Cottage Cheese Protein Bagels

Ingredients:

• 1 cup self-rising flour 
• 1 cup full-fat cottage cheese (I like Good Culture.)
• 1 large egg, beaten (for egg wash)
• Toppings: sesame seeds, everything bagel seasoning, shredded asiago cheese, mini chocolate chips, jalapeño slices, cheddar cheese, raisins, or poppy seeds

Directions:

1.  Preheat the oven to 375 and position the rack to the top position. Line a large baking sheet with parchment paper.

2.  Blend cottage cheese.  Place the cottage cheese in the food processor, Ninja, or blender and pulse or blend on high until smooth, stopping to scrape down the sides as needed.

3.  Add flour.  Transfer it to a medium bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl. Transfer the dough to a generously floured work surface and knead the dough 8-10 times, until smooth. Add more flour to the work surface as needed until the dough is no longer sticky.

4.  Shape and season.  Roll the dough into a ball and divide it into 4 equal balls. (If you want them to be the exact same size you can weigh out each piece of dough to approximately 80g.) Roll each ball out into a 6-7-inch rope, about 1-inch thick. (If you're adding ingredients INTO your bagel (mini chocolate chips, raisins, cheddar, jalapeño), I laid my loose ingredients on the counter, and "vacuumed" them up as rolled dough into the rope shape.) Join the ends to make a circle and pinch the seam tightly to seal. Brush the tops with a beaten egg and top with your seasoning of choice (everything bagel seasoning, shredded asiago, poppy seeds, cinnamon sugar, etc).

5.  Bake in the preheated oven until puffed and golden brown for 25 minutes. Allow to cool for 15 minutes before slicing and serving. *Or...you can also bake in air fryer! Preheat the air fryer to 350 for 5 minutes. Spray the air fryer basket with nonstick spray and air fry for 10-12 minutes or until golden brown.

Bagels stay fresh in an airtight container at room temp for up to 4 days.

*www.whatmollymade.com

Apple Fritter Bread

INGREDIENTS:

• ⅓ cup brown sugar
• 2 teaspoons ground cinnamon, divided
• 2 Granny Smith apples, peeled and chopped to ½-inch dice
• ½ cup butter, room temperature
• ⅔ cup granulated sugar
• 2 eggs
• 1-½ teaspoons pure vanilla extract
• 1-½ cups all-purpose flour
• 1-¾ teaspoons baking soda
• ½ cup + 1 tablespoon milk, divided
• ½ cup powdered sugar

DIRECTIONS:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9-inch-by-5-inch loaf pan with pan spray. Set aside.
2. In a small bowl, combine the brown sugar with 1 teaspoon of the cinnamon.
3. In another bowl, combine the diced apples with the remaining 1 teaspoon of cinnamon and stir to mix. Set aside.
4. In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.
5. In a medium bowl, whisk together the flour and baking soda.
6. Add the ½ cup of milk and mix until smooth.
7. Add the flour and baking soda mix to the butter mixture, and stir until well-blended.
8. Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter.
9. Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.
10. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.
11. While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread.

See the video HERE for a full play by play.

*www.tiphero.com

No Mixer Needed! Easiest Banana Bread EVER.

Ingredients:

• 2-3 very ripe bananas, peeled (I used 3.)
• 1/3 cup melted butter
• 3/4 cup sugar (1/2 cup if you like it less sweet, 1 cup if more sweet) (I used a scant 3/4 cup.)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• pinch of salt
• 1 1/2 cups of all-purpose flour

Directions:

Preheat the oven to 350°F, and butter a 4x8-inch loaf pan.  (I made mine into muffins.  Makes 12.)

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan (or lined muffin pan....about 1/4 cup batter in each cup). Bake for 50 minutes to 1 hour, or until a tester inserted into the center comes out clean. (My muffins took 23 minutes.)

Remove from oven and cool completely on a rack. Remove the banana bread (or muffins) from the pan.  (A bread knife helps to make slices that aren't crumbly.)

(Notes: You can add 1 cup of chocolate chips or nuts too!  Add those after the flour and gently stir.) 

*www.simplyrecipes.com

Lemon Loaf (Starbucks Copycat)

INGREDIENTS:

Loaf
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (low-fat is fine)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, (Do not sub extract for lemon oil or lemon juice.)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup confectioners' sugar
3 tablespoons lemon juice, or as necessary for consistency

DIRECTIONS:

1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.
2. LOAF - To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
3. Drizzle in the oil while whisking to combine.
4. Add the lemon zest and lemon extract and whisk to combine. 
5. Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay; don't try to stir them until batter is smooth.
6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50-52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs.  For the last 10 minutes, if necessary, tent pan with foil to prevent excessive browning on the top and sides of bread before center cooks through.
7. Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
8. LEMON GLAZE - To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.  DO NOT ADD ALL 3 TBSP. OF LEMON JUICE AT ONCE!
9. Evenly drizzle glaze over bread before slicing and serving.  Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months.

*www.averiecooks.com

Cheesy Garlic Pinwheels

I halved this recipe, so if you only need 13-15 pinwheels, do the same!  

(They are pretty small.)

• 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup mix *(I couldn't find this mix, so I used an envelope of dry Italian dressing mix.  I did not use entire envelope.)
• 8 oz. cream cheese, softened (I used 4 oz.)
• 1 1/2 cups mozzarella cheese (I used 3/4 cup.)
• 2 tsp. milk (I used 1 tsp.)
• 2 tubes classic, refrigerated pizza crust (I used 1 tube.)

1. Preheat oven to 425 degrees.

2. Mix together garlic soup mix, cream cheese, mozzarella, and milk.

3. Unroll pizza crusts, then top evenly with filling. Roll, (top to bottom) starting at longest side, jelly-roll style. Cut into 32 rounds. (I was able to cut 15 per tube, then tossed first and last cut.)

4. Bake for 13 minutes, or until brown. (Check at 11 min.  13 was too long for mine.)

*www.plainchicken.com

Lemon Blueberry Bread

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp. baking powder
• ½ tsp. salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups blueberries (12 oz)
• 2 tsp. lemon zest
• ½ cup plain yogurt, regular or lowfat

Directions:

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

*www.pbs.org

Pumpkin Bread with Streusel

I'm warning you...

Consider yourself warned.

Thank you, but I'm going to kill you, Mrs. Murphy-Siebert!

Ingredients:
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup sifted all-purpose flour (I used 1/2 whole wheat, half all-purpose.) 

1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

Streusel Topping: optional (I only used about half of the streusel.)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Directions:

Preheat oven to 325 degrees.  Grease and flour an 8x 5-inch loaf pan.  

Beat sugar with oil until blended.  Add eggs, one at a time, beating well. Continue beating until light and fluffy.  

Mix in pumpkin on low speed.  Add in dry ingredients on low speed and mix well. Pour into prepared pan.  

For streusel topping mix, combine with a pastry cutter or fork until crumbly.  Spread topping over entire loaf.  Bake 60 minutes or until toothpick comes out clean.  Cool 10 minutes; remove from pan and finish cooling.

*www.thecharmofhome.blogspot.com

Honey Beer Bread

I'm sooooooo mad at you, Amy's Family Favorites!  

Needless to say, this was very yummy and took less than five minutes to make!

Ingredients:

• 3 cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 Tbsp. honey or agave nectar
• 1 bottle (12 ounces) beer (I used Blue Moon.)
• 4 Tbsp. (half stick) butter, melted
• Shredded cheese, optional 

Directions:

Preheat the oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (If your honey is pretty thick, just pop it in the microwave for a few seconds beforehand to make it easier to stir in!) (Mix a heaping handful of shredded cheese into the dough if you're a cheese lover like me.  It was worth it!)

Pour half the melted butter into the loaf pan.  Next, spoon the batter into the pan, and pour the rest of the butter on top of the batter.  (Use a pastry brush to spread it around if you'd like.)

Bake for 50 to 60 minutes, (I baked mine for 50) until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

*www.gimmesomeoven.com

Loaded Zucchini-Carrot Muffins

I'm not a huge fan of zucchini on its own, so any chance I get to combine it with healthy, yummy ingredients to cover the taste and texture, I jump at the opportunity!  Enjoy!

Ingredients:

1-1/2 cups grated zucchini

1 cup grated carrot

1 whole egg

2.5 tablespoons butter, melted

1 cup all-purpose flour

1/2 cup sugar

1 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/3 cup finely chopped pecans

1/4 cup chopped dried cherries

Directions:

Preheat your oven to 350 degrees and line a 12 cup muffin tin with liners.

In a small bowl, combine flour, sugar, baking powder, salt, and cinnamon.

In a large bowl, combine the grated zucchini, carrot, one egg, and butter.

Add the dry ingredients to the wet and mix until combined. Lastly, add in the chopped pecans and dried cherries. Stir and divide among the muffin tin and bake for 15-18 minutes.

Let cool slightly before serving.

*Slightly adapted from www.simplyscratch.com

Cherry-Almond Quick Bread

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup chopped dried tart cherries
• 3/4 cup milk
• 2 eggs
• 8 Tbs. (1 stick) unsalted butter, melted and cooled
• 1 tsp. almond extract

Directions:

Preheat an oven to 350°F. Lightly grease an 8-by-4-inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly.

In another bowl, whisk together the milk, eggs, butter and almond extract. Add the milk mixture to the flour mixture and stir until combined. Do not overmix!

Pour the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely before serving. Makes 1 loaf.

*The Invisible Chef, www.williams-sonoma.com

Chocolate Chip Pumpkin Bread

Ingredients:
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again, don’t scoop!)
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few extra for the top of loaves)

Directions:
Preheat oven to 350 degrees.  Spray two 9×5 (or similar sized) loaf pans with nonstick spray and set aside.

In medium-sized bowl, combine flours.  Grab a teaspoon or two of all-purpose flour and in a small separate bowl,  toss it with chocolate chips, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate mixing bowl, combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips (and spice mixture).   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached.  Because all ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t overbake!

Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.

*www.ourbestbites.com

Avocado, Cream Cheese, and Salsa Pockets

Ok, seriously yum and a piece of cake.

Ingredients:

1 large sheet puffed pastry, thawed

1 ripe avocado, halved and mashed

1/3 cup cream cheese

1/3 cup salsa

salt and pepper, sprinkled to taste

1 egg, beaten

Directions:

1. Heat oven to 400 degrees and spray one baking sheet with cooking spray. (You can also  with foil and then lightly spray with cooking spray.)

2. Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pairs for pockets. You'll have one "square" left over.  Or....you can get 18 squares, or 9 pockets if you use the whole box of puff pastry.)

3. On half the squares, place a dollop of avocado, then cream cheese, then salsa. (I used a 1/2 tablespoon as my dollop.)  Season with salt and pepper. (*I seasoned my mashed avocado with salt and pepper and mixed.)  Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking.

4. In a small bowl beat an egg with a fork and apply an eggwash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

5. Let cool for a few minutes or, like me, you will have a very burned roof of your mouth.

*www.navywifecook.com

Grilled Chicken Sausage, Spinach, & Mozzarella Pizza

Ingredients:

• 3 garlic naan flatbreads (or any other prepared crust)
• 3 chicken sausages, any Italian flavor
• 1 cup pizza sauce
• 12 slices fresh Mozzarella, thinly sliced, or 1 cup shredded
• a heaping handful of fresh spinach, chopped
• fresh tomatoes, diced (about 2 tomatoes)
• fresh basil (I julienned mine.)
• olive oil, optional

Directions:

1. Preheat your grill to medium high. (I preheated my grill to medium and followed the "M.O.M." philosophy...grates set at medium, off, medium.)
2. In a skillet, cook sausages until browned and cooked through. *You can also grill them and then slice, casing on, or take them out of the casing and cook in a skillet. (I like it better out of the casing).
3. Spread naan with pizza sauce (1/3 cup per pizza). Top with chicken sausage, fresh spinach, tomatoes, and then cheese. Once again, I used this to finely chop up the spinach.  Works wonders.  Seriously.
4. Grill for 15-25 minutes, until the bottom of the crust is brown and crispy and the cheese is melted. Sprinkle with fresh basil and drizzle with oil. (I didn't drizzle with oil.)  *Also, you may notice that naan browns faster than the cheese melts.  Check on the bottom of the naan after about ten minutes.  If the charring happens to you, simply turn the grill to low and take the naan off direct heat.  If you follow the "M.O.M." philosophy, place in the center of the grill, where the grate is on the "off" setting.

*www.pinchofyum.com

Pizza Poppers

fun.  easy.  really, really good.

Ingredients:

1 roll refrigerated pizza dough (Pillsbury thin crust dough works well.  You can use any kind though...)
marinara/pizza sauce
2 tablespoons grated parmesan cheese
1 tablespoon olive oil or melted butter
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 block of mozzarella cheese, diced into small cubes

...and any pizza toppings of your choice: ham and pineapple, pepperoni slices, sausage, etc.

Directions:

1. Preheat oven to heat specified on pizza dough package. Usually it’s 400 degrees. If you make your own dough, 400 is usually a good heat as well.

2. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

3. Place cheese and desired toppings on each square. (Note that you’re not putting the marinara sauce on the dough- it’s for dipping after. I used about a teaspoon of cheese and desired toppings.)

4. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish). 

5. Brush the tops of the dough balls with olive oil or melted butter, then sprinkle with the garlic and Italian seasoning, and top with Parmesan cheese.  

6. Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I’d check them after even 10 minutes.

7. Serve warm with warmed marinara sauce on the side for dipping.

*www.ourbestbites.com

Easy Homemade French Bread

I finally lost my homemade bread-making virginity!!

Ingredients:

2-1/2 cups all-purpose flour

1 packet rapid rise yeast

3/4 teaspoon kosher salt

1 cup warm water

olive oil, for greasing 

Directions:

In the bowl of your stand mixer, pour warm water {110-115 degrees}, and sprinkle in one packet of rapid rise yeast. Let the yeast bloom for 5 minutes. Grease a large bowl with olive oil.

Meanwhile, in a medium bowl, measure and mix the flour with the kosher salt.

Stir the flour into the yeast-water until just combined. Using a dough hook, mix until the dough is smooth and tacky.  

Form the dough in to a ball and toss it in the oiled bowl. Roll the dough to coat with oil. Place a damp towel over top and place the bowl in a warm area to rise, double in size.

Punch down and form into a long log and slide into an cool, non-preheated oven.

Preheat the oven to 375 degrees {while the loaf is in the oven}, and set the timer for 30-35 minutes.

THEN....

Look what you can make with this french bread!

 Remember these from back in the day?  

Um, yum and zawwwsomeee!

*www.simplyscratch.com

Hands Down, THE Best Blueberry-Poppy Seed Loaves

 Ingredients:

• 1 1/3 cups vegetable oil, plus more for brushing
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 1/2 cups sugar
• pinch of salt
• 1 1/2 cups whole milk
• 3 large eggs
• 1 1/2 tablespoons poppy seeds
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons vanilla extract
• 1 cup blueberries

Directions:

Preheat the oven to 350 degrees. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. 

Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. 

Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.

Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.

*Food Network Magazine, May 2012

Homemade Pizza Calzones

For JUST the dough...

scratch pizza dough ingredients:

2-1/2 cups All Purpose Flour, plus more for kneading

1 cup Warm Water {115-120 degrees}

1 packet Active Dry Yeast

1/2 teaspoon Honey

1/2 teaspoon Kosher Salt

1/2 teaspoon Olive Oil, plus more for oiling bowl

scratch pizza dough directions:

Add a half teaspoon of honey into a clean large bowl. Add the hot water into the bowl and sprinkle with the packet of yeast. Stir and let sit for a few minutes. Season with a half teaspoon of salt and olive oil. Sprinkle with one cup of the flour, stir with a spatula. Add in the second cup, stir until combine. Lastly add the remaining half cup of flour and stir by hand until combined. On a well floured surface, knead the dough {adding more flour if needed} until no longer sticky. Should take five minutes. 

Form the dough into a ball and add it to the bowl with the olive oil. Coat the dough with the oil, using it to work the oil up the sides of the bowl. Cover with a towel and place in a dry warm place for about an hour.

This recipe yields one large pizza, two medium pizzas or 4 individual size pizzas or calzones.

For the pizza calzones....

pizza calzone ingredients:

1 recipe for homemade pizza dough

8 slices of Sandwich Pepperoni, quartered

1 medium onion, sliced root to tip

1/2 pound Ground Italian Sausage

1-1/2 cups Freshly Grated Mozzarella

1/2 cup Freshly Grated Sharp Provolone

1 whole Egg, beaten  

pizza sauce ingredients:
8 ounce can of Tomato Sauce

1/2 teaspoon Italian Seasoning 

1/4 teaspoon dried Basil

1/4 teaspoon Garlic Powder

a pinch of Red Pepper Flakes {optional}

Kosher Salt and Black Pepper to taste

calzone directions:

In a skillet brown the sausage, drain and set aside. Over medium heat cook onions until soft and golden.

In a small sauce pan over medium low heat combine the tomato sauce, herbs and spices. Stir until hot then remove off of the heat to cool.

Divide the pizza dough into 4 equal portions. Roll out to about 8 inches in diameter. Smear a couple spoonfuls of cooled pizza sauce. Top with cooked Italian sausage, pepperoni, cooked onions and cheeses. Stretch and pull the dough over the top of the filling and twist and pinch the two seams together. 

Beat the egg and brush it over top of the entire calzone. Bake in a preheated 375 degree oven for 20-minutes. Let cool before eating. Use any leftover pizza sauce to dunk your calzone in.

*For a step-by-step on how to make the dough and assemble the calzones, click here.

*www.simplyscratch.com