Calzone Mummies for Halloween
Servings: 4 calazones
Ingredients
Sauce
- 1 28- ounce can peeled tomatoes I highly recommend San Marzano
- 9 cloves garlic peeled
- 2 tablespoon Gallo Family Vineyards merlot wine
- 2 tablespoon unsalted butter
- 8 kalamata olives
- 1 ½ cups cooked chickpeas or 1 14-ounce can
- 2 roasted and peeled red bell peppers coarsely chopped
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
Calzone Mummies
- 1 1- lb package frozen pizza dough or make your own
- Mozzarella cheese grated
- Parmesan cheese grated
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Sauce
- Add all of the Sauce ingredients together in a baking pan and stir a few times to mix up a bit. Bake for 45 - 50 minutes. The sauce should be cooked down enough that you can draw a line through the middle with a spoon and the line remains for at least 15 seconds.
Calzone Mummies
- Thaw the pizza dough according to the package directions.
- Divide the dough into 4 equal pieces and roll into balls. Place one ball on a lightly floured work surface and cover the other three.
- Roll out the dough in the shape of a circle to the thickness you prefer. My circle was about 8" in diameter. Place the pizza round on the parchment paper lined baking sheet.
- Sprinkle ¼ cup grated mozzarella cheese down the middle in the shape of a column.
- Spoon ⅓ cup Sauce on top and finish with a light sprinkling for mozzarella and Parmesan cheeses.
- For the mummy bindings, slice the dough into 1" wide strips on either side of the Sauce and cheese.
- Working with one side at a time, wrap the strips over the Sauce and cheese.
- The top strips form the covered head.
- Lightly baste with butter. Cover with plastic. and repeat with the remaining balls of doughs. Always keep the remaining balls covered with plastic.
- Reduce the heat to 375˚F and bake for 20 - 25 minutes, or until lightly browned.