Part 1: The Dough
Here’s what you need:
2 ¼ teaspoons active dry yeast (or 1 package)
1 teaspoon of honey
1 cup warm water
2 ½ cups all-purpose flour (might need to add ¼ to ½ cup more)
1 teaspoon salt
1 tablespoon olive oil
In a small bowl, dissolve the yeast and honey in ¼ cup warm water. then, in a medium size bowl combine the flour and the salt. Add the oil, the yeast mixture, and the remaining ¾ cup water. Use a wooden spoon and mix the dough together. About 3 to 5 minutes of stirring should do. If it seems too dry do the opposite and add a bit more water.
Flip the dough out onto a clean work surface and knead it by hand for 2 or 3 minutes. dough should be smooth and firm. Place it in a lightly oiled bowl an cover it up with plastic wrap. Let it sit and rise for about 30-45 minutes. When ready the dough should stretch when lightly pulled.
Take the dough out of the bowl and divide it into 2 to 4 equal sized balls. Now knead each ball for a few minutes. Place them again inside a bowl. Preferably a separate bowl for each, and cover with a damp cloth. Let them sit for about 15 to 20 minutes.
You can either use it immediately or place it in zip-lock bags and freeze it. It’s good for a couple days.
Part 2: The Ingredients
Flip the dough out onto a clean work surface and knead it by hand for 2 or 3 minutes, the dough should be smooth and firm. Place it in a lightly oiled bowl an cover it up with plastic wrap. Let it sit and rise for about 30-45 minutes. When ready the dough should stretch when lightly pulled.
Take the dough out of the bowl and divide it into 2 to 4 equal sized balls. Now knead each of them for a few minutes. Place them again inside a bowl. Preferably a separate bowl for each, and cover with a damp cloth. Let them sit for about 15 to 20 minutes.
You can either use it immediately or place it in zip-lock bags and freeze it. It’s good for a couple days.
You Can add any of your favorite pizza toppings to the calzone. I used pepperoni, mozzerella, green pepppers and ham. You want to use 2 to 3 cups of ricotta Cheese mixed with an egg. Add any kind of seasoning you'd like.
Part 3: Assembling the Calzone
Get out the dough balls and preheat the oven to 375 degrees. Grease a few pizza pans.
Take your first ball of dough and begin flattening it out on your first pizza pan, Get it as round as possible. Don’t make it too thin. You want the dough to be about ¼ inch thick.
Once you have the dough flattened out into a nice circle it’s time to add the ingredients. Add ingredients to only one side of the dough, and don’t get too close to the edge. Keep your filling about ¼ inch way from the edge of the dough. Start with your ricotta. Then add in your meat and veggies, finally top that off with mozzarella cheese. Don't over stuff..
Now, once you have all your fillings in place you need to grab the empty side of the dough and wrap it over the fillings. Now you should have a half-circle. Roll the edges of the dough together and close everything up.
Get one more egg and beat it in a small bowl. Dip a paper towel in the egg and use that to brush egg over the top of your dough. Just enough to wet it. This will make the crust bake up nice and crispy. Now sprinkle a little more Romano cheese on top.
Bake for 20 – 25 minutes till golden brown. It’s going to rise a bit more in the oven. Once you take it out of the oven let it cool, before cutting.
Use your favorite pizza or spaghetti sauce for dipping.
http://thingsbymike.com/mikes-calzone-recipe/
Just in time for Girl Scout cookies.
