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This recipe is for BIG calzones, or enough to feed my family, plus some kid’s friends.
Thaw, and let rise, 2 or 3 loafs of frozen bread dough. (I usually throw these out in the morning.)
Give each bread dough a cookie sheet and remember to spray lightly with the non-stick spray.
1 lb. sandwich pepperoni
1 lb. cooked salami
1 lb. provolone cheese
1 bag of shredded mozzarella cheese
1 big tomato sliced thin
Green and or red peppers sliced very thin
Small onion sliced very thin
(You can add any other favorite meats, cheeses or vegetables…I like to add some feta and fresh basil.)
Diced garlic or garlic powder
Pasta sauce for dipping
Once bread has thawed and risen, dump about 1 tablespoon of olive oil over bread dough and smash down onto cookie sheet like you are making a pizza. Flip over a couple times to make sure olive oil is coated everywhere on sheet and bread.
Down one long 1/2 layer ingredients with a single layer of each meat and then vegetables and then cheese.
(We make a “boy’s” and “girl’s” calzone…lots of veggies and cheese for the girls, no veggies and extra meat for the boy’s.)
Fold over and seal edges all around.
Ours always end up looking like a giant crescent.
Sprinkle top with Italian seasoning and parm cheese and garlic.
30 minutes @ 350 degrees. If the top is getting too crisp halfway into cooking time, cover loosely with foil.
Slice and serve with pizza or pasta sauce for dipping.