8 oz pizza dough for each panzerotti,
1 oz. sliced pepperoni,
pinch of dried herbs – Italian mix,
3 ounces mozzarella,
1 slice of prosciutto,
6-7 Italian meatballs,
2 tablespoons pizza sauce,
salt and pepper to taste.
- Pull the dough with your hands to about 8 inches in diameter and over one half of it put the filling and close it with the other half. Tuck it in or use a fork to close the calzone properly.
- Brush the calzone top with little tomato sauce flavored with a few drops of garlic infused oil. Sprinkle some semolina on a pizza pan, put the panzerotti over it and bake it in a preheated oven at 400 F.
- Bake the panzerotti until it is golden brown and when you insert a toothpick in it comes out clean.
- Cooking Tip: You can make a vegetarian panzerotti if you stuff it with grilled vegetables such as zucchini, eggplant, red peppers, onions, etc. and then cook it the same way.