Calzones

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 kg all-purpose flour
• 1 pint tepid water
• 1 ounce fresh yeast or 3 packets dried yeast
• 2 tablespoons sugar
• sea salt
• extra flour, for dusting
• pick a selection vegetables (zucchini, black olives, mushrooms, hot peppers, spinach and onions are all good)
• cooked meat (parma ham, pepperoni, sausage)
• 1 mozzarella cheese, ball ripped
• 1/4 cup grated parmesan cheese
• 1/2 cup tomato sauce
• assorted fresh herbs or dried herbs (oregano, basil, italian seasoning)
• extra virgin olive oil, for brushing
• fresh ground black pepper
• salt

Recipe

• 1 start by making the bread.
• 2 put the flour in a mixing bowl and make a well in the centre.
• 3 grind some sea salt in the flour.
• 4 separately, dissolve the yeast and sugar in the tepid water.
• 5 pour the water mixture into the well and use a beater with dough hooks to mix until you have a ball of dough and all the water is absorbed.
• 6 at this point, i usually find my little hand mixer hasn't been able to mix all the flour into the dough so i pour out the loose flour bits onto the counter and use that as my base for kneading.
• 7 otherwise, sprinkle a little extra flour on your counter.
• 8 plop the dough onto the floured surface and knead for 4-5 minutes until you have a silky and elastic dough.
• 9 put the dough in a bowl, cover with a tea towel, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour.
• 10 my experience has been that an oven (warmed by being turned on for just a minute and then switched off again) is the best place for rising dough.
• 11 meanwhile, chop and mix all the ingredients for the filling.
• 12 when the dough comes out, after rising, preheat the oven to 350 f or 180 c.
• 13 divide the dough into 8 pieces.
• 14 roll into balls, using flour for dusting.
• 15 then roll into little frisbee shapes just over 1/4-inch (0. 5 centimeter) thick.
• 16 spread tomato sauce of the surface of the dough (just lightly, you don't need a lot), place a good spoonful of your filling into the middle of each along with some chunks of mozarella cheese and a bit of parmesan.
• 17 add your herbs too.
• 18 season with salt and pepper before brushing the edges with a little water and then folding the rounds in half, pushing their edges to seal.
• 19 dust with flour, do the same with all the others and move to a flour-dusted baking tray.
• 20 brush tops with olive oil.
• 21 allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking.
• 22 bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool.