Calzones Crust recipe

Calzones Crust recipe

Description:

This is my basic calzone crust recipe. I usually use my table top mixer. As to what you want to put in it, the sky is the limit. The key is to remember not to over stuff, since you do not want your calzone stuffing all over the place.

This recipe makes 2 large calzones or 4 small calzones.

Ingredients:

1. 1 package active dry yeast (.25 ounce)
2. 1 cup warm water
3. 1 tablespoon olive oil
4. 1 teaspoon white sugar
5. 1 teaspoon salt
6. 2 1/2 cups all-purpose flour
7. 1 teaspoon Italian Seasoning
8. 1 teaspoon olive oil

Instructions:

1. To Make Dough: In large bowl, proof the yeast by dissolving yeast in water and sugar. Add the oil, Italian seasoning 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 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
2.

3. When dough is ready, punch it down and separate it into 2 equal parts (or 4 equal parts). Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and 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. To avoid stuffing from exploding out, either cut small slits or poke holes with a fork.

4. Bake in a preheated 375 degrees F (190 degrees C) for 30 minutes. Serve hot.