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) |
| Egg wash: | |
| 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.
Make-ahead:
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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