Calzones

Some folks simply use pizza dough for calzones but this dough is a fluffier, quick rise dough. The steps are easy, although assembling them takes some time. Get your kids or guests involved and vary the toppings to suit your tastes.

Dough (makes 10 medium calzones - allow two per adult)

  • 4 cups all-purpose flour
  • 2½ tsp granulated yeast *see note at bottom
  • 1 tsp brown sugar
  • 1½ cups hottest tap water
  • 3 Tbsp olive oil
  • beaten egg for an egg wash

Pizza Sauce (alternately, you can use your favourite pasta sauce)

  • 15 oz (443ml) can tomato sauce
  • 5½ (156ml) can tomato paste
  • 1 tsp dried oregano
  • ½ tsp each garlic powder, salt, and pepper

Toppings

  • Must have: shredded mozzarella
  • Suggestions: pepperoni, cooked sausage, ham, shredded chicken, olives, feta, fresh or roasted bell peppers, sweet onions, sundried tomatoes, hot pepper rings, artichoke hearts, fresh basil, sliced garlic, mushrooms


calzone_lrg

In a mixing bowl, combine flour, yeast, brown sugar, and salt.In a small bowl, combine hot tap water and olive oil. Add to dry ingredients and mix together until a soft dough is formed. Turn onto a floured surface and knead until dough is smooth and elastic, about 4 mins. Cover and let rest in a warm place for 15 mins while you make the pizza sauce.

In a blender, combine all the pizza sauce ingredients and process until smooth. Assemble toppings.

Preheat oven to 375°F/190°C. 

Divide dough into ten pieces. On a floured surface, roll each piece into roughly 6-inch/15cm circles keeping the remaining dough covered. Fold the circle of dough lightly in half and then lift the top half back so you have an idea of where to place your fillings. Spread with the bottom half with pizza sauce, careful to keep it about a half inch from the edges. If any sauce or toppings break through the edge, the cheese and sauce will leak out during baking. Layer cheese and fillings over the sauce. Fold the top half back over and pinch the edges like a pie-crust. Roll the edges inward towards the centre to seal further. Place on a cookie sheet. Brush tops with egg wash. Bake for 20 to 25 mins, until lightly golden, turning sheet around once for even baking. Remove and cool on a rack for 10 mins. 

Serve immdiately, refrigerate for a day, or freeze and thaw overnight to re-heat later.

NOTE ON YEAST: Granulated or powdered yeast is handy and easy to use. It will lose its effectiveness over time, however, so always check the best before date on the lid or jar. If it is past-date, you can determine if is still active enough to use. Fill half a glass with the hottest tap water from your faucet. If the water is too hot or too cold, the yeast will not active. Hot tap water is just about perfect. Sprinkle a little bit of the yeast on the surface of the water and let sit for a few minutes. Give the glass a little swirl. If the yeast is beginning to bubble or foam a little bit, it’s fine to use. If not, through it out and get a fresh jar of yeast.

Variations

BBQ Chicken with barbecue sauce instead of pizza sauce; Tex-Mex with salsa & taco fillings; Provençal with spinach, bacon, and Swiss cheese; All veggie (avoid fresh tomatoes or zucchini because they will give off too much liquid and make the calzones mushy).

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