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Super Bowl Special: Rolled Italian Calzone

A Superbowl party favorite!

The Super Bowl is here and whether you're hosting a party or bringing something to a friend’s house, this Rolled Italian Calzone is a perfect dish to make.

It's easy and uses convenient ingredients that require little to no prep time.

I used Boarshead deli meats from the Southington Stop & Shop, but you can use store brand meats to lower the cost.

You can also buy a bag of pizza dough at any of our local Southington grocery stores. I like to use Pennella's Pizza Dough located in the refrigerator section that has been prepared by Pennella's Bakery in Watertown, CT. Their pizza dough is made with natural ingredients with no added preservatives, providing a healthy and convenient premade option for only $3.

If you prefer a homemade sauce to store bought, try my Homemade Tomato Sauce at Sprinkles of Parsley. It's easy and makes a large pot of sauce you can separate into little Tupperware containers and freeze for another time you're in need of tomato sauce. It's an inexpensive option as well as a healthier alternative.

Only a few simple steps and you can make this delicious crowd pleasing Rolled Italian Calzone that is sure to be a Super Bowl hit!

Rolled Italian Calzone

Makes: 12 slices
Prep Time: 20 minutes
Bake Time: 35-40 minutes

Ingredients
Pennella's Pizza Dough (can be found at all of the Southington grocery stores)
1 ½ cups tomato sauce
3 cups shredded mozzarella cheese
¼ lb sliced ham (I used black forest ham)
¼ lb salami
¼ lb pepperoni
1 cup sliced black olives
1 cup sliced pepperoncini
1 egg, beaten

Directions
Start with preheating your oven to 475 degrees. Lightly flour your work surface and roll your pizza dough into a long rectangle about 1/2 inch thick. Spread your pizza dough with the tomato sauce. Then sprinkle with a light layer of mozzarella cheese, about 1 cup.

Place your sliced ham evenly along the pizza dough. Then top with salami. Followed by a layer of pepperoni. Slice your olives and pepperoncinis into ¼ inch thick slices and spread over your dough. Finish with sprinkling the rest of your mozzarella cheese along the surface.

To roll your calzone, fold the sides of your calzone in towards the center. Then roll your dough into a log, starting from one end rolling until you reach the other end. Transfer your dough to a lightly oiled pizza stone or baking sheet and poke holes in it with a fork to allow the steam to escape. Then beat your egg and brush the surface to get that nice shiny finish.

Lower your heat to 400 degrees and place your calzone in the oven to bake for 35-40 minutes or until dark brown. Let your roll rest for 15 minutes or until slightly cooled and slice into 1 inch thick slices.

*Note – make sure to give your calzone sufficient baking time.  Your calzone will brown, but the center may not be fully cooked. To test if it is done, slice the end and if the dough appears raw in places, put it back in the oven until cooked through. 35-40 minutes should be sufficient, but depending on your oven, baking time may vary.

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