How could you not love this?! I’m an avid Food Network watcher, and just happened to see hybrid pizza featured at the end of an episode of “The Kitchen”. I thought hmmm….my husband would love this, so I tried to find the recipe. No such thing. Well…I’ll just make it up myself. What a success! The beauty is that you can fill your calzone with any ingredient you want. You can top your pizza with your favorite toppings. The possibilities are endless.

INGREDIENTS:

• 1 lb pizza dough at room temperature
• pizza sauce or marinara (I make my own, but jarred is fine too)
• 8 oz. Mozzarella or Italian blend shredded cheese
• calzone filling possibilities: meatballs (homemade or frozen; cooked), pepperoni, mozzarella, ricotta, spinach…..
• pizza toppings: pepperoni, sausage, ham, bacon, olives, mozzarella…..
• 1 – 6 oz. can junior sized biscuits
• 1/3 cup butter, melted
• 1/2 tea garlic powder
• 1 tea dried oregano
• 1 tea dried parsley
• 1/4 – 1/3 cup Parmesan cheese, grated or shredded

DIRECTIONS:

1. Preheat oven to 500 degrees.
2. Lightly oil a large sheet pan or pizza stone. (You’ll either have a rectangular or round pizza depending on which you use.)
3. Stretch your pizza dough on pan or stone. It should be about 14 – 16 inches. It it shrinks up on you, let it rest for a few minutes and stretch again.
4. On one side fill about 1/3 of the space with your calzone fillings leaving enough of a border to pull and stretch over them. I used a light amount of sauce over my meatballs. You may prefer no sauce. Pull and stretch your dough over your fillings and press to seal.
5. Garlic knots: Roll each biscuit into about a 12 inch rope and tie into a knot. Place around the border of your sealed calzone.
6. Spread your desired amount of sauce on remaining dough (pizza side) and top with desired toppings and cheese.
7. Mix together melted butter and seasonings. Brush on calzone and knots. Sprinkle with Parmesan cheese.
8. Bake for about 15 min, or until cheese is melted and the crust is golden. Let sit for 5 min. before slicing.