For dinner last Friday, we had an amazing calzone! I can't help but share it with you, even if it is a week late! If you are looking for a simple recipe and a recipe that leaves you with lots of leftovers, then this is the one for you! I had never made a calzone before, but how hard could it be, right?!? It's just a folded pizza, right?!? The original recipe that we used would have made two huge calzones, but I made a batch of breadsticks instead of a second calzone. Dan and I shared the calzone and we had plenty of leftovers for our Sunday dinner. So Yummy!
our calzone was a ham and pineapple creation... oh man....
FOR THE MARINARA:
3 Tablespoons Olive Oil
3 cloves Garlic, Crushed
1 can 28 Oz. Diced Tomatoes
2 cans 8 Oz. Tomato Sauce
1 teaspoon Salt
½ teaspoons Dry Basil
8 leaves Or More Of Fresh Chopped Basil ( I didn't have this, so I didn't use it... just use dried basil)
1 Tablespoon Sugar
Black Pepper To Taste
FOR THE CALZONES:
5-½ Tablespoons Active Dry Yeast
1 Tablespoon Sugar
2 cups Warm Water
4 cups All-purpose Flour
2 teaspoons Salt
12 slices Fresh Mozzarella Cheese: Use 6 Slices For Each Calzone
12 slices Smoked Provolone: Use 6 Slices For Each Calzone
Meat or Toppings of your choice - just fill it UP!!
MARINARA: Put olive oil in a pan and add crushed garlic – cook until slightly golden. Add remaining 7 ingredients and let simmer while you make the calzone dough. Stir periodically. You can remove the marinara when the calzones come out of the oven! This makes a LOT - you can use the leftovers as spaghetti sauce or other fun recipes that call for marinara.
CALZONE DOUGH: Pour yeast , sugar, and water into a bowl and let it proof for about 5 minutes. (It will GROW HUGE!) In a large bowl mix the flour and salt together, then stir in yeast mixture and beat til incorporated. I use a wooden spoon. It will be a sticky dough. If it’s too sticky add a little more flour until you can handle it.
Flour a surface for rolling out dough. I grease my hands slightly with olive oil and then take half of the dough and flatten it to roll out onto a pizza stone or greased pizza pan like you would for a round pizza. (I grease the pan with olive oil and garlic powder)
Fill the calzone with whatever filling you like on one half. Use approximately 6 slices of everything for each calzone, living some space on the edge. Be Creative!!
Fold the empty dough over the toppings and you got a calzone. Be sure to tuck under the end seams so your filling doesn’t come out. Repeat with 2nd half of dough or just make breadsticks!
Once they are on the pan, rub some olive oil and fresh garlic on top and sprinkle with fresh parmesan . Bake at 400 degrees F for 30 minutes or til golden. SOO GOOD!
I made the calzone and while the calzone was baking, I put the marinara together. It seemed to work quicker that way. I found this recipe on Tasty Kitchen but I changed it some! Here is the original recipe. Hope you Enjoy!