Meat Recipe

Preheat and prepare dough

Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven while it preheats. Lightly dust a work surface with the all-purpose flour. Stretch or roll the 1 lb pizza dough into a roughly 12 x 8 inch rectangle (about 1/4 inch thick).

Spread the marinara evenly over the center two-thirds of the dough, leaving a 1/2 inch border around the edges for sealing. Reserve the ranch dressing for serving in a small bowl or ramekin.

Evenly scatter 1 1/2 cups shredded mozzarella over the marinara layer, leaving the outer border clear so the dough will seal properly. Sprinkle 1/4 cup grated Parmesan over the mozzarella.

Distribute the meats in an even layer over the cheese: arrange pepperoni slices across the surface, then scatter the cooked, crumbled Graziano's Italian sausage, torn ham, chopped crisp bacon, and seasoned cooked ground beef. Aim for even coverage so each bite has a mix of meats. If your dough rectangle is large, you can use all listed meat quantities; adjust amounts to preference.

Fold the dough: starting at one long edge, fold the dough over the toppings to create a sealed log or turnover shape (like a calzone or stuffed bread). Pinch edges firmly to seal; if desired, crimp with a fork or twist the seam. Trim any excess dough for a tidy seal.

Make an egg wash by beating the egg with 1 tsp water (optional). Brush the outside of the sealed log with a thin coat of olive oil or egg wash. Sprinkle the top with garlic powder, dried oregano, and a little black pepper for extra flavor.

Place the sealed log on a parchment-lined baking sheet (or preheated pizza stone) seam-side down. Using a sharp knife, make 3 shallow slits on top to allow steam to escape.

Bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and the cheeses are bubbling inside. If using a thicker log or more filling, bake 25–30 minutes and check for doneness.

Remove from oven and let rest 5–7 minutes to allow the filling to set so it slices cleanly.

Slice into 8–10 pieces and serve hot with marinara and ranch on the side for dipping.