Using store bought pizza dough makes this an easy dish to put together. This recipe made 8 calzones. I baked four for dinner and froze the other four to bake another night. Double the Bolognese sauce recipe too and you can freeze half of it and make spaghetti another night. One hour and you’ve got three dinners!
- 2 lbs. pizza dough
- 1 T. olive oil
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 lb. ground pork
- 1 1/2- 15 oz. cans of tomato sauce, I used Hunts
- 1 t. salt
- 1 t. pepper
- 1 t. dried oregano
- 1 t. fennel seed
- 2 garlic cloves, minced
- 24 slices of pepperoni
- 1 C. shredded mozzarella cheese
Remove the dough from the package and let it rest on the counter on a floured board. Make the sauce: heat the oil to medium heat in a large Dutch oven and add the onion, carrots, and celery. Stir and cook until the onions are transparent, about 8 minutes. Add the ground pork and cook until browned. Add the sauce, salt, pepper, oregano, fennel seed, and garlic. Stir to combine. Bring to a boil and reduce the heat. Don’t fully cover the pot. Allow the mixture to simmer and thicken for thirty minutes to an hour.
Heat the oven to 375 degrees. Spray a rimmed baking sheet with cooking spray. Divide the dough into 8 balls. Working one at a time, roll a dough ball out on a floured board into a rough rectangle about 7 inches wide. Scoop about 1/3 C. of sauce onto one side of the circle. Top the sauce with four slices of pepperoni and about two T. of cheese.
Fold the dough over the mound and crimp the edges, folding the dough up and over to seal. Place on the greased baking sheet. Repeat until you have made all 8 calzones. I baked four on a sheet and froze the other four. You could bake them all on two sheets. Bake for about 20 minutes or until the crust is golden brown in spots. Allow the calzones to rest for at least ten minutes before serving.