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Pepperoni Calzone Snake

Allergens: Milk, Wheat, Eggs

Total: PT1H • Prep: 5 min

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Ingredients

Cooking steps

Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Lightly coat a baking sheet (two sheets for 4) with a drizzle of olive oil.
Remove pizza dough from packaging and roll dough balls on oiled sheet to coat all over (divide dough between two sheets for 4). Arrange on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

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While dough rests, open package of pepperoni. Cut one slice of pepperoni into two equal-size triangles (these will be the snake's eyes). (For 4 servings, cut two slices of pepperoni into four equal-size triangles.)
From a second slice of pepperoni, cut one long triangle with sides longer than the base, then cut from the tip of that triangle down the center, stopping halfway (this will be the snake’s tongue). (For 4, cut two long triangles.)

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Once dough has rested 20 minutes, gently roll and stretch each dough ball into a long, flat strip, about 3-4 inches wide and 10-12 inches long. Overlap strips by 1-2 inches and press to seal, making one long strip. (Make two long strips for 4 servings.) Arrange on sheet in an S-shaped curve.
Cover with a clean kitchen towel and let rest 12 minutes more (this will make the next step easier).

Once dough has rested 12 minutes, layer half the marinara, remaining pepperoni, and mozzarella in center of dough, leaving at least ½ inch exposed on either side.
Starting at one end, carefully pull up sides of dough and pinch seams together to seal.
Drizzle baking sheet with olive oil, then gently roll stuffed dough so seam side faces down. Tuck ends underneath.

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Gently roll one end of dough back and forth to make a “tail.” At the opposite “head” end, press both thumbs into the side to make eyes, then gently pinch the end to form a snout. Place the two equal-size pepperoni triangles in the eyes. Poke a small hole in the snout and insert the remaining pepperoni triangle for the tongue. TIP: If you’d like to add scales, use a sharp knife to gently cut crosshatches on the body of the snake, being careful not to cut all the way through the dough.
Bake on middle rack until golden brown and crisp, 18-22 minutes. (For 4 servings, bake on middle and top racks, swapping rack positions halfway through.)

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When calzone has about 5 minutes remaining, in a large bowl, toss mixed greens with half the dressing.
Slice calzone snake into pieces. Divide between plates and serve with salad, remaining dressing, and remaining marinara on the side.

Ingredient Quantities