This A.M. I am going to have you craving calzones.
A few nights after I made spaghetti and meatballs (get the recipe here), I served some of the leftover marinara sauce with homemade calzones. You only need a few ingredients and 15 minutes of prep time to execute these flawless personal sized stuffed pizzas.
To start, in your grocery store's bakery pick up some pizza dough. Roll it out fairly thin on a floured surface and cut out about 6 inch rounds. On half of the round staying about a quarter inch from the edge put 5-6 tablespoons of your favorite cheese combination. I use 3 parts mozzerella and 2 parts ricotta. For the remainder of the filling add only one cup total of meat and veggies. If you add too much filling your calzone will ooze the filling out before it is done baking. I have had the best results with combinations of cooked and drained crumbled Italian sausage, pepperoni, grilled chicken, uncooked sliced mushrooms, raw spinach, grilled eggplant and jarred artichokes. Add a pinch of basil and finally you are ready to fold the empty half of the dough over the other half of the dough, tucking the dough under to seal it. Whisk a couple eggs together and liberally brush the egg wash over the entire calzone. Bake for 25 minutes in a 375 oven or until perfectly golden brown.
Serve with Marinara. Mangia!