Pepperoni Calzones

A combination from The Pioneer Woman and Real Simple

Ingredients

• 16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) 
• Pepperoni
• 1 cup, fluid Whole Milk Ricotta Cheese
• 1/2 cup Grated Parmesan Cheese
• 1 cup Grated Mozzarella Cheese
• 2 whole Eggs
• 1/2 teaspoon Salt
•  Black Pepper To Taste
• Couple handfuls chopped fresh spinach
•  Marinara Sauce, For Serving
• 1 whole Egg Beaten

Preparation Instructions

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

In a medium bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and spinach. Set aside.

When rolls are thawed and risen, stack 2 on top of one another and roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Place pepperoni on top. Fold half of the dough over itself, then press edges with a fork to seal.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes on a pizza pan (so the bottoms don't get soggy), until nice and golden brown. Serve with warm marinara sauce.

Notes from Jill's Kitchen:

I tweaked the recipe itself with my ingredient changes already, but as for execution, these were a little juicy. I think I used too much ricotta (I dumped the whole container in), so I switched the recipe to only a cup and we shall see how it goes next time! The original Pioneer Woman recipe also had sausage, which would be a delightful addition next time as well.