Classic Calzone

So you're itching for a calzone. I mean, who isn't?

Put the phone down. Forget about the menu. Do you really need all of that extra grease and salt?

But listen to me, and listen closely: You can make the calzones yourself. I swear to Baby Jesus.

Just buy the pizza dough. I mean, honestly, you should always have some balls of pizza dough rolling around your freezer for moments like this.

And for the love of god make the pizza sauce. It's easy. See the recipe below. It tastes way way way better than that jarred mess in your cupboard and it has none of the chemicals or salt. You can just throw in a pinch of salt, and it tastes fab. Trust me!

 Below is my classic calzone, but you can always put your own spin on this with additional fillings. For the meats: Prosciutto, pepperoni, well drained and already cooked sausage. For veggies, you could do some baby spinach or fresh chopped tomatoes or some sautéed bell peppers. Just remember, a little goes a long way in a calzone because the star of the show is the cheese. I don't mess with the traditional trifecta of ricotta, mozzarella and parmigiano, but you do you, Boo.

Here's a link to my wild and crazy calzone: Spinach and Tomato Three Cheese Calzones.

And here's my classic way below:

Classic Calzones
Makes 4

1 ball pizza dough
15 ounces ricotta cheese, room temperature
1 cup fresh mozzarella, diced
1/2 cup grated parmigiano cheese
4-6 cloves of garlic, minced
1 Tbsp. chopped fresh parsley or fresh basil or both
Salt and pepper to taste
Pizza sauce, warmed (Recipe below)

Preheat the oven to 400 degrees Fahrenheit.

Lightly grease one or two baking sheets. (I prefer two.) Cooking time will be longer, if you use two sheets.

In a medium sized bowl, combine the ricotta, mozzarella, parmigiano, minced garlic, parsley, basil, salt and pepper. Combine gently with a spoon. Set aside

On a lightly floured surface, divide dough into four equal portions. Roll into balls. Roll out balls into four even circles with a rolling pin. Flip the dough and add a sprinkle of flour as needed so that it doesn't stick.

Dividing the filling evenly among four portions, spread the filling onto half of each dough circle and leave a 1/4-inch border of dough around the filling.

Gently fold over the remaining half of the dough to cover the filling. Fold the edge to seal in the filling, pinching with your fingers or a fork.

Place calzones on baking sheets. Gently prick the dough with the tines of a fork.  Brush the calzones with a little olive oil.

Bake the calzones for 18-25 minutes or until golden brown. If using two baking sheets, flip the sheets halfway while baking.

Serve with warmed pizza sauce. Recipe below:

Pizza sauce
2 Tbsp. olive oil
1 28 ounce can of crushed tomatoes (I like Cento)
6 cloves of garlic minced
1/4 tsp. crushed red pepper flakes
1/2 tsp. oregano
Handful of shredded fresh basil
Salt and pepper to taste

For the sauce:

In a medium saucepan over medium heat, add olive oil. Add garlic, red pepper and oregano. Cook for 2-3 minutes until fragrant. Add crushed tomatoes, salt and pepper and basil. Bring to a simmer. Cover partially and cook over low heat for 30-40 minutes, stirring occasionally.

Recipe may be doubled, and remaining portions may be frozen for later use.

Caesar salad is a great side with the calzones!