Simply Amazing Pulled Pork Mac & Cheese Calzone #SP5

The first time I had a calzone, I was a kid at a local pizzeria. The aroma of baking dough, melted cheese, and simmering tomato sauce was intoxicating. I remember the thrill of biting into that warm, doughy pocket and discovering the treasure trove of savory fillings inside. It was more than just a meal; it was an adventure, a little slice of Italy right in my hometown. This Pulled Pork Mac & Cheese Calzone takes that nostalgic joy and amplifies it with smoky barbecue flavors and creamy, comforting mac – it’s a guaranteed crowd-pleaser.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Yields: 4 calzones
• Dietary Type: Not specified

Ingredients

• 1 (20 ounce) package Simply Macaroni & Cheese
• 1 lb pizza dough
• 1 cup barbecued pork, shredded
• 1 cup barbecue sauce
• 1⁄2 cup fried onions, chopped
• Water, for brushing

Equipment Needed

• Baking sheet
• Fork
• Knife
• Rolling pin

Instructions

1. Preheat your oven to 375°F (190°C). This temperature ensures the dough cooks through without burning the filling. Make sure your oven rack is positioned in the center for even baking.
2. Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each portion into an 8-inch circle. Don’t worry if the circles aren’t perfect; a little rustic charm adds to the appeal. If the dough keeps shrinking back, let it rest for a few minutes before rolling again.
3. Place 1/2 cup of unheated Simply Macaroni & Cheese into the center of each dough circle, leaving a small border around the edge. Using it straight from the package ensures it doesn’t get too runny during baking. Evenly distribute the mac and cheese among the four calzones.
4. Top the mac & cheese with 1/4 cup of shredded barbecued pork, 1/4 cup of barbecue sauce, and 2 tablespoons of chopped fried onions. Be careful not to overfill the calzones, as this can cause them to burst during baking. A little goes a long way with these flavorful ingredients. Distribute evenly across the four prepped calzones.
5. Fold the dough in half to create a semi-circle, enclosing the filling. Gently press the edges together to seal.
6. Crimp the edges together with a fork to create a decorative and secure seal. This prevents the filling from leaking out while baking and adds a nice visual touch. You can also use your fingers to create a braided edge if you prefer.
7. Place the calzones on a non-stick baking sheet, leaving some space between them. If you don’t have a non-stick baking sheet, you can line a regular baking sheet with parchment paper.
8. Brush each calzone with some water. This helps the dough to brown evenly and gives it a nice sheen. You can also use an egg wash for a richer color and flavor.
9. Poke 1 or 2 holes in the tops of each calzone with a knife to allow steam to escape during baking. This prevents the calzones from puffing up too much and potentially bursting.
10. Bake for 20 minutes, or until the calzones are golden brown. Keep an eye on them, as baking times may vary depending on your oven. The calzones are done when the dough is cooked through and the filling is heated and bubbly.
11. Remove from oven and serve immediately. Let them cool slightly before handling, as the filling will be very hot.

Expert Tips & Tricks

• For an extra crispy crust, try preheating your baking sheet in the oven before placing the calzones on it. This will give the bottom crust a nice, even bake.
• If you don’t have fried onions on hand, you can substitute with caramelized onions for a similar savory-sweet flavor.
• If you find that your barbecue sauce is too thin, simmer it in a saucepan for a few minutes to reduce it and thicken it up.
• To prevent the calzones from sticking to the baking sheet, you can also use a silicone baking mat.
• For a spicier kick, add a pinch of red pepper flakes to the mac and cheese filling or use a spicy barbecue sauce.
• Make-ahead tip: Assemble the calzones up to the baking stage, then cover and refrigerate for up to 24 hours. Add a few minutes to the baking time.

Serving & Storage Suggestions

Serve these amazing Pulled Pork Mac & Cheese Calzones hot out of the oven for the best experience. A side of coleslaw or a simple green salad complements the richness of the calzone beautifully.

Storage: Leftover calzones can be stored in the refrigerator for up to 3 days. Ensure they are cooled completely before wrapping them individually in plastic wrap or placing them in an airtight container.

Reheating: Reheat the calzones in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the crust may become a bit soggy. For the best results, avoid reheating multiple times. Freezing is not recommended, as the texture of the mac and cheese can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	~600 kcal	~30%
Total Fat	~30g	~46%
Saturated Fat	~15g	~75%
Cholesterol	~75mg	~25%
Sodium	~1200mg	~50%
Total Carbohydrate	~60g	~20%
Dietary Fiber	~3g	~12%
Sugars	~20g	N/A
Protein	~30g	~60%

Note: Nutritional information is an estimate and may vary depending on the specific brands and ingredients used.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough recipe or a store-bought gluten-free pizza crust.
• Vegetarian: Substitute the pulled pork with shredded jackfruit or your favorite vegetarian barbecue protein.
• Different Cheeses: Experiment with different cheeses in the mac and cheese, such as cheddar, Gruyere, or pepper jack.
• Add Vegetables: Incorporate cooked vegetables like bell peppers, onions, or mushrooms into the filling for added flavor and nutrients.
• Spicy Version: Add some jalapenos or your favorite hot sauce to the filling to give it a kick.
• Different Sauces: Swap out the barbecue sauce for ranch, buffalo sauce, or marinara.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made mac and cheese instead of Simply Macaroni & Cheese?

A: Yes, you can! Just make sure it’s a creamy, thick mac and cheese that won’t get too runny during baking.

Q: Can I freeze these calzones?

A: While not recommended due to potential texture changes in the mac and cheese, you can freeze them after baking and cooling completely. Wrap them tightly in plastic wrap and then in foil. Reheat in the oven.

Q: How do I prevent the calzones from bursting?

A: Be sure to poke holes in the top to allow steam to escape. Also, avoid overfilling them.

Q: Can I use a different type of dough?

A: Yes, you can use other types of dough, such as puff pastry or crescent roll dough, but the baking time may need to be adjusted.

Q: What if I don’t have fried onions?

A: You can substitute with caramelized onions, or just leave them out altogether. The calzone will still be delicious!

Final Thoughts

This Pulled Pork Mac & Cheese Calzone is more than just a recipe; it’s an invitation to create a comforting and delicious meal that will bring joy to your family and friends. Don’t be afraid to experiment with different fillings and variations to make it your own. Whether you’re a seasoned chef or a beginner cook, this recipe is easy to follow and guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. We’d love to hear about your creations, so don’t forget to share your feedback and photos. Enjoy!