bit of flour. Don’t use too much or over handle the dough
Make shape of long rectangle, about 5 inches wide and 2 feet long but this can vary
Place cheese and mozzarella along the center of the dough, leaving about 1-2 inches of dough on either side
Fold dough at both ends of the calzone and then fold excess dough on the sides to meet in the middle to create the calzone shape. Pinch very carefully to make sure there are no holes in dough! You want to make sure there’s no saucy overflow as it cooks
Coat pan with olive oil
Place calzone pleated seam-side down on pan
Sprinkle with garlic salt
Cook for 20-30 minutes or until golden brown
While cooking calzone, heat Rao's Homemade Sauce on low heat, stirring until a light simmer
Place in bowl and garnish with oregano
Take out calzone, cut into finger pieces for serving. Enjoy!
