1. Preheat oven to 375°F. Prepare the side sauces by combining the subcomponents, then set aside. 
2. Lightly flour a work surface and roll out the pizza dough (or 2 stacked 13-oz. pre-rolls) into a 12” x 18” rectangle. 
3. Spread the whipped cream cheese evenly on one half of the dough, lengthwise. Be sure to leave a ½-inch border close to the edges of the dough. 
4. Distribute the chopped pepperoni and pickled jalapeños over the cream cheese. 
5. Sprinkle the shredded Italian cheese blend evenly over the whipped cream cheese filling. 
6. Fold the dough over the filling to form a 6” x 18” calzone. Crimp or press the edges with a fork or pastry comb as needed to ensure a tight seal.
7. Transfer to a parchment-lined or oiled sheet tray or pizza screen. 
8. Brush the top of the dough with Texas Pete® Sweet CHAbanero Sauce, then use a knife to cut the calzone crosswise into 10 even sticks. 
9. Bake 15-20 minutes, or until crust is fully baked, golden or dark brown, and interior is warm. 
10. Remove the tray from the oven and lightly brush once more with Texas Pete® Sweet CHAbanero sauce, then season liberally with Italian pizza seasoning. 
11. Once cool enough to handle, serve with Texas Pete® Sweet CHAbanero Ranch and Texas Pete® Hot Marinara for dipping.

Chef’s Notes: Maintaining the ratio of cheese and crust, you can adjust the fillings to your liking!