Love Pizza? Make This Instead.
- michel1492
- Feb 15
- 2 min read
Everyone makes pizza.
Roll the dough. Add the sauce. Sprinkle the cheese. Done.
And there is nothing wrong with that.
But if you want to feel like you actually cooked something, if you want Italian night to feel intentional instead of automatic, make a calzone.
A calzone takes everything you love about pizza and turns it inward. The filling stays tucked inside the crust. The ricotta melts into the mozzarella. The herbs bloom in the heat instead of drying out on top. When you cut into it, it feels substantial. Structured. Worth the effort.
And here’s the best part.
It isn’t harder.
Michel’s Meatball Seasoning was built for dishes like this. Basil, oregano, rosemary, sage, thyme, black pepper, garlic. These are not background herbs. They create backbone. They turn cheese and dough into something layered and balanced instead of flat.
If you can make pizza, you can make this.
But it feels like you leveled up.
Spicy Italian Calzone
Ingredients
1 pound pizza dough
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup chopped pepperoni or cooked Italian sausage
1/4 cup grated Parmesan cheese
1 to 2 tablespoons Michel’s Meatball Seasoning
1 egg, beaten
Method
Preheat oven to 425°F (220°C). Divide pizza dough into two equal pieces and roll each into a circle.
In a bowl, combine ricotta, mozzarella, pepperoni or sausage, Parmesan, and 1 to 2 tablespoons Michel’s Meatball Seasoning. Mix until evenly blended.
Spoon filling onto one half of each dough circle, leaving a 1/2-inch border. Fold over and press the edges firmly to seal.
Transfer to a lined baking sheet. Brush with beaten egg and cut a small slit on top to allow steam to escape.
Bake 15 to 20 minutes, until golden brown and cooked through. Let rest slightly before slicing.
Serve with warm marinara if you like, or eat it straight from the board with a cold beer and good company.
Why This Works
Pizza spreads flavor across the surface.A calzone concentrates it.
The seasoning is enclosed, so the herbs stay fragrant. The cheese stays rich. The crust crisps while the inside stays soft.
It feels rustic. It feels deliberate. It feels like you cooked.
So yes, make pizza.
But sometimes, make something better.
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