Calzones!!

I finally took the time to take step by step pictures of the calzone making! I’ve had some requests so here you go because I have A LOT of pictures!! I’ll put the recipe at the end.

After the first rise in a greased mixing bowl I roll the dough out in, for lack of a better term, a snake like we used to do with play dough. lol Then I cut the dough in about fist size chunks and shape into a ball.

Getting the dough flattened out is a challenge, I watched some youtube videos to get an idea of the best way to get it done.

Garlic butter! Stick of butter, spoonful of garlic, parmesan cheese, and basil.

All mixed together and ready to be spread on the dough.

The dough covered in the garlic butter and pizza sauce. I use Kroger brand and it’s great!

Fresh mozzarella, you HAVE to use fresh grated mozzarella. It makes all the difference! I usually add a slice or 2 of provolone also but I forgot to buy any this time.

 

Make sure to put the topping to 1 side of the calzone and leave a small edge.

Yes, mine have spinach on them!! I do eat green stuff every now and then!

Ready to go in the oven. Since I was by myself when I was making them I didn’t have a way to take pics or video of me sealing them up. I flip the top over and pull the bottom piece up and tuck it all in. That makes perfect sense, right? You can also youtube this for better instructions.

YUMMMMMM!!!!!!!!

They will leak so make sure you have tin foil in the bottom of the oven or it can make a huge mess. Yeah, ask me how I know that…….

When N was home for R&R we made calzones and as they always they leaked and the next time we used the oven the juices caught on fire. That’s never happened before but I haven’t changed out the tin foil in a few weeks before that so maybe I should change it out more often. Oops.

I made a batch and a half and made these 4 calzones and I still have a ball of dough in the fridge to use later.  As you can see they make pretty large calzones.

Pizza Dough

Ingredients                         Batch and ½               2 batches
2 tbs. sugar                          3                                     4
1/2 tbs. kosher salt              3/4                                   1
1 tbs. olive oil                        1 ½                                   2
¾ cup water (6 oz)                9 oz                                12 oz
2 cups bread flour                   3                                      4
1 tsp. instant yeast              1 ½                                 2
2 tsp olive oil to coat bowl

Instructions
Place sugar, salt, olive oil, water, 1 cup flour, yeast, and remaining flour into standing mixer bowl. Using paddle attachment, start mixer on low and mix until dough just comes together forming a ball. Switch to dough hook and spray with olive oil. Knead for 20 mins. You may need to add more flour if it’s still wet looking. The dough should not be sticking to the bottom of bowl while kneading.  Sometimes I have to add up to 1/2 cup of extra flour.
Roll dough into a smooth ball on counter top. Place into stainless or glass bowl that has been coated with olive oil. Roll dough around to coat. Cover with plastic wrap and refrigerate for 18-24 hours if cooking the next day or if cooking that day put it into the oven with the oven OFF but the oven light ON. This should take about 2 hours for the dough to rise.
Pull dough out and split into equal parts. 1 batch will make 2 large calzones, 1 ½ batches will make 4 large calzones, and 2 batches will make 6. Same for pizzas. Flatten then roll into ball. Spray the balls down with olive oil and cover with plastic wrap so they won’t dry out and cover with dish towel. Let rest 30 mins.
After dough rests flatten it out in a pizza shape and bake right away for a crispy crust or rest another 30 mins for a chewier crust.

I’m posting this again because I just looked back at the original post and some pictures are missing and stuff is out of place. Not sure what happened there.