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Prep 2hr0min
Total2hr10min
Servings12
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Ingredients
1 3/4
cups unbleached all-purpose flour
3/4
teaspoon salt
2/3
cup warm water
1/2
tablespoon sugar
1 1/4
teaspoon active dry yeast
1 1/2
tablespoon olive oil
1/2
cup pizza sauce
1
teaspoon dried oregano
1
teaspoon dried, crushed basil
2
cups finely shredded cheddar and mozzarella cheeses
Olive oil for brushing
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Steps
1
In a large bowl, whisk together flour and salt. Make a well in the center and pour in water, yeast and sugar. Let sit until foamy, about 5 minutes.
2
Then, add olive oil and mix ingredients together until a dough forms. Pour dough onto counter and knead about 8-10 minutes.
3
Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours.
4
Preheat oven to 500°F. Place risen dough on countertop and, using a rolling pin, roll out into a thin square.
5
Using a pizza cutter, cut dough lengthwise, then crosswise, into squares about 3 by 3 inches.
6
Mix together pizza sauce, oregano and basil and divide mixture among the squares. Make sure to leave about a 1/2 inch border sauce-free along all edges of the square, so your calzones won't be covered in exploded pizza sauce (I know this firsthand).
7
Divide cheese among squares, too. If you think you've put enough cheese on the calzones but still have some leftover, don't worry. Better to underfill the calzones than overfill and risk them, once again, exploding.
8
Fold over one corner of the calzone onto another corner to make a triangle shape. Pinch the edges closed,and roll them up and in as you go along, pinching closed all the way around until you think you've formed a tightly sealed calzone.
9
Brush the tops of the calzones with a very light coating of olive oil, place on baking stone or parchment paper-lined baking sheet, and bake about 10 minutes, or until calzones are a golden brown. If pizza sauce/cheese comes out of the calzones during baking, don't worry. This is pretty much inevitable. They'll still taste delicious.
10
Remove calzones from oven and serve immediately.
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No nutrition information available for this recipe
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