I think the calzone is of Italian origin, but I am totally just assuming because it is after all, only a folded pizza, right? Well, even though this isn’t a Greek classic, it is well worth making for yourself. I finally got around to making this 2 hours before I had to leave for work, so I ended up letting the dough rise for only 25 minutes. Surprisingly enough, it was fantastic! The dough itself was soft and almost chewy, yet held the calzone together and complimented all the wonderful fillings. So, whether you have time to let the dough rise completely or not, this might just be your favorite new calzone recipe!
Homemade Calzone Dough: Makes 2 xtr-lg or 4 medium calzones
1 cup whole wheat flour
1 cup yellow flour
1 cup bread flour, plus more for kneading
1 2 tsp. dry fast acting yeast
1 – 2 tsp. salt
1 T. honey
1/3 cup EVOO (extra virgin olive oil)
1 1/2 cups water, 180-185° F
Add your sifted flours and salt together in a large, deep bowl, I use a thin metal one. Make a well and add your yeast, oil, and a spoonful of honey. Slowly pour the warm water over the mixture and mix with a large wooden spoon until forming a large ball. Flour your hands and begin to slowing knead the dough inside the bowl, I find this helps, adding as little as flour needed to keep dough from sticking. Once dough is workable, turn out onto a lightly floured surface and continue kneading until dough is soft, pliable, and not sticky. Clean the metal bowl and drizzle or spray with oil, add dough to bowl, turning to coat on all sides. Cover with plastic wrap and place in slightly warm oven for at least 25 minutes but up to 1 hour. I switch on my oven to low for a few minutes and then leave the light on so the dough will have a warm, draft free place to rise.
When the dough has doubled in size (or if you are in a hurry), begin to shape dough into 2 extra large or 4 medium calzones. Use olive oil drizzle, pesto, or tomato sauce as a sauce and then fill with desired toppings and cheeses. Bake in very hot oven (around 450° or higher) on a pizza stone if available, or at least a pizza pan with holes; bake until golden brown and bubbly!
Zucchini and Salami Calzone:
1 large zucchini, chopped
1 large onion, diced
1 medium red pepper, chopped
Handful of turkey salami slices
1 T. basil pesto
Mozzarella and parmesan cheeses
Saute all the veggies in a non-stick pan with a little EVOO, cook until very tender. Spread pesto on 1/2 of the dough, spread some cheese, add a few spoonfuls of sauteed veggies and then line with turkey salami, finally, topping again with cheese. Fold over calzones, pinch the opening together, cut a few slits in the top, and drizzle with EVOO and a dash of course salt. Bake on high for about 10-12 minutes each or golden brown! Cool slightly and serve hot!