Cazones & Cabernet

**I typed this post almost 2 weeks ago.  I then inadvertantly deleted all of the photos.  Which caused me to lose my patience :(  So, I'm just now posting it!**

Last night Daisy came over and we decided to make homemade calzones.  Calzones may be my absolute favorite indulgence EVER.  I'm not a big "pizza sauce" person, so a calzone hits the spot!  I found a Pampered Chef recipe for homemade calzones, but it didn't include ricotta cheese.  It also used swiss chese.  I am a firm believer that ricotta cheese is a MUST in a calzone.  Also, swiss?  I'll take mozzarella please.  So, I printed off a few more recipes, and we merged them all together to make our own variation!

Honestly, this may have been one of the best calzones I've ever eaten.  We opted for ricotta, mozzarella & peperoni, but you can put anything you like in it :)

  

Pepperoni & Cheese Calzone

1 pkg refridgerated pizza crust (regular crust)

13.5 oz ricotta cheese

1.5 cups mozarella cheese

Italian spices, crushed red pepper flakes, any other spices you like (optional)

parmesan cheese

sliced pepperoni

olive oil

Preheat oven to 450 degrees.  Combine ricotta and mozzarella cheese in a mixing bowl.  Add spieces if you choose.

Unroll pizza crust onto baking stone or pizza pan.  Gently stretch and press dough to cover bottom.  Spoon cheese/spice mixture onto one half of the pizza crust.

Fold the dough in half, pinch the seems & press down with a fork on the edges.

Cut 3 slits into the top of the calzone.

Brush with olive oil.

Bake for 14-16 minutes, or until crust is a deep golden brown.  Sprinkle parmesan cheese over the top and allow to melt.

TEN and I bought one roll of the pizza crust over the weekend, and split it into two.  We each made our own smaller calzones, and again...perfection!

T