Wednesday, November 23, 2011

Weeknight Dinner: Seven Cheese & Pepperoni Calzones

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What is the most popular Wednesday to order pizza in the United States?  It's today!!!  With so many people preparing their Thanksgiving feasts, today is the most popular Wednesday of the year to call out for pizza.  But, why call out for pizza when you can make these delicious (and super easy) Seven Cheese & Pepperoni Calzones?

I've made calzones before on the blog (that were also really easy and delicious).  But lately I have fallen in love with the blog My Life as a Mrs.  and no, it is not because I plan on being a Mrs. anytime soon (why do people keep asking me that?  Am I getting old??).  Anyway, after trying her Crockpot Korean Tacos which were a huge hit, I pretty much check her blog daily.  It's almost sad.  Almost.  I like to just think of it as inspiration.

Anyway, you can't have cheese without pepperoni in John's world and since we still have a few weeks left in the North End, I took the opportunity to get fresh pepperoni.  I also used Taste and Tell Blog's awesome Calzone Dough to make the recipe.  It may not be as fast as picking up pizza dough at the grocery store but if you're sitting at home all day preparing your turkey, it is worth the extra wait!
Seven Cheese & Pepperoni Calzones (adapted from here and here)
Serves:  4
2 cups flour
1 1/8 teaspoons yeast
3/4 teaspoons kosher salt
2 tablespoons olive oil, divided
3/4 cups + 1/2 tablespoon warm water
2 cups ricotta cheese (I like to get it fresh)
3 cups 6-Cheese Italian Blend Shredded Cheese
2 tablespoons italian seasoning
1 teaspoon garlic powder
1 cup marinara sauce (for dipping!)

Whisk together the flour, yeast, and kosher salt in a large bowl.  Add one tablespoon of olive oil and water and using a your hands, mix until the dough comes together.  Knead the dough by hand about 10 minutes until elastic and smooth.  Clean the bowl and add the remaining tablespoon of olive oil.  Coat the sides and bottom.  Place the dough into the oiled bowl, turning once and cover with a damp paper towl.  Let sit at room temperature for 2 hours, until doubled. 

Meanwhile, combine ricotta cheese, shredded cheese, italian seasoning and garlic powder.  Refrigerate until ready to use.

When the dough has risen, preheat the oven to 450 degrees F.  Divide the dough into four small balls.  Roll out into thin (1/4 inch thickness) circles.  Place one quarter of the cheese mixture in each and fold the dough over to cover.  Cut a small slit in the top of each calzone (to let steam escape).  Place calzones on a greased cookie sheet.  Bake for 15 minutes, until golden brown.  Warm the marinara sauce in a small saucepan.  Serve immediately. 
I hope that tomorrow brings you plenty of food, family, and fun.  Most of all, I hope we all take a second (including myself) to be grateful for how much we have.  After a really difficult few weeks, I am so thankful to have my family, John, and a new job (one that I am actually excited about!  How many people can say that?).

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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