Skip the narrative and get right to the calzone recipe
So, what’s fearless about a calzone? The fact that I have not been able to get a good picture of one in almost 3 years. So earlier this week I said to heck with it, that’s my fearless feat for Friday. I’m going to get over myself and post a lumpy calzone, because they are too easy and too good not to share.
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So you ask, why are my calzones lumpy if they are so simple? That’s easy, I prefer a thin crust stuffed within an inch of its doughy little life with vegetables, pepperoni, and cheese. One batch of pizza dough usually yields 4 – 6 calzones depending on their desired size. If your goal is to make homemade Hot Pocket wannabes, (Everyone sing Hot Pockets!™) you’ll get six to eight. I’ve filed this under vegetarian, as one only needs to omit meat toppings to have a vegetarian version.
- 1 batch pizza dough
- 1 batch pizza sauce
- shredded mozzarella
- various thinly sliced toppings: pepperoni, bell pepper, onions, etc
- Olive oil for brushing (you’ll need a pastry brush)
- water to seal the dough (you just need a finger)
- a fork
- cornmeal or cooking spray depending on whether you have a pizza stone or baking sheet
Follow the recipe for the pizza dough, through the first rise. Once you get there, divide the dough into the desired portion size. (Mine was so big I only got 3 from the batch). We normally double the dough to have leftovers for Mr. Heather’s lunch.
Preheat the oven to 375F.
Roll the dough out into something that approximates a circle.
Dampen your finger and wet the edge of the crust all the way around.
There are two ways to sauce your calzone. To demonstrate the topping distribution area I sauced the dough first. You may wish to add toppings and then add 1/4 cup or so of pizza sauce over your toppings to prevent the dough from absorbing any.
Add your toppings.
Once again dampen the edge of your dough circle.
Spray the baking sheet or sprinkle a hot pizza stone with cornmeal.
Transfer the calzone to the baking sheet and use a fork to seal the rim. ( I do this after transferring, as I seem to pop them open and this saves a step).
Use a pastry brush to coat the calzone with olive oil. This is the difference between a lovely golden crust or a floury, pale abomination. Do not skip, capisce?
Use a sharp knife to cut two or three slits in the top crust to allow steam to escape.
Bake for 10 – 15 minutes at 375F. Larger calzones will take a little longer, so adjust your cooking time as necessary, just peek at it from time to time. If you decide to be brave and make giant calzones, use a sheet of heavy duty aluminum foil to shield the crust the first half of baking.
These freeze well before baking or can be reheated in the microwave with good results. Don’t be scared to make a large batch.
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