Quickie Calzonie!

In my quest to make restaurant favorites at home, I have discovered the wonderful world of Pillsbury pizza crusts! I've been making lots of calzones (and probably should join a gym now...) - its just so fun to try different fillings.  Get two Classic Pizza Crusts (not the thin crust - it rips), and press one flat on a cookie sheet, and just top with whatever you like.  Then stretch the second one over it and squish all the edges together.  Bake according to the directions on the crust package.

Deli meats and cheeses lay nice and flat and are easy to work with.  I like veggies but they tend to wet all over the bottom crust - you can try microwaving them a little and then squeeze them in a paper towel to remove some of the wet.  I usually just serve fresh veggies on the side - try shredded lettuce and pickles.

Easy marinara dip:  get a can of chopped tomatoes and blend with oregano and garlic powder in food processor or chopper until smooth.  

Any combinations you like on a pizza or in a sub will work in a calzone.  Some combo suggestions:


- Perdue Short Cut chicken strips, alfredo sauce, frozen broccoli (heated & squeezed)
- sliced turkey, prepared stuffing, cranberry sauce mixed with mayo
- salami, cheese, sliced hot peppers or Wickles Red Pepper Relish
- diced ham, american cheese, mustard or ranch dressing
- roast beef, provolone, mustard & mayo
- cut-up meatballs, pasta sauce, mozzarella
- proscuitto, hot capicola, muenster cheese, sliced mushrooms (drained well)
- pepperoni, salami, mozzarella, pasta sauce or creamy italian dressing
- Perdue Italian chicken strips, feta cheese, crumbled bacon

Dessert Calzone can be made the same way - use a can of pie filling and serve with whipped cream.
My favorite so far: apple pie filling with blobs of sweet ricotta and chopped walnuts and a drizzle of honey on the top crust.

Please share your combo suggestions!