This is from the Season's Best P.C. Fall/Winter 2005 Recipe Collection - slightly changed.
Please note that this recipe makes 2 calzones (ie. 24 servings). Therefore, each of you are getting 1 calzone each (that is approx. 12 servings). I hope your family enjoys these.
1 cup of pepperoni
8 ounces of pizza sauce (I use Ragu sauce)
Garlic powder and Italian Seasoning to taste
2 refrigerated pizza crusts (13.8 oz. each)
1 cup of shredded mozzarella cheese
Spritz or lightly brushing of olive oil
approx 1/4 cup grated Parmesan cheese
Assembly and Baking Instructions:
Preheat oven to 400 degrees. On lightly floured surface (we used silpat liners on our cookie sheets), roll out one pizza crust into an approx. 10 x 14 inch rectangle.
Spoon sauce lengthwise to form two rows with approx 2 inch gap between the rows down the center. Then sprinkle garlic powder and Italian seasoning to taste over top of sauce. Put mozzarella cheese on top and then top with pepperoni (feel free to add other toppings of your choice - I kept it simple because of the kids). Unroll 2nd crust in same manner and place over top of first crust. Press together edges around sides and down center. Use pizza cutter to cut down center of two calzones and make sure edges are sealed. Spritz or lightly brush top with olive oil and sprinkle with Parmesan cheese. Cut 4-5 slits in top prior to baking. Bake 22 minutes (we slightly under cooked them so they will hopefully turn out just right when you rewarm them:)
Let cool completely and wrap tightly in 2 layers of Heavy duty aluminum foil.
Thaw completely and on a baking stone or cookie sheet, bake another 5-10 minutes at 350 degrees till hot and golden brown. Can serve with garlic butter or extra pizza sauce for dipping.