Easy Calzone Recipe

Source: https://natashaskitchen.com/easy-calzone-recipe/

Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients
• 2 lb pizza dough (see recipe below)
• 1 cup pizza sauce
• 1 cup pepperoni
• • 2 cups shredded mozzarella
• 1 cup ricotta cheese (I used cottage cheese)
• 2 tbsp oil
• 1/2 cup parmesan cheese

Instructions
Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

Overnight Pizza Dough Recipe
Servings: 8 people (makes 2, 10-12 inch crusts)
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10minutes

Ingredients
• 1 1/4 cups warm water, 105-110˚F
• 1/2 tsp active dry yeast
• 1 tsp honey
• 1/2 Tbsp fine sea salt
• 3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*

Instructions
How to Make Pizza Dough:
In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
**I don't think putting it in the fridge made it rise much more than it had already risen, so I'd try using it after the first rise.
Remov the dough from the fridge 1 hour before using to give it time to warm up.

The Mac Attack (TMNT Mac and Cheese Pizza)

The Mac Attack (TMNT Mac and Cheese Pizza) Source: Teenage Mutant Ninja Turtles Cookbook Ingredients Cornmeal or flour for dusting EVOO for brushing and greasing (I didn't use this) 2 cups uncooked elbow macaroni 1-1/2 cups milk 2 tbsp unsalted butter 2 tbsp flour salt and pepper 1/4 tsp paprika 1/2 tsp Dijon mustard 1 cup shredded white cheddar, divided (I used regular cheddar) 1 cup shredded Gruyere cheese, divided (I used mozzarella) 1 heaping tbsp minced fresh chives, plus more for garnish (I skipped this) 1/2 cup heavy cream OR half-and-half (I used non-fat half-and-half) 1 pound ball pizza dough (I used the recipe on the back of the pizza yeast) Instructions (These are adjusted to match the temperature and time on the pizza yeast recipe) Preheat over to 425 degrees F. Dush a pizza ban with cornmeal or flour. Bring a pot of salted water to boil and cook the past to al dente, according to package directions. Drain well. Pour themilk into a small saucepan and warm it over medium-low heat just until it starts to steam. Don't let it boil over! In a separate, heavy-bottomed saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, whisking constantly, unilt if forms a smooth, bubbly paste. (Be careful not to let it brown.) Whisk in the hot milk for 3 to 5 minutes or until the sauce thickens. Season to taste with salt and pepper. Bring the sauce to a boil, reduce the heat to low, and cook for 2 minutes. Remove from heat. Stir in paprika, mustard, and 3/4 cup of EACH cheese. Stir until the cheeses are completely melted, then add the chices, cream, and pasta. Mix gently until well combined, then taste and season with additional salt and pepper as desired. Stretch or roll dough into 12-inch disk and place on pan. Brush with olive oil (I skipped this). Spread the mac and cheese onto the crust, leaving a 1/2 inch border of dough all round. Use just enough mac and cheese to make a 1/4-inch thick layer. Sprinkle the remaining cheese on top. Bake for 12-15 minutes or until the cheese begins to brown. Remove the pizza from the oven. Let it sit for 5 minutes, then sprinkle with remaining chives. Slice and serve.