Make Your Own Calzone

First you will need a box of frozen puff pastry sheets. Each box contains two sheets, enough to feed four people.

Let your frozen puff pastry sheets thaw at room temperature for about 40 minutes, or to your box's directions. Unfold the sheets, if the creases cracked open, put a little water on them and rub them back together. On a floured surface with a floured rolling pin, roll out your puff pastry sheets just a bit.

You will need to either spray a cookie sheet with non-stick spray, or use a silicon baking sheet on top of your cookie sheet so your calzones won't stick.

I did mine in an easy triangle shape, but if you want to try a calzone ring, go for it! So spread your cheese on half of the puff pastry, leaving about two inches for sealing.

Add your toppings, I cooked up some sausage, pepperoni, onions and added dried Italian seasonings then drizzled some spaghetti sauce on top. Then sprinkle with a little more cheese.

Beat one egg and one tablespoon of water for an egg wash. Brush your egg wash around all edges of your puff pastry.

Carefully fold over your puff pastry and press firmly with your fingers. Then come back with a fork and seal the edges.

Brush the top of your calzone with the remaining egg wash.

Make three slits in your puff pastry for venting. Cook at 400 degrees until golden. All ingredients inside are cooked, so we are just trying to melt the cheese and cook the puff pastry.

The calzone will puff up like this.

Slice and serve! Do the same with your other piece of puff pastry, or if you have people who like different kinds of calzones, cut your puff pastry into small pieces and let everyone make their own!

Ingredients:

1 box puff pastry, thawed
2 cups shredded cheese (mozzarella, monterey jack, cheddar, etc.)
Toppings of your choice (pepperoni, sausage, hamburger, onions, tomatoes, Italian seasonings)
1 cup pizza sauce
1 egg, plus one tablespoon of water