Here is how I made them
- bag of frozen yeast roll dough
- 1 jar of pizza sauce
- shredded cheese
- meat and or veggies of your choice.
- oil. I used Pompeian OlivExtra Premium Canola Oil, Extra virgin olive oil and grapeseed oil combination that I was asked to try.
Place your frozen yeast rolls dough on a baking sheet and cover with either a towel or wax paper. I grease the sheet pan and also the wax paper that used to cover it. Let them rise until the dough balls are double. This takes about 4-5 hours. Follow directions on bag
When the rolls have risen. Take each roll and flatten out. Work with one at a time. When you get it flattened out, spread the pizza sauce, cheese and filling on one side. Don’t go all the way to the ends.
Take the dough and fold over the top of the side that has the filling on it. Take a fork and go around it and seal the calzone. Take the oil and brush the tops to give it a crispy brown look when cooked.
I loved the taste of this Pompeian OlivExtra. I can’t wait to try it with sauté. It says it is ideal for that.
This would be great for a football party and also freezer cooking.