Like a pocket pizza, calzone, which means "stuffed pants" in Italian, can be a meal in itself.
This recipe makes 12 Calzones
This recipe makes 12 Calzones
- 1 cup Water
- 2 TBSP Olive Oil
- 2+1/2 cup Bread Flour
- 1+1/2 tsp Salt
- 2+1/4 tsp Active Dry Yeast
- 2 cup Mozzarella cheese, shredded
- ½ cup Pizza sauce
- ¼ cup Parmesan cheese
- 1 cup Black olives, coarsely chopped
- ¼ cup Green pepper, thinly sliced
- 2 cloves Garlic, minced
- 1 cup Mushrooms, thinly sliced
- ¼ cup Onion, chopped
- This recipe is featured at Barbara Bakes.
Bread Machine Method
- Have liquid ingredients at 80°F and all others at room temperature. Place into pan in the order listed. Select dough / manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping and Baking directions below.
- Combine yeast, 1cup flour and salt. Heat water and oil to 120º - 130ºF.
- Hand-Held Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
- Stand Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Food Processor Method
- Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Shaping and Baking
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 12 pieces. Let dough relax 10 minutes. On floured surface, roll each piece into an 8-inch circle. Spoon pizza sauce, cheese and toppings onto half of each circle. Moisten edge of dough with mixgture of 1 egg and 1 teaspoon water. Fold in half; seal edge by pressing with fork. Prick each top; brush with remaining egg mixture. Bake on greased cookie sheets in preheated 375ºF oven 30 to 35 minutes or until golden brown. Serve immediately.
- Alternate filling idea (from BarbaraBakes.com) (Pictured):
- /2 cup Pizza sauce, plus additional for serving
- cups mozzarella cheese, shredded
- /4 cup Parmesan cheese
- /2 cup pepperoni, thinly sliced
- /2 cup sausage, cooked and crumbled
- /2 cup Canadian bacon, diced
- /2 cup black olives, coarsely chopped
- cup mushrooms, thinly sliced
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Serving size: 1 (veggie calzone) Calories: 220 Total Fat: 9g Saturated fat: 3.5 Carbohydrates: 24g Sugar: 1g Sodium: 560mg Fiber: 2g Protein: 9g Cholesterol: 15mg