Pepperoni and cheese calzones made with Rao’s Homemade Marinara Sauce are a MUST! To add some spice, you can use Rao’s Homemade Arrabbiata sauce, but either way these are #RaosPartner #MakeEveryDayDelicious Ingredients: 1 lb store bought or homemade dough Flour 1 lb shredded low-moisture mozzarella cheese 1/2 lb- 1 lb pepperoni Garlic salt Olive oil Oregano for garnish Rao’s Homemade Marinara or Arrabbiata Sauce, for dipping Instructions: •preheat oven to 425 degrees •take dough out of refrigerator 3 hours before cooking and allow to rise •Roll out rough with a tiny bit of flour. Don’t use too much or over handle the dough •make shape of long rectangle, about 5 inches wide and 2 feet long but this can vary •place cheese and mozzarella along the center of the dough, leaving about 1-2 inches of dough on either side •fold dough at both ends of the calzone and then fold excess dough on the sides to meet in the middle to create the calzone shape. Pinch very carefully to make sure there are no holes in dough!!!! You want to make sure there’s no saucy overflow as it cooks •coat pan with olive oil •place calzone pleated seam-side down on pan •sprinkle with garlic salt •cook for 20-30 minutes or until golden brown •while cooking calzone, heat Rao’s Homemade Sauce on low heat, stirring until a light simmer •place in bowl and garnish with oregano •take out calzone, cut into finger pieces for serving (or don’t, do you hunni!) enjoy