Sisters with Flair

Thursday, June 3, 2010

It's Calzone Thursday!

image found here
We are pizza people at our house. We eat pizza ALL the time, the thing is, our town doesn't have any AMAZING pizza places. So, every Thursday night, it's calzone night. I'd invite y'all over, but then I wouldn't get any for lunch the next day:)
Here's my tried and true recipe that I got from the handy Cuisine at Home magazine.
Calzone dough:
1 cup warm water
1 pkg active dry yeast (2 1/4 t)
1/4 t sugar
Proof the yeast, then add:
1 T olive oil
Combine these ingredients in food processor or mixer:
3 cups bread flour
1 T sugar
2 t salt
With your food processor mixing (with the dough blade on) slowly add your yeast mixture until a ball forms around the blade. About 30 seconds. Gently knead into a soft ball until smooth and put in a greased bowl and then cover with plastic wrap that's also greased. Let it rise 1 hour, then divide into 4 balls and place on greased cookie sheet. Then cover again with plastic and let rise 30 minutes before rolling out.
When rolling out the dough, use plenty of flour so the dough doesn't stick. You can add any ingredients you want. I usually stick with my favorite: pepperoni, bell pepper, and pineapple. The three p's. Of course I also put some marinara sauce and plenty of mozzarella and parmesan cheese. And a little italian seasoning too. Here's a tip: when you're filling the calzones, just fill half the circle and make sure you don't get the fillings too close to the edge, or it'll spill out when you bake. I wet the edge with a little water to help seal it and then twist it closed (you could also just crimp it with a fork). Bake at 425 for 13 minutes, then check and see how it looks. It should be golden brown. Sometimes when it's finished, I'll spread some olive oil and more parmesan cheese on top.
Enjoy! Definitely not the healthiest meal- this makes some generous-sized calzones, but your family will probably end up like mine...begging for them every week!

1 comment:

  1. FYI- although there's no AMAZING places- there are some good places to get dough in a pinch with no time to make fresh homemade.
    Craigo's in Broulims- you can buy it buy the lb.
    Winco- their fresh pizza dough in the deli section - under two dollars each. I freeze it and use it for pizza, rolls, doughnuts, etc. Thanks for the great recipe- our pizza night is Friday, so I'm thinking I'll test this out!