1 1/2lb. (650g)pizza dough, store-bought or your favourite home made*
Pizza sauce, store-bought or your favourite home made*
Sundried Tomato Filling:
Sundried tomatoes, packed in oil, dried on paper towel and sliced
Bocconcini balls, liced
Freshly grated Parmesan
Genoa salami, sliced or cubed
Provolone cheese, sliced or cubed
Jarred roasted red peppers, dried on paper towel and sliced
Prevent your screen from going dark
Preheat oven to 425 F.
Divide pizza dough in to 4 equal pieces (about 5 oz. each). On a well-floured surface, roll each piece in to a 7-inch circle. Working on the bottom half of the circle only, spoon a dollop of pizza sauce in to the centre, avoiding the bottom outside edges of the circle. Place a good-sized mound of filling ingredients on top, again, avoiding the bottom outside edges. Lift the top of the circle up and gently fold over the filled bottom of the circle, lining up the edges. Wipe away any sauce that may have moved to the edges. Firmly seal the edges together, using floured fingers if sticky, being sure to seal all the way around well.
Place calzones on a parchment lined baking sheet. Before placing in the oven, cut a couple of small slits in the top to allow steam to escape.
Bake in preheated oven for about 20 minutes, or until top is deep golden to brown in spots and firm. Remove from oven and allow to cool a few minutes before serving. Serve with additional pizza or marinara sauce, if desired.
Notes: *Looking for a great homemade pizza and/or pizza sauce recipe? I love Jim Lahey's no-knead pizza dough. You do need to start it 18 hours ahead, though, so plan accordingly. I also have a great homemade pizza sauce recipe. You'll find both the Lahey dough recipe and my homemade pizza sauce recipe on my Chorizo pizza post.