© 2012 Blake Stokes
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1 Package Yeast 1 Cup Warm Water (110 Degrees) 2 Tablespoons Oil 1 Teaspoon Sugar 1 Teaspoon Salt 3 Cups Flour Egg Wash Toppings of choice
Directions This recipe will make 2 calzones.  To make the crust I used my Kitchen Aid Professional 600 mixer.    Dissolve yeast in warm water.  Add sugar and let stand for 5 minutes.  Once the yeast has “bloomed” add the salt, oil, and 2 1/2 cups of flour.  Using the flat beater mix until a soft dough forms, adding a little more flour if needed. This should take about 3 minutes.  Switch to the Dough hook and knead for about 2 minutes, again adding more flour if needed.  Remove the hook and cover the bowl allowing the dough to double in size, approximately 30-40 minutes.  Preheat the oven to 400 if using convection, or 425 for regular ovens.  Punch down, divide the dough, and roll out.  Place the crust in a pan, I used an 8 inch cake pan to keep the nice cresent shape.  Add your toppings of choice to half the crust.  I used cheese, sausage, and pepperoni.  Brush the edge with egg wash. Fold the other half over the top of the toppings and pinch down using a fork. Cover the top of the calzone with egg wash, to help make it golden brown.  Take a knife and cut a couple of slits in the top for ventilation, and to make it look pretty.  Bake for 15 minutes.  Serve with your favorite marinara sauce.
Recipe provided by Grandma Mona