Calzones

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Dough

3 ½ cups Bread Flour

1 tspn Sugar

2 ¼ tspns Dry Yeast

2 tspns Sea Salt

1 ½ cups warm water (100-110° F)

2 tblspns + 2 tspns Extra Virgin Olive Oil

1 Egg + 1 tblspn water mixed (for brushing)

Directions

Place the water into a small bowl and add the yeast and sugar. Let sit until the yeast blooms.

Combine the bread flour and kosher salt in a mixing bowl and combine using the dough hook on a slow setting. 

While the mixer is running on slow, add the activated yeast mixture and 2 tablespoons of the oil and mix until the dough forms into a ball. 

If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. 

Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Oil a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces for two large calzones or four equal pieces for individual calzones. Cover each with a clean kitchen towel or plastic wrap and allow them to rest for 10 minutes.

Filling

¼ cup Mozzarella Cheese

¼ cup shredded Asiago Cheese

¼ cup grated Reggiano Parmesan Cheese

4 ounces Provolone Cheese

4 ounces Salami

4 ounces Prosciutto

4 ounces Turkey Breast

12 Crimini Mushrooms

1 Roma Tomato

1 small Onion

1 Red Bell Pepper

4 Garlic Cloves

½ tspn Red Pepper Flakes

fresh chopped Basil

Extra Virgin Olive Oil

Dice the pepper and onion and place into a hot saute' pan with some olive oil. Cook until translucent. Add in the minced garlic, diced tomato, mushrooms, and red pepper flakes and cook a further 5 to 10 minutes until done.

Assembly

Roll half of the dough out into a large circle. 

Place the Provolone onto the dough on one side. Sprinkle half of the chopped meats and the Mozzarella onto that and spoon half of the cooked mixture onto that. Now sprinkle half of the Asiago cheese and Basil on that. 

Wet the edges of the dough and fold over to form a half round. Press the edges down and then fold the edges up and over to form a fluted edge.  Cut three small openings in the top. 

Brush with the egg water mixture and sprinkle the top with the Parmesan Cheese. 

Bake at 350° F for 35 to 45 minutes.  If making two Calzones from this recipe, cut in half for one serving.  Serve with some antipasto and a good Chianti.  Enjoy!