Touchdown Calzones


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For Calzones: 1 lb Spicy or Hot Italian Sausage 1-2 packages of Hormel pre-sliced Original Pepperoni 1 bottle of Contadina Pizza Squeeze Pizza Sauce 4-cup bag of Italian Cheese Blend Pillsbury Pizza Crust Dough (each package makes approximately 5 calzones) Flour Topping: ½ teaspoon Minced garlic per 2 Tablespoons Butter (melted) 1 package 24-pk of stringed cheese

Nutritional information

No nutrition information available


Saute Sausage in large skillet until brown. Drain well and return to warm pan and set aside. Pre-heat oven to 375F. Flour a flat surface (don't use too much flour!) and get out a rolling pin (which you should also lightly flour). Open first package of Pillsbury Pizza Crust Dough - do not unroll! Using a pizza cutter, divide dough into 5 equal sections. Roll out the first section of cut dough using the rolling pin - It will want to bounce back, so you may have to roll a few times then hold it (this is where it helps to have a cooking helper!) Once it is open, squeeze a little bit of pizza squeeze sauce in the middle (it is important it doesn't get on the edges or it won't hold together when you fold it close), add a spoonful of spicy sausage, approximately three-five pepperonis and a spoonful or small handful of Italian cheese blend. Then fold one side all the way over, then fold the other side over and pinch the narrow edges to create a football-shaped calzones. Place with the folded side down on a Pam-sprayed or non-stick baking sheet. Repeat until baking sheet is full - leave some space between calzones because they will expand in the oven. Stick first baking sheet in the oven and cook for approximately 20 minutes or until dough is lightly browned. Repeat until you've run out of dough! When the calzones come out of the oven, remove from baking sheet and place on cooling rack. If prepare ahead of time, right before ready to eat - preheat oven to 350F For the laces: Slice the string cheese vertically into thin strips. Once you have enough vertical strips for the number of calzones you've made, continue to slice string vertically, then cut those strips in half or thirds to create the horizontal laces. You need three horizontal laces for every calzone. It is best to pre-cut all of these before you start reheating the calzones. Mix your garlic butter: Combine ½ teaspoon of minced garlic for every 2 tablespoons of butter you melt. Put calzones back on baking sheet - brush lightly with garlic butter and lay one vertical piece of stringed cheese and three horizontal pieces (the laces) on top. They won't necessarily lay flat, but will melt into place. Put back in the oven for approximately 10 mins. or until the cheese is melted - watch carefully as you do not want them to burn! Place on a serving platter (in a single layer) and serve to your eagerly awaiting Super Bowl guests!