When was the last time you had a calzone? Well, I’ve come up with a super-easy and crazy-delicious version for your littles, with tiny pepperoni and loads of cheese. And for you? A lovely vegetarian version (with loads of cheese).

If the thought of making calzones makes you nervous, check this out: Just hit up a local pizzeria and buy some dough from them! If you can, ask for 8-ounce balls of dough and you’re good as gold. Dough gold.

After that, you’ll simply saute some veggies while the oven preheats, then roll out each dough ball; layer each one with sauce, cheese, pepperoni for them and veggies for you; fold over the flap; crimp all around; brush with an egg wash and BOOM. You let the oven work its magic and you’re enjoying insanely yummy pockets of mouth bliss 30 minutes later.

One Recipe, Two Meals: Cheesy Calzones

Ingredients:

4 (8-ounce) balls of pizza dough

2 tablespoons extra virgin olive oil, divided

1/2 large red onion, thinly sliced

1 red bell pepper, thinly sliced

One 8-ounce package of sliced mushrooms

1 cup mini pepperoni

1 (15-ounce) can pizza sauce

2 to 3 cups shredded mozzarella cheese

1 egg, lightly beaten

2 tablespoons shredded Parmesan cheese

1 teaspoon Italian seasoning

Directions:

Preheat the oven to 400 degrees F.

Heat 1 tablespoon oil in a medium saute pan over medium heat. Add the sliced onions and saute until they become soft and caramelized, about 10 minutes. Remove from the pan and set aside.

Back in the pan, add the remaining tablespoon of oil, the red bell pepper and the mushrooms. Season with a pinch of salt and saute until it’s all tender and the mushrooms have darkened a little.

For the kid version, take 2 of the dough balls and cut them in half. You can either freeze the dough now or make 4 small kid calzones and freeze 2 then. Up to you!

Once the dough is halved, roll each ball out. Lightly spoon about a tablespoon of pizza sauce over each dough circle, and sprinkle about a tablespoon of mozzarella on top. Sprinkle 1/4 cup pepperoni over the cheese, and finish with another tablespoon of mozzarella on top.

Fold one end over the other and crimp at the seams, creating a calzone shape. Repeat with the remaining 3 dough balls. Transfer to a baking sheet.

For the adult versions, roll out the two 8-ounce balls of dough, and spoon 2 tablespoons of sauce over each. Top each dough circle with a tablespoon of shredded mozzarella, followed by a small mound of caramelized onions, red bell pepper and mushrooms. Finish with another tablespoon or so of cheese. Fold over each half and crimp at the seams. Transfer the 2 adult calzones to a baking sheet.

Brush each calzone with the egg wash. Lightly sprinkle the kid calzones with a pinch of Parmesan. Do the same with the adult calzones (sprinkle with Parm), but add another sprinkling of Italian seasoning. SO, so good.

Bake the calzones for 30 minutes. Serve with the remaining pizza sauce (as a dipping sauce!), or even ranch dressing if you’re awesome like that. Enjoy!

Follow Bev on her blog, Bev Cooks, if you think you can handle even more.