Feeling a little bit better today. Yesterday was brutal. I’m not sure which was worse, fearing suffocation because my throat was so swollen or choking down DayQuil. Either way, I feel like I’m on the mend today, not 100%, but getting there.

Yesterday was also uber hot and humid. Um, hello? Sunday it was barely 55 degrees and yesterday it hit 90 and was humid as all get out. I didn’t turn on the AC until Craig got home. …Mostly because the thing is ancient and I didn’t know how. Pathetic, I know.

Anywho. Moving on to a recipe that you probably won’t want to make if it continues to be hot and humid. Be smart, leave your oven off on those days. Calzones are a staple in our home.  They’re probably one of Craig’s favorites.  Craig is a picky eater, so by default I make them quite frequently. I can only subject him to so many “experiments” before I have to make it up to him by making him something he is sure to like.

I got the recipe from my mother-in-law, though I just make it from memory now and I’m pretty sure my measurements are nowhere near what the recipe says. So you all can be sure they turn out, I’ve posted the actual recipe. Though, after making them a few times, I’m pretty sure you’ll just be able to throw it all together, too.

I always make 2 calzones. We share one for dinner and the other one reheats really well for lunch later in the week. I know that Craig’s mom makes homemade dough, but we always use Pillsbury Seamless Dough Sheets, just for convenience.

calzone ingredients

On the long side of each dough piece, layer pepperoni, cheeses, sauce, parsley, and oregano. Sprinkle with Parmean cheese. Fold dough over and pinch to seal. Cut steam vents in the top of each roll. Place on greased baking sheets. Bake for 27-30 minutes at 350 degrees. When they are removed from the oven, spread butter over crust and serve warm.

calzone layer Collage

Here are my notes: I’ve substituted veggies for the pepperoni. You could use any pizza topping your little heart desires! Instead of spreading butter after removing them from the oven, I always use olive oil. I never measure any of the ingredients, I just use what is needed to fill up the dough pockets. The recipe above is for one calzone and like I said, I always make two!


love jessi



    1. THanks! If you were to ask Craig, though, he would disagree! Like I said, sometimes I have to fall back onto the good ‘ole tried and true after I subject him to a number of unsuccessful experiments!



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