So I lied. I was going to get to posting this recipe on Saturday, but that just didn’t happen. Somehow I spent the whole day lounging on the couch, doing laundry, watching Letters to Juliet, going to the grocery store [my first visit to Aldi’s], and baking cookies. What did you do this weekend?
[Anyways, enough about my unproductive Saturday. On to regularly scheduled programming…]
You know how there are some foods that seem really difficult to make well at home? Some of the foods that make my list for difficult to prepare well at home are chicken fingers [or really any coated meat], tofu, tortillas, and many fancy Italian-restaurant favorites. Pizza used to be on that list. It’s not anymore. So did calzones. Now they aren’t. Yay!
There are several local restaurants that serve amazing calzones, and I’ve tried to make them at home before with no success, so I was intimated to try again. But try again I did, and this time, was very pleased with the results. I had a lot of leftover pizza sauce in the freezer and As my husband described them, the dough was perfectly cooked–crispy on the outside, and soft on the inside… exactly as you’d want it to be. I’m excited that now I can satisfy my calzone craving at home. I love saving some dough [ha ha ha, I crack myself up] and controlling the ingredients. It’s a win-win situation!
from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger, recommended by Life As Mom
- 1 1/8 cup water
- 3 tablespoons olive oil
- 2 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons salt
- 2 3/4 teaspoons bread machine yeast
- 2/3 cup pizza sauce + more for dipping
- mozzarella cheese
- desired toppings [I used about 1/3 cup sautéed chopped onions and green peppers; Ben used pepperoni.]
- water for basting
Add all dough ingredients [water, olive oil, flours, salt, yeast] to the pan of your breadmaker according to the manufacturer’s directions. My breadmaker calls for liquids and salt, then dry ingredients, then yeast, but yours may be different.
Turn on the breadmaker using the “dough” setting.
When dough is prepared, remove from the pan and turn out the dough on a floured work surface or countertop. Divide the dough into desired number of portions–we just made two huge calzones for baking ease, but you could make 4 medium-sized calzones or even 8-12 small, appetizer-sized calzones.
About 30 minutes before baking, preheat oven to 425 degrees and oil and cornflour a baking sheet [or use parchment paper].
Use a rolling pin to roll out dough thinly, then place desired fillings [1/3 cup sauce, cheese, and anything else you dream up] over half of the dough. Be sure to leave a one inch border so it can be closed up easily.
Then fold over the dough side [on right in the above photo] and pinch up the sides with your fingers pie-crust style.
Baste top of calzone with water. Cut slits in the calzone for air ventilation and bake for 25-30 minutes, or until lightly browned.
Allow to rest for about 10 minutes prior to eating. Serve with pizza sauce for dipping.
Each calzone is really large if you split the dough in half, fyi. I ate about 1/3 of mine in one sitting, then ate the rest as leftovers.
What are some foods that you’ve always thought would be difficult to make at home? Have you ever tried to create them at home?