Family Style Calzone

One giant calzone for the whole family, and you don’t even have to make the dough. Store-bought pizza crust gets stretched flat, loaded with deli meats, mozzarella, Parmesan, and a brush of Italian dressing, then folded in half and baked until golden and puffy.

Brushing the dough with Italian dressing before layering the fillings is a small step that makes a big difference. It seasons the crust from the inside and adds an herby, tangy moisture that keeps the bread from tasting dry against the melted cheese.

Slitting the top before baking lets steam escape so the dough crisps up properly instead of going soft and soggy from trapped moisture.

Pro Tips

• Stretch the dough to a full 15×10 rectangle. Thick dough means doughy, undercooked calzone.
• Seal the edges tightly by pressing with a fork. Any gaps and the cheese leaks out onto the sheet pan.
• Don’t overfill. The dough needs room to fold over cleanly without tearing.
• Let it rest for 3 to 5 minutes after baking before slicing. The cheese is molten and will run out if you cut immediately.

Variations

• Use Italian salami, pepperoni, and capicola for an authentic Italian sub-style filling.
• Add sauteed mushrooms, peppers, and onions for a veggie version.
• Brush the top with garlic butter and sprinkle with Parmesan right after it comes out of the oven.