How to Make Calzones :
Calzones are easy to make a home and a delightful way to get the whole family involved. Just keep these simple way in mind.
Start with your favorite pizza dough. tête-à -tête, I use this no knead pizza dough, which makes a perfect batch of dough for four to six calzones depending on how large you like your calzones. You'll need 2 hours to make it and let it rise, but you can also make it up to 48 hours in advance and keep it in the fridge until you ’re ready.
Fill the calzones the way you like them. I prefer a thin subcaste of marinara sauce and ricotta outgunned with sliced pepperoni and mozzarella rubbish, but really any order will do.
Do n’t fill the calzone all the way to the edge of the dough. Room to seal the edges together.
Help the calzone seal, by rubing the edges of the calzone dough with a little water.
Crimp it closed with your fritters.( You can also use a chopstick to crimp the calzones, but I suppose fritters work better).
Once the calzones are sealed, brush them with egg marshland and cut some gashes in the each calzone to allow brume to escape as they singe.
RECIPE :
Pepperoni Calzones
PREPE TIME : COOK TIME : INACTIVE TIME : TOTAL TIME :
20 mins 35 mins 3 hrs 3hrs 55 mins
SERVINGS : 4 to 6 servings
YIELD : 4 to 6 Calzones
INGREDIENTS :
- 2 pounds (32 ounces) prepared pizza dough.
- 4-6 tablespoons marinara sauce, plus more for dipping
- 8 ounces ricotta cheese
- 4 ounces pepperoni, sliced
- 8 ounces mozzarella cheese, grated
- 2 tablespoons fresh oregano, chopped
For the egg wash:
- 1 large egg
- 1 tablespoon water
METHOD :
1- Preheat the oven:
Preheat the oven to 375°F
2- Divide the dough:
Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don’t dry out.
3- Roll out the dough:
Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches.
Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.
4- Fill the calzones:
Leave a 1/2-inch boarder around the edge the dough so you can seal it later. Add about a tablespoon of marinara sauce on one half of the dough circle. Top the sauce with about two tablespoons of ricotta and spread it out over half of the dough, remembering to leave the boarder. Repeat with all remaining dough circles. Divide the diced pepperoni, mozzarella, and fresh oregano evenly among the calzones.
5- Seal the calzones:
Once you have added the filling, dip your finger in some water and run it lightly around the edge of the calzone. Then take the unfilled side of the dough and fold it over the filling. Pinch the edges closed.
6- Create steam vents:
Use a serrated knife to cut three slits in the top of each calzone to allow for steam to escape as it bakes.
7- Brush with egg wash:
Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.
8- Bake the calzones:
Line a baking sheet with parchment paper. Place the calzones in the oven and bake for 35 to 40 minutes until the calzones are a deep golden brown all around.
9- To Serve:
Serve the calzones while warm with extra marinara for dipping.
NUTRITION FACTS : (PER SERVING)
663 23g 73g 27g
CALORIES FAT CARBS PROTEINS
Bon appetite !!
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