Calzones
Like a pocket pizza, calzone, which means "stuffed pants" in Italian, can be a meal in itself.
Yield 12 calzones
Ingredients
Dough
- 2 1/2 cups bread flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1 1/2 teaspoons table salt
- 1 cup water
- 2 tablespoons olive oil
Egg wash
- 1 large egg + 1 teaspoon water - whisk together
Filling
- 2 cups mozzarella cheese (shredded)
- 1/2 cup pizza sauce
- 1/4 cup Parmesan cheese
- 1 cup black olives (coarsely chopped)
- 1/4 cup green pepper (thinly sliced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (thinly sliced)
- 1/4 cup onion (chopped)
Alternate fillings (Meat Lovers)
- 1/2 cup Pizza sauce (plus additional for serving)
- 2 cups mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese
- 1/2 cup pepperoni (thinly sliced)
- 1/2 cup sausage (cooked and crumbled)
- 1/2 cup Canadian bacon (diced)
- 1/2 cup black olives (coarsely chopped)
- 1 cup mushrooms (thinly sliced)
Instructions
- Add 1 cup flour, yeast and salt to mixer bowl; whisk to combine. Add hot tap water (120-130ºF) and oil. Using a paddle attachment, mix for 4 minutes on low/med speed. Switch to dough hook, gradually add remaining flour and knead with 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until double in size.
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 12 pieces. Cover and let dough relax 10 minutes. On lightly 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 egg wash. Fold in half; seal edge by pressing with fork. Prick each top; brush with egg wash.
- Preheat oven to 375°F.
- Bake on greased or parchment paper-lined cookie sheets in preheated 375ºF oven 30 to 35 minutes or until golden brown. Serve immediately.
Notes
Get Bread Machine Method here.
Photo by Barbara Bakes.
