PESTO CALZONES

Of course, for Audrey, these turned into a “meat lovers” calzone, but Morgan and I enjoyed our sausage-veggie combos.

BASIL PESTO
HOMEMADE PIZZA DOUGH #2
corn meal
olive oil

Filling suggestions:

sliced or diced salami
crumbled and cooked sweet Italian sausage
Mozzarella or other shredded cheese
sautéed bell peppers, onions, mushrooms
roasted or sun-dried tomatoes or quartered cherry tomatoes

Form the Pizza Dough into 5 rough squares and arrange on a couple of baking sheets prepared with a light dusting of corn meal. Poll or make a checklist for your dinner guests as to what they’d like in their calzones.

Spread the pesto on the top of each square of dough, then sprinkle the cheese, leaving a 1 inch border. Layer the other fillings on one side only, then fold over the other side to cover. Roll the edges up together, pinching them in at the end. Brush lightly with olive oil and bake at 425 degrees until browned, 15 – 20 minutes.