Calzones Two Ways

Preheat oven to 400 F.

1. In a small saucepan, heat the oil and garlic over low heat for 5 minutes. Remove from heat and allow the oil 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, roll the dough ball into a thin pizza crust, approximately an 8-inch diameter. Fill one side of the dough circle with desired toppings, leaving a border of crust open around the edges. Repeat with the remaining dough section and remaining fillings.

* 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!

For the Chicken and Veggie Delight: Layer the chicken, mushrooms, tomatoes, onions, peppers and half of the mozzarella on one half of the dough, leaving a border of crust open around the edges. 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, leaving a border of crust open around the edges. Then top that with mushrooms, remaining pepperoni, and the remaining half of the mozzarella. Using a pastry brush, brush the opposite side of the pocket interior with garlic oil.

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

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

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

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