Variation on a Robin Miller recipe. She used steamed broccoli and no garlic in hers. You can use any vegetables (roasted or raw) you like or cooked meat (pepperoni, sausage, etc). When I made this, I actually used two cans of Pillsbury pizza dough (about 13.5 ounces each) and divided the filling to make one veggie calzone and one pepperoni calzone.
- 1 cup part-skim ricotta cheese, drained well
- 1 (8 ounce) bag part-skim mozzarella cheese, shredded (about 2 cups volume)
- 2 teaspoons garlic, minced, to taste
- 1 -1 1⁄2 cup roasted vegetables or 1 -1 1⁄2 cup pepperoni slice
- salt, to taste
- black pepper, to taste
- 1 lb pizza dough, thawed
- 1 -2 tablespoon olive oil
- 2 tablespoons parmesan cheese, grated, to taste
- 1 -2 cup pizza sauce or 1 -2 cup marinara sauce, to dip, heated
- Preheat oven to 450 degrees F.
- In a medium bowl, combine ricotta, mozzarella and garlic; Season to taste with salt and black pepper.
- Roll dough out to a 15" circle on a baking sheet that has been lightly dusted first with either flour or cornmeal.
- Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with filling of your choice (veggies or cooked meat).
- Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together.
- Brush with olive oil and sprinkle some parmesan cheese over top, to taste.
- Cut a few slits in the top to allow steam to release.
- Bake 10-15 minutes, until puffed up golden brown.
- Let stand 5 minutes before slicing.
- Serve with some heated marinara sauce to dip, if desired.