Ingredients

1 (17.6-ounce) DeLallo Italian Pizza Dough Kit
1 1/4 cups lukewarm water
1 1/2 cups whole-milk ricotta
1 1/2 pounds cold cuts (we used baked ham, pepperoni, salami and capicola)
1 cup crumbled sausage, cooked
1 1/2 cup shredded provolone
1 large egg, beaten with 1 tablespoon water
2 tablespoons DeLallo Roasted Garlic & Parmesan Dipping Spices
2 cups DeLallo Pomodoro Fresco Marinara Sauce, for serving

Instructions

Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
Preheat oven to 400˚F.
On a well floured surface, spread dough into two equally sized rounds.
To assemble: Divide fillings between each dough. Keep ingredients to one half of the dough. Layer meats with cheeses, alternating. Sprinkle with spice.
Fold dough in half, over filling. Crimp edges to seal. Slash the tops of each calzone, making a few small cuts to vent. Brush the surface of each with beaten egg.
Bake on a pizza stone or lightly oiled pizza pan until golden brown, about 12-15 minutes.
Allow to cool for 10 minutes or more. Cut into slices and serve with Pomodoro Fresco Marinara Sauce.

SANDWICHES