Calzones

I love calzones; they are like por­table pizzas, so easy and delicious. Try them out; you won’t regret it.

You will need:

Dough:

1 cup warm water

1 tbsp active dry yeast

1 tsp sugar

2 tsp salt{{more}}

1 tsp garlic powder

1 tsp Italian seasoning

2 tablespoons olive oil

2 1/2 – 3 cups flour

Filling:

1 bottle pasta sauce

1 cup mozzarella, cubed

1/4 cup parmesan

1/2 cup pepperoni

1 cup hot Italian sausage, cooked

1/2 tsp chopped, fresh basil

1/2 tsp chopped, fresh oregano

Topping:

1 egg

1/2 tsp water

1 tsp Parmesan

1/2 tsp Italian seasoning

Method.

Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes. Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.

Using the dough hook on your standing mixer, slowly add the flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky. If you don’t have a mixer, then make a well in the middle of the flour, add the combined liquids and knead as usual. Coat a bowl with olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise until doubled, about one hour. Preheat oven to 450. Divide dough into two equal parts. Roll out and fold over evenly. Stuff each calzone with equal parts of the filling ingredients. Roll the edges of the calzone up to seal in ingredients. Whisk together the egg and water. Brush the tops of the stuffed calzones. Sprinkle with Parmesan and Italian seasoning. Bake for 10-15 minutes or until tops are golden brown. Check the tips for suggestions. Enjoy.

Tip – If you want to make mini calzones, divide the dough into smaller balls and follow through as directed. If you don’t have certain ingredients, do not fear, I omit and add what I want as well. I don’t even bother with the Italian seasonings and as for the filling, I use whatever I desire. So, don’t think you’re limited to the above.