Calzones

I took a risk making these. I am not very good when it comes to homemade dough, but they turned out ok for my first time. Cant wait to make them again. Totally worth the effort and time!

Calzone dough

3 1/4 cups unbleached a.p. flour

9 oz tepid water

3/4 tsp active dry yeast

1 1/2 tsp fine sea salt

2 TBSP extra virgin olive oil

1. Combine all ingredients in a bowl of a standing mixer fitted with the paddle and mix, low, until mixture comes together. Switch to the dough hook and continue mixing, medium-low, another 3-4 minutes. Guess what? I dont have a mixer so I mixed it by hand/spoon and it worked just fine. Check dough - if too dry, add a bit more water, if too sticky, add a bit more flour.

2. Dump dough onto a lightly floured countertop or board and continue to knead until dough is smooth and elastic. Form dough into a ball and place in a lightly greased bowl, turn to coat, and cover with plastic wrap or a tea towel. Let rest 1/2 hr to 45 minutes until risen.

3. Turn dough onto a lightly floured surface and press down to deflate. Cut the dough into 6 portions or however many you desire, and form into tight balls to press air out. 6 portions made pretty good sized calzones.

4. At this point, you can place the balls of dough on a floured surface covered with oiled plastic or a towel, and let rise one hour if you want to use the dough today. Alternately, place the dough on a lightly floured tray, cover with oiled plastic and refrigerate overnight. Allow dough to sit at room temp 10-15 min before shaping/baking.

Calzone filling

However many pizza dough balls you will be making

mozzarella

ricotta

grated parmesan

chopped cook ham, italian sausages, pepperoni (whatever meat you want)

Sauteed sliced onions and green, red and cubanelle peppers

marinara sauce of your choice

1. Place a pizza stone in the oven and preheat oven to 475 ( I dont have a pizza stone)

2. Pat/roll/stretch dough into 8" circle. Lift round onto floured peel (I used cornmeal). Working quickly, arrange the filling of your choice down the center nearest to you, leaving 1/2 border. Gently fold top of dough over, stretching as needed to meet edges of other half. Pinch edges to seal with fingers, or with tines of a fork. Cut 2 small vents in the top.

3. Shake the calzone onto the pizza stone. Bake until nice and brown, 8-10 min. Using a peel, remove from oven.