#32 Calzones

Ingredients

2tsp active dry yeast
1 tsp sugar
1 cup warm water
2 cups bread flour
1 1/2 tsp salt
4 tbs olive oil
2 cups filling of your choice
Semolina flour for dusting
6 tbs Grated parmigiano-reggiano cheese

Directions
In a small bowl stir together the yeast, sugar, and warm water. Let stand for 5 minutes. In another bowl combine the 2 cups bread flour, salt, and yeast mixture. Slowly drizzle in 1 tbs of the olive oil and mix for about 3 minutes. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky.

Cover the bowl with plastic wrap. Let stand at room temperature until the dough is doubled in size. About 1 hour.

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees.

Punch down the dough, divide into 6 equal pieces and roll each into a ball. Using extra bread flour if the dough is too sticky. Roll out 1 ball of dough into an 8 inch round. Place 1/2 cup of filling on one side of the dough. When your done fold the other half of the dough over and seal the edges. Brush the top of the calzones with olive oil and dust with cheese. Carefully slide calzones onto the baking stone and cook for 10-12 minutes. Let cool 5 minutes before serving.

The first Calzone is Mozzarella cheese, onion, black olives. The second picture is mozzarella cheese, peperoni, Canadian bacon. This turned out REALLY good! The dough was amazing however it was really really sticky so next time I might use a little more flour at the beginning so I don't have to use so much towards the end. I also added sauteed garlic to my olive oil that I brushed over the top. Next time I might try to put some garlic inside them. The dough amount also only made 4 calzones. They don't get any bigger then what they look like when you put them in the oven so I guess I could have made smaller ones. And I think after buying everything it wasn't that expensive especially because like the pizza sauce, the pepperoni and stuff I had extra of so I can make more later if I want.