When I was in college, my friend Kris McFadden made this recipe for me when I needed cheering up. As long as you don't think about the caloric intake, it'll make you happy.
2/3 cup water
1 1/2 tsp yeast
1 tbs powdered milk
2 tbs sugar
1 tbs butter
1 1/2 cup flour
Combine ingredients. Knead and rise 1 hour 20 minutes. Roll out into rectangle.
1/2 lb mozzarella, grated or sliced
1/4 lb provolone, grated or sliced
1/2 lb crumbed ground sausage, cooked
Pepperoni to liking
Canadian bacon to liking
1. Preheat oven to 425.
2. Place cheeses and meats evenly in middle of dough. Fold over sides and ends. Seal. Slit the top.
3. Cook 12 to 15 minutes.
Cook’s notes: The dough is somewhat sweet, which helps offset the saltiness of the filling. The dough will be very sticky. I usually double the dough recipe and add extra flour. Gauge the stickness. It shouldn't stick to your fingers more than just a tad. Check your yeast measurement. A packet holds more than 1 1/2 tsp yeast.
This also works with prosciutto and other cheese blends. Try smoked mozzarella for a smokier flavor. I grease the pan slightly. You could serve a marinara dipping sauce on the side, but don't put it inside.