Know what one of the perks of having extra pizza dough in your freezer is?
Also known as “homemade hot pockets” in my book…..not just delicious but portable, too!
Just like pizza toppings, anything goes when it comes to filling calzones. Veggies, meat, cheeses—they can even be made into desserts. This time I opted for a mushroom medley which was perfect when dunked into marinara sauce.
8 Ounces Pizza Dough
1½ Cups Sliced Assorted Mushrooms (I used Button and Portabello)
1 Garlic Clove, finely minced
1 Tablespoon Unsalted Butter
1 Teaspoon Fresh Thyme Leaves
2 Pinches Red Chili Flakes
¼ Cup Mozzarella Cheese, shredded
¼ Cup Pepper Jack Cheese, shredded
1 Tablespoon Parmesan Cheese Grated
1 Cup Marinara Sauce
Preheat oven to 425 degrees.
In a skillet, heat one tablespoon of olive oil with the butter. Add in garlic and sauté for one minute. Toss in mushrooms, chili flakes and thyme leaves and sauté until the mushrooms are tender. Remove from heat and season with kosher salt and black pepper. Allow the mixture to cool.
On a floured surface, roll out the pizza dough to a circular shape and until it reaches ½ inch thickness. Fill one-half side of the dough with the mushrooms mixture and cheeses, leaving an inch or so border around the edge. Carefully fold the dough over itself. Roll the edges up and press to seal. Sprinkle a baking sheet with cornmeal and slide the calzone on top. Brush the calzone with olive oil and lightly sprinkle kosher salt on top. Bake the calzone for 18-20 minutes until golden brown. Serve warm with marinara sauce to dip.