You're craving pizza, but want something a little better--what do you do? You make these calzones! They are truly cheesy perfection in a pouch. The crust is light and delicious, and you can fill them with anything you want by replacing any of the topping ingredients listed with a different item, but this actual recipe is delicious!! This recipe makes 8 individual calzones. #sonomnom4u #Calzones #pizzapockets #Yummy
All Ingredients:
2 1/4 tsp Active Dry Yeast (ONE .25 oz packet)
1 tsp sugar
1 cup warm water
3 cups bread-pizza flour
2 TBSP Light Olive Oil
1 tsp salt
2-3 cups Pizza Sauce
3 cups Shredded Mozzarella Cheese
40 Slices extra large pepperoni
1/2 lb Italian Sausage, cooked, crumbled and cooled
1 egg
1 TBSP water
Italian Seasoning
Crust:
1 (.25 oz) package of Active Dry Yeast
1 tsp sugar
1 cup of water (warmed to about 95°F)
3 cups bread /pizza flour
2 TBSP LIGHT Olive Oil
1 tsp. salt
To make dough:
In a stand alone mixer, or by hand--add water and sugar into the bowl. Sprinkle contents of yeast packet over water. Let stand about 5 minutes, or until the yeast is starting to foam.
When yeast is foamy, add oil and salt, then add flour, one scoop at a time until all flour is mixed and a ball of dough is formed. Let dough rise for 1 hour.
After 1 hour, portion dough. I use a scale to weigh the sections so they are all identical. This recipe makes 8 (decent size) calzones.
Roll each dough onto a lightly floured surface to a circle of about 6" diameter. The shape doesn't have to be perfect!
To assemble calzones:
Preheat oven to 400°
Line a large baking sheet with parchment paper.
Spread 3-4 TBSP sauce around the center, leaving about 1/2" uncovered dough around the edges.
Top 1/2 of the dough-covered sauce with your toppings. (we use jumbo pepperoni from Sam's Club, homemade italian sausage, and homemade sauce and mozzarella). If using pepperoni, sausage and cheese, do so in this order. After spreading the sauce, line the sauce with overlapping pepperoni (5-6 jumbo, or about 12 small) top the pepperoni with cooked italian sausage crumbles and then top that with about 1/2 cup of shredded mozzarella cheese.)
Fold the bottom half of the dough up over the toppings and fold over the edges and press them down. If there are holes in your crust, it is fine--just leave them--but if they are large, try to cover the hole with extra dough. You should have a semi-circle calzone. Place on your parchment lined baking pan.
Whisk 1 egg and 1 TBSP water together to make an egg wash. Using a basting brush, gently baste the top of each calzone with egg wash so it is evenly, but lightly covered. Sprinkle top with Italian Seasoning. (I use McCormick Italian Seasoning Grinder but any italian seasoning, parsley, oregano, paprika, etc....will work!)
Bake for 20-25 minutes, checking often after 15 minutes. Remove from oven when golden and crispy. Serve hot! SO NOM NOM!!!
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