Calzones

Calzones

Quick and easy, portable and cheesy, calzones are a great alternative to traditional pizza. Very similar to a Hot Pocket (but 100 times tastier), they travel well for lunches or picnics, but also taste just as great eaten in your own kitchen. Some may even argue that calzones are better than your original pizza! It's up to you to find out.

 Ingredients

Yield 3 Large Calzones

Dough

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 1/2 cups whole wheat flour

Filling (you may change this suiting to your personal tastes)

• 1/2 cup marinara sauce
• 1 to 2 cups mozerella cheese
• 1/4 to 1/2 cup cheddar cheese
• 1/4 cup sliced olives
• 3/4 cup diced bell peppers
• 1/2 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 to 1 cup pepperoni
• garlic powder
• salt
• basil
• other spices (oregano, thyme, marjoram, rosemary, sage)

Directions

Dough

1. In a mixer, dissolve yeast in water
2. Add the oil, sugar and salt and mix together
3. Mix in 1 cup of the flour until smooth
4. Gradually stir in the rest of the flour, until dough is smooth and workable 
5. Knead on a lightly floured surface for about 5 minutes
6. Make dough into a ball and put into a lightly greased bowl (lightly grease top of dough as well) and allow to rise for about 40 minutes, or until double in size.
7. Punch down down and separate into three parts. Roll out each part to make thin circles
8. Spread the marinara sauce around the whole circle and then add other filling ingredients and spices to taste
9. Carefully flip one half of the calzone over the other half to make a sort of pocket. Pinch the edges closed
10. Place calzone on a lightly greased cookie sheet. Gently brush the top of the calzone all over with the beaten egg. Poke a hole in the top of the calzone with a fork. If desired you may sprinkle additional spices on top of the calzone.
11. Cook for about 15 to 20 minutes at 425 degrees F, or until crust is golden.