five dollar dinner: whole wheat calzones

Here's a great use for the whole wheat pizza dough that is available in at most grocery stores:

Calzones!

Preheat the oven to 450 degrees.

Start stretching the dough. Go slowly. The gluten in the dough makes it really springy. Don't worry about tearing, just pinch the edges back together.

Keep working until the dough is about the size of a cookie sheet.

When you've got your rectangle, spread about a half cup of pizza sauce over the middle.
Leave a clean border around the edges.

Add a handful of turkey pepperoni, and two cups of cheese:

Bring the long sides together over the filling and pinch the edges.
Fold the ends over and pinch them too.
Place seam side down on an oiled cookie sheet
(or a pizza stone if you have one).

Bake for 20 minutes until puffed, golden and cooked through:

Cool slightly and slice to serve. Each calzone should serve four generously.

We like White Garlic too:

Beat together 2 minced cloves of garlic with a half cup of ricotta, salt, pepper and one egg. Spread on dough. Add one and a half cup mozzerella and a half cup parmesan.

Bake for 20 minutes. Serve with some pizza sauce for dipping.