Last week Nick made us some baked Calzones, which are really just pizzas with the dough folded over and pinched shut, to form a crescent shaped pocket.
(We were actually calling them Panzerottis but after looking it up, I saw that Panzerottis are deep fried, rather than baked. But then I saw some fried Calzones too, so now I don’t know! So I have called these Baked Calzones.)
He used the Bread-maker to make the dough but you can make your pizza dough by hand or buy it fresh/raw in the bakery section of your grocery store.
To make them : Roll or stretch your dough out to a circular shape in the size you want (smaller for individual pockets, and larger for pockets to serve two). Spoon some pizza sauce just off centre of your round, and then layer on your favourite pizza toppings, finishing with a handful of grated Mozzarella cheese. We used low-fat skim-milk cheese and you really hardly notice a difference from full fat. Our toppings included green peppers, onions, sauteed mushrooms, spicy artisan pepperoni, Kalamata olives and fresh basil leaves.
Then fold over the other side and pinch closed along the edge, forming a crescent shape. Place on a cookie sheet lined with parchment paper and bake in a 350 degree oven for 35 minutes.
Eat with your hands like a sandwich or use a knife and fork. If you have extra pizza sauce, serve it on the side or poured over top.
Note : We made a double recipe, which made 4 large pockets, each of which was shared between two people. Two were put into the freezer (unbaked, freeze uncovered and then package after they’re frozen) and were later baked in a cookie sheet lined with parchment paper.
Here is a recipe for Pizza Sauce …