I’m trying to catch up on some of the recipes from 2011 that I left in the dust on my hard drive. This was a really fun recipe and a delicious dinner. It’s economical and easy to make, and you can make it into a healthier calzone by simply substituting lighter cheeses, whole wheat flour and putting more vegetables in it.
The first step is making the dough. This, for me personally, is a lot of fun, and easy to do. I think dough is always better when made a couple hours ahead of time. You definitely need at least one hour for it to rise, so this isn’t a fast dinner.
*Note: this recipe yields two large calzones!*
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 2 tsp olive oil
- 1 tsp white sugar
- 1 tsp salt
- 2 1/2- 3 cups all-purpose flour
- 1 tsp olive oil
Preheat the oven to 375 when you are ready to roll out the dough. Separate the dough into two portions. Roll both of them into circles.
To make the filling for one calzone, simply combine 1/2 to 1 cup ricotta cheese, 1 1/2 cups shredded Mozzarella cheese, 1/2 cup sliced fresh mushrooms and 1 tablespoon dried basil leaves. Now, you can fill it with anything you like. I personally love a four-cheese calzone, but you can fill it with more vegetables to make it healthier. I also used light ricotta in this one. Arrange the filling on half of the calzone.
Fold the calzones in half and secure with a fork. Using a baster brush, cover the whole thing with an egg wash (beat one egg in a bowl). This will give it that gorgeous color and crisp!
Bake for about 30-40 minutes. Enjoy with your favorite sauce!