Homemade Calzones

Don't Lose This Recipe

I have been in a calzone making mood for the past few weeks, they are just so filling and delicious. The great thing about them is that you can make a different size and filling for everyone. The one above was mine and I really wanted to get a shot of the one I made my husband, but he was already eating away at it. His was pretty large and filled with all of his favorites. I have been buying a new spice mix they sell at The Steak House and using it in every meal that I make. That is the seasoning you see on the top of the calzone. It has herbs like rosemary and sea salt to name a few. Perfect for steaks, chicken and even calzones.

I buy Prego pasta sauce to use for homemade pizzas and that is the same thing that I used on these. I like to fill ours with shredded mozzarella, diced tomatoes, sliced mushrooms, pepperoni and a little bit of olive oil. After you roll the dough into a circle just fill half with the toppings and then it’s not hard to fold and move to the baking pan. And make sure to make a few slits in the top so they do not blow up from steam pressure. Make sure not to roll the dough to thin or it will tear, but also not to thick. I roll my dough out and place a dinner plate on top then trim the edges to get the perfect circle. Make sure your area is dusted with flour so that the dough is easy to work with.

Homemade Calzones

Servings 4 Calzones

Ingredients
 

dough:

  • 1 cup warm water
  • 3 teaspoons yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 cups all-purpose flour plus more for dusting
  • olive oil

filling:

  • shredded cheese
  • sliced mushrooms
  • pepperoni
  • diced tomatoes
  • olive oil
  • Red Pasta Sauce I use Prego

Instructions
 

  • In a small bowl add yeast, sugar and 1/4 cup of the warm water. Stir and allow to sit for 5 minutes until frothy. In a large mixing bowl add flour, salt and 2 tablespoons of olive oil, mix. Add yeast mixture, mix and add a little bit of the warm water until a dough like consistency has formed. The dough should not be sticky. Roll in a bowl, cover outside with more olive oil, place in a bowl and cover with a few kitchen towels to keep warm. Leave for an hour until doubled in size.
  • Preheat oven to 220C. Meanwhile, roll dough into a circle. Add sauce and with a pastry brush fill half of one side making sure to leave a space at the edge so you can easily fold. Add remaining toppings and drizzle some more olive oil. Carefully fold half over, press edges together with a form and trim any excess amount with a knife. Add a few slits into top with a knife or fork. Brush tops with olive oil, add Italian seasoning then place on a non-stick baking mat and cook until golden, about 15-20 minutes.
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