I have tried making Calzones a few times but my dough always came out soggy. Therefore I removed the pizza sauce and made Stromboli instead. You can use any fillings, just make sure you do not over fill because then it makes it harder to roll.
Ingredients
2 lbs pizza dough (divided)
1/4 lb sliced Pepperoni
1/4 lb sliced Hot Capicola
1 cup sliced black olives
2 cups shredded Mozzarella
1/4 lb sliced Provolone
1 cup finely grated Parmesan
1 large egg beaten with 2 tbs water (egg wash)
Preheat oven to 375 degrees
Roll out the pizza dough into 2, 10x14 rectangles.
Leaving 1/2 an inch border, start layering half the Pepperoni, Capicola, black olives, Mozzarella and Provolone. Using a pasty brush, egg wash the 1/2 inch border and roll into a cylinder pinching the ends as you go. Place on baking sheet and repeat with second piece of dough. Brush the tops of each with egg wash. Bake until tops start becoming golden brown, about 20 minutes. Sprinkle tops of each Stromboli with Parmesan cheese and bake an additional 5 minutes until cheese melts. Remove from oven and let stand 10 minutes.
Serve with your favorite pizza sauce.
Ingredients
2 lbs pizza dough (divided)
1/4 lb sliced Pepperoni
1/4 lb sliced Hot Capicola
1 cup sliced black olives
2 cups shredded Mozzarella
1/4 lb sliced Provolone
1 cup finely grated Parmesan
1 large egg beaten with 2 tbs water (egg wash)
Preheat oven to 375 degrees
Roll out the pizza dough into 2, 10x14 rectangles.
Leaving 1/2 an inch border, start layering half the Pepperoni, Capicola, black olives, Mozzarella and Provolone. Using a pasty brush, egg wash the 1/2 inch border and roll into a cylinder pinching the ends as you go. Place on baking sheet and repeat with second piece of dough. Brush the tops of each with egg wash. Bake until tops start becoming golden brown, about 20 minutes. Sprinkle tops of each Stromboli with Parmesan cheese and bake an additional 5 minutes until cheese melts. Remove from oven and let stand 10 minutes.
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