Sunday, August 16, 2009


This calzone is for the whole family. The recipe makes two big calzones, and I never half the recipe because we love all the leftovers. This is a delicious food that I grew up on. It is one of our all time favorites.

3 1/2 cups all purpose flour or bread flour
1 tablespoon dry yeast
1 1/2 teaspoons salt
1 1/2 cups warm water
2 tablespoons cooking oil

Combine 2 cups of the flour, yeast, and the salt. Add water and cooking oil. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in enough of the remaining flour to make moderately stiff dough. On floured surface, knead til smooth; about 5 minutes. Place in a greased bowl; turn once. Cover; let rise till double in bulk (about 1 hour).

(I'll be honest. I usually use canned spaghetti sauce because it's so fast and we like it, but here's a delicious sauce recipe.)

1 tablespoon olive oil
1 cup chopped onion
1 clove garlic minced
1 16-ounce can diced tomatoes
1 6-ounce can tomato paste
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper

Heat and let sit while making or waiting for the dough.

To Make the Calzone:

Divide dough in half. Place each ball of dough on a greased baking sheet. Roll the ball into a long oval. Spread a little olive oil on one half of the dough. Then add a layer of sauce. Then add all the toppings you want on the half and finish off with a thick layer of mozzarella cheese. Fold the other half over the stuffed half. Crimp the edges together. Bake 10 minutes at 400 degrees. Spread some sauce on top and bake for anotehr 5 to 10 minutes.

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