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Calzone
Inventive Italians folded pizza and created calzone–a large main dish turnover. Vary calzones by using your choice of well-drained filling. Place cheese on bottom to seal crust and use filling sparingly. Makes two large calzones.
Bread Machine Method Place room temperature crust ingredients into pan in the order listed. Select DOUGH cycle. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping, Rising and Baking directions below. Traditional Method Combine yeast, 1-1/2 cups flour and salt. Heat water and oil to 120º-130ºF. Add liquids to flour mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe, about 40 minutes. Shaping and Baking Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough in half; cover. Let dough relax 10 minutes. Shape each half into a smooth ball; roll or pat into 10-inch circles. Place 1 cup mozzarella cheese on half of each circle, leaving a 1-inch border. Add other ingredients in order listed. Fold half of circle over filling to make half-moons. Fold both layers of edges up and press into dough; press again firmly with tines of fork to seal. |
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