Calzones...Two Ways

I am not sure if it is just a weird coincidence in my household, but my husband and I tend to differ on what we consider a good filling for a calzone. I love to have a mountain of vegetables accompanied by lean protein while my husband is a three topping man --- pepperoni, mushroom and cheese. While I can appreciate the peppery meat and savory flavor of his preferred calzone, I am very partial to the freshness of vegetables. This recipe was developed to satisfy both of our tastes. This is a great idea for a family pizza night; every chooses their fillings and makes their own pizza pocket!

Preheat Oven Temperature: 400 degrees

Ingredients:
1 Whole Wheat Pizza Dough Ball, thawed
1/4 Cup Canola Oil
1 Clove Garlic, peeled and smashed
20 Pieces Pepperoni
1 Cup Cooked Chicken Breast, coarsely chopped
1 1/2 Cup Button Mushrooms, sliced
1/4 Medium Yellow Onion, sliced
1/4 Cup Green Bell Pepper, sliced
1/4 Cup Grape Tomatoes, halved
2/3 Cup Grated Mozzarella Cheese, divided
1/4 Cup Grated Parmesan Cheese, divided
1/2 teaspoon Italian Seasoning, divided

1. In a small saucepan, heat the oil and garlic over low heat for 5 minutes. Remove from heat and allow to sit for 5 additional minutes.
2. On a lightly floured surface, cut the dough ball in half. Set one half aside.

3. Using the rolling pin, form a thin pizza crust, approximately an 8-inch diameter. Fill with desired toppings.

For the Chicken and Veggie Delight: Layer the chicken, mushrooms, tomatoes, onions, peppers and half of the mozzarella on one half dough. USing a pastry brush, brush the opposite side of the pocket interior with garlic oil.

For the Pepperoni Pocket: Layer half of the pepperoni on one side of the crust. Then top with mushrooms, remaining pepperoni, and half of the mozzarella. Using a pastry brush, brush the opposite side of the pocket interior with garlic oil.

****NOTE: This is where you can decide what you want in your pocket. Mix up the toppings and create a cheese blend. Want marinara? Then add it! The possibilities really are endless!!!!****

4. Carefully fold the unfilled half of the crust over to form a closed pocket. Using your fingers, gently crimp the edges together. Follow with the prongs of a fork to further seal the pocket. Move to a baking sheet that has been lightly sprayed with oil. Repeat for additional pockets.

5. Brush each calzone with more garlic oil and sprinkle with the parmesan cheese and Italian seasoning.

6. Bake in the middle of oven for 20 minutes.

I like to serve mine with heated marinara sauce for dipping. My husband also likes some garlic butter as well!

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