I LOVE calzones. For some reason, I like them much more than pizza. Maybe its just the ability to dip them or put ricotta cheese (one of my favorite things ever) in the filling. Whatever it is, it is just so much better than a slice of pizza. This is my go to recipe for a calzone in our household. If you have never made a calzone, don't be scared. They are MUCH easier than you think. I love making personal ones when people come over for dinner because they can be made to each person's liking.
I used this Semi-Homemade Pizza Sauce for the marinara dipping sauce. Just heated it up on the stove top and it is DELICIOUS!
Ingredients for the Calzone Dough
1/2 cup warm water
2 1/4 teaspoon instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups (22 ounces) bread flour, plus more for dusting work surface and hands
1 1/2 teaspoons salt
Ingredients for the Calzone Filling (adjust to your liking)
Ricotta cheese
Mozzarella cheese
Pepperoni
Sausage, cooked and drained
Bell peppers, diced
Hamburger, cooked and drained
Onions, diced
Directions for the Calzone Dough
1. Mix the warm water and yeast in a 2 cup liquid measuring cup. Let set for 5 minutes or until the yeast begins to swell. Add the room temperature water and oil. Stir to combine.
2. Process the flour and salt in a large food processor. Continue pulsing while pouring the liquid ingredients through the feed tube. Pour slowly until the dough forms a ball and pulls away form the sides. Pulse until the dough is smooth and elastic, about 30 seconds longer (the dough will be a bit tacky).
3. Knead by hand on a lightly floured surface for a few strokes until a smooth round ball is formed. Put the dough in a deep oiled bowl and cover with plastic wrap. Let rise until double in size (about 1 1/2 to 2 hours).
Directions for Assembly
1. Press dough to deflate it. Roll the dough into an 8-inch circle round. Top half of the circle (leaving 1/2 inch border) with your desired toppings. Fold the other half of the circle over the ingredients and press to seal. I like to cut a little slit in the top but just for looks so that is totally a personal preference thing. Repeat with the remaining pieces of dough.
2. Brush the tops of the calzones with olive oil. Transfer them to your baking pan and bake at 425 for 12-15 minutes, or until golden brown.
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