Ingredients for Quarterback Calzones
- 8 dinner rolls (approximately 16 total)
- Pizza Sauce
- Mozzarella Cheese
- 1/4 cup chopped green bell pepper
- Ripe Olives
- 32 pepperoni slices
- Vegetable Oil
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How to Make Quarterback Calzones
- Preheat oven to 375°F (190°C).
- For each calzone, press two dinner rolls together to form a base.
- On a lightly floured surface, roll each base into a 6-inch x 3 1/2-inch oval.
- Spread 1/4 cup pizza sauce evenly within 1/2 inch of the edge of each oval.
- Top with 1/4 cup shredded mozzarella cheese, 1 tablespoon chopped green bell pepper, 1 to 2 teaspoons sliced black olives (optional), and 4 slices pepperoni.
- Press two more dinner rolls together and roll into a slightly larger oval.
- Place the larger oval over the filling, completely covering it.
- Firmly press the edges to seal completely, crimping to create a tight seal.
- Cut another dinner roll in half and roll it out to 1/8-inch thickness.
- Cut a 3-inch x 1/4-inch strip from the rolled-out dough.
- Place the long strip lengthwise down the center of the calzone to represent the football laces.
- Cut four 1-inch x 1/8-inch strips from the remaining dough.
- Place these shorter strips across the center strip, perpendicularly, to create a lacing effect.
- Cut two 4-inch x 1/4-inch pieces of dough.
- Place one piece across each end of the calzone, curving them slightly to form a crescent shape.
- Transfer the calzones to a greased baking sheet.
- Lightly brush the tops with olive oil.
- Let the calzones rise in a warm place for 15 minutes. (Rising time not included in cook time)
- Bake for 16-17 minutes, or until golden brown and the cheese is melted and bubbly.
- Let cool slightly before cutting in half and serving.
- Yield: 8 calzones
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
38g
Fat
34g
Carbs
30g
