PIE CRUST: Quick Calzones

FEATURED ITEM:

PIE CRUST

WHY STORE THIS ITEM:

• Commercially prepared pie crust is good frozen for one year! Homemade pie crust is good for six months frozen.
• Pie crust is not just for pie. Use it for pizza, calzones, pop tarts, Sheppard’s pie, or anything else that needs a good crust.
• To freeze homemade pie crust you can roll it out into sheets or form it into disc shapes. Either way, it only takes up a small space in your freezer.

DINNER RECIPE:

Quick Calzones

I think my husband could eat pizza every day of his life and never get sick of it. On the other hand, I think I would be ok only eating pizza once a year. That being said, I have to get creative with pizza to keep both of us happy. This recipe is great because you can fill it with anything you want. My husband gets traditional pepperoni and tomato sauce while I get fresh tomato, mozzarella, and basil filling! Yum!

Makes 6 round calzones

Cook Time: 40 minutes

Ingredients:

Pie crust dough, enough for two 9” pies

1 egg

1 tablespoon water

Pizza filling of your choice

For pepperoni filling:
A handful of pepperoni

Shredded mozzarella cheese

Pizza sauce

For Tomato and basil filling:

Cherry tomatos

Fresh mozzarella

Fresh basil

Directions:

Preheat oven to 350°.

If your pie crust isn’t rolled out, roll it out to about 1/8 inch thick. Cut the pie crust into 6” circles. Ball up the left over dough, roll it out and cut the shapes again.

Place half of the pie crust pieces on a baking sheet. Combine the egg and water in a bowl and mix thoroughly to create an egg wash. Using a pastry brush, cover the pie crusts on the baking sheet with the egg wash.

To make pepperoni filling, dice the pepperoni. Spread some pizza sauce in the middle of the pie crust circle covering about 2/3’s. Place ½ tablespoon of pepperoni in the middle followed by ½ tablespoon of mozzarella cheese.

To make the tomato and basil filling dice the tomatoes, basil, and mozzarella then combine all together in a bowl, season with salt and pepper.

Place a heaping tablespoon of filling in the middle of each pie crust circle. Place a second pie crust layer over the filling.

Use the prongs of a fork to press down the edges of the pie crust squishing both layers together to make a seal. Make sure to go around the entire crust shape. Also poke three or four holes in the middle for air vents.

Brush the tops of each pie crust circle with the egg wash.

Bake for 20-25 minutes.

Tell us what you made!

Please leave a recipe of what you made with this week’s featured item in the comments field or email it to us.