Quarterback Calzones Recipe

5 3
Quarterback Calzones Recipe
Quarterback Calzones Recipe photo by Taste of Home
Publisher Photo

Quarterback Calzones Recipe

Be the first to add a review
5 3
Publisher Photo
Select your favorite ingredients to fill these easy-to-assemble pizza pockets formed with frozen dinner rolls.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

Ingredients

  • 1 package (48 ounces) frozen dinner roll dough, thawed
  • 1 can (15 ounces) pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup finely chopped green pepper
  • 1/3 cup chopped ripe olives, optional
  • 32 pepperoni slices
  • Vegetable oil

Directions

For each calzone, press two dinner rolls together. On a lightly floured surface, roll dough into a 6x3-1/2-in. oval. Spread 1/4 cup sauce to within 1/2 in. of edge. Top with 1/4 cup cheese, 1 tablespoon green pepper, 1 to 2 teaspoons olives if desired and 4 pepperoni slices. Press two more rolls together and roll into a slightly larger oval. Place over filling; firmly press edges to seal. Cut another roll in half and roll out to 1/8-in. thickness. Cut a 3x1/4-in. strip. Place lengthwise down center of calzone. To form laces, cut four 1x1/8-in. strips; place across center strip. Cut two 4x1/4-in. pieces of dough. Place one across each end of calzone, curving to form a crescent shape. Transfer to a greased baking sheet. Lightly brush tops with oil. Cover and let rise in a warm place for 15 minutes. Bake, uncovered, at 375° for 16-17 minutes or until golden brown. Cut calzones in half before serving. Yield: 8 calzones.
Originally published as Quarterback Calzones in Quick Cooking January/February 2000, p21

  • 1 package (48 ounces) frozen dinner roll dough, thawed
  • 1 can (15 ounces) pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup finely chopped green pepper
  • 1/3 cup chopped ripe olives, optional
  • 32 pepperoni slices
  • Vegetable oil
  1. For each calzone, press two dinner rolls together. On a lightly floured surface, roll dough into a 6x3-1/2-in. oval. Spread 1/4 cup sauce to within 1/2 in. of edge. Top with 1/4 cup cheese, 1 tablespoon green pepper, 1 to 2 teaspoons olives if desired and 4 pepperoni slices. Press two more rolls together and roll into a slightly larger oval. Place over filling; firmly press edges to seal. Cut another roll in half and roll out to 1/8-in. thickness. Cut a 3x1/4-in. strip. Place lengthwise down center of calzone. To form laces, cut four 1x1/8-in. strips; place across center strip. Cut two 4x1/4-in. pieces of dough. Place one across each end of calzone, curving to form a crescent shape. Transfer to a greased baking sheet. Lightly brush tops with oil. Cover and let rise in a warm place for 15 minutes. Bake, uncovered, at 375° for 16-17 minutes or until golden brown. Cut calzones in half before serving. Yield: 8 calzones.
Originally published as Quarterback Calzones in Quick Cooking January/February 2000, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuarterback Calzones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review