Calzones

Here's a link to my post with pizza crust. This is just a slight variation on prep methods. But to be honest, my kids like this better than normal pizza. Don't know why, but they do!

So after making the dough, you separate it into small balls. I generally would make up to 8. When you get rolling them out, you'd be amazed at how big they can be. Although, I will sometimes only do 6. Splitting half the dough into 4, the other half into 2. So that way me and the hubs can eat bigger ones.

I try my best to flatten them into circles. Then I put the sauce, cheese, and fillings on one half of the circle. Making sure to leave space around the edge for sealing. About an inch or so. Once it's filled, fold the other half of your circle over, and use a fork to seal the edges. I like to brush the tops with oil and sprinkle with italian seasoning and garlic powder. Then I give it a few slashes with a knife to let steam out while it cooks. I cook it at about 450 for 10-12 minutes. Just keep an eye on them and see how your oven does with them. This pictures shows 2 of my best. They frequently explode. I've tried using oil or water on the edges when I seal them (brushing the edge of the circle dough with water or oil), but can't figure out if one works better than another. I'm notorious for over-filling things like this. My burritos and tacos are a joke. They're always humongous. So as long as you're modest in your fillings, they shouldn't overflow. Another adjustment I've made is instead of using salt for the dough, I'll substitute that with garlic salt, and even add italian seasoning (maybe a tsp or so) to do the dough so you have more flavor in each bite.

 

These are seriously the best. We took them to a football game last fall and it was so great. I might forever associate these with going to football games. It was such a great time!