Menu Monday: Calzones

A nice cheesy dinner

A nice cheesy dinner

 

Mmm. Calzones have to be one of my favorite Italian dishes.  I hunted for a recipe for a while and we’ve used a few over the years that weren’t bad.  Some used frozen bread dough which is convenient, if you remember to thaw your dough 24 hours in advance.   For a while we used a more traditional pizza dough that had to raise for an hour and half, but sometimes I would forget to start my dough early enough.  Then I found this quick pizza dough on Allrecipes.   It’s a decent dough and only takes about a half an hour.

To start preheat your oven and pizza stone to 500 degrees.

Preheat your pizza stone.

Preheat your pizza stone.

Let the pizza stone preheat for your entire prep time since this makes for a faster cooking time and a crispier outside.

Combine yeast, sugar and warm water in a bowl.

Combine yeast, sugar and warm water in a bowl.

Let this sit for 5-10 minutes.

Meanwhile saute your veggies or other fillings.

Meanwhile saute your veggies or other fillings.

I’m making two calzones today, one with peppers and mushrooms and one that’s just cheese.  Sometimes we’ll add bulk sweet Italian sausage and/or pepperoni as well.

The yeast is ready to go.

The yeast is ready to go.

Now that the yeast is foamy and almost creamy looking it’s ready to go.

add the flour.

Add the flour

 

Olive oil

and the olive oil.

 

The finished dough

The finished dough

Let it rest for at least five minutes before rolling or hand stretching it on a floured surface.  Spread one half of the dough circle with ricotta cheese and sprinkle it with mozzarella.

The dough filled with cheese.

The dough filled with cheese.

Add in any additional fillings and more cheese.  Fold it half and seal the edges.  Place it on a pizza peel liberally dusted with cornmeal.

Folded and ready to cook.

Folded and ready to cook.

I don’t have a pizza peel so I use a flat metal cookie sheet that the calzone slides off easily.  Slide the calzone gently onto the hot pizza stone.

Cooking on the pizza stone.

Cooking on the pizza stone.

Cook for around 10 minutes until the crust is crispy and lightly golden brown.

The finished calzone

The finished calzone

Mr J informed me after dinner that this one could have cooked a little more.

Ready to serve.

Ready to serve.

Slice it into pieces and serve with marinara or pizza sauce for dipping.

 

Quick and Easy Pizza Crust

 

  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

 

Calzones

  • One batch of Quick and Easy pizza crust
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella
  • other desired fillings, i.e. sliced peppers, mushrooms, sausage.

Preheat oven and pizza stone to 500 degrees.

Make dough following recipe.  Divide into two pieces.  Roll or stretch each piece into a rough circle.  Spread cheeses and other desired fillings on one half of each circle.

Fold the dough over and seal the edges.  Transfer calzones to pizza stone and cook for 5-10 minutes or until lightly golden brown.

Slice and serve with marinara or pizza sauce for dipping.

 

You can find all the recipes featured on this blog here.

 

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