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     KQ Pie Crust Calzone

   



Above: The KQ Pie Crust Calzone is easy to assemble and is filled with cheese, pepperoni and KQ Marinara Sauce.

 

Ingredients
1 12 inch round pie crust dough
3/4 to 1 cup marinara sauce
1/2 to 3/4 cup grated cheese
24-28 pepperoni slices

1/2 cup diced white onion
1 egg

Note: Recipe makes 2 quarter-circle shaped calzones.

Utensils and Supplies
measuring cups
baking sheet
fork
spoon
pastry brush
small bowl
chef knife
cutting board


Above: Preheat oven to 375 degrees.  Cut pie crust dough in half and place one half on a baking sheet.


Above: Spoon on and spread out a generous amount of marinara sauce, leaving a 1 inch border with no sauce.
Review the KQ Marinara Sauce recipe and photo tutorial,
CLICK HERE.


Above: Add a helping of grated cheese on top of half of the marinara sauce.


Above: Lay out 12-14 pepperoni slices on top of the cheese.


Above: Add more grated cheese on top of the pepperoni.


Above: Top with diced onion.



Above: Carefully fold the sauced half of the dough over the other half.



Above: Crack the egg in a small bowl and beat with a fork.  Lift up the edges of the dough and use a pastry brush to coat
the unsauced border along the edges of the dough.  This will act as a "glue" to help keep the edges of the calzone from
popping open while baking.



Above: Use a fork to press the edges of the dough together.


Above: Poke several vent holes with the fork in the top of the calzone to allow steam to escape.


Above: Repeat the process to create the second calzone with the remaining half circle of dough.


Above: Coat the surface of each calzone with the remaining egg using the pastry brush.



Above: Place the calzones in the oven on the center rack.  Bake for 25-30 minutes or until the crust is golden brown.


Above: Remove the calzones from the oven and allow to cool slightly before serving.


Above: The calzone can be cut in half so each can become two servings if desired.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ PIE CRUST CALZONE

Ingredients
1 12 inch round pie crust dough
3/4 to 1 cup marinara sauce
1/2 to 3/4 cup grated cheese
24-28 pepperoni slices
1/2 cup diced white onion
1 egg

Note: Recipe makes 2 quarter-circle shaped calzones.

Utensils and Supplies
measuring cups
baking sheet
fork
spoon
pastry brush
small bowl
chef knife
cutting board

Preheat oven to 375 degrees.  Cut pie crust dough in half and place one half on a baking sheet.  Spoon on and
spread out a generous amount of marinara sauce, leaving a 1 inch border with no sauce. Review the KQ Marinara
Sauce recipe and photo tutorial,
CLICK HERE.  Add a helping of grated cheese on top of half of the marinara sauce.
Lay out 12-14 pepperoni slices on top of the cheese.  Add more grated cheese on top of the pepperoni.  Top with
diced onion.  Carefully fold the sauced half of the dough over the other half.  Crack the egg in a small bowl and
beat with a fork.  Lift up the edges of the dough and use a pastry brush to coat the unsauced border along the
edges of the dough.  This will act as a "glue" to help keep the edges of the calzone from popping open while baking.
Use a fork to press the edges of the dough together.  Poke several vent holes with the fork in the top of the calzone
to allow steam to escape.  Repeat the process to create the second calzone with the remaining half circle of dough.
Coat the surface of each calzone with the remaining egg using the pastry brush.  Place the calzones in the oven
on the center rack.  Bake for 25-30 minutes or until the crust is golden brown.  Remove the calzones from the oven
and allow to cool slightly before serving.  The calzone can be cut in half so each can become two servings if desired.


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