When I started writing Tasty Thursdays, I gave out my favorite recipe for pizza dough, with the promise that I’d share more uses for the dough. I’m finally getting back around to this one, with two NY pizza parlor favorites, Calzones and Pepperoni Rolls.
If my husband and Chef Jr had their way, I’d only make Calzone with the pizza dough. However, Game Teen and I love our Pepperoni rolls. A single batch of dough will make one decent sized Pepperoni Roll that can easily feed three hungry people, AND two medium Calzones.
- 1/3 of a batch of pizza dough (follow link to recipe)
- 1/2 pound sliced pepperoni (sandwich size is recommended, but this can be done with the small slices)
- 8 oz mozzarella, shredded
- 2 oz asiago or parmesan cheese, shredded
- olive oil
- granulated garlic
- marinara sauce (about 1/2 cup total)
Preheat oven to 450 degrees. On a well floured surface, roll out pizza dough into a rectangle until it is about 1/8″ thick. Pour about two tablespoons of olive oil on the dough, spread, then sprinkle generously with granulated garlic.
Along the wider side of the rectangle, layer your pepperoni slices, slightly overlapping each slice. Leave about 1/4″ of exposed dough at either end. When you have covered the dough completely with pepperoni, spread the mozzarella out on top, then sprinkle with the asiago/parmesan cheese.
Using both hands, gently roll the wide side into a pinwheel . Transfer onto a very lightly greased cookie sheet, then generously coat with olive oil (this gives it a nice, crisp crust) and bake for approximately 20 minutes or until golden brown. Allow to cool for about 5 minutes, then slice at 1/2 inch increments. Serve with marinara sauce for dipping. Makes one 9 to 10 inch roll, which serves 3 t0 4 people, depending on how hungry they are.
Once I moved out of the NY metro area, this pizza parlor staple was difficult to find. We’ve found good pizza, but only one place makes them the way we remember. Fortunately, you don’t have to search in vain if you want the ultimate meal in a pocket. The cheese mixture is enough for two calzones, but I’m giving instructions to prepare one.
- 1/3 of a batch of pizza dough (follow link for recipe)
- 1-15 oz container Ricotta Cheese
- 3 oz Asiago cheese, grated
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon minced garlic
- 1 cup cooked chopped ham, pepperoni, or sausage
- 1/2 cup marinara sauce
- olive oil
Preheat oven to 450 degrees. In a medium bowl, mix together cheeses, egg, salt, pepper and garlic. Set aside.
On a well floured surface, roll out pizza dough into a circle of about 1/8″ thickness. About 1/2″ in from the edge, scoop half of the cheese mixture on one side of the circle. Top with half of the chopped meat of your choice, then fold the other half of the dough on top. Starting at one end, pinch the ends together to keep the filling inside. (I make mine look almost like a rope.) Lightly coat the top with olive oil, then place on a lightly greased baking pan.
Repeat the process with another 1/3 of the dough and remaining cheese and meat.
Bake for about 20 minutes or until the top is golden brown and serve with marinara sauce for dipping.
The best part of these is that they reheat very well, so make double batches of dough and make extras to pull out of the fridge later in the week. Or I did-I killed my KitchenAid making the Pepperoni Roll and Calzone pictured above. It had a long and productive 12 years in my kitchen!
Until next week, I hope all your meals are tasty!