Pepperoni Calzones

By
The Batch Lady (Suzanne Mulholland)
30 - 45 mins
Beginner
Servings
4

This delicious calzone is the pefect way to use up vegetables and plan ahead.  Make at the same time as the fantasticly sweet Banana, Marshmallow and Chocolate Calzone and the whole family will be happy! 

Freezable
Yes
Ingredients
2 x shop-bought, ready-rolled pizza doughs
2 cups (180g) grated mozzarella or cheddar cheese
1 cup (70g) chopped fresh mushrooms
8–10 cherry tomatoes, halved
24 slices pepperoni
1 cup (240ml) tomato sauce/passata
1 egg, beaten
Instructions
Unroll both pizza doughs and set on your worktop, side-by-side. If the dough has a paper backing, leave that in place as it will make it easier to move around. If the dough doesn’t have a paper backing, set on a lightly floured sheet of greaseproof paper.
Working on one half of each circle of dough, place 1⁄2 cup (45g) of the grated cheese on each pizza dough, followed by 1⁄2 cup (35g) mushrooms, half of the tomatoes, half of the pepperoni and then the remaining cheese. Finally, top each pile of ingredients with 1⁄2 cup (120ml) of the tomato sauce.
Brush a little of the egg wash around the edges, then bring the other half of the dough over the top of the filling to form a half-moon shape. Crimp the edges of the dough together to seal, then brush the top of each Calzone with a little beaten egg.
TO COOK: Slide the greaseproof paper onto a baking sheet and transfer to an oven preheated to 180°C/350°F/gas mark 4 for 15–20 minutes, until the Calzone is golden brown and the filling is bubbling. Let the Calzone cool for a few minutes before serving, as the filling will be very hot.
TO FREEZE: Slide the Calzone onto a baking sheet then transfer to the freezer for a couple of hours to firm up. Once partially frozen and holding their shape, transfer the Calzone to a labelled freezer bag and freeze flat for up to 3 months.
TO COOK FROM FROZEN: The Calzone can be cooked straight from frozen. Simply place on a lined baking tray and cook in an oven preheated to 200°C/400°F/gas mark 6 for 30 minutes, until golden brown and the filling is piping hot.