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Old 01-08-2007, 11:49 AM   #1
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Calzones

We usually use some commodity frozen italian dough for these, but it takes forever to thaw and rise, so I made a homemade dough yesterday and it was SO GOOD.

Dough:
1 cup water: 120-130 degrees
2 Tablespoons oil
1 pk. rapid rise yeast
1 1/2 teaspoons salt
2 teaspoons sugar
1 cup flour

Mix on low until moistened, then on medium for 3 minutes. Then add 1 1/2 - 2 cups more flour until you have a stiff dough. Knead for 5 minutes. I switched to my dough hook and let the mixer do the work.

Cover and let it rise until double, I let mine sit quite awhile while I took a nap. Then I took golf ball size chunks and rolled it out very thin into about an 8 inch circle, moistened the edges, spread a spoonful of pizza sauce all over ( 1/2 inch from the edge), filled them, folded them in half, crimped the edges, and baked them at 400 degrees for 20 minutes.

Filling: 2 packs of pepperoni, diced
1 pound of breakfast sausage, cooked
8 oz shredded monzarella cheese

You can pretty much use any pizza toppings. I snuck some mushrooms and black olives in mine. Sauted green peppers and onions would be awesome!

Pizza sauce: 1 6oz. can of tomato paste
1 8oz can of tomato sauce
sprinkle on some garlic salt, onion powder, italian seasoning

Place the filled calzones on a greased cookie sheet. They look great if you let them sit and rise about 15 minutes, and brush the crust with some egg wash. (beat an egg with 1/4 cup water) Should make about 6.

The dough would make an excellent pizza crust. I wish I had a deep dish pan!

Last edited by wyo_rose; 01-08-2007 at 06:25 PM.. Reason: Got some amounts wrong
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Old 01-08-2007, 12:09 PM   #2
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<In best cookie monster voice> ME loooooooooooooove calzones!!

As for a deep dish pan? I have this nifty set of 10" ceramic deep dish baking dishes for baking fruit pies that someone gave me. They work awesome for deep dish pizza.
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Old 01-08-2007, 12:14 PM   #3
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i think i will go home and try this one lol
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Old 01-08-2007, 06:28 PM   #4
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Oh we have some glass 10" pie plates somewhere! A real pizza pie!!

This recipe works great doubled. Don't have to double the sauce. And if you were to use this for a regular pizza sauce I would add another can of tomato sauce. Should cover 2 pizzas.

And a note on the yeast. I was watching a show and they said that regular yeast is mostly inert (dead). That's why you have to nurse it back to health to start. The rapid rise yeast is almost 100% ALIVE!
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