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Preheat oven to 400 F.
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1.
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In a small saucepan, heat the oil and garlic over low heat for 5 minutes.
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Remove from heat and allow the oil to sit for 5 additional minutes.
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2.
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On a lightly floured surface, cut the dough ball in half.
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Set one half aside.
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3.
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Using the rolling pin, roll the dough ball into a thin pizza crust, approximately an 8-inch diameter.
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Fill one side of the dough circle with desired toppings, leaving a border of crust open around the edges.
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Repeat with the remaining dough section and remaining fillings.
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* Note: This is where you can decide what you want in your pocket.
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Mix up the toppings and create a cheese blend.
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Want marinara?
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Then add it!
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The possibilities really are endless!
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For the Chicken and Veggie Delight: Layer the chicken, mushrooms, tomatoes, onions, peppers and half of the mozzarella on one half of the dough, leaving a border of crust open around the edges.
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Using a pastry brush, brush the opposite side of the pocket interior with garlic oil.
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For the Pepperoni Pocket: Layer half of the pepperoni on one side of the crust, leaving a border of crust open around the edges.
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Then top that with mushrooms, remaining pepperoni, and the remaining half of the mozzarella.
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Using a pastry brush, brush the opposite side of the pocket interior with garlic oil.
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4.
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Carefully fold the unfilled half of the crust over the filled half to form a closed pocket.
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Using your fingers, gently crimp the edges together.
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Follow with the prongs of a fork to further seal together the dough seams.
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Move to a baking sheet that has been lightly sprayed with oil.
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Repeat for the additional pocket.
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5.
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Brush each calzone with more garlic oil and sprinkle with the Parmesan cheese and Italian seasoning.
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6.
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Bake in the middle of the oven for 20 minutes.
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I like to serve mine with heated marinara sauce for dipping.
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My husband also likes some garlic butter as well!
