- 1 3/4 to 2 1/4 cups all-purpose flour*
- 1 1/2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 1 packet pizza crust yeast or rapid rise yeast
- 3/4 teaspoon salt
- 2/3 cup very warm water (between 120° F and 130° F)
- 3 tablespoons extra virgin olive oil
- 1/2 cup ricotta cheese
- 1 ounce grated Parmigiano Reggiano or Parmesan cheese
- 4 ounces mozzarella cheese, shredded
- Pinch of salt
- 1/2 cup of your favorite pizza toppings (such as pepperoni and sausage)
- 1 egg
- 1 teaspoon water
Easy Marinara Sauce
- 15 ounces diced fire roasted tomatoes
- 6 ounces tomato paste
- 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon extra virgin olive oil
- 2-4 teaspoons Italian seasoning, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- Pinch of black pepper
- Optional: chili flakes, to taste
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- To make the crust, stir together 1 1/2 cups of flour, sugar, yeast, and salt in a mixing bowl. Pour in water and olive oil and stir just to combine.
- Gradually stir in more flour until dough comes together into a ball. Knead dough on a floured surface for about 4 minutes until dough becomes smooth and elastic.
- Cut dough into 4 equal pieces then place back in mixing bowl and cover with plastic wrap until filling and egg wash are ready.
- For filling, stir together the ricotta, Parmigiano Reggiano, and mozzarella cheeses. Add a pinch of salt and pizza toppings and stir to combine.
- For egg wash, simply whisk together egg and water.
- Preheat oven to 425°F.
- Lightly dust a cutting board with flour or use a non-stick silicone mat. Roll out one piece of dough to between 1/16th – 1/8th inch thickness. (Be sure to keep remaining balls of dough covered in plastic wrap). Cut six 4-inch by 2 ½-inch footballs out of that piece of dough.
- Remove excess dough and place back in bowl under plastic wrap.
- Brush the six footballs with a thin layer of egg wash.
- Scoop 1 tablespoon of filling and place in center of each football.
- Roll out 1 more ball of dough. Cut out 6 more football shapes and use those to cover the first set of footballs.
- Pinch seams together and place filled footballs on a parchment paper or silicone mat lined baking sheet. Brush tops of each football with egg wash.
- Use scraps of dough to cut out laces for each football.
- Press one 2-inch-long lace down middle of each football then set three 3/4-inch laces going across the longer lace. Return any remaining scraps of dough to the bowl under plastic wrap.
- Repeat this process using the 2 remaining balls of dough making 6 more football calzones.
- Then re-roll all dough scraps and you should have enough to make 6 more footballs and use up all the filling.
- Bake footballs for 7-9 minutes until golden brown.
- For marinara sauce, combine all ingredients in the bowl of a food processor or blender and puree until smooth. Pour into a medium saucepan and heat on low heat, stirring occasionally until ready to serve.
Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.