These are perfect for the busy back-to-school season – make them ahead of time and freeze for a take along, emergency lunch or quick dinner later.
|1||(700 g) fresh store-bought pizza dough|
|8||Maple Leaf Top Dogs Original Hot Dogs, diced small|
|1||small onion, finely chopped|
|1||bell pepper (any colour), diced small|
|2||cloves garlic, minced|
|1/2 tsp||(2.5 mL) cumin|
|1/2 tsp||(2.5 mL) chili powder|
|salt and pepper, to taste|
|1 cup||(250 mL) Tex-Mex shredded cheese|
|1/4 cup||(60 mL) all-purpose flour (for dusting your work surface and pans)|
|1||egg white and drop of water, whisked together|
Preheat oven to 425° F.
Prepare two sheet pans with parchment paper and dust with all-purpose flour. On a clean-floured work surface, cut pizza dough into 8 equal pieces.
Using a floured rolling pin, roll dough pieces into circles to ¼-inch thick. Place on baking sheets and set aside while making your filling.
Add chopped Top Dogs, onion, bell pepper, garlic, cumin, chili powder, salt and pepper into a large bowl. Combine everything together by mixing with a spoon.
Heat a large skillet with olive oil to medium-high heat. Add the hot dog mixture and sauté until the vegetables are softened, about 4 minutes. If there is excess water, drain the mixture using a sieve.
Prepare egg wash. Add ¼ cup of the hot dog filling to the centre of each dough round.
Top mixture with a tablespoon of shredded tex-mex cheese. Brush edge of half the dough round with egg wash (this will help the calzone stick together).
Fold dough over filling and use a fork to close and secure the filling into the calzone. Add more shredded cheese to the top of the calzone and then using a knife, cut a few steam vents in the top of each calzone to prevent them from bursting and also to prevent them from getting soggy. Let cool slightly and then serve.
These are great to make ahead of time for lunch or for a quick weeknight dinner. I even make a double batch! Bake the calzones according to instructions above and then let them cool to room temperature.
Wrap each individual calzone tightly with plastic wrap. Transfer to a plastic freezer bag and store in the freezer for up to 3 months.
To reheat from frozen, remove the plastic wrap and discard. Preheat your oven or toaster oven to 350° F.
Place the calzones in a single layer on a parchment-lined baking sheet until heated through, about 8-10 minutes.
Another option is to thaw the calzone overnight in the refrigerator. The next day, you can reheat them in a toaster oven for a few minutes or a microwave before serving.
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