Taking that delicious sourdough pizza dough and turned it into four delicious, giant calzones. These pizza pockets can be stuffed with anything you like and customized for each person. Clean out your refrigerator and make good use of those leftovers. Mine had that grilled broccoli from the other night, of course!

Tips:

• Don’t overly sauce the calzones. That will create a soggy mess. I like to serve the calzones with a side of tomato sauce for dipping.

• Don’t have time to make the dough? Buy it from your favorite pizza shop or grocery store.

Calzones

Makes 4 large calzones

PREP 10 minutes

COOK 20 minutes

INGREDIENTS

1 Pizza Dough recipe or store bought pizza dough

All-purpose flour, for surface

1 cup pizza sauce

1 cup ricotta

1 c. shredded mozzarella

Extra-virgin olive oil, for brushing

Kosher salt

INSTRUCTIONS

1. Preheat oven to 500° and line two baking sheets with parchment. Divide pizza dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8" circle, about ¼" thick. Spoon pizza sauce in middle of dough, then dot with ricotta, mozzarella and any toppings you like. 

2. Gently fold dough in half, dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough.

3. Transfer to prepared baking sheets. Brush tops with oil and sprinkle with salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents. 

4. Bake until tops are golden and filling is bubbling, 20 minutes. Let cool 5 minutes before cutting open.