Calzones

I am not sure why I have never thought of making calzones before.  I make homemade pizza all the time and it never crossed my mind to even try these.  It turns out, they are really easy and are a fun alternative to pizza.  This is the kind of recipe that you really can add whatever you like to the filling.  We had: genoa salami, sopressata, fresh basil, kalamata and black olives, smoked and whole milk mozzarella cheese.  I made the kids' with pepperoni and cheese because that is all they like.  They actually ate and didn't complain AT ALL, and in my house that is a miracle!  


Calzones:
click here  for printable version


Dough:
1 package active dry yeast
1 cup warm water (110 degrees)
pinch sugar
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
2 1/2-3 cups flour


Pizza Sauce
**Typically, I make this sauce and freeze it in 1 cup measurements in Ziploc bags.  I just pull out a bag or two when I make pizza.  For the calzones I only used 1 cup for 4 of them.  This sauce makes about 6-8 cups.
3-15 ounce cans tomato sauce

1-6 ounce can tomato paste

1/4 cup olive oil

1 cup chopped onions

1 ounce minced garlic

2 tablespoons fresh parsley

1 1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon basil

Saute onions and garlic in olive oil.  Add remaining ingredients, simmer 2-3 hours.

Fillings:

Anything you like!

Examples:

pepperoni, sausage, olives, mushrooms, peppers, basil, cheese etc.

Directions:

In a bowl, combine yeast, water and sugar, stir well and let sit for 5 minutes.  

In a stand mixer, combine the salt, olive oil, 2 1/2 cups flour and yeast mixture.  

The dough should be slightly sticky to the touch, if it is too sticky add flour in 1/4 cup measurements until it is the right consistency.  

Using the dough hook attachment, mix dough in stand mixer on low speed for 5 minutes.  

Spray a bowl with non-stick spray, add dough and cover with plastic wrap.  Let sit for 1-2 hours.

Preheat the oven to 475 degrees.

After the dough has risen, divide it into 4 even balls.  Transfer to a lightly floured surface and roll out into 4-8 inch circles.  

Place sauce, filling and cheese in the center of 1 side of the circle, then fold dough over the filling.  

Crimp edges together with your fingers and/or a fork until the edges are sealed.  Cut a small slit in the top of the calzone.  

Cook on a preheated pizza stone or a baking sheet for about 15 minutes, or until lightly browned.