Family Size Italian Club Calzone
As I was browsing through the Rhodes recipe index online I came across this Calzone that sounded quite delicious! It was really easy, smelled wonderful while prepping, and was super tasty! It's large enough to feed an entire family, which I suppose is why it's named "family size". I would definitely recommend giving this a try - if your family loves pizza and sandwiches: this is the best of both worlds! I also used a tip I learned from Rachael Ray for cooking the bacon. Rather than getting splattered to death with piping hot bacon grease, place the bacon on a broiler sheet and bake at 375 for 10-20 minutes (depending on how crispy you like your bacon). When it's done all you have to do is pat it with a paper towel and voila! Just that easy! Round up your ingredients. You will need: Rhodes™ Dinner Rolls, thawed to room temperature, dry Italian salad dressing mix, olive oil, fresh minced garlic, red onion, thinly sliced, fresh mushrooms (sliced or chopped), marinated artichoke hearts, deli turkey breast and deli ham, cooked crumbled bacon, grated Swiss cheese and fresh basil. Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x16-inch rectangle. I patted my ball of dough with just a bit of flour to make the rolling out easier and it helped quite a bit. Cover with plastic wrap and let rest.
Combine 1 tablespoon salad dressing mix with 1 tablespoon of the olive oil and set aside (not pictured). Heat 1/2 tablespoon olive oil in a skillet. Add onions to skillet and saute until onions are translucent. Drain onions on a paper towel and set aside.
Heat another 1/2 tablespoon oil in the same skillet and add mushrooms and garlic. Saute until mushrooms are fully cooked. This smells SO yummy!!!! Drain on a paper towel and set aside. Slice artichoke hearts and... you guessed it: drain on a paper towel.
Remove plastic wrap from dough and brush with salad dressing and oil mixture avoiding the edges of the dough. If the ham and turkey are moist, pat dry with a paper towel. Layer half of the lengthwise dough with turkey, ham, bacon, onions, mushrooms, artichoke hearts, cheese and basil. Wet the edge of the dough with the fillings on it.
Fold the other half of the dough over the filled half and pinch the edges to seal. Cut some vent holes on the top and brush with the remaining olive oil. Cover with sprayed plastic wrap and let rise 20-30 minutes. I realized at this point that I hadn't transferred to a baking sheet. Because of the size of the calzone, it will take an extra hand to help you transfer it over to the baking sheet - be careful not to tear open the calzone.
Bake at 375°F 20-25 minutes, until nicely browned.
Slice up and enjoy!
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