Skadoozy Snacks Recipe

Proof the yeast

In a small bowl, combine warm water (105–110°F), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy and fragrant.

Make the dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 1.5 tsp salt. Add the yeast mixture and 2 tbsp olive oil. Mix on low until dough forms, then knead by machine 6–8 minutes (or by hand 8–10 minutes) until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 2 tbsp additional flour if necessary.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled, about 1 to 1¼ hours.

Shape to calzone size

After rising, punch down the dough and transfer to a lightly floured work surface. For a 20” x 6” calzone, divide dough (if making a single large calzone use whole dough) and gently roll/press into an oval roughly 20 inches long by 8–9 inches wide, keeping central area slightly thicker than edges to hold fillings. Dust with 1/4 cup flour as needed to prevent sticking.

Preheat oven

Position an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.

Assemble edge seal

Brush the outer 1-inch perimeter of the dough with 1 tbsp olive oil to help seal and create a barrier for sauces. This also promotes a flaky crust edge.

Prepare toppings

If using meats (pepperoni, sausage, bacon), ensure they're fully cooked and cooled. If using vegetables (mushrooms, onions, peppers), sauté briefly to remove excess moisture and cool. Slice or chop toppings into even bite-sized pieces so filling is uniform.

Layer the fillings

In the center of the dough (leaving ~1 inch border), evenly distribute the shredded cheeses: 3 cups mozzarella first, then scatter 1 cup cheddar and 1 cup provolone. Arrange your 4 chosen toppings evenly over the cheeses so each bite has a mix. Avoid overfilling—the total filling layer should be no more than 1 to 1½ inches thick in the center to ensure proper bake and sealing.

Seal the calzone

Fold one long side of the dough over the fillings to meet the opposite edge, creating a long turnover. Press the edges together with fingers to remove large air pockets, then crimp the seam by folding and pinching, or roll the edge under itself to form a reinforced rim. Use a fork to press a decorative seal along the edge if desired. Make 3–4 small slits (1/2 inch) in the top of the calzone to vent steam.

Egg wash alternative (optional)

If you want a slightly glossy finish, whisk 1 egg with 1 tbsp water and brush lightly over the top of the sealed calzone. This is optional since the garlic butter will also give color and shine.

Bake

Carefully transfer the assembled calzone to a parchment-lined baking sheet or preheated pizza stone. Bake in the preheated 475°F (245°C) oven for 14–18 minutes, rotating once halfway, until the crust is golden brown and internal temperature near the center registers at least 165°F (74°C). If top browning is too fast, tent loosely with foil for the last few minutes.

Make Amazing Garlic Butter

While the calzone bakes, melt 6 tbsp unsalted butter in a small saucepan over low heat. Stir in the finely minced garlic (about 3 cloves), 1 tbsp chopped parsley, and 1 tsp salt. Warm gently for 1–2 minutes to bloom the garlic flavor (do not brown). Remove from heat and keep warm.

Brush with garlic butter

When calzone is out of the oven, immediately brush the entire top and exposed edges generously with the warm Amazing Garlic Butter to soak into the crust and add shine and flavor. Let rest 3–5 minutes to set.

Slice and serve

Transfer the 20” x 6” calzone to a cutting board. Use a sharp knife or pizza cutter to slice into 6 equal servings (approximately 3–4 inch slices). Serve each slice with rameons or small cups of marinara (about 2–3 tablespoons per serving) and ranch dressing (about 1–2 tablespoons per serving).

Portion the marinara and ranch into individual dipping cups while calzone rests so sauces are ready when serving. Offer extra sauce on the side.