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.