HOMEMADE PIZZA POCKETS

INGREDIENTS

For the classic pizza calzone:
1 refrigerated classic pizza crust
½ cup pizza sauce
1 cup Borden Shredded Mozzarella Cheese
2oz pepperoni slices
4oz can sliced black olives, drained
for the broccoli & cheddar cheese pizza calzone:
1 refrigerated classic pizza crust
¾ cup Borden Shredded Sharp Cheddar Cheese
¼ cup Borden Shredded Mozzarella Cheese
3 tablespoons olive oil
1 tablespoon Italian seasoning
1 ½ cups finely chopped broccoli, (12oz frozen bag, thawed)

INSTRUCTIONS

Preheat the furnace to 375F by positioning the furnace shelves in the central sections of the furnace. Grease two baking trays or line them with parchment paper.
Divide the pizza dough into two halves on a slightly floured surface. Roll out each pizza dough in slices (4). Transfer 2 slices of dough to each baking tray.
For classic pizza calzones, spread half of each circle of dough with pizza sauce, cover with mozzarella cheese on strips of edge, cover with slices of peperoni and black olives. Fold the paperless dough on the other side to cover all the toppings. Lightly grip the dough tips with your hands or with a fork to seal the edges. Drill a few holes in the top of the dough with a knife to allow steam to escape.
For broccoli and cheddar calzone, water olive oil or spread olive oil over all circles of the dough with your hands and spread Italian seasoning over them.
In a medium size bowl, mix the chopped broccoli with the cheddar and mozzarella cheese.
Pour the broccoli cheese mixture into half of each pizza circle, ensuring its uniform distribution. Fold half of the paperless dough over the other side to cover all the toppings. Gently press the ends of the dough with your hands or a fork to seal the edges. Drill a few holes over the dough with a knife to allow steam to escape.
Bake for 25-30 minutes, replacing the trays in half until the crust turns golden brown. Remove from the oven and let the calzone cool a little before cutting and serving.