Homemade Calzone

When I was growing up, calzones were a staple in our house.  It was something fun and customizable. Everyone could make their own (which decreased the number of arguments of what kind of pizza we were having).  And it was always fun seeing the dough rise. This weekend, I needed to use up some food in my fridge before it went bad and I thought this would be a great way to do it.  I had most of the ingredients in my fridge below, but feel free to make your own version…pepperoni and green peppers, veggie delight, chicken and spinach, anything your heart desires!  I decided to make one large calzone, but feel free to cut the dough in two.  Enjoy!

Ingredients:

Dough:

1 (.25 ounce) package active dry yeast

 1 cup warm water

 1 tablespoon olive oil

 1 teaspoon white sugar

 1 teaspoon salt

 2 1/2 cups all-purpose flour, divided

 1 teaspoon olive oi

½ lb Sausage

¾ cup chopped onion

Mushrooms

3 garlic cloves

1 cup Mozzarella Cheese

Goat Cheese

1 Egg, beaten

Pizza Sauce

Directions:

In a bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until 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 1 teaspoon olive oil, then flip the dough, cover and let rise for 40-50 minutes, or until almost doubled.

While the dough is rising, cook the sausage into small crumbles.  In a separate pan, sauté onions, garlic, mushrooms with some olive oil & a touch of water (to help steam). 

When the dough is ready flatten it out in a greased pan and start stacking the ingredients on one side.  Fold over the dough and pinching the edges together to close.  Beat the egg and brush it on the top of the dough. 

Cook in the oven at 375 degrees for 30 minutes.  Serve with pizza sauce for dunking.

Before Rising

Starting to Rise!

Stacking the layers

Ready to pop in the oven