Calzone

A calzone (I talian "stocking" or "trouser") is a turnover that originates from

I taly. I t is made of ingredients similar to pizza folded over and shaped like a
crescent

Yeast Dough
200 ml white flour
200 ml whole wheat flour
15 ml yeast
2 ml sugar
1 ml salt
5 ml dried basil or oregano
175 ml warm water
30 ml olive oil

1. Preheat oven 170 F.
2. In a liquid measuring cup, combine warm water, yeast and 2 ml sugar. Let
mixture sit until it is frothy.
3. In a medium bowl mix flour, salt and basil/oregano together.
4. After yeast mixture is frothy, add the oil to the mixture.
5. Put yeast mixture into a large bowl, gradually add flour to the mixture, 100
ml at a time, using a wooden spoon.
6. On a floured board, knead in enough flour to make a moderately stiff dough
that is smooth and elastic.
7. Place in a lightly greased bowl. Cover and let rise in the oven until the
dough has doubled in size.

Filling
200 ml cubed mozzarella
30 ml ricotta cheese
50 g salami or ham, chopped (optional)
50 ml parmesan
10 ml oil
5 ml basil
5-10 ml hot sauce (optional)
60 ml tomato sauce
salt and pepper, to taste
egg, beaten
1/2 onion
1-2 garlic clove, minced
pepper, diced
zuchinni, diced
Handful spinach or kale, chopped

1. Heat your frying pan. Add the oil and saut the onion on medium-low heat
until the onion has caramelized.
2. Add the garlic and vegetables.
3. Once the vegetables are cooked, set them aside to cool.
4. In a medium bowl, toss together, mozzarella, parmesan, ricotta, pepperoni,
salt and pepper (about 1 ml of each), spices, tomato sauce and vegetable
mixture.

Assembly of calzones
1. Once the dough has risen, remove from the oven and punch down. Preheat
oven to 375 F. Divide dough evenly into 4 pieces and shape each piece into
a smooth ball.
2. Roll each ball into a 20 cm circle. Divide filling evenly and spoon onto of
each circle. Stay away from the edges.
3. Using a pastry brush, moisten the edges of the dough with the egg mixture.
4. Fold circle in half; seal edges tightly by crimping the edges with a fork or
your fingers.
5. Carefully transfer to a well greased baking sheet.
6. Brush surface with egg mixture and pierce tops with a fork.
7. Bake for 25-30 minutes or until tops are golden brown and dough has puffed
slightly. Remove from baking pan and cool slightly on a cooling rack.
8. Serve with tomato sauce for dipping.


Tips for Success
Remember to punch down the dough
Make sure onion as caramelized
Cut up vegetables before starting to do anything else

Healthy Alternative
Replace pepperoni with a leaner meat

Fun Fact
Calzones originated in Naples