Homemade Calzones

During football season, I always look for easy recipes that I can put together ahead of time as well as those that make a lot so that I don't have to spend the entire game time in the kitchen.  Calzones are delicious and perfect for game days.  Truth be told, this is the second time I've shared these recipes, but holy moly, the original photos/posts are embarrassing - haha!  Right now, we are loving chicken parmesan calzones as well as pepperoni bread.  The only reason I give them different names is because the calzone has sauce in it, and the bread does not, but you can call them whatever you want!

Before I share the recipes, remember that the first and most important part of making these calzones is taking the dough out of the refrigerator at least an hour before you want to start the prep.  I purchase my dough at Publix, but if you're in the Northeast, my favorite pre-made dough is definitely from the Bertucci's restaurant chain.  Place each dough in a bowl with olive oil, cover it, and put it in a warm space.  After an hour, you will be ready to cook!

Ingredients for a chicken parmesan calzone:
- 1 refrigerated pizza dough
- 3 pre-cooked breaded chicken tenders (sliced thinly)
- 8 slices of provolone cheese
- 1/2 cup pizza sauce
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese
- corn meal
- 1 tablespoon melted butter

Directions:
1. Preheat the oven to 400 degrees.
2. After allowing the dough to rise, roll it out to a half inch thickness.
3. On top of the dough, layer provolone cheese, pizza sauce, chicken, ricotta cheese, and mozzarella cheese.
4. Fold one third of the dough over the top and the opposite third on top of that.  Crimp the edges of the dough to keep all the contents inside.
5. Sprinkle corn meal on the folded side and place this side down on the cookie sheet.
6. Spread melted butter across the top of the calzone.
7. Bake for 45 minutes.
8. Allow to rest for at least 15 minutes for slicing into pieces.

 Ingredients for a pepperoni bread:
- 1 refrigerated pizza dough
- 30-40 thin slices of pepperoni
- 1 1/2 cups mozzarella cheese
- corn meal
- 1 tablespoon melted butter

Directions:
1. Preheat the oven to 400 degrees.
2. After allowing the dough to rise, roll it out to a half inch thickness.
3. On top of the dough, layer pepperoni then mozzarella cheese.
4. Fold one third of the dough over the top and the opposite third on top of that.  Crimp the edges of the dough to keep all the contents inside.
5. Sprinkle corn meal on the folded side and place this side down on the cookie sheet.
6. Spread melted butter across the top of the bread.
7. Bake for 45 minutes.
8. Allow to rest for at least 15 minutes for slicing into pieces.

These are seriously my favorite!  Each of them makes at least 10 thick slices, and sometimes I even cut those slices in half.  Make two breads, and you have a solid afternoon of football food!