Tuesday, March 22, 2011


1 (.25 oz) package active dry yeast
1 c. warm water
Dough with filling
1 Tbsp. olive oil
1 tsp. sugar
1 tsp. salt
2 1/2 c. flour
1 tsp. olive oil
1/2 c. ricotta cheese
1 1/2 c. mozzarella cheese, shredded
1/2 c. pepperoni, diced
1/2 c. mushrooms, sliced
1 Tbsp. dried basil leaves
1 egg, beaten
(I also added garlic powder, coriander, and black pepper)

To Make Dough:
In a small bowl, dissolve yeast in water. Add the oil, sugar, and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 tsp. olive oil, then flip the dough, cover, and let rise for 40 minutes, or until almost doubled.

Before baking

To Make Filling:
While dough is rising, combine the ricotta cheese, mozzarella cheese, pepperoni, mushrooms, and basil (and other seasonings if you want them!) in a large bowl. Mix well, cover bowl and refrigerate to chill.

Preheat oven to 375 F (190 C). When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese and meat filling, fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Ready to eat!

Bake for 30 minutes. Serve hot. Makes 2 (monster sized) calzones or 4 normal sized calzones.

Recipe courtesy of Angel Lee

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