Grandma’s Famous Calzones

Growing up, anytime our family got together for a holiday or celebration my grandmother would make these calzones as an appetizer. They were everyone’s favorite, and if you didn’t take 2 pieces when they first came around, there wouldn’t be any left for you if you wanted second helpings. They were always a treat when she made these, but sometimes she couldn’t get the correct dough, or didn’t have enough time to let the dough rise. That’s why I was pleasantly surprised when I found a way to get the same great taste of her calzones, but cheat with the dough. By using Pillsbury pizza dough, I’m able to make these calzones within 30 minutes, and don’t have to worry about planning hours ahead to make this simple appetizer. Serve these at your next event as an appetizer or even cut into large pieces and take into work with you as a sandwich!

These calzones are so tasty, but really don’t require too many ingredients. Pillsbury pizza dough, parsley, pepperoni, mozzarella cheese, garlic powder, and sesame seeds are all you really need.

calzone

Arrange the dough to cover a baking sheet completely (I use a sheet that is 10x15inches – I wouldn’t go much bigger than that). Top the dough with a single layer of pepperoni, mozzarella cheese, parsley, and garlic powder.

Calzone

Roll the dough (on the long side) as if you were rolling a jelly roll. Tuck the dough on each side of the roll, to ensure that nothing falls out when baking. Brush egg wash over the entire roll, liberally top with sesame seeds, and cut slivers into the top (every couple of inches).

calzone

Bake at 375 degrees for 20-25 minutes (or until dough is golden brown). Let cool and slice into 1 inch pieces.

calzone

Grandma’s Famous Calzones

Ingredients

  • 1 Pillsbury Pizza Dough
  • 2 cups shredded mozzarella cheese
  • Approx. 50 small slices of pepperoni
  • 1/2 cup fresh parsley
  • 1 TBSP garlic powder
  • 1 egg
  • Toasted sesame seeds

Directions

  1. Preheat oven to 375 degrees
  2. Arrange the dough to cover a baking sheet completely (I use a sheet that is 10x15inches – I wouldn’t go much bigger than that). Top the dough with a single layer of the pepperoni, mozzarella cheese, parsley, and garlic powder.
  3. Roll the dough (on the long side) as if you were rolling a jelly roll. Tuck the dough on each side of the roll, to ensure that nothing falls out when baking. Brush egg wash over the entire roll, liberally top with sesame seeds, and cut slivers into the top (every couple of inches).
  4. Bake at 375 degrees for 20-25 minutes (or until dough is golden brown). Let cool and slice into 1 inch pieces.

calzone

Mom’s Meatballs & Pasta Sauce

This is my mom and grandmother’s meatball and pasta sauce recipe. It’s really the only meatball and sauce recipe you need to know. The sauce is simple, flavorful, and perfect for any type of pasta you want to use it with. It’s a simple meal, but nothing tastes better than a homemade sauce.

Meatballs and Pasta Sauce

For the meatballs, mix together ground beef, eggs, breadcrumbs, parsley, garlic, salt and pepper. Roll the meat into small balls, about an inch in width (one pound of ground beef should get you about 35 meatballs). Heat oil in a large pan and fry the meatballs until they are browned on all sides, about five minutes.

Meatballs and Pasta Sauce

Remove the meatballs from the pan, reserving the liquid, and set aside. In the same pan, add tomato paste, tomato puree, 1 can water of each, minced garlic, salt, pepper, and a basil leaf. Simmer sauce for 30 minutes, add meatballs back in and simmer together for an additional hour.

Meatballs & Pasta Sauce

Use sauce for pasta, lasagna, ravioli, or freeze for later use.

Meatballs and Pasta Sauce

Meatballs and Pasta Sauce

Ingredients

  • 2 TBSP oil
  • 1lb ground beef
  • 2 eggs
  • 3/4 cup breadcrumbs
  • 1/4 cup loosely packed parsley, chopped
  • 5 garlic cloves, minced
  • salt
  • pepper
  • 1 can tomato paste
  • 1 can tomato puree
  • 1 can each water
  • 1 basil leaf
Directions
  1. Heat a large Dutch oven with oil. In a medium bowl, mix together ground beef, eggs, breadcrumbs, parsley, 3 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp pepper. Form into small ball.
  2. Place the meatballs into the Dutch oven and cook until brown on all sides, about 5 minutes. Remove from the pan and set aside. Reserve the liquid.
  3. Add the tomato paste, tomato puree, 1 can each water, 2 minced garlic cloves, 1 basil leaf, salt and pepper to taste, to the Dutch oven. Simmer, uncovered, for 30 minutes. Add the meatballs to the sauce and simmer for another hour.