Sunday, May 10, 2009

Making Calzones

I really love calzones. It's taken me a few years to learn some things about making them.

One of the most important is starting with good dough. Here's a great recipe -- it works every time. I divide it into three pieces -- eating one and freezing two for pizza or calzones later. Each piece will make four calzones or one large thin-crust pizza. People in our family eats two calzones each.

Step #1 --Roll out the dough, cover it with plastic wrap and let it rest for 30 minutes to an hour.

Step #2 -- Divide into fourths with a pizza cutter. On top of one half of each fourth I put a slice of ham, a tablespoon of ricotta cheese, 1/4 cup mozzarella, four slices pepperoni and a little bit of Mexican blend cheese.
Step #3 -- Fold over the empty half of the dough and seal together. Cut a slice into the top of each calzone as a steam vent. (If you have trouble with cutting dough, spray your sharpest knife with cooking spray and go for it!) Placed on a greased cookie sheet.
Step #4 -- Bake at 375 for about 30 minutes. Turn the pan half-way through baking.

Step #5 -- Be sure to move to a cooling rack if you'll be waiting to eat them. Just like all bread, the bottom will get soggy if left in or on the pan.

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