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Calzone - The Classic "Fold-Over"
Pizza Recipe
"Twin" calzones,
(stuffed, double-crusted pizza "pockets"), prepared on the same
12" diameter pizza pan.
Ingredients:
1 cup - Italian sausage, browned and cut into bite sizes.
1/2 cup - Onions, rough diced.
1 cup - Provolone cheese, shredded.
1/2 cup - Green bell pepper, chopped into strips.
1/2 cup - Marinara or pizza sauce.
Preparation:
Our favorite
pizza dough recipes are at Pizzeria Pizza Dough Recipes. Roll out two circular sheets of dough, about 14" in circumference and 1/4"
thick.
Place the first sheet of dough down in the center of a 12" diameter pizza
pan. DO NOT trim the excess dough yet.
Our favorite
pizza sauce recipes are at
Pizzeria Pizza Sauce Recipes.
Pour the sauce over one half the dough surface.
Place the calzone fillings over the sauce.
Fold the remaining half of the dough over the filling and over-lap the
bottom edge of the dough with the top edge. Moisten the meeting surfaces
of the dough with a little water. Fold the seam of the dough together and seal
by "fluting" with thumbs or a fork. The first calzone should
now take up half of the baking pan.
Place the second sheet of dough over the remaining area of the baking
pan and repeat the process above.
You may wish to fill the second calzone with another filling recipe
for variety. As before, fold the top half layer of dough over the filling
and moisten the inner surfaces where the top and bottom layers of dough
meet with a little water.
Fold and curl the dough layers
together at the seam and seal with a folk or thumb.
Prick the tops of the calzones
to vent. Try decorating the tops of the calzones with a light wash of tomato
sauce, or, with a wash of herbed, melted, garlic butter.
Bake the calzones in a pre-heated 375°F oven for about 30 minutes.
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