Calzones are a great switch up from routine pizza night. You can fill these with just about anything you can imagine, just like a pizza. So I won’t bother with giving a recipe for filling on this one. You can also make the sauce for them or pick out your favorite jar. What I will give you is the recipe for the dough. This recipe comes from the book Secrets of a Jewish Baker. When it comes to most breads this book rocks. I use the recipes from this book when I make the breads we eat at my house on a daily basis.
2 cups water
1 teaspoon yeast
2 tablespoon Olive oil
5-6 cups flour (I use bread flour)
2 teaspoon salt
Allow the yeast to soften in the warm water (roughly 10 minutes). Add flour, oil and salt to bowl and mix till it comes from sides. Pour onto a lightly floured surface and knead for roughly 12 minutes. The dough should be soft and smooth. Place in a lightly greased bowl, cover and allow to rise till double (roughly 45 minutes)
For calzone I cut the dough into 5 ounce pieces formed them into balls and allowed to rest 10 minutes. From there roll out to the desired size and fill.
Cook for 14 minutes, turning the pan after 7 minutes.
Time for a pint…