Real Italian Calzones
I absolutely love this recipe! I got it from another on-line site long ago and have adapted it to my tastes. It is a "real Italian" calzone because there is no tomato sauce inside of it. I serve it with warmed tomato/marinara sauce to dip or pour over top! Feel free to change the filling to suit your own tastes! This makes a massive amount of calzone but it freezes well. I usually bake only 1 calzone (which will serve about 4 people) and freeze the other.
Ingredients
6 serv.Step-by-step instructions
- 1
In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the dough is smooth and workable.
- 2
Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
- 3
While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
- 4
Preheat the oven to 375°F.
- 5
When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
- 6
Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
- 7
Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
- 8
Bake at 375°F for 30 minutes or until golden brown and heated through.
- 9
Serve with warmed tomato sauce if desired!
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