Real Italian Calzones
I absolutely love this recipe! I got it from another on-line site long ago and have adapted it to my tastes. It is a "real Italian" calzone because there is no tomato sauce inside of it. I serve it with warmed tomato/marinara sauce to dip or pour over top! Feel free to change the filling to suit your own tastes! This makes a massive amount of calzone but it freezes well. I usually bake only 1 calzone (which will serve about 4 people) and freeze the other.
- Ready In:
- 1hr 20mins
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon white sugar
- 1 teaspoon salt
- 2 1⁄2 cups flour
- 1 teaspoon olive oil
- 1⁄2 cup mozzarella cheese
- 1 1⁄2 cups sharp cheddar cheese
- 1⁄2 cup diced pepperoni
- 1⁄2 cup sliced black olives
- 1 tablespoon dried basil
- 1 egg, beaten
- In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the dough is smooth and workable.
- Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
- While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
- Preheat the oven to 375°F.
- When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
- Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
- Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
- Bake at 375°F for 30 minutes or until golden brown and heated through.
- Serve with warmed tomato sauce if desired!