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Homemade Pizza Pockets with Borden Cheese

Pizza night just got a fun makeover with these easy homemade pizza pockets, or calzones, that you can make from scratch with the kids!
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Pizza night just got a fun makeover with these easy homemade pizza pockets, or calzones, that you can make from scratch with the kids!

Ingredients

For the classic pizza calzone:

  • 1 refrigerated classic pizza crust
  • 1/2 cup pizza sauce
  • 1 cup Borden Shredded Mozzarella Cheese
  • 2oz pepperoni slices
  • 4oz can sliced black olives, drained

For the broccoli & cheddar cheese pizza calzone:

  • 1 refrigerated classic pizza crust
  • 3/4 cup Borden Shredded Sharp Cheddar Cheese
  • 1/4 cup Borden Shredded Mozzarella Cheese
  • 3 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1 1/2 cups finely chopped broccoli, (12oz frozen bag, thawed)

Instructions

  1. Preheat oven to 375F with the oven racks positioned in the middle sections of the oven. Grease two baking sheets or, line them with parchment paper.
  2. On a lightly floured surface, divide each pizza dough in half. Roll out each pizza dough into rounds (4). Transfer 2 dough rounds onto each baking sheet.
  3. For the classic pizza calzones, spread pizza sauce on half of each dough circle, top with Borden Shredded Mozzarella Cheese, top with pepperoni slices and black olives. Fold the topping-free half of the dough over the other side to cover all toppings. Lightly crimp dough ends with your hands or a fork to seal the edges. Using a knife, poke a few holes over the tops of the dough to let the steam escape.
  4. For the broccoli and cheddar calzones, drizzle olive oil or spread olive oil with your hands over the entire dough circles and sprinkle Italian seasoning throughout.
  5. In a medium bowl, mix the chopped broccoli with the Cheddar and Mozzarella cheeses.
  6. Transfer broccoli and cheese mixture onto one half of each pizza round, making sure it’s evenly distributed. Fold the topping-free half of the dough over the other side to cover all toppings. Lightly crimp dough ends with your hands or a fork to seal the edges. Using a knife, poke a few holes over the top of the dough to let the steam escape.
  7. Bake, 25-30 minutes, swapping the baking sheets half way through, until the crusts are golden brown. Remove from oven, allow calzones to cool down slightly prior to slicing and serving.

Find it online: https://www.laurafuentes.com/borden-pizza-pockets/