MissTreated

Made some calzones tonight. I've made pizza many times, but never before have I made calzones. They were easier than pizza and I put basically the same stuff inside. Today, I had stuff in the fridge that needed to go. Some leftover lasagne sauce, some mushrooms that needed to br used and I had artichoke heart, olives and onion in the fridge, as well as the motzerella. It was a darn good calzone.

The dough was
1 pky yeast
desolved in 1 cup warm water.

Add that to 2 3/4 cup flour
1 Tablespoon sugar
2 Tablespoons oil
1 teaspoon salt

Mix together until smooth, cover and let rise for 1/2 hour.
Roll it out, fill half with whatever. Fold over and crimp edges. The recipe I used said to cut in half. I cut it in thirds, and next time I'll quarter it.

Spray a cookie sheet with Pam and cook in preheated oven (375) for 15 minutes. Brush on olive oil and sprinkle with salt and what ever herbs you like.

Bake for 15 minutes more. Let rest a few minutes before serving.

tlrnhi

Those look so yummy!!

MissTreated

Oh, thanks! They were!

M

tlrnhi

I'm thinking that's dinner for tomorrow. Will most likely have leftovers and my family usually doesn't eat them unless I do something else with them.

PamH

I agree those look yummy, I'll be trying those real soon. got it bookmarked thanks

MissTreated

My son had a friend over tonight, so we made the calzones again. This time, pepperoni. They were better than the other night. I think I did a better job on baking them.

Chele

YUM! Your calzones are beautiful. Now I have to make calzones! Thanks for the idea and recipe!

MissTreated

Thanks!

The one thing I did differently, and I'll repeat it, was not brushing it with olive oil until I took it out of the oven when it was done. Delicious.

M

live2teach

MMMM...those look delicious. I'm loving the pictures.

MissTreated

I made calzones again tonight. Last day of school, my son has a friend over so I thought calzones would be good. I did try one with pesto, and it was as good as I thought. I put pesto, feta, marinated artichoke hearts, calamata olives (didn't really care for them) and motzerella. It was very good. I have started cooking them with the convection on, with a lower temp. That works pretty well.

M