5 ounces of Pepperoni
1 tablespoon of Fresh Basil (or 1 tsp Dry)
1 jar of Pizza Sauce OR
1 tablespoon of Fresh Basil or (1 tsp Dry)
Start it off by cooking up your sausage. When your sausage is nearly cooked, add in the pepperoni and cook it up for a minute or two more until all the meat is cooked through. Drain off the fat.
Now add in the garlic, basil, oregano, and onion and let it cook up and get hot. Remove the mixture from heat.
Fold the dough over your topping and seal the edges up. I rolled my edges into the top to seal it up. Be sure to cut a few slits in the top of calzone so that steam can release as it cooks in the oven. And this is optional, but I also brushed some egg white on the tops of these beauties to help them get a nice golden brown color in the oven.
For your sauce: