from the Betty Crocker cookbook

Like Pizza Pops, but probably better for you. Also, way more filling.


  • 1 package traditional dry yeast
  • 1 cup warm water
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tbsp. vegetable oil
  • 2 1/4 to 2 1/2 cups flour
  • 2 cups shredded mozzarella cheese
  • 1/4 lb. salami (we used pepperoni instead)
  • 1/2 cup ricotta cheese
  • 1/4 cup chopped fresh basil leaves
  • 2 chopped roma tomatoes
  • pepper
  • 1 egg, beaten

For the dough, dissolve the yeast in the water, then add the sugar, salt, oil, and 1 cup of the flour. Mix until smooth, then add in the rest of the flour. Knead about 5 minutes on a floured surface, or until the dough is smooth. Rise in a greased bowl for 30 to 40 minutes.

Preheat the oven to 375oF and grease a cookie sheet.

Punch down the dough and divide it in 6. Roll out to 7-inch circles, and top with the cheeses, salami, basil, tomatoes, and pepper. Carefully fold dough over and seal. You can try pinching the edges or smooshing them together with a fork, but the calzones leaked a bit of cheese in the oven no matter which way I did it, but using the fork was probably faster so go with that.

Place the calzones on the cookie sheet and brush with the egg. Bake about 25 minutes until golden brown. Makes 6.

This recipe can be successfully doubled, though you'll probably be very sick of making calzones by the time you've finished the twelfth one.

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Last modified: Wed Oct 04 07:55:39 MDT 2006