I’m BACCCCCKKK!!! Sorry for being a bad blogger the past week. It’s been a little bit nutso up in here. Forgive me? Thanks, I knew you’d understand. To show you my deep gratitude I thought I’d make you a delicious calzone!!!

Who doesn’t love a crispy on the outside, gooey on the inside, cheesy delicious calzone dipped in hot marinara??? You tell me who and I’ll go have a chat with them! 😉

Calzones are super simple and can’t remember for the life of me why I don’t think to make them more often! It’s SUCH a simple twist on a regular ol’ pizza! Stuff them with whatever you like – gosh I love a customizable dinner. I don’t do well with strict ‘by-the-books’ recipes… i’m more of a “add a little bit of this, and a little bit of that” kinda gal!!

hellllloooo gorgeous! Does that look good or what?! It’s like pizza – but classed up a bit! hah Because nothing says classy like cheesy goodness with the sauce on the side! haha

I have big plans for future calzones. Just you wait and see. It’s officially fall and that means it “comfort food” time. So get excited people!

Oh, and GET OUT THERE and buy the ingredients to make these puppies! Enjoy!

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Pepperoni and Veggie Calzone with Marinara Sauce

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

If you do not have a pizza stone, preheat the pan you are using in the oven. Note that cooking time may be longer without stone.


For the Marinara:
1 28 ounce can San Marzano tomatoes
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon sugar

For the Calzone:
1 ball of pizza dough
5 ounces sliced pepperoni
1 green bell pepper, seeds removed and sliced
1/2 red onion, thinly sliced
8 ounces mushrooms, wiped clean and sliced
8 ounces mozzarella, shredded
1 egg, beaten
1/8 - 1/4 teaspoon oregano
1/8 - 1/4 teaspoon crushed red pepper
1/8 - 1/4 teaspoon salt
1/4 grated parmesan cheese


For the Marinara:

Add tomatoes, garlic, salt, and sugar to a saucepan and heat over medium high heat until it comes to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes. Puree using a stick blender (may use a regular blender or food processor - just allow it to cool and BE CAREFUL as putting a lid on hot liquids will create pressure and you don't want a hot marinara explosion!).

For the Calzone:

Preheat oven to 475º with pizza stone in oven. Roll out Pizza dough to about 1/4"-1/2" in thickness. Leaving about an inch perimeter, layer on the pepperoni, sliced mushrooms, sliced onion, and sliced green bell peppers on half of the pizza dough. Top with mozzarella cheese. Fold the empty half of dough over the half with all of the toppings making a half circle shape. Seal the edge by brushing on some of the egg mixture between the top half and bottom half, and pressing firmly with your fingers. Using a sharp knife, slice some vents into the top of the calzone (about 4-5).

Brush egg all over the top of the calzone and sprinkle with a touch of oregano, crushed red pepper, salt, and parmesan cheese. Place on pizza stone and bake at 475º for 12-18 minutes; lay a piece of foil on top if it browns too quickly. Remove from oven and allow to rest for 5 minutes. Slice in strips and serve with hot marinara.