When the price of pepperoni is too high, you can use any dry-cured sausage to make these calzones. Try Genoa salami or summer sausage, thinly sliced, from the deli counter.
1 lb bread dough
4 oz cream cheese
4 oz mozzarella cheese
1/4 cup green onions
2 cloves garlic
1/4 tsp dried thyme
4 oz sliced pepperoni
1/4 cup olive oil
Preheat oven to 450°F. Grease a baking sheet. Slice bread dough into 4 equal pieces. Set aside.
Combine cream cheese and mozzarella in a medium bowl. Stir with a fork until mixed. Add green onions, garlic and thyme; stir.
Roll out dough pieces into 6-inch circles. Divide cream cheese mixture among circles; spread mixture to within an inch of edges. Layer pepperoni, overlapping slices, on cream cheese.
Fold dough over filling. Seal edges using a fork. Place calzones on baking sheet. Brush with some oil. Bake for 10 minutes. Brush with remaining oil. Bake until browned, about 10 minutes longer.
Fill these calzones with 4 ounces of store-bought, soft herbed cheese spread and save 5 minutes in step 2.