"The belly rules the mind."--Spanish Proverb

Lee's Italian Calzone Recipe

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This recipe for Lee's Italian Calzone, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lianne Jasper Gillespie


1 can Italian stewed tomatoes. (Drain liquid)
1 pkg of Pillsbury Pizza Dough
1 pkg mozarella cheese
1 egg yolk
Sliced Pepperoni
Your favorite marinara sauce.

Stretch bread dough into a large rectangle out on a cookie sheet.
On top of dough layer tomatoes, then pepperoni, then cheese, leave enough room for rolling the edges and ends. Sprinkle with garlic, basil and oregeno to taste. I do more garlic and basil and less oregeno.
Carefully roll the dough and it's contents.
Seal edges of bread dough together.
Place sealed edge of dough on bottom.
Brush top of bread dough with whisked egg yolk for a crunchy brown crust.
Bake until bread dough appears brown and cooked.
Bake at 350 for 25 Minutes

Slice the calzone and then dip in warmed up marinara sauce. Yummy!

You can try any combination of ingredients. Another one I prefer is:
Deli ham and mozzerella without the tomatoes.




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