Calzone Pie Pockets

It was one of those nights. My plans for dinner went awry when I realized I had no whipping cream and no sun dried tomato pesto left. I hate when that happens. I am the kind of gal who needs to plan her meals in advance or I have no desire to cook come dinner time. And so I wondered what to make at 6:30 tonight when the kids came in from their swimming, play dates and air soft gun wars. They were famished and all I had was frozen food and no plan.

Then I thought hmmm. I have one more uncooked pie crust defrosted and lots of lunch meat and cheese. I decided to make a family favorite -- a version of Rachel Ray's monster calzone. The recipe usually calls for a pillsbury bread dough. But I rarely have that in my refrigerator. I decided to give it a go with the pie crust.


This recipe is great because you can basically use any lunch meat and cheeses you have in your house and as I found out you can use a premade pie crust -- which I always keep stocked in my freezer from my bulk pie recipe. I have mentioned before that I like to store vaccum packed pepperoni and salami in my food storage. This recipe makes good use of those meats.

One pie crust really only makes 2 large calozones. I would suggest using two pie crusts for 5 people.

For 2 Large calzones
1 pie crust rolled out and cut in half.
Several slices of pepperoni or other lunchmeat. (we used roast beef this time)
4 to 5 slices of thinly sliced ham.
4 slices of genoa salami
4 slices of provolone or meunster cheese.

1 tsp of olive oil
shredded parmesan cheese

marinara sauce (optional for dipping)

Cut rolled out pie crust in half. Layer meats and cheese slices on one side of each half.

Carefully fold over. Pie crust is much more delicate and temperamental than bread dough. You may need to pinch and patch your crust until any holes are filled.

Brush with olive oil and top with shredded parmesan cheese.

Bake at 400 degrees farenheit for about 20 minutes or until pie crust is golden and flaky.